Summary
Overview
Work History
Education
Skills
Timeline
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BRETT SAFFREN

Summary

  • BENCHMARKS & MILESTONES
  • Exhibit excellence and a proven record of award-winning achievements in operational performance.
  • Proficient in recruiting, onboarding, human resources, and managing staff within the hospitality industry.
  • Strong history of driving growth among various locations and consistently advancing to higher positions of authority based on exceptional performance and results.
  • Provide leadership, guidance, and direction to a multifaceted staff of 60+ across wait staff, bartender, hosting, cooking, salad-bar, and dishwasher functions.
  • Experienced opening and operating new restaurant locations and recruiting for management staff and associates.
  • Possess outstanding interpersonal, analytical, problem-solving, quantitative, and decision-making skills.

Overview

16
16
years of professional experience

Work History

Culinary Production Manager

FRESCO FOODS
01.2023 - Current
  • Oversaw all production staff, processes, and facilities in one site operation
  • Responsible for the output of 50 personnel including manufacturing, purchasing and maintenance
  • Worked with sales, marketing staff, and managers to ensure smooth product phase in and phase out
  • Liaising with other managers to formulate objectives and understand requirements
  • Estimating costs and preparing budgets
  • Organizing workflow to meet specifications and deadlines
  • Monitors production to resolve issues
  • Supervises and evaluates performance of production personnel (quality inspectors, workers, etc.)
  • Determines number of necessary resources (workforce, raw materials etc.)
  • Approves maintenance work, purchasing of equipment, etc
  • Ensures output meets quality standards
  • Enforces health and safety precautions in a RTE (ready to Eat) facility
  • Supervising plating and packaging room
  • Scheduling inbound and outbound trucks to ensure proper loading and unloading
  • Proper QA documents are upheld for all warehouse activity
  • Weekly inventory of products (perishable, dry goods, frozen, packaging materials, gas, etc.)
  • Training new employees in kitchen and warehouse duties

General Manager

PANERA BREAD
Doylestown, PA
01.2015 - 01.2022
  • Progressed through the ranks, earning a series of promotions to positions of higher accountability and scope
  • Continuously challenged to increase efficiency in the onboarding process and implement procedures to expand client retention
  • Manage a wide range of operational functions, including inventory management, staff management, directing food preparation, customer service, quality, and sanitation
  • Ensures strict alignment with all organizational, safety, and regulatory compliance standards
  • Maximizes sales within a highly competitive industry and overcome pitfalls that impede growth and success
  • Provide leadership, guidance, and direction to a multifaceted team of 40+ associates
  • Deliver full lifecycle staff leadership, including hiring, onboarding, training, staff development, and disciplinary actions up to termination
  • Successful in the planning and implementation strategies that exceeded weekly sales goals by up to 3%, resulting in formal recognition for leadership excellence
  • As part of opening a new location for Panera Bread, led the establishment of operational infrastructure, which included implementing scheduling, inventory management, order taking, and onboarding processes and procedures
  • Identified and captured opportunities to develop employee-improvement plans reversing areas of under-performance and fostered professional advancement of high-potential workers
  • Strengthened community relationships by partnering with local non-profit organizations to support their fundraising activities
  • Earned the “Manager of the Month” and “Manager of the Quarter” distinction.

General Manager

EUREST DINING
Horsham, PA
01.2009 - 01.2015
  • Leveraged exceptional people management, operational leadership, budget management, and customer service expertise to lead and direct a 4,000-person building with multiple tenants
  • Advanced to this role after holding several positions in smaller facilities
  • Executed general management functions at each location, which included P&L management, inventory management, cash management, ordering supplies, safety and sanitation
  • Led the café to become one of the best in the district
  • Reduced labor costs by 2%, slashed food costs by 6%, and increased sales by 10%
  • Within six (6) months, triggered a 25% increase in sales; increased weekly sales to $2.5K+
  • Earned a 3-year contract for meeting and exceeding revenue goals
  • After inheriting an underperforming café that consistently lost clients, built and cultivated stronger client relationships, increased catering sales, and took back the coffee stations
  • Executed HR-related functions which encompassed hiring, training, performance evaluations, and disciplinary actions as needed
  • Added to the bottom line by ensuring gross profit margins through meticulous P&L management, completing daily inventory to provide a fresh supply of ingredients, and identifying/fulfilling client and guest needs
  • Planned and conducted monthly meetings to discuss profitability, café needs, client-related party needs, and creating guest promotions.

Education

Training ServSafe Manager and SQF (Safe Quality Food) Completed 50+ hours of corporate -

The Restaurant School at Walnut Hill College

Skills

  • Team Development, Mentoring, and Leadership
  • Customer Service Excellence
  • Applicant Tracking System
  • Alliance/Partnership Building
  • Volume/Market Share Growth
  • Procurement/Purchasing/Inventory Control
  • Trend Assessment/Forecasting
  • Process Maximization/Improvement
  • Profit Enhancement/Maximization
  • KPI/ROI
  • P&L/Budget Management
  • Project Management
  • Background Checks
  • Hospitality/Food Service Operations Management
  • Social media

Timeline

Culinary Production Manager

FRESCO FOODS
01.2023 - Current

General Manager

PANERA BREAD
01.2015 - 01.2022

General Manager

EUREST DINING
01.2009 - 01.2015

Training ServSafe Manager and SQF (Safe Quality Food) Completed 50+ hours of corporate -

The Restaurant School at Walnut Hill College

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BRETT SAFFREN