Dennis A. Blohm

Home - 757-***-****

Cell - 757-***-****

Resume'

June, 2010

Dennis A. Blohm

** ******** ****** *****

Poquoson, Virginia 23662

Home: (757) - 868-0532

Cell: (757) - 768-3030

WORK EXPERIENCE:

Sysco Hampton Roads, Inc., (11/26/2007 - 04/26/2010)

Business Resource Specialist

Suffolk, Va.

Job Description: Maintain and conduct all facets of Restaurant and

Hospitality Consultations, Food Service Operations Reviews, and Menu

Consultations including Menu Analysis.

Duties:

. Conduct a Needs Assessment with the customer to determine the areas in

need of improvement, fully encompassing all aspects of the operation

to include the following;

. F.O.H. Operations Reviews ~ Mystery shop the establishment to

determine the level of service provided and identify areas of

opportunity to enhance the overall guest experience, including but not

limited to: Evaluating the exterior grounds, parking lot, lighting and

signage. The initial greet, suggestive selling, service times, through

- put efficiency, uniform standards, food quality, plate presentation,

and restroom cleanliness.

. B.O.H. Operations Review ~ Observe the back of house during production

and service periods to determine areas of opportunity to enhance both

the guest experience and the overall profitability of the business,

including but not limited to: Evaluating the overall cleanliness of

the establishment, ordering and receiving procedures, build levels,

shelf life, proper food storage and handling procedures, yields, menu

analysis, portion control, food quality, employee productivity, cook

times and the overall flow of food from the line to the table.

. Financial Operations Review ~ Evaluate the systems and procedures

currently being utilized to determine areas of financial

opportunities, including but not limited to: Daily, weekly, and

monthly sales and operational data used for evaluating current

financial objectives in addition to accurately forecasting future

sales trends. Thus ensuring proper staffing levels during peak periods

and accurate manpower plans to eliminate unnecessary O.T.,

Productivity levels for the FOH, BOH, and combined operation. Food and

Alcohol C.O.S. (actual vs. theoretical). Analyze each line item on the

P&L to identify both costs and percentages that are in need of

improvement. For example, comps, coupons, discounts, voids, utility

bills, trash removal, chemicals, small wares, supplies, repairs and

maintenance, linen service, and administrative costs etc...

Upon conclusion of conducting any or all of the reviews, I would provide an

overview of my findings and present them to the owner along with my

recommendation of systems and procedures that needed to be implemented to

get the business back on track to increased financial success from both the

sales and controllable aspect. The owner would inform me of the areas

he/she wished to address and I would then assist the management and staff

with the implementation of the operating procedures.

Two Cheeks General Contractor, (07/01/2005 - 08/06/2007)

Project Manager

Norfolk, Virginia

Job Description: Coordinating the necessary requirements of multiple

projects to ensure effective and timely completion.

Duties:

. Costing out materials, ordering of materials, and delivery of

materials as needed based on the time line set forth for completion of

the projects.

. Provide the homeowners with a timeline of anticipated needs (time to

pick out the flooring, tile, marble, paint colors, stains and

cabinets, etc.) to provide smooth flow of the projects while

maintaining productivity.

. Oversee multiple crews such as masons, framers, finishers, painters,

and laborers while predicting timelines of each task to streamline the

efficiency of our operations.

. Record employee's hours, breaks, and days off etc.

. Contact various subcontractors for bids on specific jobs, renegotiate

bid prices, and choose the best sub for the job based on quality,

timing and cost. Review the plans with the sub's to prevent any

mistakes before the work is started, and maintain open communication

between the subs and the homeowners to create positive results for

everyone.

. Continuously inspect the quality of work as performed by the subs and

our employees so I could immediately address any substandard issues.

. Responsible for itemizing bids based on the plans provided and

materials needed to complete the projects. To provide increased

profitability, I was always looking for better suppliers with better

prices and equal, if not better, products.

. Assist with the daily operations of the business and offer advice on

overhead reductions.

. Responsible for insuring quality control and maintaining both a safe

working environment and safe working conditions for the employees and

the clients.

Cheers Restaurant Corp. (12/18/2000 - 05/11/2005)

Vice President / Operations Director

Williamsburg, Virginia

Duties:

. Responsible for all operational aspects of six locations with combined

sales

in excess of $12 million annually. I was responsible for negotiation

and implementation of all contracts from A-Z. Marketing and

advertising, development and implementation of sales plan techniques

resulting in additional revenue. Duties included human resources,

recruiting, training and development, menu development and cost

analysis, spec development, plate presentations and development of

standard operating procedures.

. Prepared annually, quarterly, monthly, and as needed, weekly budgets

and projections for each location and the company as a

whole.

. Collected weekly performance based numbers such as sales, comps, food

cost, labor cost, liquor cost, purchases, repairs and maintenance,

petty cash expenditures, utilities, payroll, over time, guest counts,

manpower plans, and employee productivity. This information was used

to ensure that the financial commitments of the company were met by

compiling and evaluating the stores performance to their budgets. If a

particular restaurant showed deficiency in any categories I would

provide an action plan to the general manager, management team and key

employees. Responsible for informing the board of directors the

results and action plans as needed.

. Reviewed and balanced the accounts payable and receivable of each

location, conducted safe, petty cash, inventory, trash can and

required documentation audits. Provided action plans as needed.

. Re-structured both the front-of-house and back-of-house operations to

optimize productivity via projections. Developed and implemented

productivity analysis to ensure optimal projected performance and

results.

. Utilized sales plans to anticipate staffing needs during peak and non-

peak periods thus reducing labor cost by 2.8% consistently.

. Analyzed the product mix of the POS (point of sale) system to

establish inventory par levels of all food and non-food procurements

required for the successful operations of each restaurant.

. Tracked seasonal peak periods and holiday sales and guest counts to

ensure proper staffing and inventory levels.

. Held the management teams accountable for cost of sales with mid-month

and end of month inventories of foods and beverages. Utilized the POS

to determine if the cost of sales was within targeted range, and if

not we would do weekly inventories, re-evaluate the spec sheets, waste

sheets and serving sizes to determine why and resolve the loss of

profits.

. Developed and utilized management performance appraisals for each

stage of a manager's career.

. Developed Training Manuals for all positions, developed the Employee

Handbook, and the Management Operations Manual. Additionally I

developed and implemented a Mystery Shopper program to evaluate the

operation using specified criteria with data compiled by outside

sources.

. During routine daily visits to the locations I would evaluate all

aspects of the operation ensuring customer satisfaction, Health

Department and HAACP regulations, greet and seat times, uniform

standards, cleanliness standards, ticket times, food specs, plate

presentations, and service flow.

. I was responsible for communications with all vendors, the facilities

manager, and contractors.

. Developed and implemented a catering department, catering menu and

personnel to increase sales through off site business.

. Responsible for the re-build of one location destroyed by an

accidental after hours fire while simultaneously building a new

location in Richmond, Va... Designed the new kitchens to insure that

state of the art equipment could be utilized to increase quality and

productivity while maximizing flow of product from prep to plate.

Captain George's Seafood Restaurant, (09/07/1999 - 09/08/2000)

General Manager

Williamsburg, Virginia

Duties:

. All aspects of the restaurant's operations. I went back to work for

Captain

George's because they approached me to help them out during the

construction and opening of their new location in Myrtle Beach, South

Carolina. The owner typically maintained the two locations in Virginia

Beach and Pungo, while the Director of Operations maintained the

locations in Hampton and Williamsburg. With the opening of the Myrtle

Beach location they reorganized their priorities and needed someone to

maintain the Williamsburg location during the upcoming peak sales

periods. During the year we remodeled the Williamsburg location. I

was also responsible for the renovations and new construction of the

facility, both internally and externally.

UNO Restaurant Corporation, (02/09/1995 - 09/05/1999)

General Manager, Multi-unit Supervisor/Troubleshooter

Tabb, Virginia

Duties:

. Managed all aspects of the operation to ensure top quality guest

services.

. Developed marketing and promotional programs, including product mixes

and pricing strategies.

. Maintained effective vendor relationships, guaranteeing optimum

inventory and order processes.

. Organized budget, financial statements, payroll and other required

administrative duties.

. Directed all elements of staffing, with expertise in professional

development,

(100 + employees).

. Corporate training store for new managers and staff.

. Built continuous growth in sales and guest loyalty. Initiated the

development and promotion of one of the strongest happy hour programs

in the company.

. Assisted the Regional Director by counseling the other management

teams, insuring they stay focused on achieving our financial

commitments.

S&A Restaurant Corp. Steak and Ale / Bennigans (05/01/1991 - 02/02/1995)

General Manager

Norfolk, Virginia

Duties:

. Directed all departments of restaurant operations.

. Rapid corporate promotion included the following positions: General

Manager, Senior Manager, and Manager in Training.

. As General Manager I was transferred five times to locations that were

under-performing per company standards. I provided training to the

managers and staff of the restaurants which were financially unstable

and lacking systems to provide a quality facility for the guests.

Captain George's Seafood Restaurant (08/12/1983 - 04/05/1990)

Kitchen Manager

Virginia Beach, Virginia

Supervisor: Michael Jahn - 757-***-****

Duties:

. Directed back-of-house operations, affirming superb creation and

execution

of food products.

. Developed inventory and pricing strategies with major emphasis on cost

of sales.

. Responsibilities included the day to day kitchen operations of

ordering food and

supplies, and scheduling of the staff.

. Screened applicants, conducted interviews, verified references, and

hired qualified candidates to insure proper 'PAR' levels.

. Conducted employee performance evaluations and administered raises as

deserved.

. Coached, counseled, reprimanded, and terminated subordinates as

needed.

. Maintained a safe and clean environment, ensured all Department of

Health and HACCP requirements were met.

Plantation Kitchen (08/26/1979 - 07/18/1983)

Assistant Kitchen Manager

Florence, South Carolina

Duties:

. Managed all kitchen operations in absence of kitchen manager.

. Trained in food preparation and business management.

EDUCATION:

Technical School

Florence - Darlington Technical College (05/05/1981 - 05/05/1983)

Darlington, South Carolina

Degree: Associate Degree - Major: Industrial Electronics Technology

High School

West Florence (08/12/1979 - 05/15/1982)

Florence, South Carolina

Degree: High School Diploma

Received Achievement Award of Top Honors in Electronics

ADDITIONAL INFORMATION:

Strengths:

Excellent multi-tasking and time management capabilities

Outstanding communication and negotiation skills

Ability to adopt and adapt to change with ease

Computer proficient

Belief that one's employees are the key to success

Miscellaneous:

Previous Performance Reviews available upon request

Letters of Recommendation available upon request

Reference contacts and telephone numbers available upon request

Contact this candidate