JULIE LINDOWITZ

SENIOR PURCHASING MANAGEMENT / TRAINING & DEVELOPMENT / FOOD & BEVERAGE MANAGEMENT

Solutions-driven leader skilled in building and managing high-performing teams and efficient processes. Consistent success in developing employees from extremely diverse backgrounds and cultures. Recognized for effective mentoring of more than 15 associates, who advanced to management roles within Marriott International. Versatile professional, with history of accomplishments in differing environments and roles. Combine strategic abilities with meticulous attention to detail. Track record of improving processes and systems, resulting in increased productivity, revenues and profits. Strong analytical and financial skills and demonstrated ability to overcome obstacles and solve problems in constantly changing, fast-paced settings.

Areas of expertise:

Operations P & L Management Financial Planning & Analysis Purchase Order Payment Systems Procurement

Process Development & Improvements Negotiations Supplier Relations Customer Experience

Cost Reductions Strategic Planning Staff Selection/Training & Development Employee Engagement Revenue Growth

adlxdw@r.postjobfree.com linkedin.com/in/julielindowitz 520-***-****

PROFESSIONAL EXPERIENCE

Del Taco New Mexico 2021-Present

General Manager

Responsible for the day to day operations of a fast casual dining restaurant

●Re-established restaurant standards that had fallen away during previous management to coincide with corporate standards

●Responsible for employee retention, training, mentoring, hiring, p&L and purchasing of food and smallwares

JW MARRIOTT TUCSON STARR PASS 2005 - 2020

Senior Purchasing Manager (2008-2020)

Directed all aspects of purchasing and receiving for seven Food and Beverage (F & B) restaurants, managing more than $30 million in expenses with shared accountability with Executive Chef for P&L . Managed timely procurement of all equipment, supplies, food and beverage for the hotel, ranging from $30 thousand kitchen equipment to every item required for F & B operation. Accountable for Culinary Department financial performance, managing forecast, budget and expense controls.

●Established first food tracking system to monitor daily purchases within each restaurant as well as the overall culinary Department, creating individual accountability and enhanced understanding of how purchases affect the entire department’s financial performance. System provided valuable year over year history and reduced costs.

●Created inventory spreadsheet that quickly showcased Food & Beverage inventory variances, ensuring accuracy of both month-end reporting and each restaurant’s inventory.

●Established and maintained strong supplier relationships, achieving 20% target for women and minority-owned businesses. Negotiated effectively to ensure compliance with Marriott’s policies and delivered the best pricing to meet cost-saving targets.

●Increased control over in-house distribution of food and beverage, improving control of inventory and month-end costs for warehouse and all restaurants.

●Built and managed staff of 40 employees, including recruitment, training, development, payroll, scheduling and performance management, resulting in high-performing individuals and teams.

●Established hotel participation in Chef to End Hunger, collaborating with local vendor and successfully implementing through stewarding team.

●Assumed responsibility for Stewarding Department in 2011, simultaneously directing teams that supported all seven restaurants and Culinary Department in the execution of large (up to 1200 people) banquet functions.

oSignificantly diversified stewarding staff, by establishing strong relationship with and sourcing talent from the Beacon Foundation, a local organization that enables developmentally disabled adults to thrive in the workplace. Resulted in significant turnover reduction.

oAlso established partnership with the local International Rescue Committee for recruitment of newly relocated refugees from Iraq, Somalia, Sudan, Eritrea.

JULIE LINDOWITZ, p. 2

In Room Dining Manager (2005-2008).

Managed, trained and developed team of 25 responsible for supporting 24-7 coverage of hospitality suites, daily room service and amenities, working closely with event managers and delivering high quality service.

●Coached and empowered staff to independently and effectively staff hospitality suites, enabling the hosting of up to 15 suites simultaneous and increasing revenue by 8.6%.

●Implemented tracking system to monitor and control expenditures, reducing inventory and increasing profit by 20.3%.

●Emphasized continuous staff development, augmenting skills and cross-training for career success. Increased internal promotions and associate opinion survey leadership score.

●Improved hotel appearance and customer satisfaction by implementing a room service tray pick-up tracking system and post-service call back process.

●Enriched customer experience by creating “story jams” to accompany “food of the month” amenities for VIP guests.

Starbucks Manager (2004-2008)

Tapped to manage Starbucks in conjunction with restaurant, providing structure and processes to operation that lacked both.

●Established staggered schedule, lowering wages while boosting associate productivity and engagement.

●Improved associate opinion survey scores from 88 to 91, one of the top scores in the hotel.

●Increased Starbucks revenue by 16%.

●Reduced costs by moving some purchases to in-house Purchasing Department, allowing lower inventory levels, reducing shipping charges and maintaining Starbucks standards.

Restaurant Manager – Poolside Bar and Grill (2004-2005).

Planned and implemented the operation of new restaurant within resort opening, including selection and training of staff, development of processes and establishment of all policies.

●Implemented operational standards and procedures, providing clear expectations to staff regarding service standards.

●Hired, trained and developed staff of 30, offering group classes, one-on-one coaching and feedback that ensured upscale service in a casual environment.

Prior Experience

Held management positions with progressive responsibilities in Casino Del Sol and Bison Witches Bar and Deli restaurant.

●Worked with ownership to open Bison Witches restaurant, in addition to establishing and managing daily operations in a fast-paced, demanding environment.

●Responsible for gaming oversight with authority for operational decisions in the best interest of the Casino and fair to the guests.

RECOGNITION & COMMUNITY ACTIVITIES

International Rescue Committee Advisory Board

Recipient of multiple Manager of the Quarter awards, most recently in 2019, Marriott Leadership Excellence Special Award 2010

Chairperson Wellness Committee, Co-chairperson Recognition Committee, Spirit Trainer 2013-20014

TECHNICAL SKILLS

Expert in Adaco inventory logistics program, purchase order and payment systems, Oracle PeopleSoft and Microsoft office, Excel and Word, Servsafe certified, Strong P&L

EDUCATION

BS in psychology, minor in religious studies, University of Arizona

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