MICHAEL D. ROSEN, CEC, AAC

**** ********* **** *********, ** 28213 ~ Mobile: 704-***-**** ~ E-Mail: ad2yh0@r.postjobfree.com

- Food & Beverage Operations Executive -

Top management professional with over four decades of experience in

F & B Operations, Strategic Planning, Sales, Development and Team Management

PROFESSIONAL SYNOPSIS

Passionate culinary professional, focusing on American, International and Kosher cuisines. Interactive with local farmers utilizing farm to table techniques.

Community involvement largely with the ACF and local culinary schools, mentoring and coaching students.

Demonstrated ability in restructuring operations to revitalize business, with deftness, in turning around under-performing segments through focused analysis, identification and implementation of procedural improvements.

Exhaustive exposure in business development assignments; staffing & recruitment process, setting up of standard operating procedures, development of core training practices and management strategies.

Proven ability of delivering value-added customer service and achieving customer delight by providing customized products as per requirements.

Knowledge of budgeting, procurement, inventory maintenance, menu development & pricing strategies, understanding of hygiene & health, safety regulations, HACCP & Serv-Safe, developments in food nutrition, technology & methods.

Possess credibility & personal integrity that leaves lasting impressions with corporate decision makers, motivates employees and generates loyalty.

Effective communicator with excellent relationship building & interpersonal skills. Strong analytical, problem solving & organizational abilities.

PROFICIENCY FORTE’

F & B Operations

Planning menus and creating guidelines for food preparation, food costs, ordering and scheduling of kitchen staff for multiple corporate facilities.

Coordinate preparation and presentation of all foods for each facility to ensure standards of consistency, creativity, and freshness of products being produced conform to established corporate standards and guidelines.

Development of operational strategies focused on initiating and/or renewing customer service "value systems and standards".

Development of commissary kitchen operations.

Resource Management

Training culinary staff and reviewing their performance as per procedure and company policies.

Monitoring daily requisition and stock items to meet ideal food cost, formulating record of food supplies and cooking equipment. Certified in Serv-Safe and HACCP food safety training.

Reviewing monthly expense report and identifying cost saving opportunities to improve economics.

Leading & monitoring the performance of team members to ensure efficiency in process operations and meeting of

Individuals & group targets. Creating and sustaining a dynamic environment that fosters opportunities and motivates

high performance amongst team members

ORGANIZATIONAL EXPERIENCE

Food Fire & Knives Private Chef 12/2022-present

National Private Chef organization Charlotte, NC

Strategic Club Solutions Consulting Executive Chef 10/2022-present

Interim consulting management at Country Clubs across the USA

Mother Earth Group/ Something Classic Catering Executive Chef 12/2021- 07/2022

One of Charlotte’s largest catering company, responsible for all food production, Hot food, Garde Mange, baking & pastry, all off premise catering, hot and cold home meal replacement production.

Staffing recruitment

Camp Romaca, Hinsdale, Ma Senior Executive Chef Summer 2021/2023

Controlled the total food operation for this most sought-after girl summer camp.

Feeding 400 kids and staff 3 meals a day for 3 months

Carolina Commercial Kitchen, LLC, Charlotte, NC Director of Operations/Executive Chef 2014- 2020

Total operations of Charlotte’s largest shared use commissary kitchen.

Food trucks and caterers worked in the health department kitchen.

Food producers worked in the Department of Agriculture kitchen.

Grew business from 19 clients to 60 clients in 3 years

Monthly revenue went from $10,000 to $60,000 in 4 years

Neomonde Baking Company, Charlotte & Raleigh, NC Regional Sales Manager 2012-2014

Regional sales of fresh baked goods to the Food Service Industry.

Grew Charlotte and surrounding area to over 40 new accounts in 2 years.

Rosen Enterprises, Charlotte, NC Executive Chef 2011- PRESENT

Consulting, catering and private chef.

The Speedway Club at Charlotte Motor Speedway, Concord, NC Executive Chef 2008-2011

Oversee all facets of food operations, staffing, training, menu development and purchasing.

Upscale Concessions, 225-seat farm to table restaurant, 450-seat banquet facility.

Responsible for planning and executing dining and vending services for all members during “race weeks.”

Staff of twenty that rises to over 40 during major racing events three times a year.

Lowered food cost by 6% across the board on a monthly basis.

Race week events feeding close to 25,000 in restaurant and upscale concessions

U.S. National Whitewater Center, Charlotte, NC Director of F&B/Executive Chef 2006-2007

Develop new concept for the Restaurant, Grab & Go and Conference Center.

Development included, but was not limited to: staffing calculations, staff hiring and training, kitchen layout and design, menu development, recipe costing, purchasing, complete build out and opening.

Operated with a $10 million budget in restaurant and conference center

Cargill Meat Solutions, Wichita, KS Corporate Chef Research & Development 2005-2006

Developed new items using underutilized cuts of beef, pork, and turkey for retail and national foodservice accounts.

Worked with over twenty food scientists in a full USDA research and development plant

Created turkey items under the Shady Brook Farms and Honeysuckle White brands

Developed four different flavored turkey thigh strips under these two brands that went to market

Worked with the Corporate Chef’s including ideations for major companies including Bob Evans,

McDonald’s, Brinker International, Denny’s, and Applebee’s

Worked with the Pork group developing new items and cuts with the White Marble Farms Label

Rosen Enterprises, Charlotte, NC Executive Chef 2003-2005

Private and freelance chef, 2004 Hickory Hill Estate, VA home of Ethel Kennedy and family

Livsar Enterprises, Inc. Washington, DC Director of Operations/Executive Chef 2001-2002

Develop concepts from the ground up with owners.

High-end fine dining Signatures Restaurant 801 Pennsylvania Ave.

Glatt Kosher concept Stacks Deli and Archives Restaurant 1101 Pennsylvania Ave.

Supervise and train kitchen staff of fifty.

Develop and specify kitchen design, develop menu concepts, structure the needed staffing positions along with pay schedule.

Establish purchasing arrangements with purveyors, specify restrictions and parameters of food and supplies to conform to kosher requirements, and other responsibilities related to operations

Finish Line Events, Concord, NC Corporate Executive Chef 1999-2001

Official Caterer for Speedway Motor Sports

Responsible for six speedway sports and entertainment operations, Charlotte, NC, Atlanta, GA, Bristol, TN, Ft. Worth, TX, Las Vegas,NV and Sonoma, CA.

Opened 2 minor league baseball stadiums, Round Rock, TX and Sevierville, TN.

Staff of over 150.

Implemented a national purchasing program

Develop from the ground up the Culinary Services Department.

Company grew from $60 million to $80 million food sales with more than six million annual customers

PREVIOUS EXPERIENCE

The Carolina Inn, Chapel Hill, NC Executive Chef 1998-1999

Rio Bravo Cantina/ Restaurant Concepts, Inc. General Manager 1996-1998

Green Island Country Club, Columbus, GA Executive Chef 1992-1996

Rosen Enterprises, Hamden, CT Executive Chef 1990-1992

Stouffer Hotels and Resorts Executive Chef 1987-1990

Special Projects

Atlanta Olympic Games Corporate Executive Chef 1996

Centennial Park VIP Corporate Sponsor Village, served 8000-9000 daily, staff of 250, $17 million F&B sales in 17 days

American Culinary Federation member since 1982

American Culinary Federation North Carolina Chapter Treasurer-2012-2015

Current Member ACF Chefs of Charlotte

2010 ACF Southeast Regional Chef Professionalism Award Winner, Sponsored by Nestle Professional

2010 ACF Charlotte Chapter Chef of the Year Award Winner

Two Time ACF Chattahoochee Valley Chef of the Year Awards

2012 ACF National President's Medallion # 11

2013 Inducted into the American Academy of Chef’s, the Honor Society of the ACF

SERV Safe certified

SCHOLASTICS

Culinary Institute of America

Associates in Occupational Studies

Culinary Arts 79’

Hyde Park, NY

Certified Executive Chef (CEC) Designation Lifetime

American Culinary Federation, St Augustine, Fl

1988 renewed every 5 years

Dekalb Community College

Atlanta, GA

Food Service Management

Attended numerous industry conferences, trade conventions and professional training seminars.

PROFESSIONAL REFERENCES AVAILABLE UPON REQUEST

Culinary Development

Business Development

Budgetary Control

Inventory Management

P & L Management

Team Management

& Development

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