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|Career Goal |Seeking a rewarding position as a Food Buyer with a |
| |growing full service restaurant, chain or hotel. |
|Summary of |Organizational management skills |
|Experience |Analyze billing for possible cost saving. |
| |Ensure all vendors have a signed contract or agreement. |
| |Effectively meet all goals and timelines as established |
| |by Controller and Chef. |
| |Work as a team member with the flexibility to take on |
| |special projects. |
| |Develop good vendor relationships. |
| |Attend product tasting and food shows. |
| |Respond to quality issues and equipment problems. |
| |Prepare cost analysis reports. |
| |Menu development. |
| |Manage procurement projects in assigned areas of indirect|
| |spend for headquarter functions |
| |Work with Finance, Operations, Facility Engineering and |
| |Sales/Marketing on core business processes |
| |Monitor and manage the regional performance of all |
| |vendors, track and manage regional vendor performance |
| |Communication/marketing skills |
| |Achieves kitchen operational objectives by contributing |
| |information to Chefs, Cooks, Receivers and Managers. |
| |Respond to special requests in a timely manner. |
| |Proficient with Microsoft Office |
| |Assist with property acquisitions. |
| |Conduct vendor audits to ensure compliance, and monitor |
| |against contract specifications |
| |Instructional skills |
| |Food Protection Manager Certification |
| |TABC Certification |
| |Manage and mentor small or large staff. |
|Experience |Director of Purchasing, American Airlines Training and |
| |Conference Center (1997-current) |
| |Executive Chef, Radisson Suite Hotel (1994-1997) |
| |Executive Chef, LaQuinta Inn and Suites (1988-1994) |
| |Sous Chef, Roadway Inn and Suites (1986-1988) |
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