EXECUTIVE hospitality LEADERSHIP
Summary
Please stop waiting for a map. We reward those who DRAW maps, not those who follow them. Seth Godin
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I wake up every day thinking about clients & consumers! Understanding CLIENT needs and developing PEOPLE to exceed their expectations drives my passion. I love building food & beverage concepts, driving revenue & margin growth, inspiring teams and adding value for my clients.
Why foodservice & hospitality?
The business is in my blood! I grew up in New Haven CT, the birthplace of the hamburger and home to the best Neapolitan style pizza in the western world! My passion for great food & service started with family & was forged in the fires of the local bakeries, commissaries & restaurants that I apprenticed in.
I wake up every day thinking about clients & consumers! Understanding CLIENT needs and developing PEOPLE to exceed their expectations drives my passion. I love building food & beverage concepts, driving revenue & margin growth, inspiring teams and adding value for my clients.
Why foodservice & hospitality?
The business is in my blood! I grew up in New Haven CT, the birthplace of the hamburger and home to the best Neapolitan style pizza in the western world! My passion for great food & service started with family & was forged in the fires of the local bakeries, commissaries & restaurants that I apprenticed in.
- I’ve traveled across North America & Europe servicing clients, consumers & those I’ve been fortunate enough to work with.
- I leverage my skills & experiences to brighten people’s day through the power of food and GREAT service experiences!
Achievements
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Six Sigma, Certified Executive Chef, TiPS- Responsible Alcohol, Certified Food Safety Manager
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Food & Beverage Consulting, Business Partner Odeen's Catered Events.
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Toastmasters, NYC Restaurant Show, Guest Lecturer FCCLA.
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Friends of Ridgefield Restaurants, Meals on Wheels, MS Society, High School F&B Program Mentor
Timeline
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Hospitality Consultant, Business Accelerator
Helping organizations implement business processes, grow their people & expand services.
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Global Account Director, Compass Group International Clients
Account integration across 5 countries in the Americas.
- $+26M in budgeted food and beverage revenue.
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VP Operations & Implementation (Business Needs), Compass Group, Foodbuy
Leading client engagement, sourcing and supply chain optimization for the largest group purchasing organization in North America.
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Corporate Executive Chef, Compass Group, Chartwells
Food & Beverage program development, marketing & implementation across 200+ restaurant operations in 4 time zones.
Skills
- food & beverage consultation
- Project Management
- menu engineering
- concept / brand DEVELOPMENT
- public Speaking/presentation
- group FACILITATION
- partner selection/optimization
- spend analytics
- program implementation
- research & development
- LEAN Six Sigma
i help operators deliver great Results...
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1
one focus, F&B program Growth -
5
Number of countries I've been responsible for.. -
$26M
budgeted revenue i've managed
Questions & Answers
What's the biggest opportunity you typically identify for your clients?
#1- An opportunity to communicate goals in a clearer & more effective way. Everyone on the team has to understand the mission, how we're going to measure success, and why it's important.
#2- Turning common sense into common practice. I'm amazed at how often this simple advice is overlooked.
#2- Turning common sense into common practice. I'm amazed at how often this simple advice is overlooked.
Why did you choose your profession?
I grew up in a food town as part of a large family that did a lot of home cooking. In many ways food found me! The passion to serve others was there from the start.
my Proudest Accomplishments
Leading high performance teams supporting some of the industry’s most successful companies.
Experience Highlights
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CT Restaurant Relief
Co-founder, Friends of Ridgefield Restaurants, a targeted 501c3 (https://www.dineridgefield.com)
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Have Passport will Travel!
New business deployments in MX, CAN, Arg & the US
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Leading New Program Innovation
implemented 3 industry disrupting, plant-based product lines (+$40M) across national distribution
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Napa Valley in June
training chefs and managers at GREYSTONE cellars at the culinary institute in st. helena
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Wolfgang Puck at the Oscars
dinner on stage at the kodak THEATER in los angeles right before the oscars!
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Dinner for 400? No Problem!
working with super talented chefs to prepare a feast for the ages at disneyworld
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The Kentucky Derby
"behind the scenes" product development meetings & receptions at churchill downs
Education Highlights
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Culinary Institute of America, Hyde Park NY & Napa Valley CA
learning with the industry's best, retail brand training & concept development
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Ty Boyd Executive Communications & Coaching
a game changer for me.(tyboyd.com)
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American Management Association, Facilitating for Results
There is a process, and it works!
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Aveta Business Institute
LEAN Six Sigma (White)
Causes
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Friends of Ridgefield Restaurants & Small Businesses
https://www.dineridgefield.com/
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Food for the Poor
www.foodforthepoor.org
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(Bike MS) supporting Multiple Sclerosis Research
the most widespread disabling neurological condition of young adults around the world
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Highlight Title
Interests
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Sustainable Oceans
support our fishermen & chefs- get involved, know where your dinner came from and how it was caught.
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FCCLA-FAMILY, CAREER & COMMUNITY LEADERS OF AMERICA-
a nonprofit organization for high school students interested in hospitality careers