Summary
Overview
Work History
Education
Skills
Other Experience
Industry Activities
Timeline
Generic

BENJAMIN DRURY

San Antonio,TX

Summary

Project manager specializing in digital technology deployment and culinary program development in high-volume hospitality settings. Proven track record of implementing innovative concepts and brand standards that improve operational efficiency and enhance client satisfaction. Aiming to support Everyday digital platform team in advancing Sodexo's digital solutions technology. Extensive industry experience and operational expertise drive positive outcomes for improved customer journey, client solutions, and operator quality of life.

Overview

15
15
years of professional experience

Work History

Innovation Chef / Sr Project Manager

Sodexo
San Antonio, TX
11.2016 - Current
  • Coordinated regional teams to implement innovative food concepts and enhance mobile ordering solutions.
  • Directed communication and training on brand requirements for ingredient sourcing and packaging specifications.
  • Crafted menus while mentoring teams on emerging culinary trends.
  • Oversaw new business openings, providing culinary training for incoming staff.
  • Reinforced Sodexo programs and brand standards to ensure operational compliance.
  • Delivered expertise in culinary, marketing, and digital solutions across various projects.
  • Cultivated partnerships with manufacturers to establish new foodservice equipment standards.
  • Managed disaster response initiatives for clients during hurricanes and COVID-19.

Executive Chef, Chef

Sodexo Campus Dining / Sports and Leisure at University of Denver
Denver, CO
08.2014 - 05.2016
  • Managed operations for resident dining facilities, catering, daycare, campus bakery, and retail services.
  • Forecasted, purchased, and controlled inventory to ensure optimal stock levels.
  • Executed food safety standards, including EcoSure and Municipal inspections.
  • Modernized food quality and standards for catering and concessions.

Event Chef

451 Events
Denver, CO
05.2014 - 05.2016
  • Executed event orders per specifications for gatherings of 25 to over 1,000 attendees.
  • Delivered offsite catering services for galas, weddings, and corporate events at remote locations.
  • Provided exemplary service at festivals and national sporting events to elevate guest experience.

Executive Chef/Consulting Chef

Tanque Verde Ranch
Tucson, AZ
09.2010 - 07.2013
  • Achieved consistent top 5 ranking in Tucson hotel market through operational excellence.
  • Executed budget planning and analysis for capital projects to ensure financial viability.
  • Created menus for group packages, custom catering events, and seasonal offerings.
  • Managed inventory controls and established vendor agreements to optimize supply chain efficiency.
  • Implemented operational improvements that led to significant cost savings and enhanced profit margins.

Education

Associate of Applied Science - Le Cordon Bleu Culinary Arts

Texas Culinary Academy
Austin, TX
01.2004

Skills

Menu development and culinary skills

  • Project leadership and team collaboration
  • Client relations and customer service
  • Trend analysis and forecasting
  • Cost management and budgeting
  • Analytical proficiency and workflow optimization
  • Food safety and sanitation practices
  • Multitasking and organizational skills
  • Construction concepts

Other Experience

  • Board Member for Cote Hospitality
  • Partner SA4B Properties
  • Owner AHM Properties [San Antonio], small residential real estate management.
  • Consulting Chef Elevation Hotel Boxer Properties [Crested Butte, CO]
  • Executive Chef Park City Marriott [Park City, UT]

Industry Activities

  • NAFEM
  • National Restaurant Association, Texas Chapter
  • Food Service, Design Boot Camp

Timeline

Innovation Chef / Sr Project Manager

Sodexo
11.2016 - Current

Executive Chef, Chef

Sodexo Campus Dining / Sports and Leisure at University of Denver
08.2014 - 05.2016

Event Chef

451 Events
05.2014 - 05.2016

Executive Chef/Consulting Chef

Tanque Verde Ranch
09.2010 - 07.2013

Associate of Applied Science - Le Cordon Bleu Culinary Arts

Texas Culinary Academy

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