Human Resources Food Service

JOSEPH ABRAHAMS E-Mail: ad5tgi@r.postjobfree.com Mobile Phone: 703-***-****

DEAR HUMAN RESOURCES,

My current Employer is moving completely to India and Europe. I want to remain in my USA Homeland, and work with your company and begin a new career in a Management Position. I can work within your salary budget to begin a NEW Career with your Company. I have been leading Multi-Unit and Multi-Concept Food Service and Retail Operations with full accountability, for an international Hospitality Management Company, for more than 22 years with the same Employer. This entails multiple Food Operations for Contract Clients, with a strong focus on the development of People and Profits.

I specialize in Turn-Around and Business Improvement dynamics, with: Assignments in Quick Service, Full Service, Fine Dining, Cafeterias, Catering, Health Care Dining, Campus Dining, Travel Centers, Delivery, Resorts and Formal Banquets. I also direct Restaurant Business Improvement Agendas, within Absolute Performance Contracts, for National Brands and for High Profile Owners. (NFL, NBA, Royal Families, Recording Artists).

I always have full accountability for: Revenue, Profitability, Service, Customer Satisfaction; Training, Staffing, Maintenance, Inventory, Safety, Operational Proficiency and Business Growth. My average Per UNIT Volumes are 1 to 7 million; with a range of 12 to 27 units; …. depending on the yearly alignment of Assignments, which fluctuates, based upon VOLUME, Contracts and Client demands. Some Multi Concept Accounts like Campuses, Travel Centers, and Medical Complexes have volumes from 30 to 40 million. There were two different times when I was accountable for 54 units with a temporary, National Assignment; during Company Restructuring, and some single entertainment restaurant contract units had over $45 million in revenue in one location (Dave & Buster’s, Airports, Campuses, Resorts, Food Courts), until contracts were re-assigned.

My personal style is to be a Leader, Trainer and Motivator, and to make ALL of my Employees’ success, MANDATORY to me; because when the Employees are successfully achieving every aspect of their job roles, the Guests will have successful experiences and the Company will succeed more. CERTIFIED IN: Serve Safe, HACCP, Property Management, Restaurant Management; Hospitality Management; Profit And Loss Management, Train The Trainers; TABC; Raw/Fresh/ From Scratch Menu Management; Sustainable Food Systems Management; Contract Administration; Marketing And Merchandising; Health Care Food Management; Business Security; Resource Management and more. My Current Employer is paying for my Full Relocation if you need me to move, to start a new Position.

I have more transferable skills, training and experience that are too much to place within a Resume, which I can give you more detail about, and again, I can adjust to your Salary and Compensation Budgets. I look forward to hearing from you soon. Thank you.

Truly Yours,

Joseph Abrahams 703-***-****

JOSEPH ABRAHAMS ad5tgi@r.postjobfree.com 703-***-**** CURRENT ROLE:

Sr. Multi Concepts Director Of Operations / Sr. Contracts Director of Operations, for a global Restaurant Retail-Hospitality Management Company, that operates a wide variety of National Restaurant Brands, and multiple Food Service and Retail Concepts, for Corporations, Governmental Centers, and Franchise Owners, by Absolute Performance Contracts.

SKILLS:

Advanced Business Management / High Volume Multi-Unit Systems / Training / Contract Food Service Leading Restaurant Hospitality-Retail-Resort Operations / Corporate Services / Co-Branded Concepts Campus Dining / Health Care Food Service / Turn-Around Operations / Employee Development EMPLOYER:

ULTIMATE HOSPITALITY SERVICES INTERNATIONAL ( 22 YEARS WITH SAME EMPLOYER ) A GLOBAL RESTAURANT / HOSPITALITY MANAGEMENT COMPANY FOR BUSINESS OWNERS DUTIES: ( over a 22-year period )

Successfully, …Directing, OPERATING, Training and Leading: multi-unit AND multi-concept Food Service Operations in Multiple Accounts which INCLUDE: Restaurants, Universities, Airports, Business centers, Travel centers, Quick Service, Full Service, Campus Dining, Health Care Dining, Convenience Retail, Delivery, Catering, Resorts and Fine Dining for an international Contract Management Company, with FULL ACCOUNTABILITY for Operations, Sales, Guest Satisfaction, Client Satisfaction, Budgets, Staffing, Training, Profitability, Facilities, Employee Development, Brand Protection, Safety, Product Quality, Labor Control, Cost Control, Security, HACCP, OSHA, Succession Planning, Local Marketing and more. November 2001 to PRESENT - Senior Multi Concepts Director Of Operations Full Accountability for Assistant Multi Concept Directors, District Managers, Multi Concept Supervisors, and Area General Managers, …. Directing the Operations for Employer-Units AND Client Companies by Contracts. Contracts Assigned : 2001 - 2024

RESTAURANTS:

Applebee’s / TGI Fridays / Golden Corral / Denny's / Chili's / Ruby Tuesday's / La Margarita’s Dave & Buster's / Panera / Hardee’s / Shoney’s / Burger King / Popeye’s / Hereford Brewery / Subway KFC / Pizza Hut / Taco Bell / Arby’s / Wendy’s / Dunkin’ Brands / Claddagh Irish Pubs Also: 3D- Entertainment Dining & Resorts / 7-11 International: Training Franchise Owners…and more MULTI CONCEPT SITES:

Duke University Dining and Retail / Travel Centers of America / Norfolk State University Dining-Retail Hartsfield Airport Brands / Novartis Business Complex / Centre College Dining / Pembroke Mall Retail University Of Chicago Retail / Chicago O’Hare Retail / World Financial Center-Merrill Lynch Towers FORMAL DINING:

Vienna Philharmonic Banquets / Diamond Jim’s / D’Amico’s / British Royal Family Resort Barbados U.S. Congressional Banquets / N.B.A And N.F.L. Formal Award Banquets / Michael Todd Theatre Governor’s Clubs / Brittany Terrace Medical Complex / University Of Chicago Dining- Doctors Lounge JOSEPH ABRAHAMS

RESUME PAGE 2

EDUCATION: MBA Business Administration; and BA International Business; Heritage University TRAINED: to operate Full Service, Casual Dining, Quick Service; Resorts; Hotel Food Service; Health Care Service, School Food Operations; Cafeterias and Buffets; Institution Food Programs; and Co-Branded Concepts; Convenience Stores, Specialty Shops, Entertainment Dining, Raw-Fresh-Scratch Kitchens; Retail Operations; Multiple Contract Food Service; Multi-Level Training Programs; and SERVE SAFE PROCTOR. CERTIFIED: in Restaurant Management, Customer Service; Property Management, Train The Trainer; TABC; Serve Safe Food Management; Dietary Management; Sustainable Food Systems; Profit And Loss Management, Safety And Sanitation; Business Security; Raw / Fresh / From-Scratch Menu Operations, HACCP, Hospitality Management, FDA Menu Compliance, Supply Chain Management, Retail Sales; Basic OSHA, and Multi State Food Handling 22 Year Tenure - Key Accomplishments

• Initiated New Service OPS (“A.H.S.”) to increase top sales 30 percent

• Stabilizing Corporate Business Dining sites to maintain 20 percent Profitability.

• Raised Controllable Profits 3-7 % per account; Advanced S.O.S. and Product Prep Control

• Increased Catering 80% during Covid ; Developed Multi Concept Managers and DM's • Gained V.I.P. Franchises: NFL; NBA, Vienna Philharmonic Orchestra Catering, Royal Banquets • Established Daily OPS Efficiency Agendas; Multiplied Profitability 4-12% in all accounts.

• Gaining New Franchises; Increasing Profitability and Turn-Around of Troubled Stores

• Increased Client Satisfaction from 65 to 97%, Top Line Sales; Reduced Shrink 70%

• Gained New Revenue Streams in multiple concepts; Made Green-Initiatives Profitable; Multi-Event Managing, Recaptured Several Prime Accounts worth over 90 million in revenue.

• Hiring and Developing Fine Dining Teams and 8 multi-unit directors.

• Opening New Sites; Training Staff; Organizing multi-concept-multi-state OPS

• Converting 7 Shoney's into Denny's with Totally New OPS and 35 million in volume.

• Exceeding Budget Goals by 11%; Brought Sites at Risk into Profitable OPS per contract

• Opening Tourist Locations; Training Managers; Initiating Daily P&L to stabilize all K.P.I. goals AND • Leading the OPS Team that helped to prevent the Bankruptcy of Pizza Hut Corporation PREVIOUS EMPLOYER:

United States Congressman: Lane Evans - 1993 – 2001 POSITION: U.S. Congressional District Field Manager DUTIES: Directing all events in the Congressional District for U.S. Congressman Lane Evans; including Banquets, Ceremonies, Media Presentations, Public Speaking, Diplomatic Meetings, Catering, Canvassing, Cost Controls, Fundraising, Congressional Tours and more.

Federal Budget cuts eliminated the position.

Key Accomplishments

• Consistently successful Campaigns, with increased voter participation

• Unified and trained MULTI-District teams and brought success to other Public Officials

• Progressively successful event-management with NO cost over-runs for 7 years JOSEPH ABRAHAMS RESUME PAGE 3

PROFESSIONAL TRANSFERABLE TECHNIQUES USED SUCCESSFULLY 1.) The Daily P & L – Written Per-Store to train Managers how to be Profitable Shift-By-Shift and to assure the achievement of the Monthly-Period P & L and all Brand Standards 2.) “Manager-Facturing” – Developing HOURLY employees to perform with the Proficiency Level of a MANAGER, while… they are still working within their assigned hourly roles 3.) Daily One-On-Ones – Signed (filed) Recognition, Gratitude and Coaching to support and maintain training, Brand Standards, Employee Motivation, and Operational Success. (…can be used as a legal document) 4.) “No Store Left Behind” – Making the entire District/Region ONE Team to eradicate weaknesses of Managers and Hourly Employees and to foster consistently high performing units in the area 5.) “Addictive Hospitality Service” – Using the Principles of “The Hospitality Mentality”, to provide service and satisfaction which compels Guests to return with high frequency, as a part of their daily life. 6.) “Waterfall Training” – Using a system of level-by-level verification of every employee’s knowledge and capability on Recipes, Procedures and Policies, from the originator to the end-users on site. 7.) “Priming Buffers” – Developing Managers and Employees to perform with higher productivity, greater efficiency and with lower overall costs, and faster, service times and delivery times, as a consistent, natural, daily routine.

8.) “Monthly Scorecards” – A formal system of categorized and point-valued, evaluations for Managers and separately, for Hourly Employees, which measures their achievements in critical duties, and individual goals; to provide recognition, motivation, feed-back, rewards, and promotions. Written Per Brand. 9.) “Consistently Delivering On Commitments” – (or: C.D.O.C.) A method for Managers and Above Store Leaders to magnify the critical Brand Standards and local Customer Demands (… “fast” …” hot” … “convenient”

… “fresh” … “accurate” … “clean” … “friendly” … “neat” … “complete” …) AND to immediately identify and correct any defect or challenge to fulfilling exactly what the Brand promises. 10.) ….” Your Success Is Mandatory To Me” – The over-riding Principle and Operations Foundation that ALL Staff will commit to the mandatory success of the Customers, Co-workers, Clients, and Company. JOSEPH ABRAHAMS RESUME PAGE 4

LIST OF PROMINENT ACHIEVEMENTS FOR CONTRACT CLIENT ACCOUNTS

*** Leading the Team that acquired the 3rd HIGHEST Management Contract in the history of my Employer, which included a $25 Million-dollar initial Retainer, and Profits of over $200 Million every 4 years.

*** Winning and succeeding in the Contract to take The Vienna Philharmonic Orchestra on 2 FORMAL Picnics and the Contracts to host 7 international Formal Catering Events for the attendees of their performances.

*** Initiating highly profitable Sustainable Food Service Systems, including local farm purchasing programs and Compost Waste Sales, which also provided measurable results on food consumption and reduced waste.

*** Saving a Contract for over 1300 Vending Machines on 4 campuses, with new, sustained Client/Student Satisfaction and Retention, by re-organizing the Products and Transparent Labelling for Healthy Options

*** Winning the Bid for a Contract by supplying 100 exciting, international VEGAN Full-Plate Menu Options from around the World, so that Students could eat more than 90 days without having the same item twice, and enhancing the nutritional values of each menu, while raising the Appetizing Delight to be more preferred.

*** Organizing a Tracking and Product Security System to prevent food, infected by Vesicular Stomatitis, from entering the supply chain of 2 different Universities, which: helped to resolve the outbreak, save lives, prevent illness to students and faculty, and gained over 40 million in revenue by Inspections and Product Approvals.

*** Gaining NEW Contract Fees in addition to the primary Contract, by submitting a detailed outline, and a re-organization proposal for a new Faculty And Doctors Dining Lounge which was approved and implemented.

*** Designing a new OPS/Labor/Accredited Study Program for Students to be a Chef-Apprentice, and earn income while gaining college credits, and being mentored to become certified as Chefs by a Culinary Institute.

*** Acquiring leadership over a Single Purpose Contract for a Campus that was holding a 750 Black Tie Banquet for specific Dignitaries to raise $110 Million in contributions; and incorporating Notable Chefs; Specialized Menus, Live Entertainment; Celebrity Speakers and, successfully gaining the Royal Families from Kuwait, Abu Dhabi, Lebanon, Saudi Arabia, Monaco and Malaysia to attend; which raised the list of Attendees and Participants to over 1500, and transposed adjoining areas of the Campus to accommodate seating to facilitate all of the events, equipment, plate deliveries and quality control and capture the Revenue Goal, of

$169 million; and, which also brought over $11 million in additional Revenue to my Employer.

*** Resolving issues with a new Account that had a very difficult Union Contract, and getting the Union to add Operational Amendments to solve the issues, while also building Student/ Client participation and high confidence in the Dining Program; and increased Client Satisfaction and Revenues.

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