Steven Roberts Email & Phone Number

Florida, United States

CEO Consultant• Mentor Securities: Executive consulting advisor for Los Angeles based investment banking and firm services include mergers and acquisitions (M&A), advisory, valuations and financial consulting. Advising clients and businesses through industry expertise in acquisitions and M&A in business executive transactions and leadership consulting. • Aspire Partners: Executive consulting advisor in business efficiency and workforce automation and systems optimization. Enterprise-level business process automation and restructuring for corporate organizations. Specializing in business automation, increasing productivity and systems to create efficiencies and growth.

Tampa, Us

*Currently Working On:1. Air Culinaire Worldwide - Global Operations - Expansion, Brand Equity & Culinary Arts Forum3. Completed & Published First Book on Modern Leadership & Corporate Culture4. Launched Pure Health & Holistic Holistic Wellness Business & WebsiteElevating Performance of Business Organizations:-Expertly Developing Corporate Culture, Values & Personal Development of Teams & Professionals-Online SEO & Marketing Platforms for Entrepreneurial Organizations-Liaison and Facilitation of Leadership & Innovation Networking Among Industry Executives-Researching & Partnering with Industry Innovators and Entrepreneurs-Tracking Industry Trends & Business Growth Opportunities-Driving New Thinking Through Industry Leadership Transformation & Global Thinking

Tampa, Us

Global operations executive of operations, culinary arts, leadership training and development and global growth.

Consultant-CEO of the development and launch of the U.S. division of International company with more than 60 restaurants and in development of retail centers, resorts and recently opened an Internationally accredited Culinary School in St. Petersburg Russia. Develop, brand, market and manage concept design, construction and marketing of new concepts in the United States. Providing the structure, systems, partnering in design, negotiating contracts, hiring consultants for this one of a kind concept - http://www.urbonyc.com/bar-urbo.php - in Manhattan within the next six months. Identifying support partners and negotiating terms with Marketing firms, Advertising Sales firms, franchise support brands, Financial Services firms and more. Create and metric all budgets, forecasts, P&L formats, dining flow metrics, branding initiatives and new concept development.

High profile hospitality consultant within the hospitality industry, retained to build new systems, concept designs and resolve/restructure operational elements for multiple types of food related business, including restaurant, specialty retail, food production, boutique hotels, markets and new concept design. As a former Sr. VP, Director, GM & Executive Chef, I am a versatile and results driven hospitality executive and culinary professional specializing in restaurant and specialty retail operations and food-production management. Expertise in corporate operational within the foodservice sector as well as in production, sales and marketing. A consistent track record of sales expansion, guest service, p&l management, training, leadership, business innovation and solving complex issues while producing exceptional results. Uniquely qualified in senior-level multi-unit hospitality operations management, culinary, restaurant, luxury brand retail and food production. A history of financial performance and brand expansion within progressive growth organizations. I have garnered a reputation in providing the leadership and skills to identify and implement key strategies, operations analytics and financial analysis, optimal strategies and efficiencies for expansion.

Consultant and ongoing equity investor for progressive new start up hospitality company in Baltimore Maryland. Partnered with founders to design (kitchen & dining rooms), business model structure concept, recruit and train talent. Lead in creation of all operational systems, menus, financial tools and theoretical cost elements required to launch this farm-to-table concept of 275 seats in an 8,000 square-foot commercial space. Located in the very popular Powerplant Live entertainment complex, Kettle Hill has already garnered substantial press, praise and notariety in the DC/Metro market. Worked in consultant role as daily operations specialist and training for 8 months until the management team assumed operations.

Los Angeles, California, Us

Lead and managed national contract foods producer providing contract clients with prepared meals and educational services, As regional director and acting GM, I expanded core business levels from 2,000 to up to 13,000 meals per day. The consolidated organization served 70,000 meals per day nationally. Featuring natural/organic prepared menus, USDA compliant menus and nutritionally driven programs with specific nutrient values to ensure caloric and nutrient values for client partners. This position was created to launch east coast expansion (DC Metro, NY, NJ) of the organization. From design of the new production facility, planning, training, menu development, systems, hiring and performance metrics of natural foods processing for Revolution Foods. Additionally, I partnered in sales and marketing initiatives, R&D of new menus, transportation, distribution, fulfillment, product testing, budget and P&L management. Managed sales and production forecasting, sales team initiatives, HR and training initiatives were managed and finalized under my leadership.http://www.revfoods.com/browse/home

Brussels, Brussels, Be

Contract management of national production and restaurant operations in New York, Washington D.C. & Los Angeles, California. Position created to drive improvements of operations management of bakery and commissary production facilities. Production of Artisan breads, pastry, scratch commissary kitchen food products and International private label product warehousing and distribution. Creation and General Management of operations systems, hiring and training of service staff, production protocol, development of efficiency driven production metrics and management procedures. Leadership and management of distribution and transportation systems for internal national fullfilment to 45 retail stores within U.S. operations base. http://www.lepainquotidien.com/

Retained under 18-month employment contract to restructure operations and prepare for expansion. Led corporate initiatives in New Concept Development, Restaurant Operations & Property Aquisition. Management of Senior Operations Team, Talent Recruitment, Budget Development and Operations Analysis Tools. Develop Training Standards & Materials, Operations Manuals, Design Standards, Procurement Standards and Food & Beverage Controls. Operations include Restaurants, Catering Facilities, Markets & Leased Commercial Leasehold. Property Management also a Function of Responsibiltiy. Worked with PR firm "GAB" and Marketing team to brand, promote and increase sales and brand awareness through media buys, ROP and direct mail.

Us

Responsible for $40M business within a business.Operations of five production facilities (production bakery, USDA production plant, commissary, coffee production, pasta production, giftbasket production, pastry production), National Shipping Operations, Operation of Retail & Restaurant Kitchens/Chefs, Cafes and Catering Departments. Responsible for Writing budgets, Forecasts, Menu Research & Development, Format, Engineering, P&L Analysis; Quality Assurance, Procurement Systems Analysis, Food Wholesale Business, Seasonal & Static Menu Development, Culinary Standards Analysis, Television Appearances, HACCP Systems, Chef Hiring, Recruitment & Training, Speaking Appearances, Culinary Symposiums. Worked in Partnership with Marketing and Sales Department to build Weekly Marketing Plan, Sales Promotions, ROP/Direct Mail Advertising and Internal Store Promotions.

Menu Development, Procurement Director, Systems, Menu Engineering, Concept Development, Culinary Operating Systems & Procedures, Chef Recruitment/Training, Writing Budgets, P&L Analysis, Performance Responsibility, Guerilla Marketing/Networking, Chef Support and Training, Quality Assurance, Kitchen Design, Culinary Performance Analysis, Service Staff Training

Creation of Seasonal & Restaurant Menus (2 locations), Culinary Training, Central Food Production for both units, Kitchen Technique-Training, Service Staff Training, Procurement Sourcing, Cost Analysis, Writing Kitchen Budget, Profit & Loss responsibility

White Sulphur Springs, West Virginia, Us

Chef of Fine Dining Restaurant (Tavern Room), Menu Development, Externship Chef Training Rotation (Culinary Institute of America externs) Developed Feature Menus and Nightly Featured Menus, supported American Culinary Olympic Team (in trials conducted in hotel), Worked with Gold Service Culinary Team in Special Events

Contract Management team sanctioned by the Greenbriar Hotel. Worked directly with Executive Chef on Special Menus, Al Fresco Dining Outlets, Catering & Special Events, Golf Course Dining Outlets & Events, Main Kitchen Management & Standard Operating Procedures, Chaine Rotisserie Competition Menu Development

Certification, Real Estate

Cont-Ed, Mediterranean Cuisine

Cont-Ed, Food Science

Bachelors, Business, Management

Hospitality Law, Business, Haccp