Ted Newman Email & Phone Number

Sunnyvale, California

Food Program Manager for Amazon throughout North & South America. Oversee operational matters across multiple locations concurrently. Responsible for building infrastructure and developing strategic planning, processes, policies, program optimization and progressive solutions. Streamlined all aspects of program's financial operation. Assemble and provide structure, education and guidance for on-site regional teams. Organize contracts, MSAs, WOs and POs and write SOPs, KPIs, and SLAs. Document and report on current state of program and provide forward-thinking direction. Devised formulas for build-out recommendation and per person/per year subsidy cost analysis.•Opened eight new cafes in 2018 to raise the total to thirteen. Currently in various stages of design, planning and development of five new units opening in 2019 and, to date, four new locations in 2020. •Developed process of strategic program operations managing multiple vendors, regionally and nationally.•Provide leadership, direction and continuity to regional teams guiding food and beverage concept development, menu planning, and new cafe opening program management.•Created and implemented programs to provide alternative food services to small sites.•Evaluated state of Sunnyvale campus and created "Master Plan" to convert six individual sites into one dynamic, uniform blueprint consisting of complimentary "dining destinations".•Oversee food & beverage service, kitchenettes, OCS and vending at sixty-one buildings in portfolio.•Responsible for all financial aspects of an $19M program - includes budgeting, re-forecasting, subsidy monetarization - P&L. Streamlined budget to reduce YOY spend $1.9M.•Audited operations and was able to monetize over $400,000 in annual savings in year one.•Initiated sustainability organization at Amazon - a collaboration with Hines Facilities Team, to uncover areas of opportunity for both ecological and financial gain.

San Francisco Bay Area

Provided leadership and direction to the delivery of a superior employee dining experience in Corporate America and Worldwide for Intel Corporation, which included 67 cafés globally. Oversaw operational matters across multiple locations concurrently. Implemented strategic planning and progressive solutions. Managed supplier relationships and directed continuous improvement in culinary and structure. Direct responsibility for 7 California cafés, 9 small sites, and 4 fitness centers. Orchestrated RFP process and successfully transitioned U.S. dining services (27 cafes) from multiple suppliers to a single supplier model. Devised global roadmaps for major café renovations, minor café upgrades, Health & Wellness Platforms, FOH & BOH safety & sanitation guidelines, equipment & small ware standards, green kitchen initiatives, and global events.Key Achievements:• Spearheaded a cultural and architectural change to place Intel’s food & beverage program at the forefront of the Tech industry. Created progressive menus and designed unique dining spaces. Established the first “Public House” lounge area that enabled employees to collaborate over small plates, beer and wine. A milestone at stoic Intel.• Created a Health & Wellness program encompassing new culinary and nutritional standards for U.S. cafés which included “Ingredients”- the exclusive Intel café brand, “Fuel Meals”-indicators of healthier meals, and “EXOS Approved Meals”-a collaboration with a third party fitness partner. • Achieved 98% customer satisfaction on Intel Air Shuttles, the largest private airline in the world servicing 220,000 passengers annually, which encompassed upgrading food & beverage program. • Implemented Local Food Buy program, which included originating local supplier purchasing and increased local sourcing from 7% to 35%.• Initiated Green and Smart café/kitchen programs comprising of better technology for POS, food safety, water & energy conservation, and labor saving.

Portland Oregon

Opened a $6M restaurant on Portland’s waterfront. Oversaw daily operations. Handled talent management duties. Trained staff of 80 on fine dining techniques. Key Achievements:• Established the operational infrastructure and ensured profitable operations.• Managed beverage program containing 27 wines by the glass and 120 bottle selections.

Cannon Beach, Oregon

Implemented numerous structural upgrades and operational practices. Handled P&L management, budgeting, vendor relations, and talent management initiatives. Key Achievements:• Championed efforts to expand business including on-site retail wine program that increased profits by 40%. • Introduced cost control measures that optimized profitability.

Cannon Beach, Oregon

Maintained responsibility for all aspects of opening and operating restaurant including negotiating lease, creating food and beverage concept, and overseeing staffing. Implemented interior, exterior, equipment, and furniture upgrades to enhance artistic appeal. Key Achievements:• Managed all financial aspects including financial reporting, P&L management, and budget management.

Manhattan Beach, California

Conceptualized and created company designed to export high quality, affordable California wine to Mexico. Key Achievements: Designed the process to purchase bulk California wine juice, ship via ocean cargo to Mazatlán. Transfer juice, via rail, to Guadalajara for bottling, labeling and distribution to Mexico’s largest cities and resort communities

Beverly Hills, California

Executed all aspects of sales, account management, marketing, branding, and business development. Managed and serviced over 80 on premise and retail accounts simultaneously while offering an inventory including over 3,000 imported and domestic wines, 1,000 world-class beers and 500 spirits. Conducted numerous trade and consumer wine tastings, staff trainings, and educational seminars. Key Achievements:• Expertly generated $1.3M in wine sales annually. Increased sales an average of 14% annually. • Cultivated positive and enduring relationships with a high-profile clientele including Spago, Four Season’s Hotel, Beverly Hilton Hotel, Mr. Chow, The Ivy, and Peninsula Hotel.

Manhattan Beach, California

Operated successful marketing company with a focus on brand promotion. Partnered with all major film and television studios. Identified a niche with tech start-ups while transitioning to brick & mortar corporations. Key Achievements:• Worked with high profile clients including AOL, Netscape, Compuserve, PSI Net, Seque, Chevron, Boeing, Raytheon, Honeywell, Sony Pictures, and Paramount Studios.