Phil Del Giudice
EXECUTIVE hospitality LEADERSHIP
Operational Execution..Client Relations
Summary
- What's your favorite restaurant?
- Do you cook at home?
- Have you met any celebrities?
BUILDING A CAREER IN HOSPITALITY means these questions go with the territory.
People love experiencing new & creative flavors. Thanks to the Food Network & the internet, chefs have become ROCK STARS! That’s cool & remember that even rock stars work hard to continually hone their skills. That’s where I help.
I focus & inspire people to:
- deliver superior levels of operational execution, client satisfaction & profit growth
- execute food & beverage concepts that add value & generate income
- expand associate contributions & train teams for next step leadership roles
I leverage my experience & skills to align leadership and drive organizational growth.
‘A Meal Without Wine Is Like A Day Without Sunshine’ – Brillat-Savarin, 19th Century French Visionary
my Proudest Accomplishments
Leading high performance teams supporting some of the industry’s most successful companies.
Experience Highlights
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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!
Causes
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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
Interests
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Sustainable Oceans
support our fishermen & chefs- get involved & ask 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
Timeline
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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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Vice President Business Needs & Implementation, Foodbuy USA
I leveraged dozens of global manufacturers to deliver millions of dollars in savings & income to organizations in every food service channel.
- linked culinary standards, quality assurance, vendor qualification & contracting on behalf of a diverse group of global companies.
- results through collaboration!
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Corporate Executive Chef , Chartwells
Food & Beverage program development, marketing & implementation across 200+ restaurant operations in 4 time zones.
i help operators deliver great Results...
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1
one focus, F&B program development & integration.. -
5
deploying bespoke solutions in 5 countries -
+$26M
budgeted catering revenue in the portfolio
Achievements
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Certified Executive Chef, TiPS- Responsible Alcohol Server, Certified Food Safety Manager
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Food & Beverage Consulting, Business Partner Coastal Seafoods, Inc.
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Toastmasters, NYC Restaurant Show, Guest Lecturer FCCLA.
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Meals on Wheels, MS Society, Vocational High School Food & Beverage Program Mentor
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
Questions & Answers
Why did you choose your profession?
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 I apprenticed in.
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.
Resources
Images
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Culinary Demonstrations- The food business has and always will be "hands on". I get results because I "speak the language" and "walk the walk". -
Manufacturer Tours- Operators need to know "what's in the box". All core products should be purchased to a specific, and written specification. -
Ambassadors- I've found a passion in mentoring the next generation of vocation and business leaders. -
Smart operations look at every opportunity to reinforce their brand & manage profitability. -
Seafood Sustainability round table discussions. Linking producers, buyers and operators.
Videos
Blog
Client Hospitality Tips: NEW Experiences
Celebrating flavors, techniques and client relationships
I fell in love with great food and hospitality in my late teens. Think “La dolce vida”. Envision happy families gathered around the table, or that stellar “bucket list” event you’ll never forget (one of mine was in London, Mayfair to be exact!). If you’re lucky you’ve had that a-ha moment when it all come together- the food, the beverages, the people, and of course the places. You know it when you’re there and these moments can often correlate with the changing of the seasons.
This months’...
