Andrew LoBiondo
Casa Grande,AZ
Summary
Dynamic and results-oriented professional with a proven track record in account retention and route planning. Achieved significant account growth through strategic planning and exceptional service delivery. Excelled in menu development and operations management in prior food service management positions. Skilled in hiring, training, and development, with a knack for driving quality assurance and inventory management.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Route Sales Representative
Frito-Lay
02.2024 - Current
- Properly processed all sales transactions, achieving high levels of account growth and retention via quality deliverables.
- Working with clients and store management to ensure adequate product is ordered, upselling holiday and sales displays.
- Following local and company safety procedures while operating a delivery vehicle, ensuring safe delivery and merchandising of product.
Executive Chef
The Spot
07.2023 - 02.2024
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Designed menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Conducted all hiring, training and scheduling of staff.
Sous Chef, Growth and Innovations Division
True Food Kitchen
01.2022 - 07.2023
- Worked alongside Growth and Innovations Division Chef to develop and implement new menu items for over 40 True Food locations.
- Hiring and training of Innovations Division test kitchen staff, ensuring all food safety and preparation standards were met.
- Planning and preparing food cost analysis and product procurement.
Independent Consultant
Self Employed
07.2020 - 01.2022
- Consulted with total of 5 concepts during this time, including smaller, family-owned restaurants and growing food service concepts to assist in menu development.
- Conducted thorough reviews of operations to devise and deploy improvement strategies.
- Reviewed internal systems and organized training plans to address areas in need of improvement.
- Leveraged on-site observation and personal interviews to identify team and individual strengths.
Executive Sous Chef
The Vig Uptown
11.2018 - 07.2020
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Developed and implemented staff training programs to elevate culinary skills and knowledge.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
Chef Intern
Elysian Brewing
01.2018 - 11.2018
- Exhibited strong teamwork by providing assistance to other kitchen staff as needed during busy service times.
- Completed comprehensive food safety training courses, maintaining compliance with all health department regulations.
- Contributed to positive work atmosphere by fostering open communication amongst team members and addressing any conflicts promptly and professionally.
- Maintained accurate inventory records of all supplies, assisting in cost control measures for the establishment.
Education
Bachelor of Science - Applied Health And Nutrition
Arizona State University
Tempe, AZ01-2026
High School Diploma -
The Learning Institute Charter High School
Phoenix, AZ05-2011
Skills
- Account Retention
- Route Planning
- Hiring, Training, and Development
- Menu development
- Purchasing
- Inventory Management
- Quality Assurance
- Workflow Optimization
- Client Relations
- Operations Management
Certification
- ServSafe Food Service Management Certificate
- Level One Fingerprint Clearance Card
- DOT Medical Commercial Motor Vehicle Certification
Timeline
Route Sales Representative
Frito-Lay
02.2024 - Current
Executive Chef
The Spot
07.2023 - 02.2024
Sous Chef, Growth and Innovations Division
True Food Kitchen
01.2022 - 07.2023
Independent Consultant
Self Employed
07.2020 - 01.2022
Executive Sous Chef
The Vig Uptown
11.2018 - 07.2020
Chef Intern
Elysian Brewing
01.2018 - 11.2018
Bachelor of Science - Applied Health And Nutrition
Arizona State University
High School Diploma -
The Learning Institute Charter High School