* * * * * N E D Y D R I V E, P L A I N S PA 724-***-**** A N T O N I O @ C H E F 2 TA B L E . B I Z

W W W. C H E F 2 TA B L E . B I Z

ANTONIO N. APETRIOR

PROFILE

I am a 15+ year industry veteran looking to share my culinary and leadership experience with a team of

professionals who are eager to create dynamic culinary experiences in foodservice management.

EXPERIENCE

S M G / S AV O R . . .

E X E C U T I V E C H E F, W I L K E S - B A R R E, PA J U LY 2 0 1 1 - P R E S E N T

• Creates culinary delights for suite guests.

• Works closely with concession team to create and highlight new seasonal menu items.

• Partners with Premium Services Manager for special backstage artist catering.

• Controls food inventory for facility

• Trains supervisors and hourly team members in safety and sanitation

• Reduced food cost by 6% in 2 seasons

• Increased player satisfaction with team meals and special events.

• Increased guest satisfaction by introducing unique food items in season ticket holder lounge.

• Worked with Food and Beverage Director to bring in new retail vendors.

• Transitioned the kitchen into 90/10 production.

C H E F 2 TA B L E

C U L I N A R Y C O N S U LTA N T, PA J U N E 2 0 0 9 - P R E S E N T

• Provides guidance in creating special menus (allergies, dietary concerns, etc.), estimates the costs for

implementation and executes based on client requests and needs.

• Works within financial and nutritional limitations to provide exciting flavor profiles.

• Ensures customer satisfaction through surveys and client feedback.

• Teaches one-on-one cooking lessons.

C O M PA S S G R O U P N O R T H A M E R I C A

DIRECTOR OF FOOD AND NUTRITION/EXECUTIVE CHEF

M O R R I S O N H E A LT H C A R E F O O D S E R V I C E, H AT F I E L D, PA D E C E M B E R 2 0 0 8 - J U N E 2 0 0 9

• Instrumental in acquiring $1 million account.

• Standardized ordering procedure, reducing cost by 35%.

• Increased resident satisfaction through implementation of new puree program.

1 0 K E N N E D Y D R I V E, P L A I N S PA 724-***-**** A N T O N I O @ C H E F 2 TA B L E . B I Z

W W W. C H E F 2 TA B L E . B I Z

S Y S T E M E X E C U T I V E C H E F / A S S I S TA N T D I R E C T O R

M O R R I S O N H E A LT H C A R E F O O D S E R V I C E, A L E X A N D R I A, V A J U N E 2 0 0 8 - D E C E M B E R 2 0 0 8

• Culinary point person for system opening (total managed volume of approximately $80 million).

• Managed back-of-the-house transition and employee training for internal and national brands for retail

locations within the system.

• Concurrently managed a single location with a food budget of more than $5.5 million.

C AT E R I N G D I R E C T O R / O P E R AT I O N S M A N A G E R

M O R R I S O N H E A LT H C A R E F O O D S E R V I C E, L A N C A S T E R, PA J U N E 2 0 0 7 - J U N E 2 0 0 8

• Worked closely with client to improve quality and selection of the catering menu for executive office

and conference center, increasing catering sales for the year by 10%.

• Implemented FoodWorks! Program, an upscale carry-out catering option, to all three locations which

increased on-site catering participation.

• Implemented and acted as the program administrator for Catertrax for all three locations.

• Managed a catering budget of more than $1.7 million.

• Worked closely with patient services, production and retail teams to manage labor hours and determine

labor/sales schedule.

M E T Z & A S S O C I AT E S

D I R E C T O R O F F O O D S E R V I C E, O A K D A L E, PA M AY 2 0 0 2 - J U N E 2 0 0 7

• Improved menu selections for students, staff and faculty by increasing the quality of items, establishing

batch cooking process and introducing made-to-order program.

• Increased in house catering sales by 32% over the course of my tenure.

• Increased program sales by 46% in two years.

• Lowered subsidy from $50,000 to $1,000 in three years.

E D U C AT I O N

• Culinary Institute of America, Bachelor’s Degree

* Robert Morris University, Master’s Business Management

A S S O C I AT I O N S / C E R T I F I C AT I O N S

• ServSafe

• American Culinary Federation, National Member

• ACTS and SATS Certified Trainer

REFERRALS

• Beth Gurdock 570-***-****

• Renee Carol 484-***-****

PA G E 2

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