Steve Hamlin Email & Phone Number

Hendersonville, Tn, Us

Tennessee, United States

Director of New Business Development | Corporate Multi-Unit Contracts | Local Contracts | Contract Bids

Nashville, Tennessee, United States

Developing and onboarding new account...partners with Sysco.

Palm Spring, Ca, Prescott, Az, Palm Desert, Ca

Business Operations & New OpeningsManagement Training & Team BuildingVendor and Contract Negotiations/ApprovalBranding & Quality StandardsJob Descriptions, Manuals, & SOPs

Las Vegas, Nevada, United States

Vice President of Local Sales - Las Vegas & South Utah

San Diego - North County

Greater San Diego Area

United States

 Bill's Pizza, Prescott AZ Operations Manager Daily Operations and Follow-Up Operations & Employee Manuals System and Production Audits SOPs, Controls, and Training Walton Restaurant Group Director of Restaurant Operations - 2009 - 2015 Sheraton Carlsbad Resort & Spa Contracts Include: Multi-Outlet Direction, Culinary Enhancement, Recipes and Prep Standards, Executive Chef Transition (twice), Kitchen SOP & Protocol, P&L Controls & Review Azul Hospitality Contracts Include: Sheraton, Le Meridien, Aloft Daily Operations & Management Daily Labor and Expense Controls & Review Kitchen Design, Menus, Recipes, Controls, and Protocol for Restaurants and Clubs Concept R&D / Marketing and Promotions Purchasing and Contract Negotiation / ROI Evaluation and Determination SOP’s and training for FOH and BOH to include management and team building R&D, Budgets, and P&Ls

San Diego

 College of Extended Studies Instructor Wine, Spirits, Culinary Dynamic Wine & Food Pairing Palate & Sensory Advisory Board - SDSU College of Extended Studies, 2002 – 2012

San Diego / Temecula

 Responsible for multiple restaurants and catering in Temecula and San Diego Annual sales exceeding $7M with profits of 14.2%  Created all menus, recipes, and wine/mixology lists Directed all operations, purchasing, and marketing Created Vineyard Chef Gourmet Foods product line, accounting for $120k in annual revenues, $60k in net operating profit , and increased market exposure

San Diego

Director of Food & Beverage / Corporate Chef - Pala Mesa Resort:  Directed multi-outlet golf resort including banquet facility Designed and implemented menus, wine lists, inventories, and ordering controls.  Annual sales exceeding $10M  Increased net operating profit from -10% to 28%. Directed all marketing for outlets and sales Oversaw two (2) directors, nine (9) managers, sales team, and 90+ associates Executive Committee Board Member