Food Service General Manager

Eric Perkins FMP

Des Moines, IA

Cell: 515-***-****

acqfzi@r.postjobfree.com

GENERAL MANAGEMENT / OPERATIONS

Restaurant • Food and Beverage • Hospitality

A skilled food and beverage professional with nearly 25 years of experience in directing multi-unit operations to successful results. Proven understanding of how to build effective processes and procedures, as well as manage safety and engagement goals. Committed to driving ongoing results, and a track record of working in Restaurant, Hospitals and Campus environments.

PROFESSIONAL EMPLOYMENT

Krispy Kreme, Clive Ia.

General Manager 2013 to Present

Direct all aspect of production, sales and human resources. Obtained maximum revenue as well as ensuring a high level of quality products.

Ensuring all products meet Krispy Kreme quality standards and in turn, guarantee customer satisfaction.

Constructed a team of customer-focused employees through coaching and performance management.

Coordinated production schedules to meet customer demands and to minimize labor hours.

Communicated to store employees and enforced all store policies, standards, and practices.

Managed income and expense budgets, including accounts payable/receivable, profit and loss, etc.

Veterans Canteen Service, Des Moines Ia. 2009 to 2013

Chief General Manager

Direct all areas of foodservice at Central Iowa Veterans Hospital. Provide multiple dining options including Deli, Grill, Pasta Station, Home Cooked food, Starbucks Coffee Shop, and Vending.

Met and maintained financial operating budgets.

Handled a full range of HR Management functions including interview and hiring staff, coaching and counselling and quarterly and annual reviews.

Fostered and maintained a good working rapport with the various services within the Veterans Medical Center.

Garduño's Restaurant and Cantina, Albuquerque NM 2007 to 2009

Food Service Marketing Strategist

Worked with Garduño's toward the possibility of expansion and developing a marketable franchise concept.

Developed strategies toward product branding and food constancy for proposed future franchising ventures.

Developed a fact finding study toward Garduño's success in various regions across the country.

Standardized weekly orders and profit and loss statements for the franchise arena.

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Aramark Corrections, Santa Fe NM 2005 to 2007

Director of Food & Nutrition

Directed all facets of Food Service operations: Scheduling, Training, Sanitation, Food Production, For meals for staff and residents and special catering function..

Increased customer satisfaction by presented appetizing meals in an appealing manner.

Ordered high volume foods and supplies on weekly bases to cover 2800 meals per day.

Customer service and delivering high-end cliental satisfaction.

Extensive experience in inventory control, P&L responsibilities and sanitation procedures.

Morrison Management Specialist, Albuquerque, NM 2000 to 2005

Director of Food & Nutrition

Direct all areas of foodservice at Lovelace Medical Center Ensure the delivery of three meals a day to all residents. Provide multiple dining options including quick service, full service, and vending

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Directed all Production & Retail operation for the Spice of Life Cafeteria and Internal & External caterings.

Produced recipes and production cost forecast as well as research all new product information for menu and recipes.

Implemented and directed the remodeling of the cafeteria.

Directed supervisors and staff in preparation of food for patients, cafeteria patrons and internal & external caterings events.

Aramark Corporation, Mobile, Al 1997 to 2000

Director of Campus Food Service Planed and implemented all menus to ensure nutritionally balanced meals, menu costing, work schedules, and ordered subsistence for cafeteria.

Orchestrated catering events (450 + customers) while maintaining profitable food cost.

Ensured accuracy of profit and loss and managed payroll, and accounting records.

The French Quarter Cafe, Mobile, Al 1994 to 1997

General Manager/Chef

Responsible in the success of the French Quarter Cafe in becoming a premier showcase restaurant in fine dining experience on the Gulf Coast area.

Instrumental in keeping expenses in check while preserving reputation for excellence and quality.

Trained staff in providing top notch service for required customer satisfaction.

Created and managed a successful inventory and ordering system that provided cost effectiveness in everyday operations of the restaurant.

MILITARY BACKGROUND

United States Coast Guard, Mobile, Al 1974 to 1981

Substance Specialist Second Class

Responsible for the development of six week rotating menu, preparation of daily menu, obtaining and maintaining stock control, management and training of personnel in exchanges and commissaries, and the administration of the same. Completion of a Professional Food Service Training Program under the Proprietorship of The Grand Hotel, Point Clear Alabama and Internship at the Commander Palace, New Orleans, Louisiana.

EDUCATION AND CREDENTIALS

University of South Alabama, Mobile, Al 1996

Bachelor of Arts, Anthropology

University of South Alabama, Mobile Al 1981

Bachelor of Fine Arts, Graphic Design

CERTIFICATION / TRAINING

Serve Safe, National Restaurant Association, Des Moines, IA, 2001 to Current

Certified by American Restaurant Association

Food Service Management Professional FMP

Certified American Restaurant Association

HACCP Certification, National Restaurant Association, Des Moines, IA, 2001 to Current

Certified American Restaurant Association

PROFESSIONAL ASSOCIATIONS

Member, IFSEA (International Food Service Executive Association), Des Moines IA, 2004

Member, ACF (American Culinary Federation), Des Moines IA, 2002

Member, Global Food Safety Initiative, Des Moines IA, 2013

Member, Organic Food Service And Catering Association, Des Moines IA, 2013

Member, National School food service Professional, Des Moines IA, 2013

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