Open To Work
Brian Smith
TOPEKA,KS
Summary
Results-oriented culinary operations leader with over 20 years of experience in managing high-performing teams and optimizing kitchen operations. Demonstrated success in vendor negotiation, achieving measurable cost reductions while maintaining high food quality standards. Proven ability to enhance client satisfaction through data-driven decision-making and efficient inventory management.
Overview
1
1
Certificate
21
21
years of professional experience
Education
Bachelor of Science - Criminal Justice
Washburn University of Topeka
Topeka, KS06-2012
Associate of Applied Science - Hotel, Motel, And Restaurant Management
Eastern Michigan University
Ypsilanti, MI06-2001
Associate of Science - Culinary Arts
Henry Ford Community College
Dearborn, MISkills
- Catering management
- Menu planning
- Food safety compliance
- Quality assurance
- Inventory management
- Procurement management
- Vendor negotiation
- Operational efficiency
- Financial acumen
- Team management
- Client relations management
- Strategic execution
Certification
- Certified Food Service Manager, Present
- Certified Dietary Manager, Present
- ServSafe exam proctor, Present
- ServSafe instructor, Present
- ServSafe Food Protection Manager, Present
- Certified Executive Chef (CEC), 01/01/08 to 01/31/18
- Six Sigma Certification, Present
- Long term care food service manager, Present
Timeline
Senior Area Operations Manager
Compass Group, Eurest
01.2026 - Current
Director of corporate Culinary Operations
Five Star Senior Living
02.2024 - 01.2026
District Operations Manager
Healthcare Services Group
10.2022 - 02.2024
Multi-Unit Manager
Panda Restaurant Group
01.2020 - 01.2021
Director of Dining Services/Executive Chef
Sodexo
01.2019 - 01.2020
Executive Chef / Executive Sous Chef
COMPASS GROUP USA
01.2017 - 12.2018
MIlitary Dining Facility Manger
US Army Hawaii
08.2005 - 08.2013
Bachelor of Science - Criminal Justice
Washburn University of Topeka
Associate of Applied Science - Hotel, Motel, And Restaurant Management
Eastern Michigan University
Associate of Science - Culinary Arts
Henry Ford Community College
Work History
Senior Area Operations Manager
Compass Group, Eurest
Topeka, Kansas
01.2026 - Current
- Oversaw daily operations of kitchen staff, assigning tasks and ensuring quality control.
- Developed operational strategies that enhanced workflow and reduced costs.
- Conducted regular meetings to address performance, training needs, and job satisfaction.
- Created action plans to resolve issues identified during operational audits.
- Coordinated catering events, managing food preparation and service logistics.
- Trained junior chefs on cooking techniques and effective use of kitchen equipment.
- Implemented inventory management systems to minimize waste and optimize supplies.
- Sourced high-quality ingredients through coordination with vendors.
Director of corporate Culinary Operations
Five Star Senior Living
Lawrence, USA
02.2024 - 01.2026
- Managed procurement operations, negotiating vendor contracts and sourcing plans while overseeing budgets and conducting spend analysis.
- Maintained an operational budget of over 5 million dollars.
- Introduced competitive bidding resulting in measurable cost reductions.
- Analyzed data to track spend, supplier performance, identify cost reduction opportunities, and forecast demand.
- Used data analysis to give strategic advice during corporate expansion talks.
- Applied lean six sigma principles to streamline operations across departments.
- Utilized Compass Group Software to maintain required regulations in matters of state inspections and menu planning
- Led operational strategy for senior living facilities across multiple locations.
- Conducted regular assessments of facility performance and compliance with regulations.
- Conducted regular meetings with department heads to review progress on strategic initiatives.
District Operations Manager
Healthcare Services Group
Topeka, USA
10.2022 - 02.2024
- Oversaw a budget of 10 million dollars, collaborating with cross-functional teams to implement a new system that improved efficiency by 20%.
- Forecasted fiscal year budget needs by analyzing market data, supporting strategic planning and resource allocation.
- Analyzed Client satisfaction data to increase satisfaction score by 18% within the first 30 days and by 24% within 60 days.
- Managed 13 healthcare buildings across Kansas, ensuring quality in dietary and environmental services at 7 facilities.
Multi-Unit Manager
Panda Restaurant Group
01.2020 - 01.2021
- Supervised daily operations across multiple restaurant locations.
- Implemented company policies and ensured compliance across units.
- Conducted regular inspections of units to ensure cleanliness, safety standards were met according to local laws and regulations.
- Trained and mentored staff to improve service quality.
- Developed training programs to enhance employee skills.
- Conducted regular performance evaluations for team members.
- Analyzed sales data to identify trends and opportunities for improvement.
- Reviewed monthly financial statements from each unit; tracked spending trends over time to identify potential cost savings opportunities.
Director of Dining Services/Executive Chef
Sodexo
Emporia, USA
01.2019 - 01.2020
- Directed daily operations of dining services across multiple locations.
- Managed staff recruitment, training, and development for optimal performance.
- Coordinated menu planning to meet diverse dietary needs and preferences.
- Implemented food safety and sanitation protocols in compliance with regulations.
- Oversaw inventory management and procurement processes for dining supplies.
- Engaged with clients to assess satisfaction and improve service delivery.
- Collaborated with other departments on campus to provide students with a comprehensive dining experience.
Executive Chef / Executive Sous Chef
COMPASS GROUP USA
Topeka, USA
01.2017 - 12.2018
- Spearheaded event preparation and catering operations for 1,000 students and staff, directing teams in menu design, food preparation, presentation, and execution to create memorable dining experiences.
- Managed meal preparation for an average 1,200 students and staff daily, ensuring consistent quality and efficiency in service.
- Directed complex internal operations, including meal preparation, menu design, and inventory practices for residential dining and concessions, reducing food waste and spending by almost 20%.
- Increased campus satisfaction by conducting consultations for each event, identifying specifications and requirements, and exceeding quality expectations, resulting in a 94% guest satisfaction rating.
- Mentored and trained culinary interns from local tech school in large-scale catering operations, enhancing their skills for future careers in the culinary field.
MIlitary Dining Facility Manger
US Army Hawaii
Wahiawa, Hawaii
08.2005 - 08.2013
- Managed daily operations of dining facility ensuring compliance with health standards.
- Supervised staff to maintain high-quality food service and customer satisfaction.
- Led team meetings to discuss performance, challenges, and operational improvements.
- Ensured cleanliness and organization of dining area to provide welcoming atmosphere.
Languages
English
Military Service
Active Duty Army, Enlisted, 08/01/05, 08/31/13
Work Preference
Job Search Status
Open to workPublications
- 7 steps to highly effective chefs
- Executive chef leadership
- 101 Ways to Improve your Restaurant
Languages
English
Military Service
Active Duty Army, Enlisted, 08/01/05, 08/31/13