Manager Quality Assurance
Resume:
JOHN T. LIOTTI, FMP
Mansfield, OH 44904
********@***.**.***
PROFESSIONAL SUMMARY
• Comprehensive background in multiple foodservice disciplines, including restaurants (quick service, casual, and
upscale), corporate and contract dining, catering, concessions, and vending
• Extensive experience with concept and menu development, restaurant design, management training and
mentoring, and process improvement
• Experienced in multiple foodservice IT platforms, such as: POSitouch, Micros, and Sharp
• Broad knowledge of business development, budget models, direct fiscal responsibility, contract negotiations,
and new market launch
• Managed business upwards of $19 million and 200 staff members
• Proficient in multiple quality control methodologies, such as: Facilitator Development, Project Circle Process,
and 5 Principles for Problem Solving (5P)
PERSONAL HIGHLIGHTS
• Awarded over $21 million in competitive contracts
• Championed 22 facility openings in 4 states on time and within budget
• Improved bottom line by $1.4 million ahead of budget since 2004
• Successfully introduced corporate health and wellness program
• Pioneered corporate quality assurance program
PROFESSIONAL EXPERIENCE
Guckenheimer Enterprises, Inc. November 2007 – December 2009
Area Manager
Responsible for corporate dining contracts in Ohio market, comprised of 8 accounts
($7 million in managed volume)
• Secured $3 million in competitive new contracts, including: Caresource, Lane Bryant, and
Convergys
• Expanded company presence into two new markets (Dayton and Cincinnati) by directing all
facets of the account openings
• Overhauled POS system at Abercrombie & Fitch, improving sales by 5%, while strengthening
tracking and reporting methods
• Achieved budget in 7 of 8 accounts by better aligning labor plans with menu, improving food
production systems, and growing check average
• Introduced foodservice sustainability programs to improve clients’ environmental practices
AVI Foodsystems, Inc. December 1998 – November 2007
Regional Manager (2004 – 2007)
Responsible for corporate dining and vending contracts in the Central Ohio market
($19 million in managed volume)
• Successfully negotiated $15 million in contract extensions, including Honda Manufacturing of
America
• Championed the development, implementation, marketing, and education of the Destination
Wellness program for Honda Manufacturing of America, which was adopted company wide
• Instructed wellness and nutrition strategies for Union County schools and businesses
• Posted bottom line results $600 K ahead of budget over 3 year period through execution of
food production process improvements
• Opened company’s first stadium concession program, servicing over 50,000 fans at University
of Toledo
JOHN T. LIOTTI, FMP
Page 2
PROFESSIONAL EXPERIENCE (Continued)
AVI Foodsystems, Inc.
District Manager (1998 – 2004)
Responsible for corporate dining contracts in Rochester, NY and Northeast Ohio markets
($15 million in managed volume)
• Led opening and expansion of $10 million Eastman Kodak Company contract in Rochester
• Created and implemented the Quality Assurance Program for Kodak, establishing key
performance indicators to effectively measure foodservice performance
• Exceeded customer satisfaction by 4.4% over contract target
• Designed and opened (4) new eateries under budget and on time
• Revamped core Moe’s Own Pizza concept by developing, piloting, and marketing new program
model
• Secured $15 million in competitive new and extended contracts, including: Kodak, Sentry Safe,
Genesee Brewery, Timken, and Thermodisc
• Promoted to Regional Manager
Sodexho Marriott Management Services November 1997 – December 1998
General Manager
Responsible for all facets of day-to-day operations and financial performance of food court contract at Strong
Children’s Museum Food Court in Rochester, NY
($1 million in managed volume)
• Designed menu, hired and developed staff, and established vendors for 1950’s-themed Skyliner
Diner
• Developed and launched Louie’s Sweet Shoppe, a food court ice cream parlor concept
• Expanded revenue stream 10% above projection through new catering and marketing initiatives
Z-Foodserv (dba Zebb’s Deluxe Grill & Bar) August 1989 – November 1997
General Manager (1994 – 1997)
Responsible for all facets of day-to-day operations and financial performance of casual dining restaurant
($1.5 million managed volume)
• Oversaw all facets of new restaurant opening in Buffalo, NY, including: initial restaurant
design, vendor procurement, staff hiring and development, and concept launch
• Directed corporate management training program, mentoring 3 candidates to management roles
• Posted (3) consecutive years of strongest company bottom line contribution against budget
• Launched strategic marketing programs, including on-site media celebrity broadcasts
• Supervised the POS system installation and maintenance for entire company
Assistant Manager (1989 - 1994)
Responsible for day-to-day operations of $1 million dollar eatery
• Assisted new concept opening in Rochester, NY
• Introduced Brewski-Twoski microbrew frequency program that improved bar sales by 10%
• Created front house training procedures that were adopted and published as company standard
• Promoted to General Manager
EDUCATION
Bachelor of Science, Restaurant, Hotel, and Institutional Management
Purdue University, West Lafayette, IN
ACCREDITATIONS
Foodservice Management Professional (FMP)
Project Circle Process Certification
Facilitator Development Certification
Contact this candidate