Executive Chef Dining Services
Resume:
Alexander D. Buc
Silver Spring, MD
20902
****.****@*****.***
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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