Sales Manager
Resume:
George A. Russo
Whitestone, N.Y. 11357
******@*****.***
Career Summary: A graduate of New York Food and Hotel Management with over 23 years experience in all aspects of the food and beverage industry. Possessing a strong background in both high-end and classical cooking, as well as being proficient in all administrative areas, I am a well-rounded Chef who can be an asset to any operation.
Executive Chef
Sodexo at Fordham University, Bronx NY
April 2015- Present
Responsible for all Retail outlets on campus with $6 million in revenue
Manage all purchasing, receiving, production and HACCP
Train all staff to uphold company standards
Support catering division with $2 million in revenues
Manage all P&L’s for retail
Operation Manager
Blue Dog Café, New York, NY
September 2013- January 2015
Responsible for all production in commissary including financial reporting
Responsible for purchasing programs and vendor relations
Responsible for 5 retail outlets with $ 5 million in revenues
Assist with marketing programs
Developed and maintain all HACCP programs
Chef
Restaurant Piquant, Brooklyn, NY
February 2013- September 2013
Temporary position
Redeveloped all back of house functions for 200 seat full service restaurant including menu planning, purchasing, inventory and service standards
Executive Chef
Sodexo Group at Mount Sinai Medical Center, New York, NY
July 2008- January 2013
Responsible for all patient feeding for 1,000 bed facility
Responsible for all menu development
Responsible for all production for multiple retail outlets. $6 million annual sales
Responsible for all catering services. $2 million annual sales
Responsible for all purchasing/receiving in department
Responsible for all HACCP and safety in department
Food Service Director/Executive Chef
Aramark Corporation at J.P. Morgan Chase, Tampa, FL
August 2006- April 2008
Building Population- 1900
Responsible for daily service in Café
Write menus and monitor production utilizing production sheets
Control all HACCP and Safety
Responsible for all In-house catering
Provide all financials to corporate including P&L, Labor Analysis, Food Cost Analysis, Sales and Budget Forecast and Direct Expenses
Responsible for C-Store and Vending
District Manager
L.A.Food Services, Tampa, FL
April 2004-August 2006
Responsible for 12 Units and Catering Division
Responsible for New Account Sales and Openings
Maintain all Budgets for Sales and Operating Costs
Maintain Communications with all Clients
Develop Purchasing Programs including Rebates
Director of Dining Services
Restaurant Associates at J. P. Morgan Chase, New York, NY
August 2001- April 2004
Building Population- 3,000
Responsible for daily service in Cafe
Responsible for all Purchasing, Receiving and HACCP
Responsible for all Cash Handling Operations
Weekly duties include Accounts Payable, Payroll, P&L and Budget
Train incoming Stewards and Controllers
Assisted in menu development and costing
Assist in new unit openings
Executive Sous Chef
Restaurant Associates at Rockefeller University, New York, NY
November 1999-August 2001
Primarily responsible for all Cafe Operations
Responsible for overall operations in the Faculty Dining Room
Provided assistance in a full range of Catering Services with annual sales of $1.5 million
Responsible for all Purchasing, Receiving and HACCP
Responsible for menu development and costing
Sous Chef
The Landmark Club, Stanford, CT
December 1997- November 1999
Membership 1,000 people
The University Club, New York, NY
February 1997- December 1997
Membership 2,500 people
The Boathouse Cafe, New York, NY
March 1995-December 1996
Cook Tournant
The Mark Hotel, New York, NY
September 1990-March 1995
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