James L. Cawley

*** ***** ******* ***, **** Worth FL 33460 Home: 561-***-****---Email: ac5761@r.postjobfree.com

General Manager

Accomplished General Manager with a strong combination of management skills and culinary experience coupled with a Six-Sigma trained business acumen. Extensive experience in planning, budgeting, inventory management, combined with my strong customer and client facing abilities creating a positive work environment where my employee development mentality aides in my ability to create roadmaps for multi-level success.

Employment Experience

Aramark (Juno Beach, FL)

General Manager, August 2008

•Currently accountable for over $9.4 million in managed volume for eight cafés, two coffee shops, and catering and vending services

•Lead the food service support for FPL during the recovery efforts after Hurricanes Mathew and Irma

•Conduct regular client business reviews to highlight potential growth opportunities

•Maintain client relations by conducting monthly focus group meetings, Customer First Survey, and monthly client letters and financial snapshots

•Direct the operational, development, and HR activities of ten managers, and ninety cafe and catering staff including talent management, culinary excellence, and the guest experience

•Conduct audits for operating standards, quality assurance, food and occupational safety

•Forecast sales and profits, set prices to achieve profit goals, build merchandising displays, plan promotions, handle special projects as directed by senior management, advertising, new sales items and special menus

•Instrumental in the building of a super category 5 commissary kitchen in West Palm Beach to support the recovery efforts for FPL after a storm.

Compass Group (West Palm Beach, FL)

Corporate Chef, January 2004 – May 2008 (Southwest & Southeast Regions)

•Developed the platform and menu format still in use for both retail and patient menus

•Directed the daily operational activities of 18 executive chefs, 160 cafe and catering staff including talent management, culinary excellence, and the guest experience

•Monthly training sessions along with yearly executive presentations and trainings

•Advertise and market catering and event proposals for existing and potential clients

•Compliance Chief for southwest region achieving a 6% increase over prior year in purchasing

•Forecast sales and profits, set prices to achieve profit goals, build merchandising displays, plan promotions, handle special projects as directed by senior management, advertising, new sales items and special menus

•Instrumental role in the relief efforts throughout the Gulf Coast after Hurricane Katrina

Blue Lake Corporate Park (Boca Raton, FL)

Operations Manager, 2002-2004

•Managed $850 thousand in managed volume at a multi-functional food service account

•Directed the day-to-day activities of one managers, three supervisors, cafeteria and catering staff including daily schedule, cashier audits, proper sanitation guidelines, food and physical safety issues, and customer satisfaction

•Forecasted sales and profits, set prices to achieve profit goals, plan promotions, handle special projects as directed by senior management, advertising, new sales items and special menus

Boca Raton Resort & Club (Boca Raton, Florida)

Executive Sous Chef, April 1998- September 2002

•Direct all food preparations for catering and the 19th Hole

•Menu development and customization per club member request

•Catering of planning of wedding, club member events, club member dinning nights, along with formal events and wine dinners

•Golf tournament planning with individual event coordinators

Education

Culinary Institute of America (Hyde Park, New York)

AA Culinary Science, 1996

Kingsborough CC (Brooklyn, New York)

AA Liberal Arts, 1992

Brooklyn College (Brooklyn, New York)

Bachelor of Arts in Business Administration

Reference

Available upon request

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