Steve Champaign Email & Phone Number

Texas, United States

Dallas/Fort Worth Area

Successfully oversee culinary operations of 6 accounts including corporate dining, K-12, micro-markets and coffee shops totaling 2500 daily covers, 8.25MM annually and management of 9 directly reporting managers and 62 staff members.Design new company wide menus for all locations to include quarterly cycle menus, catering and micro markets.Develop strategies to reduce food and labor costs. Reduced food cost by 16% and increased overall sales by 32%.Established pricing structure and screen layout of the companies POS system, which in turn streamlined our entire checkout process.Design proposals for potential contracts.

Denton, Texas

5MM annual Food and Beverage revenue.Completed the creation of a new menu offering upscale casual selections of classical French-influenced American cuisine and expanded bar drink menu within two months of being hired.Restaurant quarterly sales increased by 88% over the same period the previous year while maintaining a 24% food cost and 16% in liquor cost.Updated the catering menu and pricing, developed standardized recipes and production list.Effectively trained my team on artful presentations, proper procedures on preparation, adhering to operational standards and the importance of providing excellent customer service.Responsible for overseeing all aspects of culinary operations for the full-service restaurant and bar, in addition to 6,000 square feet of banquet space.

Successfully managed the culinary operations for three international airlines, producing an average of 900 meals daily totaling $15MM in total airline catering revenue.Delivered significant savings for the company by reducing overtime by 25% and by creating a 10-hour, four-day work week.Generated daily productions lists for three cooking teams.Championed the coordination of all aspects in relation to procurement, receiving, order maintenance, vendor relationships, interdepartmental communications, contract negotiations and financial analysis.Assumed responsibility for purchases amounting to over $22 million annually and consistently achieved budgetary goals, remaining 12% below budget for 2016.

Dallas, Texas

High volume food operation with multiple stations and locations.Daily covers of 1500 and $ 2.4 million in annual sales.Responsible for all outside catering operations.Oversaw all kitchen and front of the house operations with 15 team members.

Dallas/Fort Worth Area

Developed and implemented food policies and procedures to maintained a high level of food safety and sanitation.Responsible for three kitchens and one satellite kitchen.Managed 12 cooks and 22 additional kitchen staff to produce meals for 450 residence three times daily.

Dallas/Fort Worth Area