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Steve Schulman

Facilitating World-Class Quality & Total Client Satisfaction

RESTAURANT & CATERING MANAGEMENT

Energetic, action-oriented leader and strategist who drives efforts

resulting in consistently delivering strong profit outcomes. Able to gain

the trust of individuals, achieve consensus, and maintain long-term,

mutually-beneficial relationships. Ensure world-class service to clientele

with high expectations.

Core Competencies Signature Strengths at a Glance Attributes

Operations Budgeting & Financials Market Analysis & Planning P&L

Policy Development Process Improvement Staff Training & Development

Pricing Product & Service Development Special Events Public Relations

Quality Assurance Hiring Human Resources Cost Reduction Inventory

Management Purchasing

Vendor Management Safety Turnarounds

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Career Track & Performance Driving Forces

GENERAL mANAGER

FOGGY bOTTOM GROCERY, llc, WASHINGTON, DC (1 Year - Aug 2013 to Jul 2014)

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Purpose: Charged with the establishment of new management systems

throughout the operation. Created new (from non-existent) cash-handling

procedures, inventory and cost control functions, staff management and

more in both the restaurant and store with personally designed system

applications.

Organizational Impact Contributions:

Communication from owner to staff upon my resignation best

explains my impact:

"It is with a heavy heart and great sadness that I have accepted

Steve's resignation. He has only been with us for a year, but he has

contributed so much to our store, grown and developed our systems and

processes, brought a great level of professionalism and pride, and shown

so much loyalty, hard work, and commitment, that he will surely be

missed. I have spoken with Steve and I hope he will still be a friend of

the store and visit us when he can. Again, there is nothing more that I

can say but that his presence and leadership will certainly be noticed

and missed.

Steve, thank you for all you have done for us and most importantly for

your guidance, leadership, and friendship."

Senior Management

The Knife & Fork Caterers, Inc., Rockville, MD (30 Years - 1982 to 2012)

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Purpose and Scope: Drove efforts establishing and growing a catering

company marketed to an affluent client base throughout the region,

including the Washington DC area. Established overall operating processes

and procedures, hired and trained employees, developed products and

services, and guided marketing and promotions to obtain maintain and grow

a lucrative and varied client base.

Organizational Impact Contributions:

< Conceived and implemented all management systems that consistently

achieved expectations and increased organizational efficiencies,

lowered costs, and increased bottom line profitability. The Knife &

Fork achieved a 400% increase in sales within the first 5 years of

launch, and remained profitable for 25+ years.

< Accolades include achieving top caterer recognition by the

Washingtonian Magazine for 8 consecutive years, and won the coveted

Bride's Choice Award from Wedding Wire leading to additional wedding-

related bookings by a highly discriminating client base.

< Conceptualized, developed and implemented a specialized catering

database that controlled virtually every facet of the catering

process, from initial client contact through even completion and

follow-through. As a result of this success, currently marketing the

product in the US and Internationally to clients in the restaurant,

catering, and other industries.

Unit General Manager

Host International CA Muer Corporation (8 Years Combined - 1974 to

1982)

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Purpose and Scope: Analyzed, troubleshot, and turned around troubled

restaurants. Evaluated all facets of operations, identified issues, and

cultivated a climate of world-class customer service crucial to

maintaining revenue growth and eclipsing the competition.

Organizational Impact Contributions:

< For Host, took over 3 dinner houses in the Capital area (Casa Maria,

Barley Mow, and Beauregard's). Terminated all management personnel

and hired and trained new teams for each property. Instilled a

proactive management style that focused on employee morale, superior

menu quality, waiting excellence, and back of house efficiencies and

controls. As a result, achieved full profitability for all 3

restaurants.

< Assigned the challenge of successfully turning around Charley's

Crab, a venerable Cincinnati neighborhood institution offering fresh

seafood in a dinner-only setting. Gained the trust of all staff,

implemented new operations, financial, purchasing, and culinary

policies and processes, trained managers and staff, and collaborated

with the chef and culinary team to ensure that menu met current

client expectations.

< Promoted to direct the build, launch, and daily management of CA

Muer's largest restaurant, a fine dinner-only operation offering the

finest food and beverages, exceptional staff, and superior amenities

and attention to detail. The restaurant grossed $5.6M within first

year of operation and remained a profitable location for years after

ending of tenure. Only unit amongst 17 during my term to win coveted

Holiday Award for dining excellence.

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LEARNING CREDENTIALS & ENRICHMENTS

Bachelor of Arts 3.75 GPA

American University, Washington, DC

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CERTIFICATES & LICENSES

Certified Food Service Manager

Montgomery County, MD

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ADDITIONAL INFORMATION

Maintain and promote a healthy lifestyle free from tobacco, alcohol, drugs

and other negative personal and professional habits.

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References and further data provided upon establishment of mutual

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