David E. Berman

• Designed and Executed the Build Out
• Purchased and Installed All Equipment and Operational Standards
• Created and Implemented the Food and Bar Menu
• Hired and Trained All Staff
• Reviewed financial and operational reports on regular basis to make effective decisions.
• Improved company revenue by collaborating with marketing, sales and service departments.
• Led, supervised and provided strategic direction for workforce of [Number] employees.
• Mentored employees and offered constructive feedback for performance improvement.

Opened and Operated Professional Ice Sculpture Factory Servicing Country Club's, Hotels and Caterers.

Purchased and Built a 6000 Sq. Ft. Factory to Accommodate 12 Full Time Employees, Creating World Class Ice Sculptures from Single Block Showpieces to 50 Block Structures

Responsible for the Sales, Marketing. Public Relations and all aspects of Operations.

• Consulted with customers to assess needs and propose optimal solutions.
• Managed day-to-day business operations.
• Organized and attended trade shows and special events to showcase products, network with other businesses and attract new customers.

Opened and Operated an Exclusive Catering Company During Covid for a Very Selective Clientele During the Covid Year.

Private Fine Dining Diner Parties from 12-36 Guest, Strictly for the Affluent Clientele Market.

• Consulted with customers to assess needs and propose optimal solutions.
• Managed day-to-day business operations.

Opened the Convention Center for the City of Fort Lauderdale, and Operated with the City Officials and local Management Staff for 11 years.

Created all Systems for Servicing Banquets up to 4000.

Managed a Core Staff of 60 people and Part Time employees to over 150.

• Planned operations to effectively cover needs while controlling costs and maximizing service.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
• Maintained sound financial footing by overseeing department profit, loss and budgeting.

Managed 60 Culinarians, 5 outlets and Banquets up to 1600 for thir Highly Prestigious Historical Flagship Hotel

• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.