RANDY A. BOX

Houston, Texas *****

281-***-**** ad280l@r.postjobfree.com

SUPPLY CHAIN & RESTAURANT MANAGEMENT

Highly motivated Management professional with over 15 years of experience directing Restaurant Operations, Supply Chain & Purchasing, Human Resources, and Staff Development in high-volume operations. Supervised all professional managers, chefs, line associates, and all functions of restaurants, private residences, weddings, and private corporate events. Managed food services for over 18,000 students meeting food safety and compliance.

EXPERTISE

Management

Restaurant Operations

Supply Chain

Purchasing

Coaching Staff

Marketing

Revenue growth

Food Quality

Labor & Food costs

Budgeting & P&L

Catering

Private & Corporate events

Human Resources

Food Sanitation

Guest Relations

Menu Design

Operations

Inventory

Product expertise: Food, meat, veggies, restaurant equipment, cleaning solutions

Pricing & Negotiations

PROFESSIONAL EXPERIENCE

KENNETH AGEE’S PRIVATE EXECUTIVE CHEF, Fort Lauderdale, FL, Houston, TX 01/2007-12/2021

General Manager and Executive Chef

Directed operations of private events, supervised and scheduled for the front and back of house staff.

Purchased and negotiated all food and beverage supplies through Sysco and Cheney Brothers, created recipes and menus for large quantity types of cuisine, and supervised a full-service bar.

Scheduled all banquets for catering and delivering food and beverage orders for private events, birthdays, graduations, and private corporate parties.

Trained front and back of the house in keying in food and beverage orders

Ordered all food and beverages purchased from vendors Gold Cost Beverage Distributors, & Cheney Brothers. Supervised all staff meetings and delegations for waiters, waitresses, and line associates.

Accomplishments:

Reduced costs by managing purchasing and budgeting for food and beverage supplies and equipment.

Managed forecasting of costs, and P&L statements, maintained records of food and beverage costs ensuring profit for the company.

Enforced food safety and sanitation policies and business products. Set private events for the family working full time.

SODEXO INC., T.S.U. TEXAS SOUTHERN UNIVERSITY 01/1/2018-12/2020

Operations Manager

Managed budgeting, P&L, and POS statements, maintained records of food and beverage, and forecasted costs,

Directed 20 employees, including cooks, sous chef, and line personnel. Trained all line associates on food, sauce projects, customer service, and the quality and quantity of food and beverage products.

Supervised catering and banquet set-ups and catering delivery of food and beverage orders for private events, birthdays, graduations, and private faculty staff.

Enforced food safety and sanitation policies and business products.

Accomplishments:

Created menus and recipes for 18,000 college students and catered to faculty and staff.

Negotiated and purchased all the food and beverage supplies and equipment, saving product costs.

Spearheaded and managed graduation events and executive dining services.

Resume of Randy A. Box Page: 2

PROFESSIONAL EXPERIENCE

MANGO’S RESTAURANT & LOUNGE, Mango's Restaurant, and Lounge, Fort Lauderdale, FL 01/2000-12/2009

General Manager and Executive Chef

Led the operations of this high-volume restaurant, including P%L, budgeting, supply chain, purchasing, and logistics.

Directed and trained 35 employees from morning to evening shifts for the front and back of the house.

Created menus and recipes for line and prep-cooked meals, such as Raw Tuna, salmon grilled chicken, rib-eyed steak, potatoes, vegetables, beer, wine, and liquor, ice cream, cream cheese, green and red apple,

Supervised, hired, and trained line cooks, waiters, and waitresses on POS systems.

Negotiated and purchased food and beverage supplies and, kept records of food and beverage costs, enforced food safety and sanitation. Purchased food and beverage equipment and supplies.

Maintained all the kitchen equipment and ensured food and beverage products' quality, consistency, and standards. Enforced food safety and sanitation policies and business products.

Accomplishments:

Negotiated and purchased all the food and beverage supplies and equipment, saving product costs.

Increased profit through effective negotiations on purchasing products and food while reducing labor costs.

Optimized sales revenue through effective customer service policies ensuring high-quality fine dining services.

STONYBROOK UNIVERSITY & HARRISON CONFERENCE CENTER, Glen Cove, NY 01/1990-12/1999

Line Cook Executive Sous Chef and General Manager

Managed P&L and POS systems and maintained all kitchen equipment.

Ensured quality, consistency, and standards of food and beverage products and enforced food safety, sanitation policies, and business products.

Trained front and back of the house staff in keying food and beverage orders through for customers.

Supervised all cooks and waiters and was certified in food safety and sanitation training programs and policies. Ensured quality and quantity of food and beverage products.

Accomplishments:

Led cooking services for 16,000 college students ensuring the highest quality of food services.

Reduced costs in supplies and food by negotiating pricing with vendors.

Recognized for excellence in leadership, operations, and cost controls during 9 years of service.

UNO PIZZERIA RESTAURANT & BAR, Manhattan, NY 01/1980-12/1989

General Manager

Supervised all the operations of Uno’s Pizza Restaurant, such as food & beverage purchases and supplies.

Directed a team of waiters and waitresses, prep and line cooks, and dishwashers, trained, supervised, and held daily team meetings for front and back of the house staff.

Managed food and beverage costs and POS systems and forecasted food and beverage sales.

Enforced food safety and sanitation policies and business products, maintained all the kitchen equipment, supervised staff, and ensured quality.

Accomplishments:

Built a profitable restaurant through effective leadership, training, and customer relations skills.

Reduced costs through effective negotiation in the purchasing of supplies and food products.

EDUCATION

B.S. in Culinary Arts & Restaurant Management

New York Food Hotel and Restaurant Management School, Manhattan, NY

B.S. in Management and Entrepreneurship, Liberty University

TECHNOLOGY

Microsoft Word, Access, PowerPoint, and Excel

CERTIFICATIONS

TABC certifications, C.E.C, C.C.A, certified executive chef, and certified culinary administrator.

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