Alexander D. Buc

**** ******* **

Silver Spring, MD

20902

ady1jk@r.postjobfree.com

202-***-****

Profile:

Self- motivated, professional Director of Operations & Executive Chef with over 25 years of experience. Superior leadership abilities and interpersonal skills allow for rapid team building, problem solving and effective management and supervision. Strong analytical ability and a passion for Standard Operating Procedures (SOP) identify and correct opportunities for improved performance where needed and increase performance across all Key Performance Indicators (KPI). Seeking a career that will allow for growth and continued development, while passing on acquired knowledge and experience to work force and maximizing KPI’s for the company.

Skill Set:

• Cost of goods sold (COGS) &

labor controls

• Regulatory compliance &

documentation/records

• Food production systems,

Inventory controls & analysis

• Strong cooking skills and

culinary knowledge

• Staff development & coaching

• Communication skills

• Strong leadership skills and

modeling

• Hazard Analysis and Critical

Control Point (HACCP) &

sanitation expert (ServSafe

Trainer & Proctor)

WORK EXPERIENCE:

Senior Director of Dining Services

Meriwether Godsey

Washington DC & Maryland

July ’20 - Present

• Responsible for all daily operations of dining services account within independent schools

• Assisted District Manager with oversight of other accounts and financial analysis

• Responsible for creating training content and training other area directors in all aspects of operations, including but not limited to financial analysis and processes, event/menu conceptualization and execution, billing and AR, etc

• Responsible for staffing area accounts for catering events and supporting on site management teams in execution

Director of Food & Beverage

Georgetown Events

Washington DC

Jun ’14 – Mar ‘19

• Developed & implemented systems to control and standardize all food production

• Developed & implemented labor cost control systems including software utilization and store manager incentivization

• Communicate with ownership to identify continuing goals and develop actionable schedules/plans to achieve stated goals

• Communicate with unit managers & staff weekly to ensure compliance and understanding of systems/goals

• Detailed weekly KPI reporting to ownership

• Develop and implement Seasonal and/or monthly specials for all concepts including Jettie’s and Surfside

• Collaborate with catering department to ensure execution goals are met and led training and recipe development

General Manager

NSPC Pentagon, Inc.

Arlington, VA

Dec ’11 – Apr ‘14

• Responsible for all daily operations

• Developed a strong working relationship with Navy Exchange and Dept. of Defense clients. Reduced negative comments and developed good relations with many high ranking & senior civilian Dept. of Defense employees (Office of the Secretary of Defense, Senior Professional Women’s Association).

• Implemented systems to better forecast and obtain business objectives

• Active participation in Request for Proposal processes for further government contract opportunities

Executive Chef

NSPC Pentagon, Inc.

Arlington, VA

May ’11 – Dec ‘11

• Responsible for all daily operations in back of house

• Implemented HACCP & sanitation programs

• Developed quarterly menus & recipes per contract requirements

• Coordinated all private and catered events, including Wounded Warrior Program luncheons, promotion and retirement events for officers

• Trained & coached hourly employees

Executive Chef

Aramark @ Georgetown University Dining Services

Washington, DC

Aug ’08 – April ‘11

• Responsible for all daily operations in Back of House, including up to 8 full individual kitchens within the operation

• Accountable for Residential Dining Program P&L of $16M annual revenue

• Accountable for HACCP and sanitation program

• Accountable for Employee Recognition & Engagement programs

• Managed 120 Staff members

• Developed several new station concepts and increased overall participation in meal plan

• Met with Student Food Committees to better understand wishes and develop systems to deliver requested items

• Monthly Cooking Demonstrations with on campus groups Executive Sous Chef

Dahlia Restaurant

Washington, DC

Jan ’05 – July ‘07

• Responsible for all daily operations in back of house

• Responsible for dessert production, conceptualization

• Ordered and inventoried products

• Scheduled staff

• Created and implemented sanitation standards

• Created and implemented kitchen cleaning standards and schedule Operations Chef

McCormick’s & Schmick’s Seafood Restaurants

Crystal City, VA

Boston, MA

Aug ‘01 – Dec ‘05

• Responsible for all daily operations in back of house

• Inventory control, analysis and COGS performance

• Monthly invoice reconciliation

• Sanitation program

• Quality control and assurance

• Menu and recipe development

• Employee development and coaching

• Labor control and scheduling

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