Sales Manager

KENNETH SURMAN

KENNETH

**** **** **** **. ***.98 Riverside, CA 92507

(C) 732-***-**** e-mail: ********@*****.***

WORK EXPERIENCE:

Kake Art – Owner/Baker

**//****-*******

• Design specialty cakes, pastries and a variety of baked products for clients from

a home based business.

Panera Bread Bakery Market Manager

09/2011-08/2012

Manage Bakery Dept At 8 Locations

Responsible for Bakery Budget and managing to a designated food cost

• Analyze sales in vs. sales out to determine profit margin

• Develop and implement various cost effective programs to increase margins, which also

resulted in higher quality of products, and time efficiencies – train employees in new program

design

• Reduced costs through flexible work arrangements while maintaining quality and production

level of department

Reporting of daily unit consumptions to upper management and inventory control

Responsible for coordinating internal and external audit reviews

• Ensure safety, contracted agreements, and health codes are adhered to

Manage staff of 23

• Hiring/separations

• Training

• Employee Relation Issues

• Manage performance, including informal and formal reviews

SODEXHO – on site at Schering Plough, Kennilworth, New Jersey

11/2003 – 09/2011 SODEXHO on

Bakeshop Manager

Manage Bakery Dept for largest client 12,000 employees

Responsible for Bakery Budget and managing to a designated food cost

• Analyze sales in vs. sales out to determine profit margin

• Develop and implement various cost effective programs to increase margins, which also

resulted in higher quality of products, and time efficiencies – train employees in new program

design

• Reduced costs through flexible work arrangements while maintaining quality and production

level of department

Reporting of daily unit consumptions to upper management and inventory control

Responsible for coordinating internal and external audit reviews

• Ensure safety, contracted agreements, and health codes are adhered to

Ensuring that Department is “cutting edge”

• Create innovative new product design

• Partner with other Sodexho accounts to review Best Practices in terms of cost efficiencies,

product development, and vendor alliances

Manage staff of 3

• Hiring/separations

• Training

• Employee Relation Issues

• Manage performance, including informal and formal reviews

Executive Pastry Chef (simultaneous position)

Executive

• Design specialty cake orders for individual clients and corporate affairs

CORIM – Brick, New Jersey

4/2000 – 2003 CORIM Brick,

Executive Pastry Chef

Responsible for the design & development of dessert line for

international coffee manufacturer, including:

• Recipe creation which was then dispersed to various distributors for sale to end users within

the US, Canada, and overseas

• Train clients (via in person demonstrations) in the creation of & innovative uses of various

products

• Provide sales consultation of the product to the client in order for them to recognize/ increase

profit margin

Manufacturing Manager (simultaneous position)

Responsible for the management of staff (10), across four divisions (sugar, dessert, coffee, and

chai), including:

• Hiring/separations

• Scheduling

• Performance

• Employee relations

Supervise operations of manufacturing plant, including:

• Inventory control

• Shipping & receiving

• Ensurance of on time delivery of products

TASTEMAKERS GOURMET BAKERY – Brielle, NJ

9/1996 - 4/2000

Entrepreneur

Start up operation, developing business from inception –

Clients included local area restaurants, hotels, catering halls, and country clubs

Complete responsibility for all aspects of business, including:

• Inventory & quality control

• Compliance with Health Dep’t and FDA regulations

• Sales

• Accounting – management of general ledger and reconciliation with outside

accounting firm

Management of staff (6), including:

• Hiring/separations

• Scheduling

• Training

• Conflict resolutions

Executive Baker (simultaneous position)

• Create and develop recipes for unique dessert line

• Artistic design development for gourmet cakes

• Train & oversee newly hired bakers/employees

CLASSIC CAKE COMPANY – Cherry Hill, NJ

1/1992 - 5/1996

Baker

Production baker responsible for:

• Rotation of various baking positions including mixer, cake layer, and oven, in order to

prepare cakes for 3 store locations

Cake decorator responsible for:

• Design of original artwork for decorations

CERTIFICATIONS:

Serve Safe - Certified

ONGOING PROFESSIONAL DEVELOPMENT:

Equal Employment Opportunity training – Sodexho University

Diversity training – Sodexho University

REFERENCES:

Will be furnished upon request

Contact this candidate