F B Supply Chain

Director of Food & Beverage

Jeff Poetzel ***********@*****.*** • 707-***-****

www.linkedin.com/in/jeffpoetzel • Novato, CA

Track record of developing and implementing culinary strategies aligned with organization’s goals, incorporating trends and guest preferences. Expert in supervising kitchen operations, inventory management, and food production processes to maintain efficiency and quality. Adept at analyzing market trends, streamlining processes, and achieving key performance indicators in hospitality and food service environments. Strong leadership skills, with capacity to steer and empower cross-functional teams for increasing overall workflow in a fast-paced environment. Demonstrated exceptional communication and presentation skills; committed to cultivating relations with clients, vendors, and stakeholders. Core Competencies

Revenue Generation

Food Costing

Menu Development

Supply Chain Management

Dining Room/Kitchen Operations

Profit & Loss Accountability

Budgeting & Forecasting

Customer Service

Menu Design/Development

Attention to Detail

Safety/Sanitation/HACCP

Resource Procurement

Professional Experience

• Developed and implemented innovative F&B programs that enhanced the guest experience.

• Oversaw the financial performance of all F&B operations, including budgeting, forecasting and cost control.

• Managed a team of F&B professionals including chefs, servers, bartenders and managers.

• Collaborated with other departments, such marketing, construction and design.

• Ensured compliance with all applicable health and safety regulations.

• Stayed abreast of industry trends and best practices in the F&B sector.

• Sourced, negotiated pricing and coordinated all food, beverage, smallware and paper goods for all businesses - Villa Sport Athletic Club and Spa, Axiom Fitness, Villa Sport Fitness, West Wind Drive-Ins, Santa Cruz Cinema, Tomatina restaurants, Peacock Gap Golf Club, and Tri-Valley Golf Club.

• Streamlined F&B operations achieving annual sales exceeding $500K.

• Introduced cocktail program for Tomatina, elevating beverage offerings and enhancing customer experience.

• Carried out semi-annual pricing analyses and devised menu strategies to align with market trends and profitability goals.

• Direct supplier and vendor partnerships, executing annual contract evaluations to optimize terms and relationships.

● Launched Villa Sport Cinco Ranch, Villa Sport Fitness Pleasanton, Tomatina Roseville, Santa Cruz Cinema, and West Wind Sacramento Drive-In while overseeing design, construction, and menu innovation.

● Bolstered profitability for the first time at Villa Sport Cafes by reversing an $80k annual loss via operational restructuring and strategic improvements.

● Slashed costs by $200K annually by spearheading partnerships with Consolidated Concepts and PayBev group

● purchasing programs.

● Generated per capita revenue by $0.25 at Drive-Ins and Santa Cruz Theater through inventive menu enhancements.

Spearheaded the growth and skill enhancement of managers, sous chefs, and operations managers to elevate team performance. Oversaw operations across Menlo Park, Fremont, San Francisco, and Seattle campuses as well as streamlined management and operational efficiency. Led the safety program and associated initiatives, driving compliance and fostering a culture of workplace safety.

● Dramatically increased employee satisfaction and retention by managing employee engagement programs across all campuses.

● Headed nearly 1K employees in Menlo Park, fostering a cohesive and productive workforce. Directed dining and service operations across multiple restaurant locations. Performed quarterly restaurant audits, identifying the best practices, areas for review, and underperforming segments. Programmed and maintained all POS systems. Steered the opening of three new restaurant locations, driving successful launches. Authored and distributed bi-weekly newsletters, sharing updates and relevant insights. Devised and standardized HOH training programs and instructional videos. Served as culinary lead on food network projects, supporting Guy Fieri on shows, book signings, photo shoots, and events for Emeril Lagasse and Mario Batali.

● Crafted innovative menus and recipes featuring fresh, local ingredients, delivering a 5-star experience for two Guy Fieri signature restaurant brands; contributed over 200 recipes including wild game program.

● Improved staff competency and compliance by monitoring recruitment, training, and performance evaluations, ensuring adherence to safety standards, operational regulations, and recipe updates.

● Strengthened supplier partnerships via strategic negotiations, securing high-quality ingredients at optimal prices and overseeing supply chain management.

● Augmented brand presence and community engagement by collaborating with Guy Fieri on special events for the Raiders, 49ers, and charitable initiatives.

● Managed $50M AAV across two brands with nine locations encompassing forecasting, budgeting, and P&L oversight.

● Enhanced team performance through coaching, development, and retention of management, supervisors, and team members.

● Raised brand visibility and engagement by supervising all social media and marketing campaigns.

● Reduced food and labor costs by analyzing systems and enhancing training programs. Area Director – Romano’s Macaroni Grill 3 years

General Manager – Romano’s Macaroni Grill 4 years

Executive Chef – Romano’s Macaroni Grill – 2 years Technical Skills

Excel/Office/PowerPoint/Compeat/Restaurant Manager/Simphony/Ready Pay/G Suite

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