Sales Food Service
Resume:
DARRYL WOLOD
*** ******** ***, ************, ** *1136 • Home: 410-***-**** • Cell: 443-***-**** •
********@*******.***
Objective: Corporate Director of Dining Services
Professional Summary
Motivated director with solid experience managing all levels of large-scale business, including budgeting and administration. Business-driven individual with more than 20 years working as a Director for a food service organization. Determined and experienced in client rapport, budget control and employee mentoring and coaching. Focused Director considered an expert in regulations, compliance and safety procedures. Highly capable in successfully resolving conflicts. Pursuing a new management role where hard work and dedication will be highly valued. Work History
Director of Operations, 06/2018 to Current
American University/ Chartwells – Washington, DC.
• Responsible for Residential board Dining, 29,000 meals a week volume.
• Responsible for 15 external and internal retail concepts.
• P&L, budgets, forecasting, Sales, Client meetings.
• Have reports of 5 full time Directors, executive chef, Marketing Director, Q&A Director and Dietician.
• Direct responsibility for sales volume of 20 million.
• Union Account.
• Safety campus wide.
• Analyzed departmental documents for appropriate distribution and filing. Senior Director Of Dining Services, 06/2008 to 6/2018 University Of Maryland Baltimore County/ Chartwells – Baltimore, MD.
• Responsible for Residential board Dining, 26,000 meals a week volume, Plus a late night operation and a 24 hour retail store operation.
• P&L, budgets, forecasting, Sales, Client meetings.
• Have reports of 4 full time managers and chef, 4 supervisors, 4 sous chefs and 95 employees.
• Direct responsibility for sales volume of 7 million and overall account budget of 14 million a year.
• Union Account.
• Safety champion of campus.
• Analyzed departmental documents for appropriate distribution and filing. Director Of Catering, 01/2006 to 06/2008
George Washington University, Sodexo Corp – Washington DC Responsible for full operation (Profit and loss) and Sales of all events. Responsible for sales volume of 5 million and overall account budget of 8 million a year. On and off premise. Client volume 10 to 3,000 per event. Union Account.
• Responded to customer requests via telephone and email.
• Performed initial client assessment and analysis to begin research process.
• Developed and maintained positive relationships with employees.
• Created the organization's mission and vision statements that would be utilized by all employees.
• Delivered customized and effective solutions to clients that met unique demands.
• Hired and trained 45 of staff.
Director Of Operations, 03/2000 to 01/2006
Main Street Caterers – Westminster, MD
• Working with personal and corporate clients to develop and operate business.
• Responsible for five full time managers.
• Tasks involved: Marketing new accounts, Client acquisition; establishing contracts; menu development; Employee go between and site management, Coordinated business activities with other management and employees in the final development of events.
• Assume Full profit/loss responsibility.
• 4 million in sales.
• Client volume 20 people to 2,000 per event.
• Worked directly with sales department, clients and management to achieve top results.
• Verified data integrity and accuracy.
• Supported Chief Operating Officer with daily operational functions.
• Analyzed departmental documents for appropriate distribution and filing.
• Researched and updated all required materials needed for firm and partners. Director Of Catering/Sales, 05/1995 to 03/2000
Padonia Park Club – Timonium, Maryland
• Working with personal and corporate clients to develop and operate business.
• Tasks involved: Marketing new accounts, Client acquisition; establishing contracts; menu development; employee go Between and site management, Coordinated business activities with other management and employees in the final development of events.
• Assume full Profit/loss responsibility.
• Client volume 20 people to 4,000 per event.
• 2.5 Million in sales.
• Copied, logged and scanned supporting documentation.
• Entered details such as payments, account information and call logs into the computer system.
• Supported Chief Operating Officer with daily operational functions.
• Worked directly with all support teams to achieve top results.
• Responsible for creative design for prominent catering functions. Director Of Catering, 01/1989 to 01/1995
Selective Caterers – Columbia, Maryland
Director responsible for all Marketing new accounts personal and corporate. Worked with corporate and personal clients to developed contracts and menu pricing. Profit and lost statements and budgets. Responsible for hiring and firing sales staff. Involved with other management and directors in the final development of events. Responsible for percentage lines. Client Volume 20 people to 5,000 per event.
• Supported Chief Operating Officer with daily operational functions.
• Entered details such as payments, account information and call logs into the computer system.
• Implemented marketing strategies which resulted in 12% growth of customer base.
• Performed initial client assessment and analysis to begin research process.
• Obtained documents, clearances, certificates and approvals from local, state and federal agencies. Food and Beverage Director, 01/1984 to 01/1989
Bluefeld Caterers – Pikesville, Maryland
• Managed overall kitchen and beverage operation for a kosher catering business with sales in excess of 5 million dollars.
• Larges kosher caterer in the east coast of the USA.
• Responsibilities included: Purchasing; receiving; food quality; food quantity and overall back of house operation.
• Management duties included staff meetings, profit/loss and the hiring and firing of employees.
• Client volume 50 people to 10,000 per event.
Education
Bachelor of Science: Business, 1984
University Of Maryland - College Park, MD
Associate of Applied Science: Hotel and Restaurant Management, 1982 SUNY Sullivan - New York
Associate of Arts: Culinary Arts
Culinary Arts Institute Of Baltimore - Baltimore, MD References
References available upon request.
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