Sean Combs Email & Phone Number

As the Director of Restaurant Solutions at Dinova, I lead strategic partnerships across the U.S. and Canada within a thriving $14.8 billion marketplace. With over 24,000 restaurants and 550+ corporations, government entities, and SMBs in our network, I drive innovative strategies that elevate value propositions and fuel growth. My mission is to build the strongest in-network restaurant reach, enhancing connections that ensure mutual success in this rapidly expanding market.

Seattle, Washington, United States

Seattle, Washington, United States

•Market growth in California, Washington, Massachusetts, Texas, Colorado and New York.•Coordinates the rollout, timelines, and completion of all projects in each market of operation.•Manages entire sales cycle for restaurants (market research, prospecting, pitching, onboarding, and training restaurants for launch).•Oversees sales and product quality metrics for all vendors to ensure a good customer experience.•Maximizes profits by negotiating cost of goods sold with partners.•Partner contract negotiations.•Virtual kitchens•Management of all Partnership Associates

Lynnwood, Washington

• B2B Sales, B2C Sales, Account Management & Onboarding of new clients.• Supply Chain & Procurement operations• Developed and maintained e-commerce website.• Development of annual budgets, operation standards and strategic business goals.• Monthly and annual P&L reviews to assess business financial goals and progress.• Maintained FDA compliant safety and sanitation audits.• Deployed effective marketing strategies through social media and email.• Continuous improvements with cost reduction, quality, safety and productivity initiatives.• Ensure all legal and regulatory documents are filed and monitor compliance with laws and regulations.• Performed data entry for all invoices and PO’s through MS Excel and QuickBooks.

Providence Regional Medical Center Everett, Washington

• Inventory Control & Procurement for Multiple Locations• Ensure management and employee’s full understanding of business needs, auditing compliance, goal progress tracking and measuring P&L analytics.• Assist with the development of annual budgets, operation standards and strategic business goals.• Ensure all legal and regulatory documents are filed and monitor compliance with laws and regulations.• Oversaw 80+ employees, ensuring consistency across policies, procedures and operating standards between multiple campuses.• Evaluated production data to plan metrics, make strategic changes towards training and operational standards to drive teams success in established business goals.• Reviewed products and production to determine methods for cost reduction, revenue increase and improved quality.• Maintaining and documenting food safety, compliance and audits.• Daily financial tracking through the use of MS Excel spreadsheets.

United States

• Inventory Control & Procurement for Multiple Locations• Ensure management and employee’s full understanding of business needs, auditing compliance, goal progress tracking and measuring P&L analytics.• Assist with the development of annual budgets, operation standards and strategic business goals.• Ensure all legal and regulatory documents are filed and monitor compliance with laws and regulations.• Oversaw 80+ employees, ensuring consistency across policies, procedures and operating standards between multiple campuses.• Evaluated production data to plan metrics, make strategic changes towards training and operational standards to drive teams success in established business goals.• Reviewed products and production to determine methods for cost reduction, revenue increase and improved quality.• Maintaining and documenting food safety, compliance and audits.• Daily financial tracking through the use of MS Excel spreadsheets.

Seattle, Washington

• Maintained high level of cleanliness and safety in the kitchen by adhering to all federal, state and local sanitation and safety requirements.• Oversaw 30+ employees.• Managed ordering and inventory, food and labor costs, budgeting and forecasting.• Motivate, lead, coach and manage all aspects of team members’ performance towards achieving exceptional guest service and employee engagement results.• Build and maintain strong relationships with food and beverage vendors• Maintaining and documenting food safety, compliance and audits.

Woodinville, Washington

• Assist with the development of annual budgets, operation standards and strategic business goals.• Oversaw 40+ employees, ensuring consistency across policies, procedures and operating standards between multiple restaurants.• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.• Develops menu and food preparation techniques and supplies ordering system that minimizes wastage.• Managed relationships with vendors, negotiated prices for food items and equipment that resulted in 10% savings • Develops guidelines for hiring staff to maximize efficiency and minimize labor costs without compromising quality of food and customer service.

Bellingham, Washington, United States

• Followed kitchen opening and closing procedures and adhered to proper food handling and safety guidelines.• Provided high quality of culinary service to all customers and ensured their satisfaction.• Responsible for overseeing production and proper set-up of all kitchen work stations.• Train and supervise new kitchen employees.• Safety Checks & Meetings.

Friday Harbor, Washington

• Development of annual budgets, operation standards and strategic business goals.• Oversaw 30+ employees, ensuring consistency across policies, procedures and operating standards between multiple restaurants.• Supervises and manages employees. Manages all day-to-day operations of the business. Understands employee positions well enough to perform duties in employees' absence.• Ensure management and employee’s full understanding of business needs, auditing compliance, goal progress tracking and measuring P&L analytics.• Managed relationships with vendors, negotiated prices for food items and equipment that resulted in 10% savings • Develops guidelines for hiring staff to maximize efficiency and minimize labor costs without compromising quality of food and customer service.• Lowered total operating costs by 20% and maintained average of 27% food cost with a 21% labor cost.

Bellingham, Washington

• Plan and coordinate large catering projects, holiday parties, corporate meetings and special events.• Reduced food cost by 4% via developing and putting into practice a standardized recipe book with focus on portion control.• P&L, Inventory, coordinating staffing operations • Built and maintained relationships with new clients and further developed opportunities with existing clients.• Oversaw 35+ employees, ensuring consistency across policies, procedures and operating standards between multiple locations.• Managed relationships with vendors, negotiated prices for food items and equipment that resulted in 17% savings • Lowered total operating costs by 18% and maintained average of 25% food cost with a 20% labor cost

General, Business Administration And Management, General

High School Diploma, General Studies