BOBBY J. JEFFREY

**** **** ******* *******, #****

Irving, TX 75039 972-***-****

ad4du5@r.postjobfree.com

SUMMARY

Franchise Owner Purchasing & Inventory Management

Business Operations Financial Oversight

New Facilities Start-Up Employee Development Service Oriented Marketing

Multi-location Management Customer-Centric

Food Preparation and Planning Building Maintenance

PROFESSIONAL EXPERIENCE

J&M Family Management

1900 Enchanted Way, Suite 200

Grapevine, TX 76051

Executive Vice President of Hospitality and Restaurant Operations 12/01/2021 Present

Oversees culinary and hospitality services, including franchise owner and restaurant management with Williams Chicken®. Managing all financial areas and overseeing operation aspects of three franchise locations for North Texas and Chicago, Illinois. Built each location from the ground up, sourcing contractors, equipment, marketing location, hiring managers, and employees. Network in local communities to increase profit and bottom-line profit. Create innovative marketing campaigns for the success of steering business to all restaurants. Maintain locations in good standards with the corporate office. Calculate a monthly profit and loss statement to find any restaurant performance inconsistencies. Assists the CEO and his leadership team in a confidential roundtable discussion of the most pressing business issues and trends, determine applicability, and modifies business strategies accordingly.

Assistant Vice President of Hospitality 10/2017 11/2021

Oversees Hospitality: Culinary and Maintenance facilities management at the Corporate Office – Grapevine, TX. Build high operation directors to lead and manage daily decisions that maximize profitability strategic developments, implementing plans to drive business results, including resource, budget planning, and achievement. Moreover, travel 50% as needed to all seven communities over a broad geographic area. Researching and proactively seeking opportunities to generate new proposals based on corporate guidelines and interests and maintaining strong communication ties with corporate, vendors, and prospects. Identified and cultivated all catering events, grand openings, and anniversaries (In-house and outside) at the corporate level. Drive performance with full accountability for achieving financial, regulatory compliance, quality assurance, housekeeping, and organizational development goals to ensure excellent service.

Director of Culinary Operations 2004 2017

Managed kitchen operations for companywide residential facilities; supported the regional culinary director and facility director. Planned, organized, evaluated, and directed the dietary menus following the department's policies and procedures. Developed recipes and designed menus, monitored and managed food costs. Found ways to minimize food waste, communicate with vendors, order supplies and equipment, and ensure food safety, health, and nutrition. Implemented and followed the culinary standards and guidelines. Administered corporate food budget. Assisted the sales & marketing manager in organizing expenses for special event catering. Maintained cost records and worked to meet budget guidelines. Collaborated with the director of culinary services on expense tracking for accurate financial projections.

Director of Dietary Operations 03/04/2004

Innovate menu development and planning, budget development and tracking, food, equipment, and negotiations.

Trained in-market chefs to run and manage the kitchens at each facility. Managed opening new facilities and negotiated with vendors on up to $1.5M for food supplies annually. Planned the quantities of food to be cooked and the size of portions for serving. Performed the service of off-site catering that required on-site support—provided high-quality food service to the residents and their families. Ensured proper storage availability and handled food and supplies, complying with current guidelines. Ensured the appropriate sanitation, maintenance, and safety standards were followed. Managed a staff of 25 employees.

Education/Skills

Ambassador College, Tyler, TX 1982 1984

Hotel Restaurant and Management

Tyler Junior College, Tyler, TX 1980 1982

Basic Studies

Technical Experience

Computer proficiencies include Windows 7 (2013), MS Office, Word, Excel, Outlook, Internet/Intranet, copiers, fax machines, and well versed in Spanish.

Membership

Member of Arlington Texas Chamber of Commerce

Sodexo Marriott four-year apprenticeship Certified Culinary Degree ACF

Member of American Culinary Federation

Member of Argentum - Chef Round Table

Member of Texas Chef Association

Safe Serve Certified

Member of Intalere

Working Capital in Healthcare Foodservice: Continue education activity approved by the Association of Nutrition and Foodservice Professional (CBDM). Continue education activity approved by the Academy of Nutrition and Dietetics for Dietitians (CDR). 05/16/2017. Have experience over 30-years of hospitality.

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