David R. Rose

*** ***** ***, ***********, ** ****4, Hm 269-***-****, Cell 269-***-****, ad1abn@r.postjobfree.com SUMMARY OF QUALIFICATIONS:

• Extensive multi-unit operational, culinary, and sales management experience

• Restaurant, Catering and K-12 school food service operations

• Procurement, budgeting, cost control, inventory control

• Financial analysis and reporting, strategic planning, payroll, food service regulatory compliance

• Staff recruitment, development, and training

• Life Insurance Counselor

PROFESSIONAL EXPERIENCE:

Director of Dining Services, Chartwells School Dining Services, Mattawan, MI, 2004 to 2022 Leadership & Management:

• Directed the planning and management of food services for multiple K-12 school districts

(Benton Harbor, Coloma, Hopkins, Mattawan, MI), with up to 14 schools and 8,000 students, for the largest contracted food services management company in the world.

• Hired, trained, and supervised 18 to 72 full and part-time staff (school district, contracted, and union employees) at each location, preparing and serving food, and processing payments.

• Prepared payroll for multiple agencies.

Culinary:

• Designed creative breakfast and lunch menus, customized to appeal to each age group, and to meet USDA daily and weekly nutritional requirements, minimize waste, maintain revenues.

• Tracked allergens for specific students, ensuring that cooking equipment and meal preparation was handled safely.

• Trained staff to ensure regulatory compliance with OSHA, Health Department, USDA, and Michigan Department of Education requirements.

• Provided catering services for special events with up to 300 students, families, teachers, staff, and administration; met with clients to plan the menus, calculated costs, supervised staff, prepared and served food, and processed invoices and payments.

• Developed marketing materials, signage, and promotions to encourage student purchases.

• Served as a Culinary Champion, enhancing public relations for current and potential clients by visiting at school districts and delivering seminars on food, nutrition, and recipe creation.

• Honored by First Lady Michelle Obama at the White House for being a “Healthier US School Challenge” Award winner by creating innovative menus that are appealing to students, while meeting all of the USDA requirements for healthy eating. Financial Management:

• Managed a $2.5 million/year operating budget, forecasting budgets, determining food costs, setting purchase prices, controlling monthly expenses, and creating variance reports.

• Processed parent applications for free or reduced lunches (up to 90% of student population), reconciled accounts, and handled more than $1.5 million/year in payments.

• Managed multi-unit and start-up operations.

• Procured all equipment, food, materials, and supplies, soliciting vendor bids, negotiating discounted pricing on equipment, and maintaining monthly inventory.

• Managed USDA Commodity procurement and distribution.

• Provided financial counseling assistance to middle and low-income families. David R. Rose

Hm 269-***-****, Cell: 269-***-****, ad1abn@r.postjobfree.com, Page two Teaching, Training, & Coaching:

• Supervised over 36 high school student interns (6 students/year), providing training in culinary arts, including inventory and procurement procedures, meal preparation, cooking, and serving.

• Mentored and coached 2 teams (5 students/team, grades 5 through 9) to win 3rd place at two state Junior Chef competitions by reviewing requirements, developing menus and recipes, running nutritional analyses, and preparing and presenting meals to the judges.

• Taught nutrition, food preparation, and hands on cooking as part of the life skills curriculum for middle school and high school students.

• Created a Farmer’s Market for 3rd graders, tied to the STEM curriculum, in which students select produce and try various recipes at home with their families.

• Conducted taste tests with students of all ages to introduce new recipes or menu items, solicit feedback, and modify recipes.

• Managed a teaching kitchen, partnering with elementary and middle school teachers, to create hands-on, interactive experiences, for groups of 300 students, including children with special needs, to enhance the STEM curriculum.

• Designed and delivered community education classes for the general public. Maitre d’, Heritage Restaurant, Grand Rapids Community College, Grand Rapids, MI, 2003 to 2004

• Trained and managed college students studying culinary arts to take reservations, seat guests, turn over tables, and provide exceptional customer service to patrons of an on campus restaurant for students, faculty, and the general public, serving lunch to 500 people on weekdays.

• Coordinated catering services for on campus events for students and faculty. Rounds Chef, Clearbrook Golf Club, Saugatuck, MI, 2003

• Designed recipes and prepared dishes for various food stations for the onsite, full-service restaurant of a public golf club, serving lunch and dinner 7 days/week.

• Coordinated offsite catering for events with up to 500 people, including menu selection, food preparation, and venue logistics.

President, Rose Financial Group, Inc., Holland - Saugatuck, MI, 1995 to 2004 (Currently still active)

• Owned and managed an insurance brokerage firm, promoting and selling group and individual insurance products (life, health, property and casualty), annuities, and variable products.

• Established the corporation, creating a board of directors, and filing required legal documents.

• Hired and trained sales staff to provide exceptional customer service to clients.

• Designed and implemented marketing campaigns, incorporating a variety of techniques including lead generation, referral qualification, direct outreach, telemarketing, etc.

• Conducted financial and insurance reviews, counseled clients on product options, negotiated contracts, serviced accounts, and managed the annual or semi-annual renewal process. Sales Manager, Metropolitan Life Insurance Company, Muskegon, Holland, Traverse City, 1980 to 1995

• Multi-unit sales manager with three offices covering west Michigan, promoting the sale of group and individual insurance products (life, health, property and casualty), annuities, and variable products.

• Hired and trained sales staff to provide exceptional customer service to clients.

• Designed and implemented marketing campaigns, incorporating a variety of techniques including lead generation, referral qualification, direct outreach, telemarketing, etc.

• Conducted financial and insurance reviews, counseled clients on product options, negotiated contracts, serviced accounts, and managed the annual or semi-annual renewal process. David R. Rose

Hm 269-***-****, Cell: 269-***-****, ad1abn@r.postjobfree.com, Page three LICENSES AND CERTIFICATIONS:

• ServSafe Sanitation Certification, National Restaurant Association

• First Aid and CPR Certifications, American Red Cross

• National Restaurant Association Professional Management Development Certifications for: Nutrition for Food

• National Restaurant Association Service and Culinary Professionals, Bar Code, Foodservice Management Professional (FMP) and Introduction to the Hospitality Industry.

• Michigan Insurance Licenses: Life, Health, P&C, Life Insurance Counselor EDUCATION & TRAINING:

• Associate of Arts, Applied Science, Culinary Arts, Grand Rapids Community College, Grand Rapids, MI (American Culinary Federation Accredited)

• Associate of Science, Business, Atlantic Community College, Mayslanding, NJ

• Italian Culinary Institute for Foreigners, Milan, Italy, ACF Approved

• The Seven Habits of Highly Effective People, Steven Covey Leadership Center, Inc.

• Life Underwriter Training Council Fellow

AWARDS RECEIVED:

• Healthier US School Challenge Program, White House Reception Award Recipient, 2011

• Healthier US School Challenge Award (menu requirements, physical requirements), 2011-2022

• Michigan Department of Education, Junior Chef School Award Recipient, 2011, 2015

• USDA Team, Nutrition School Award, 2010 - 2022

• Chartwells Great Lake Region, “BE A Star” Award Recipient, 2005 to 2022

• Chartwells Great Lake Region, “BE A Star” Account of the Year, First Runner Up, 2005

• Culinary Leader of the Year Award 2014

• Chartwells Platinum Account 2017

• Chartwells Be A Star Award Recipient 2004 -2022

• United Dairy Council “Jump with Jill” Award Recipient 2017

• USDA Building Healthy Communities Award 2017, 2018, 2019, 2020, 2021, 2022

• USDA “Turnip the Beet” Summer Food Service Program Award 2018, 2019, 2020, 2021, 2022.

• Allstate Insurance Company Sales Award

MEMBERSHIPS:

• American Culinary Federation

• National Restaurant Association, ServSafe Certified, ServSafe Allergens, ServSafe Certified Proctor

• Student Sommelier Society

• Phi Theta Kappa / Delta Pi Alpha Honor Society

• Chartwells Culinary Champion

• Life Underwriter Training Council Fellow

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