David A. Bateman

Mashpee, MA ***** 508-***-**** acwa3m@r.postjobfree.com

Regional Vice President of Operations

Highly accomplished Regional Vice President of Operations with extensive business and operations experience from managing finances, human resources, and capital budgets to successfully handling complex business negotiations. Considered a vital link between large clients and companies, while being solely responsible for facilities management and well-trained employees. Proven track record of leveraging incomparable value from business relationships to delivering record breaking revenue and profit gains within highly competitive regional markets.

Areas of Expertise & Technical Skills

Facilities & Accounts Management

Financial Reporting

Human Resources

Strategic Planning

Client Relations

Budgeting & Cost Reduction

Communication & Negotiation

Process Improvements

Recruitment & Retention

Employee Training & Development

Critical Thinking

Leadership

Professional Experience

Sodexo, Mashpee, MA July 2014 – April 2016

Regional Vice President of Operations

Accountable for $217 million in Revenue Dining and Facilities for Southern New England.

Successfully managed 55 business partnerships.

Actively trained, developed, and supervised 7 district managers.

Improved GP results for 2015 by $1.4 million.

Effectively handled conflict among upper management improving lateral communications and business relationships companywide.

District Manager II Jan. 2014 – July 2014

Independently responsible for 8-campus and 1-corporate dining account in North Dakota, South Dakota, and Minnesota.

Managed $19 million in annual revenues, consistently improving sales by more than 14% and enhancing margins by 4.5%.

Utilized effective communication and negotiation skills to secure solid client relations and increased Client Survey Participation to 100% on campus.

Participated in weekly financial reporting and budget development.

District Manager I 2011 – 2014

Served as Faculty Advisor for Emerging Leaders Program Cohort 9.

Developed benchmarking to assess direct reports’ performances resulting in the promotion of 3 employees to management positions.

Involved in contract management of investment capital, annual rates, and amendments.

Bon Appetit Management Company, Saint Petersburg, FL 2006 – 2011

District Manager

Responsible for overseeing $24 million in annual revenues.

Supervised and ensured satisfactory dining services at 5 colleges among Florida, North Carolina, Rhode Island, Georgia, and Ohio.

Developed partnerships with all schools by utilizing customized platforms to increase client satisfaction by almost 15% across the board.

Established strong business relationships with local vendors to supply farm fresh produce and seafood.

Performed Human Resource functions, including: recruitment, training, and employee relations.

Don Pablos Mexican Grill, Orlando, FL 2005 – 2006

Director of Operations

Efficiently managed 8 restaurants with a combined annual revenue of $19 million.

Earned the top ranking in the company’s “Mystery Shopper Program” among scores and guest satisfaction.

Effectively recruited, hired, trained, and placed management to achieve companywide best in sales with an increase of 8% over concept baseline.

Exhibited strong employee development and training skills having 5 direct reports promoted to Assistant Managers and 2 to Assistant General Managers.

Cooperatively worked with the IT committee to implement and streamline best practices to improve operations.

Cracker Barrel Old Country Stores, Charleston, WV 1996 – 2005

Director of Operations

Accountable for 7 restaurants, 840 employees, and an annual revenue of $26 million.

Appointed as Employee Coach for high performing fast-track employees and new district managers.

Facilitated “Trainer Meetings” and “Open Door Meetings” achieving increased staff morale and decreased turnover.

Directed Diversity Training Seminars to ensure compliance with government regulations.

Learned Analytical Critical Thinking & Problem Solving using the Kepner Trego Methodologies.

Education & Certifications

Culinary Arts A.O.S, 1990

Culinary Institute of America, Hyde Park, NY

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