David Garcia
Sunnyvale,CA
Summary
Highly driven director and general manager with successfully implemented strategic approaches to drive profitability and sales. Recognized for performance excellence in operations and customer care. Successful at motivating, training and developing team members to drive profitability in highly competitive environment. Take-charge professional delivering executive support and team leadership to business operations. Dependable and detail-oriented to manage multiple tasks and priorities. Broad experience includes office management, accounting, accounts receivable, invoicing, dispatching, database management, vendor negotiations and contract management. Recognized for exemplary customer service and team collaboration.
Overview
11
11
years of professional experience
1
1
Certification
Work History
General Manager/Director
Sodexo: Stanford Medicine Children's Health
Palo Alto, CA
04.2022 - Current
- Direct responsibility for an account/unit with approximately $10 million or more in annual managed volume.
- Leader in 2 departments with Clinical food services consisting of human/formula milk technicians, AYR call center, and kitchen services for 361 Acute Care Beds and Retail/Cafeteria Food services
- Direct 10 Managers/Supervisors/Leads and 120 union employees of client contract and manages activities of unit(s) through lower level subordinate managers or exempt employees with strategic initiatives, objectives, and strategic goals for service goals, vision, values, affordability, innovation & education, & respect for people
- Manage projects and contribute to various hospital committees: Quality Assurance & Infection Control Committees, Disaster & Emergency Committee, Environment/sustainable committee & Timeless committee with care providers
- Point of contact and owner for Sodexo distribution partners/resources & Stanford Hospital Supply Chain to support the accounts with vendors/manufacturers/distributors in procurement, category management, and logistics for medical supplements and dietary formulas/milk
- Responsible for the expansion of services with contract agreements with vendors, project management team, and brokers for projects in the years 2023 and 2024 with retail development and human milk lab for the hospital
- Established contingency emergency & disaster plans for the hospital with internal supply chain and vendors/distributors for Force majeure and preparations for unforeseen events for no service interruptions.
- Managed all aspects of daily business operations including budgeting, staffing, scheduling, inventory control, customer service and sales.
Operations Manager III
Sodexo: Stanford Medicine Children's Health
Palo Alto, CA
08.2018 - 04.2022
- Interim General Manager/Director for 2 departments: Clinical Food Services and Retail Services from October 21, 2021 through April 8, 2022
- Increased annual revenue of the account from $1 million from $4.1 million to over $5 million in the first year with the implementation of new products, new menus, and oversee changes in the operations
- Reduced $168,335 in inventory control from purchases in commodities and raw materials in the fiscal year 2020 and 2021 reduced an additional 2% of cost savings
- Responsible for over $6 million purchases with cost savings and quality management of clinical materials, food products, and supplies of annual purchasing dealing with multiple vendors and suppliers
- Analyzed and interpret copious amounts of data using Purchasing Reports, Tool Sets, and Actionable Data on purchase utilization with Supply Management contracts
- Fiscally responsible and lead over 2 departments with over 120 employees with production responsibilities dealing with sales forecasting, planning, inventory control, and all required functional and technical products/goods for daily usage for a 361-bed hospital
- Implement and standardize all culinary systems and procedures for the hospital: Catering, Retail menus, LTO’S, STG, Mindful, garnishing, panning charts, production, puree standardization, FMS sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation, and quality of food, kitchen cleanliness, safety
- Affiliated and chosen to be in a team for the West Coast region in developing strategies recommendations and incorporate methods to aid with the accounts struggling with adhering to budgets related to cost of goods, purchasing opportunities, preferred raw materials, and obtaining supplies advantageous for the operations
- Worked directly with internal/external clients, was responsible for purchasing compliance and budgets dealing with procurement, purchasing, ensuring operational effectiveness, and establishing developmental/improvement processes
- Prepare various analyses to assure compliance with contract terms of monthly commodity reports for Manufacturer Products from Regional Vendors, Non-Compliant Vendors, Product Match Opportunity Report, Prime Produce/Liquid Dairy Opportunity Report
- Analyze data and identify areas for driving efficiency
- Lead the development and implementation of cost savings initiatives in direct/indirect procurement operations, establish corporate procurement policies and procedures, and ensure their performance in the organization
- Worked with Union leaders and members and integrated among cross-functional teams, developing, and managing short, mid, and long-term planning goals for the department.
- Supervised day-to-day workflow of employees in order to maximize productivity and maintain quality standards.
Operations Manager II
Sodexo: Memorial Hermann Hospital
Houston, TX
01.2017 - 01.2018
- Managed 9 retail concepts and food outlets by delegating authority, assigning and prioritizing activities, and monitoring operating standards of over 130 employees
- Maintain operated Operations of a $10.1-million-dollar establishment with multiple food and retail concepts
- Budget analysis with strategic direction and initiatives driving 3% revenue profits
- Developed and maintained successful relationships with vendors, suppliers, clients, and contacts at all levels of the organization
- Point of contact with new program implementations involving buying, planning, negotiating, and collaboration with various vendors
- Collaborates with various departments to create clear program goals such as implementing new outlet concepts, higher check averages, upgrades in our offerings to our clients
- Reduction in labor costs by reducing the dependency of outside temporary labor, reduction in overtime, and achieving budgetary goals to reach optimum productive hours to meet demands
- Oversee department orientation, weekly huddles, and in-service training, including food safety and safety & health in compliance with federal, state, and local regulations
- Prepared and collaborated in interdisciplinary meetings with safety to eliminate accidents in educating the staff to reach zero accidents
- Worked with management, chefs, and corporate leaders to exceed expectations in our sector that maximizes profits and build a company of great rapport by incorporating a new and revised 5-week menu cycle, upgrading our “Simply Go” program, and marketing approach in the hospital sector
- Assume responsibilities in operations in the absence of the General Manager.
General Manager
Mia Bella Company
Houston, TX
01.2013 - 01.2017
- Managed 2 restaurants with independent menus, concepts, and staff, providing a leadership approach based on hospitality leadership, and giving excellent tools in consistent customer satisfaction and revenue
- Established restaurant contracts for wine vendors and suppliers on client-facing sales for the corporation in the Houston area consisting of 6 restaurants
- Successful in $2.5-million-dollar establishment with two concepts and dual kitchens with consistent leadership over multiple facilities and led a team of 60
- 1 restaurant in best sales among 4 restaurants within Mia Bella group
- Incorporated optimal management systems, protocols, and guidelines to adhere to excellence in operations of a profitable restaurant
- Metrics-oriented and can create, track, and report out on metrics
- Performed Materials/Supplies savings with price negotiations in invoicing processing lower inventory guidelines to implement within the restaurant franchise
- Monitor performance, revenue, forecasting, and strategic recommendations to proprietors for standardization and cost savings
- Served as area general manager within the restaurant franchise to assist, lead, coach, and mentor.
Education
MBA - Concentration in Health Services Administration
Western Illinois University
06.2024
Bachelor of Science - Biology With Microbiology Concentration
University of Houston Downtown
05-2016
Skills
- Supply Chain Management
- Quality Management
- Customer Relationship Management
- Financial Administration
- Staff Supervision
- Budgeting and Cost Control Strategies
- Staff Training and Development
- Strategic Planning
- Cost Analysis and Savings
Certification
- Certified Dietary Manager (CDM)
- Certified Food Protection Professional (CFPP)
- Supply Chain Management Graduate Certification
- Food Handlers Certification
Organizations Committees
- SOL (Sodexo Organization of Latinos)
- SOAR (Sodexo Organization for Disabilities Resources)
- PRIDE (Sodexo)
- West Coast “Raw Material” Champion Committee
- Purchasing Emissions Reduction Committee
- Stanford: Joint Labor Mgmt. Sub-Committees
- Quality Assurance & Infection Control Committees
- Disaster & Emergency Committee
Timeline
General Manager/Director
Sodexo: Stanford Medicine Children's Health
04.2022 - Current
Operations Manager III
Sodexo: Stanford Medicine Children's Health
08.2018 - 04.2022
Operations Manager II
Sodexo: Memorial Hermann Hospital
01.2017 - 01.2018
General Manager
Mia Bella Company
01.2013 - 01.2017
MBA - Concentration in Health Services Administration
Western Illinois University
Bachelor of Science - Biology With Microbiology Concentration
University of Houston Downtown
- Certified Dietary Manager (CDM)
- Certified Food Protection Professional (CFPP)
- Supply Chain Management Graduate Certification
- Food Handlers Certification
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