Rich Popović

***** ****** *****

Houston, TX ****2

412-***-****

ad0p6o@r.postjobfree.com

Qualifications

Possesses a proven record of Culinary and Hospitality education, training and leading individuals, teams and departments to provide exemplary service and develop strategies for increased profitability and productivity. Confidently executes multiple concurrent projects; builds strong working relationships; manages and motivates large groups. Evaluates operations and develops creative, cost-effective, and efficient strategies to drive performance. Confidently uses many food-service control systems; quickly learns new business applications and adapts to new programs with ease.

Areas of expertise include:

Inventory/Quality Control Cost Control Purchasing/Receiving Guest/Member Relations P&L Accountability Menu Planning Sales & Marketing Training/Development Scheduling

Lesson Planning Curriculum Writing Instructional Organization Career Summary

Aldine Independent School District, Houston, TX 07/2022- Present District Chef

• Hired by the Aldine ISD to revamp its catering operations and employee dining facilities as well rejuvenate relations with its primary education initiatives.

• Performed Research and Development of new catering menu and implemented in its entirety in a 60-day window.

• Programmed the Catertrax POS system to reflect new menu options and streamlined ordering and invoicing systems.

• Rekindled regular educational fieldtrips for primary educational facilities with a focus on Nutrition, Food Origins and Hands-On Preparations.

• Creating new, fluid menus for employee dining and refining inventory control systems.

• Developing Management Staff in efficiencies and daily growth goals. James Reese Career and Technical Center, Sugarland, TX 07/2019- 07/2022 Chef-Instructor/ Teacher

• Recruited by the Fort Bend Independent School District to help launch the Culinary Arts Program at their new, state of art Career Training School in the heart of Sugarland, TX.

• Utilized my personal experience as a product of similar schools and over 30 years as an industry professional to formulate a comprehensive education program for high school students.

• Created syllabi, curriculum and lesson plans in alignment with the Texas Education Knowledge Standards (TEKS).

• Responsible for managing a materials and supplies budget, purchasing and receiving.

• experiences while encouraging comprehension of real-life enterprise scenarios.

• Worked in conjunction with the Enterprise Program Manager to include students in the daily operations of school-sponsored business fronts; This includes quick-service counter, a la carte dining and banquet services, as well as Specialty Pop-Up Restaurants.

• Organized and Chaperoned external tours of local businesses to provide students exposure to varying facets of the Food and Beverage industry.

• Ultimately grew the program from its inaugural enrollment of 32 students to maximum capacity of 180 students.

Woodlands Country Club, The Woodlands, TX 08/2016- 07/2019 Food & Beverage Director

• Hired as Service Director for one ClubCorp’s flagship properties.

• Managed and developed a staff of 45+ employees in A la Carte, Banquet, and themed services.

• Helped grow an already successful team to a 7% overall increase in Gross Revenues in 2017. Established ourselves as the service standard in the Southern Region.

• Consistently meet or beat budgetary goals in a highly competitive market.

• Successful at enhancing the Member service experience and recapturing loyalties from a previously dissatisfied member-base.

• Promoted to F&B Director in January of 2018 based on successful contributions to business financial plans and staff leadership.

• Created the property’s first dedicated regional training staff to ensure proper onboarding of new team members.

• Successfully manages over $4.5 million in food & beverage revenue annually.

• Established an internal wine culture and developed the property’s first Wine Club. Inaugural enlistment of over 65 participants and quickly increased enrollment to 200+. Culinary Institute LeNotre, Houston, TX 05/2014- 08/2016 Academic Affairs Manager/ Chef-Instructor/ Mentor

• Recruited as a Chef-Instructor for a Classic-French Culinary College near downtown Houston.

• Instructed and directed students through the preparation of recipes that emphasize classic methods and techniques of French Cuisine.

• Prepare lesson plans, learning projects and field trips that reinforce the importance of a well-rounded culinary education.

• Developed an accredited Hospitality Restaurant Management Associate Degree Program

• Researched and wrote Course Syllabi and Lesson Plans for over a dozen courses

• Established and maintained Student Mentor Program addressing every facet of the student experience

• Promoted to Academic Affairs Manager in fall 2016 and currently leads a staff of 17 Adjunct Faculty

• Identified and complied with D.O.E., T.W.C. and ACCSC standards and regulations for Career Colleges

Fresh Leaf Deli, Houston, TX 11/2013- 6/2014

Catering Manager

• Designed, and then nourished the catering department for a new, fresh food concept centric to a corporate office park.

• Recruit, book and execute corporate catering events for companies such as Phillips 66, Aker Business Solutions, Cardtronics, Cameron and Arcadis.

• Researched and Developed catering menus, daily specials boards and specialty menus.

• In charge of marketing and guest related services for the entire business.

• Designed and implemented spreadsheet-based inventory systems for restaurant. Austin Java, Austin, TX 08/2012-10/2013

General Manager

• Recruited, trained and led an opening team of 40 for a brand new location of an iconic Austin destination.

• Developed and implemented recipes to provide a “vegetarian” version of typical Austin Java fare.

• Responsible for managing fiscal and facilitative responsibilities of a 150 seat cafe in one of Austin’s more affluent neighborhoods.

• Developed marketing strategies, modified business model in response to client-based feedback and established a foothold in the local market.

• Maintained excellent customer-service standards while providing a home away from home experience.

Aramark, Catering Division, Austin, TX 09/2011-06/2012 Banquet/Catering Supervisor

• Supervise small business meetings and corporate events ranging from 15-2000 participants.

• Maintain corporate standards and unique event details as needed at each and every event.

• Managed 60+ employees to execute events in the Austin Convention Center and Palmer Events Center

• Company lost its contract with the city and available work diminished. The Clubs of Kingwood, ClubCorp, Kingwood, TX 03/2007-06/2010 Assistant Food and Beverage Director

• Handpicked for skills in troubleshooting and team building to realign business for one of the largest private country clubs in the world.

• Created a functionally specific training program based upon industry and corporate standards.

• Developed the regional template to organize and implement the “Hospitality First” training program.

• Decreased Employee Partner turnover rate from 82%, down to 2% through implementation of higher interview standards, accountability, team building and training.

• Managed daily Food & Beverage operations exceeding 4.5 million in annual gross revenues, while establishing a history of positive growth.

• Performed on an interim basis for a sister property during departmental restructuring.

• Performed duties as Executive Chef/ Food & Beverage Director during a restructure period for 2 months in 2009.

• In a short period, designed a new menu, established a comprehensive inventory system, implemented the Hospitality First Training Program, adjusted front and back of the house staffing levels.

• Created new a la carte menu for Member Dining Services and built a recurring Member base in the Club that previously did not exist.

• Managed and programmed Aloha POS system to reflect business needs and daily operations.

Bravo! Italian Kitchen, Pittsburgh, PA. 07/2000-03/2007 Chef/Restaurant Manager

• Worked as a chef, quickly mastering control systems overseeing the Heart of House operations including food and labor costs, P&L management ordering & receiving and training & development of existing and new employees.

• Transitioned into front of house management due to a thirst for more responsibility and involvement in the overall business.

• Contributed to the development of the instructed standard “Server Approach” & “Kitchen Approach” training program for Bravo Development, Incorporated, and now known as Bravo-Brio Restaurant Group.

• In 2002, became a corporate troubleshooter for properties producing substandard results. Attended eight separate properties in five years identifying financial and personnel challenges and providing working solutions.

• Developed and led teams of as many as 140 employees while managing front of the house and heart of the house operations in an upscale-casual dining establishment with gross annual revenues exceeding $6 Million.

• Prepared Profit & Loss Statements, effectively utilizing data to forecast, identify problem areas and increase profitability.

Life Support Personal Services/ Northcoast Communications 02/1996-07/2000 Pittsburgh, PA

Private Chef/Certified Personal Trainer

• Combined knowledge from two complimentary fields into a high-end service for those interested in improving their health and lifestyle.

• Researched and developed meal plans for specific diets based upon personal preferences and dietary needs/restrictions.

• Delivered and catered meals on a daily basis from 2-55 clients dependent on business bookings.

• Evaluated personal fitness levels and helped establish and achieve goals for clients based upon their preliminary interviews and results.

• Provided 5-Star catering services, including planning, development and execution for events up to 300 people.

The Bull’s Head Inn, Florida, NY 04/1995-02/1996

Sous Chef

• Worked as a Sous Chef in a fine dining country inn specializing in rustic-fusion cuisine.

• Managed the Heart of House operations including food & labor costs, daily food preparation and production and all facility opening and closing procedures.

• Oversaw a staff of 13 employees in all facets of food service best practices. The Sugar Loaf Inn, Sugar Loaf, NY 05/1992-04/1995 Sous Chef

• Worked as a Sous Chef in a fine dining country inn for a high-end client base.

• Accepted the challenge of altering business practices and affecting change in a positive manner; raising gross revenues from $275k annually, to $450k in only one year. By the end of my tenure, gross sales exceeded $1.5 million.

• Wrote daily menu specials with market fresh ingredients and developed new menus on a quarterly basis or as needed.

• Conducted quarterly, specialized wine dinners for up to 60 people.

• Performed on and off premise catering events for up to 500 people.

• Received three “special mention” articles in the New York Times in recognition of our successes, menu development and service experiences. PROFESSIONAL PROFILE

Key Accomplishments

• Addressed and mitigated customer issues in a timely and effective manner.

• Consistently met and exceeded percentage based goals.

• Prepared and implemented declining budgets to consistently monitor business expenditures and operations to maximize profit and flow-through.

• Participated in frequent meetings with executives and colleagues to road map progress, establish cost-effective business practices, enhance coordination, and resolve issues. Education

• B.S. Food Service Management; Johnson and Wales University; Providence, Rhode Island,

• A.O.S. Culinary Arts; Johnson and Wales University; Providence, Rhode Island

• Liberal Arts Studies; Robert Morris College; Community College of Allegheny County; Pittsburgh, Pennsylvania

• Star Certified Food & Beverage Service Director; ClubCorp of America

• ServSafe Instructor/Proctor and T.A.B.C Certified.

• Texas Educator Certificate through T.E.A.

Contact this candidate