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

Cranberry Twp., PA *****

Michael Graham 724-***-****

QUALIFICATIONS

** ***** ** *********** **** service experience. Expertise ranges from Purchasing, Marketing, Logistics and Restaurant Management in a demanding service industry. Core competencies include strong communications skills and powerful negotiation tactics.

EDUCATION

Bachelor of Science

Major: Hotel, Restaurant and Institutional Management

Indiana University of Pennsylvania Dec 1988

WORK EXPERIENCE

U.S. FOODSERVICE Western PA

Greensburg, PA Feb. 2001 to June 2017

Division Buyer-Senior

I was assigned to purchase several categories of products including produce, dairy, beverage and grocery. Assured adequate inventory levels to achieve company goal of inventory turns and days inventory on hand. Maintained a service level of 99.5% on categories purchased. Responsible for analyzing current and future market conditions to maximize price competitiveness and profitable sales. Coordinated efforts with customer and vendor community to move out obsolete inventory and reduce product dumps. Interacted directly with customers and sales to inform of market changes as well as sourcing products to fit individual applications. Developed weekly produce specials for sales force and Coordinated direct produce shipments with carriers and packers. I was appointed back up Logistic Manager where I was responsible for carrier sourcing, load consolidation and carrier payment.

ALLIANT FOODSERVICE- Pittsburgh

Freedom, PA July 1997 to Feb. 2001

Sales Representative

Completed TM training program and assumed position of inside sales representative responsible for over 90 National and Dietary accounts. Performed functions of order entry, selling and promotion of several product lines. Assumed additional responsibilities of van coordinator to ensure timely delivery of special request orders to customers.

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1505 Oxford Court

Cranberry Twp., PA 16066

Michael Graham 724-***-****

THE ITALIAN OVEN INC.

Latrobe, PA Nov. 1995 – Jan. 1997

Manager

Performed duties of dining room manager, kitchen manager and acting general manager at three units. Responsible for recruiting, training and evaluating staff members. Performed weekly inventory. Managed a budget for food and labor costs. Responsible for approving and processing invoices and generated weekly profit and loss statements. Instrumental in the training and mentoring of new managers.

RED LOBSTER RESTAURANTS

Portage, Michigan Feb. 1994 – Oct. 1995

Assistant Manager

Directly supervised a staff of 98

employees in a high volume Red Lobster unit. Promoted “Guest First” service through interactive training, food fairs and meetings to assure top line sales and productivity. Utilized the Back Office system to forecast guest counts, project pars and pulls and executed weekly labor scheduling.

PERKINS FAMILY RESTAURANT

Mars, Pennsylvania Nov. 1990 – Feb. 1994

First Assistant Manager

Assisted the general manager of a high volume, 24-Hour Operation with an in-house bakery. Performed duties of payroll, volume forecasting, weekly labor budgets and productivity of the unit. Responsible for inventory on a bi-monthly basis as well as employing and orienting new staff members. Also completed performance appraisals on employees in all departments.

Professional and personal references available upon request

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