Business Development Supply Chain
Resume:
Thomas Fiammetta
*** **** **., ********** ** ****2 C: 540-***-**** Email: *********@*****.***
Executive Profile
With over twenty five years of management experience, well versed in bridging the gap between management and front line employees. Passionate and dedicated Director with strong business acumen. Successful track record maintaining and growing multi-million dollar revenues by identifying process improvements and inefficiencies, business development, training, and culture change. Communicate clearly across departments and with varying levels of management.
Expertise
Food & Cost Management
Resource Planning/Balancing
LEAN
Training & Development
Project Management
Client Services
Process Improvement
Mentoring
P&L Statements
Labor Mitigation
New Production Techniques
Culinary Innovation
High Volume Production
Budgeting
Program Management
Leadership
Large Events
ServSafe Instructor
HACCP
Recruitment & Onboarding
Professional Experience
Senior Culinary Director 2023 - Present
Aramark Higher Education
Overseeing account of 48 million dollars
Developed Operational Standards for region and SOW’s
Senior lead for Supply Chain Management and purchasing compliance
Manage team of 8 managers with a team of over 500
Project Managed multiple projects
Lead on concept design and new innovations
Point person with client relations
Involved in multiple RFP processes for retention and new business
Communicated daily with senior level management and corporate staff and clients
Developed and implemented Culinary Training for all concepts
Regional Executive Chef 2018 - 2023
Compass Group Eurest Mid- Atlantic
Managed $140 million annual revenue across all accounts
Developed Operational Standards for region and SOW’s
Acted as regional lead for Supply Chain Management and purchasing compliance
Assist HR with recruitment, onboarding, and retention initiatives
Project Managed large events for over 15,000 people
Worked with corporate team on new business concepts and brands concepts
Maintained client relationship across all accounts and continued relations for all business
Led retention program to 99.8 % retention
Lead team for area of scope for RFP a business development projects
Trained all regional staff as well as national
Communicated daily with senior level management and corporate staff and clients
Developed and implemented Culinary Training for all concepts
Director of Dining Services 2015-2018
The Village at Orchard Ridge NLCS
Oversee Chefs delivery of Culinary Training Program
Direct P&L responsibility of a 2.7 million dollar budget
Train/monitor senior operations staff on SOP and product production to ensure efficiency
Lead Culinary LEAN program and Food/Labor cost efficiencies
Assist with planning, set up, and specification compliance in relation to menu presentations
Train/maintain safe, secure, and healthy work environment
Emphasize importance of SOP, sanitation compliance (federal, state, and local regulations)
Oversee food preparation, safety, and security
Review and implement accident and disaster plans
Assist HR with Culinary recruitment, onboarding, and retention initiatives
Design customer menus as needed
Work with management team to improve operational performance
Monitor overall culinary talent, at all levels, to ensure skills and abilities fit business needs
Support Culinary Excellence initiatives
Director of Business Excellence Training and Development
Gate Gourmet 2013-2015
Develop Corporate Training Program for all staff levels
Oversee Management delivery of Training Program
Train/monitor senior operations staff on SOP and product production to ensure efficiency
Lead on LEAN program and Production/Labor cost efficiencies
Train headquarters staff and support teams on general scope knowledge
Assist with planning, set up, and specification compliance in relation to menu presentations
Train/maintain safe, secure, and healthy work environment
Emphasize importance of SOP, sanitation compliance (federal, state, and local regulations)
Review and implement accident and disaster plans
Assist in development of project design software
Act as project lead on Northeast LEAN Pilot Program
Assisted with Supply Chain Management
Assist HR with recruitment, onboarding, and retention initiatives
Work with management team to improve operational performance
Monitor overall talent, at all levels, to ensure skills and abilities fit business needs
Support OpEx initiatives
Regional OpEx Director, Mid-Atlantic Region
ARAMARK Higher Education 2004-2013
Managed $300 million annual revenue across all accounts
Developed Operational Standards for region
Acted as regional lead for Supply Chain Management
Assist HR with recruitment, onboarding, and retention initiatives
Worked with corporate team on new business concepts and brands
Maintained client relationship across all accounts
Led retention program
Lead team for area of scope for RFP a business development projects
Trained all regional staff
Communicated daily with senior level management and corporate staff
Other Positions Held at ARAMARK Higher Education:
District Executive Chef – University of Virginia
Managed $36 million annual revenue in catering
(Example: NCAA Division 1 football, 52 suites)
Directed presidential catering, retail/residential development, HACCP, and food costs
Education
Associates Occupational Studies Culinary Institute of America 1996-1998
Bachelor in Business Finance Southern Connecticut University 1992-1995
Certifications and Associations
Pro Chef Level II, III
ACF Certified Chef de Cuisine
Advance Leadership Development Planning
Kaleidoscope
CIA Society of Fellows
ACF Building Leadership Skills
Advance Development Planning
Senior Leadership Training
ACF Member
6 Thinking Hats
NACUFS Certified
ServSafe
Achievements
Javits Food Show NYC
ACF Silver Medal
1997 – 1999
Training and Development
NACUFS Award
2006
ARAMARK ACE Team Coach
Silver Award
2006 – 2008
ARAMARK ACE Team Coach
Gold Award
2009
ARAMARK STAR Team
2010
ACE Culinary Competition
Silver Medal
2008 – 2012
ACE Culinary Competition
Gold Medal
2009, 2011 (2)
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