GEOFFREY McGRATH, MBA, MSSCM
**+ years of experience/responsibility in the hospitality sector, including culinary production, purchasing, procurement and inventory management. I have an understanding of business strategies, Lean Operations, Six Sigma, Kaizen, and delivery methodology. I am passionate about teamwork, process improvement, and creative business problem solving. EDUCATION
Loyola University Chicago, Graduate School of Business Chicago, Illinois Master of Science in Supply Chain Management (MSSCM) Beta Gamma Sigma GPA 3.89 2017 Master of Business Administration (MBA) 2010
Kendall College Chicago, Illinois
Culinary Arts Certificates Pro Cookery and Pro Baking 1999 University of Illinois Champaign-Urbana, Illinois
Bachelor of Arts in English 1997
Flying Food Group (40+ Hours/Week) Schiller Park, Illinois Food Buyer- ORD July 2018- March 2020
Category food buyer for long haul airline catering company. Manage weekly spend of $350k and inventory of over 2000 items/SKUs. Oversee confidentiality of bid and cost sheets while managing vendor relationships and scorecards. Perform cost analysis and yield test to determine product value. Local product sourcing and RFPs.
Sodexo (40+ Hours/Week) Evanston, Illinois
Production Manager- Allison Hall Northwestern University Dining Aug 2017- July 2018 Oversaw weekly menus and food purchasing for the Dining Unit. Managed Union Workforce of 40 people
Kendall College, School of Hospitality Management (15 Hours/Week) Chicago, Illinois Adjunct Instructor,Hospitality Nov 2013 – Jan
Teaching Courses in Hospitality Project Management, Lean Operations, Six Sigma, Operations Management, Kaizen, and Service Blueprinting
Robert Morris University Illinois (10 Hours/Week) Chicago, Illinois Adjunct Instructor, Hospitality and Cooking Nov 2011 – Jan 2015 Teaching Courses in Restaurant and Retail Business Strategy, Inventory Analysis and Controls, Purchasing Operations and Procurement, Cost Controls, Executive Leadership, Business Problem Solving and Customer Relationship Management The Fresh Market (40+ Hours/Week) Wilmette, Illinois Department Head/Cheese Specialist Feb 2008 - Oct 2009 Responsible for P&L, budgeting, inventory control, procurement, labor management, business growth, retail display, and customer relationship management for Retail food operation. La Fette Bistro and Wine Bar (60+ Hours/Week) Chicago, Illinois Business Startup Owner/General Manager Jan 2004- Jan 2008 Responsible for all business operations, strategy execution and business growth Managed P&L, HR, and customer and vendor relationships/negotiations Hired, Trained, and Managed Restaurant workforce.
Oversaw procurement,, menu management, inventory control and legal/tax compliance Hyatt Regency McCormick Place (40+ Hours/Week) Chicago, IL Culinary Supervisor Nov 1999- Feb 2004
Responsible for food production and labor management at convention hotel