SCOTT A. STROMER, FMP

**** ****** **. - ****, ******** 48866

C: 989-***-**** - E: acxcmc@r.postjobfree.com

1

OBJECTIVE:

Seeking a Senior F&B Management position with a progressive gaming & resort organization where I am able to improve operations, train and develop team members, deliver excellence in guest services and food preparations, protect company assets and help increase ROI for owners/shareholders. I set the trends other want to follow in the industry.

QUALIFICATIONS

25 years of leadership experience in the Food & Beverage, Gaming & Resort, University and Restaurant industries working with large scale operations and casual dining brands.

2 years gaming & resort industry experience.

Extensive background in brand positioning and business strategy, marketing, F&B development.

Concentrated management success profiling leadership in profit building of operations, systems enhancement and implementation, union experience, P&L, budgets up to $340M, corporate asset management and development.

Developed and managed business plans that achieved established standards for customer service excellence. Established all policies and procedures for culinary division.

Created task force to increase sales and margins 4% to 17%, achieved $23M sales increase through re-engineering and enhancing existing product lines.

Developed and implemented quality assurance standards, training and procedures for BOH.

Member of executive committee which increased revenue from $210 million to $375M. Transformed organizational image by developing team concept to drive profitability and support operations and new product development.

Demonstrated ability to build and implement operations strategies that provide long-term growth and profitability.

Results-oriented leader known for selecting, developing and mentoring high potential employees.

Previous experience in multi-unit environments. (over 250 restaurants)

Able to recognize cultural differences, respect and understand how to manage and build relationships within differing cultures

Solid project management skills including planning work, managing details, keeping multiple tasks/projects on track, using time well, and doing whatever it takes to deliver outstanding results.

Software Experience: M/S Office, Excel, PowerPoint CAREER

Motor City Casino & Hotel - Detroit, MI May 2014 – June 2016 Corporate Executive Chef/Operations

AAA - 4 Diamond resort - 2,800 slots, 57 tables, 12 pokers, 400 hotel rooms 17 restaurants, 2 entertainment venues and 2,300 employees

Responsible for $73M in F&B revenue, employee growth and training with a team of 650 F/T Associates, 90 P/T Associates, 18 directors and 43 managers.

Established all dining standards for both service and culinary operations for 17 Restaurants, Room Service, Spa, VIP dining areas, high rollers restaurant and banquets and catering.

Elevated and changed 125 food specifications thru R&D and recipe formulations.

Reengineered all food specifications saving over $1.1M 12 months.

Lowered company food cost 2.8 % by implementing total product utilization and menu development.

Turned around profitability in seven restaurants thru efficiencies, staffing and menu development.

Built and implemented operations strategies that provide long-term growth and profitability.

Currently designing an Urban Food Court venue developing 9 new and exciting concepts with a budget of $19M.

Changed culinary direction to meet market demands.

Developed a working F&B training program within operating divisions.

Set all food specifications, R&D and menu development. SCOTT A. STROMER, FMP

2700 Leland Rd. - Ovid, Michigan 48866

C: 989-***-**** - E: acxcmc@r.postjobfree.com

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Sullivan University - Louisville Ky 04/2010 – 04/2014 Executive Director Food and Beverage Operations and Auxiliary Services

Oversaw direction, profitability and adherence to all policies, procedures, and practices for nine (9) Food & Beverage operating divisions to include menu development, R&D, production and service standards.

Designed, developed and opened 3,600 students dining residence hall and catering division.

Developed, managed, and executed $22M in departmental budgets.

Increased sales and profitability in all operating divisions by 18% to 36%.

Ensured all F&B policies, procedures, and practices were in accordance with University vision.

Built a cohesive team of organized professionals to maintain the highest levels of service.

Worked with university executive team to establish sound operational practices that produce positive methods for increasing revenue while improving cost efficiencies to maximize financial returns.

Developed and maintained quality standards of foods and services and implemented strategies to achieve goals and objectives for all companies.

Developed long and short term marketing plans for operating divisions.

Planed and directed the functions of administration and planning of the Food & Beverage department to meet the daily needs of the operation.

Clearly described, assigned and delegated responsibility and authority for the operation of the various food and beverage sub-departments such as room service, restaurants, banquets, kitchens, stewards, etc.

Implemented effective controls of food, beverage and labor costs among all sub-departments and monitor the food and beverage budget to ensure efficient operation and expenditure stay within budget limitations, including achieving budgeted revenue and labor expenses.

Assisted the departmental managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotions. Maximized food and beverage department profitability.

Hired, trained, supervised, developed, disciplined and counseled all food and beverage management team members according to policies and procedures. Michigan State University - East Lansing, Michigan 04/2001 – 05/2010 Executive Director Food and Beverage Operations

Managed catering sales team of 4 people, 25 chefs, 38 managers and 712 staff.

Managed $18M in food operations, hotels, clubs, catering and dining.

Increased margins to double digit profitability thru efficiency and lowering operational costs by selective menu development and production.

Member of Executive Committee developing all departmental policies and procedures and direction.

Ensured quality of all operations and inspired creativity.

Analyzed and controlled profit and loss statements for all F&B departments.

Directed all culinary training and standards for retail, catering, dining and student dining.

Managed maintenance department as related to all food and beverage services.

Responsible for all departmental reports, staff reviews and flow of information to needed managers.

Managed departmental compliances with appropriate federal, state and university guidelines and requirements.

Set and developed measurable and obtainable goals and actions plans for managers and chefs

Experience in collective bargaining agreements and union negotiations.

Reviewed all F&B culinary manager new hires, transfers, promotions, layoffs and terminations.

Regularly reviewed and evaluated the degree of customer satisfaction of individual outlets, including banquet service, to recommend new operating and marketing policies whenever a change in demand, customer dissatisfaction, or a change in competitive environment requires such changes.

Investigated and resolved food quality and service complaints.

Developed, along with assistance from department heads, operating tools necessary and incidental to modern management principles such as budgeting, forecasting, purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc. SCOTT A. STROMER, FMP

2700 Leland Rd. - Ovid, Michigan 48866

C: 989-***-**** - E: acxcmc@r.postjobfree.com

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CULINARY RESTAURANT GROUP - PHOENIX, AZ 1997 - 2001 Start-up Owner Four (4) Restaurants

Managed all P&L, culinary, R&D and operations.

Responsible for start-up, new concept implementation, menu and design. Restaura, Inc. / Division of Dial Corporation - Scottsdale, AZ 1983 – 1997 Vice President Corporate Executive Chef

Served as Executive Committee Member, VP and Officer of the Company

Managed 157 Executive Chefs, 4 Dieticians, 5 QA Chefs and 2 Corporate Test Kitchen Chefs.

Grew organization over 64%

Key culinary visionary executive that set the direction and momentum for successful reengineering of the dining experience and managed $340M budget.

Built and conceptualized 27 restaurants and dining concepts.

Formulated, administered and enforced all departmental policies and performance standards, budgets and strategic planning.

Held accountable for accuracy and thoroughness of departmental reporting, profitability, reviewed weekly departmental reports, made all strategic culinary decisions.

Worked closely with executive sales and marketing teams on new business ventures, proposals, concepts and presentations.

Established all unit culinary performances and profit objectives and made corrective actions.

Developed and implemented all culinary training and innovation.

Defined and set culinary and service direction according to specific competition and territorial concerns assuring quality in all operations.

Developed all strategic culinary and F&B operational development plans for company and assisted in creating marketing direction.

Designed and developed all F & B for 2 professional sports teams. (AZ Diamondback and Phx Suns)

8 + years direct experience supporting International business. EDUCATION

Culinary Institute of America - Hyde Park, NY AOS Degree

Michigan State University - East Lansing, MI various classes CERTIFICATIONS

Certified - Food Management Professional (FMP)

Certified - ServeSafe - National Restaurant Association

American Culinary Federation (ACF)

ADDITIONAL INFORMATION

Featured in national trade magazines for culinary success

Recognized numerous times on industry advisory boards

Taught at numerous colleges and universities (MSU, NAU, OSU, MCC)

Won gold and silver medals for concepts and designs

Keynote speaker at National Restaurant Association

Created 7 successful product lines for retail sales and numerous proprietary food items nationally LICENSES

Gaming License - State of Michigan

LANGUAGES

English, German and French

SCOTT A. STROMER, FMP

2700 Leland Rd. - Ovid, Michigan 48866

C: 989-***-**** - E: acxcmc@r.postjobfree.com

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HOBBIES & INTERESTS

Baseball, boating, hunting and collecting chef artwork

Travel globally to see new food ideas, trends and concepts

Spend time with my wife and family

Teaching, coaching and mentoring others

I enjoy building homes, buildings and condos

Volunteer work for charitable organizations such as National Kidney Foundation, World Vision

Contact this candidate