Food Service Sales
Resume:
Proven leader of customer facing multi-unit enterprises with demonstrated success managing cross-functional teams of up to 3,000. Master Data Miner and integrator, exceling in the development and execution of profit driven offerings, team engagement and cost strategies that improve financial results, productivity, and quality. PROFESSIONAL EXPERIENCES
O N P Aug 2018 – March 2020
DIRECTOR OF F&B OPERATIONS 90% Travel, Remote Based, Texas Developed and implemented annual business plan for thirty-two units within fifteen locations generating
$75MM in annual revenues. Focused on creating and meeting budgets with the goal of establishing scalable growth through aligning the portfolio and increasing profitability for dispersed locations from Mine to Hawaii that included Hotels, Full Service, QSR, Casual, Fine Dining, Grab and Go, C-Store, Bars, Room Service and Catering operations. Lead operations, administration, brand development and strategic direction with full responsibility for bottom-line factors, including long-range planning, infrastructure design, new acquisitions, capital deployment and exceptional service delivery. o Maintained 100% client retention through relationships. o Developed and provided training, supervision and support to location leadership and teams. o Negotiated agreements, drove alignment of all vendors assuring performance. o Established and nurtured relationships with contract partners and Federal Directors o Interviewed, hired, trained, disciplined managers and staff. o Conducted property visits, compliance reviews providing training, recommendations, and observations to improve operations, safety, and quality, following up to ensure implemented. o Lead the development / deployment of profit driven menus. o Negotiated procurement partnerships reducing cost of goods by 23% while increasing quality. o Slashed operating costs by 31%.
o Established game changing programs to engage, compensate, coach, train and retain field personnel. o Reduced labor turnover by 40%.
o Reduced Health and Safety violations by 87%.
FOOD SERVICE MATTERS Nov 2016 – Aug 2018
DIRECTOR OF OPERATIONS & BUSINESS DEVELOPMENT 90% Travel, Remote Based, Texas Delivered solution-based food service expertise to the Hotel, Sports, Entertainment, Convention Center and Special Event Industries, through detailed analysis of the service, quality, financial and market functionality of the business. Developed, presented sales proposals. Conducted operational and administrative reviews and presented roadmaps to success for the improvement of guest experience, menus, visuals, procurement, design, processes, and procedures to drive market share, revenues, and profits. Joe P. Pulido
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WWW.LINKEDIN.COM/IN/JOEPPULIDO
HOUSTON, TEXS
HARD ROCK INTERNATIONAL April 2016 – Oct 2016
REGIONAL DIRECTOR 90% Travel, Remote Based, Texas
Oversaw all components of six regionally and culturally diverse locations representing $39MM in revenue driven by 600+ hospitality employees. Set forth sales, marketing and staffing changes to reverse declining merchandise, food and beverage sales, moving from year over year negative to positive within ninety days and exceeded corporate catering budget by 97%. Designed and executed capital projects in excess of $6.5MM. Renegotiated real estate lease terms, reversed labor cost excesses, reduced management turnover and improved guest satisfaction index through training reinforcement and alignment to established standards. SAVOR Oct 2013 – Dec 2015
REGIONAL DIRECTOR Waco, TX
Facilitated the integration of newly acquired arenas and convention centers. Steered the ground up design, project management, concept creation, menu, graphic, staffing and opening of a 48,000-seat football stadium. Built a robust home base organization of five hundred team members. Managed two hundred franchised, licensed and proprietary points of sale. Exceeded pro forma expectations by 45%. Developed “follow the food” analysis process to identify operational, service and sales shortfalls, resulting in actionable plans and corrective pathways to improvement. Surpassed combined budgeted revenues by 27%. Unified regional locations to KPIs, improved operational systems, processes and policies to support consistent high-quality customer service. AMERICROWN SERVICE CORPORATION Dec 2011 – Jan 2013 Vice President, Food, Beverage and Merchandise Orlando, FL Performed as a key member of the executive leadership team, responsible for the daily management of the company and the development and implementation of organizational strategic goals. Responsible for supervision and management of operations teams including culinary, human resources, procurement, catering, restaurants, sales, marketing, merchandise, logistics [trucking], construction and event execution. Provided visionary leadership and development of offerings, training, marketing and high-volume event production across thirteen sites, generating revenues in excess of $125MM. Managed business relationships with sponsoring groups, health, safety and alcohol compliance across twelve states. LEVY RESTAURANTS Sept 2005 – Dec 2011
REGIONAL MANAGER OF OPERATIONS Various Locations
Oversaw all business aspects of high-volume arenas, convention centers, sports facilities and world stage events. Lead a management team of 29 and an hourly contingent of up to 3,000 in producing exceptional food, beverage and service experiences for a variety of bucket list events to include the Kentucky Derby, Ryder Cup Golf Tournament and NASCAR, drawing from 20 to 500,000 guests. WYNDHAM HOTELS Jan 2003 – Aug 2005
REGIONAL DIRECTOR OF FOOD & BEVERAGE Georgia
Oversaw restaurants, bars, catering and culinary operations for fifteen owned, licensed and franchised hotels from Washington, DC to Miami, Florida.
Joe P. Pulido
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Joe P. Pulido WWW.LINKEDIN.COM/IN/JOEPPULIDO
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