Sales Manager

STEVEN HYMAN

*** ***** ****** #*** ****** City, NJ 07302 • 773-***-**** • s m l h y m a n @ g m a i l. . c o m

Food & Beverage Manager

Hospitality/Restaurant Industry

P R O F E S SI O N A L SU M M A R Y

•A notable 36-year career in the hospitality, food, & beverage industries in a variety of A-list venues nationwide, the Bahamas, & cruise lines

•An accomplished & results-oriented professional with successes in driving & sustaining revenues & profits in restaurants (full-service & fast food), supermarkets, bakeries, catering, and corporate dining facilities

•Fully experienced in all phases of food & beverage management with a proven track record in containing labor, food,& operating costs while significantly driving profits, market penetration, & maintaining service & quality

•A collaborative team leader adept at identifying & resolving complex operational & human resource issues

•Perceptive in identifying & capitalizing on new profit centers & successful niche markets

CA R E E R TR A CK

Food & Beverage Manager, Breezy Point Surf & Silver Gull Beach Clubs, Breezy Point, NY (2014) (These two seasonal private beach clubs with full-service restaurants, bars, & cafeterias

have a combined 7,500 members & offer outdoor dining, catering to cabanas, themed dinners for up to 350 guests, & private parties up to 150)

•Directly responsible for openings kitchens, selecting vendors, securing food & beverage supplies, marketing, preparing menus, creating memorable dining experiences for guests, as well as hiring and training new staff

•Prepared businesses for ISO certifications & ensured clubs met National Park Service guidelines

•Developed standardized cleaning programs for both clubs

Associate Director Food & Beverage, Saks Fifth Avenue, New York, NY (2012 - 2013)

(One upscale "white-tablecloth" restaurant with $3M annual revenues & one casual dining restaurant with $5M annually, serving up to a combined 2,100 meals per day)

•Charged with full P&L responsibility, wine & beer selection, hiring, training, & managing a staff of 40

Manager of Restaurants, Neiman Marcus, Chicago, IL (2005 - 2012)

(Zodiac Room - "white-tablecloth" restaurant • Fresh Market - casual dining cafe • Employee cafeteria)

•Managed Neiman's three restaurants and all onsite and offsite parties, funct ions, and catered events

•Had full P&L responsibility for over $1.3M annually & managed a staff of 39 serving up to 380 meals per day

•Responsible for menu planning, hiring, training, & driving sales & market penetration

Proprietor, DDC Doggie Daycare, Chicago, IL (2001 - 2005) (Established & operated a full-service doggie daycare center)

V ice President, Food & Beverages, Sun Cruz Casinos, Dania, FL (2000 - 2001) (Company operated multiple ten-day cruise casino boats departing from ten locations in Florida

& South Carolina, serving over 1.5 million passengers a year with over $90 million in revenue) Continued

•Reported directly to CEO with full P&L responsibility for $20 million in food & beverage sales

•Member of Executive Committee & Compensation Committee

•Drove marketing & promotion, negotiated all vendor contracts, & oversaw acquisition of new equipment

•Doubled capacity by redesigning buffet lines, Introduced new food items, & consolidated vendor programs

•Directly lowered beverage costs by five percent, increased cash sales by over 20%, & improved quality while keeping food costs within budget

Director of Food Service, AMOCO Oil/Split Second, Chicago, IL (1997 - 1999) (A 60-unit commissary operation within area service stations)

•Directly managed commissary operations with full P&L responsibility; established operating guidelines & procedures; identified, evaluated, & developed short & long-term marketing & advertising strategies; managed vendor & contract relationships; & established formal & on-the-job operations, supervisory, & management training programs

•Increased coffee sales from 250 to 1,800 cups weekly through a successful proprietary coffee program

•Increased commissary gross margin from 28% to 41% through effective accounting & fiscal practices

•Expanded sandwich sales by 45% & cut distribution costs 50% with a national food-distribution network

•Introduced a frozen-beverage program resulting in a 35% sales increase

•Developed proprietary breakfast pizza & sandwich programs

Director of Deli/Bakery Sales & Marketing, Super Fresh Supermarkets, Florence, NJ (1996 - 1997) (Deli & bakery departments of 40-unit supermarket chain with $800 million in annual sales)

•Charged with full P&L responsibility for deli & bakery; developed effective marketing & advertising strategies; researched & developed creative new food items & promotional concepts; & negotiated & purchased foods, beverages, dry goods, & equipment

•Designed and implemented new Home Meal Replacement programs, including take-out sushi, panini, smoked meat and chicken that met first-year sales projections of over $1 million

•Conceived & developed an oversized muffin program adding $500,000 in additional revenues & introduced a preservative-free salad program

Corporate Manager - Food Service, Price Chopper Supermarkets, Schenectady, NY (1992 - 1996) (A 90-unit supermarket chain with over $1.5 billion in annual sales)

•Directly developed new products & promotional concepts for prepared food and food services

•Effectively directed an off-premises employee-catering operation

•Exceeded first-year sales projections for a personally developed international food-court concept with extensive new product development

•Created a successful new sub sandwich program, increasing sales from 1,200 to over 23,000 units per week while achieving a 58% gross margin

•Increased salad sales by 12% (over two million pounds annually) by creating & implementing a new marketing strategy for "Preservative- Free Salads"

•Drove marinated chicken sales 900% to 1,800 cases per week

•Developed new "Party Platter Book," including recipes, cast, and selling structure, selling over 12,000 units during the holiday season at a 60% gross margin

Director, Food Services, Woodward & Lothrop, Washington, DC (1984 - 1992)

(A 15-unit operation consisting of full-service restaurants, employee cafeterias, bakeries, delicatessens, ice cream parlors & a confectionary manufacturer)

•Successfully planned, designed, & opened new units for the company

•Developed & marketed new food concepts, including hot dog stands, cookie stands, & espresso carts

•Introduced gourmet food-buying program that increased gourmet food sales by 300% in two years

Director of Food Operations, Cable Beach Casino, Carnival Cruise Lines, Nassau, Bahamas (1983 - 1984) (Casino food services included an upscale Italian restaurant, a New York style deli, the casino bar,

& complimentary casino floor bars)

•Managed pre-opening duties of menu & uniform selection, wine list development. & cash system automation

•Directed human resources, management, operations, & wrote procedural & operations manuals for all departments

Manager, Full Service Restaurant, Le Train Blue, Bloomingdale's, New York, NY (1981 - 1983)

•Managed restaurant at Bloomingdale's flagship store with full front & back of house responsibilities

•Achieved profitability for first time in restaurant's history (equal to over ten percent of gross sales)

Prior Positions

Assistant Manager, Front of House, Russian Tea Room, New York, NY (1980 - 1981) Manager, La Biblioteque, New York, NY (1978 -1 980)

EDUCA TIO N

Associate in Occupational Studies, Culinary Arts, Culinary Institute of America, Hyde Park. NY Certification Program in Purchasing & Meat Management, Cornell University, Ithaca, NY

AAS, Business Administration, Graham Junior College, Boston, MA

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