Henry Belin
Director of Business Development
Baton Rouge,LA
Summary
Highly motivated goal oriented operations director with over 35 years of progressively responsible positions gaining solid experience and knowledge in the food service industry. Strategic and financial planning expertise under stringent budgetary controls; emphasis on developing personnel KPI skill set while focusing on revenue growth, sustainability and local marketing.
Overview
41
41
years of professional experience
Work History
Director Nutrition Program
Baker School System
Baker , LA
08.1998 - Current
- Monitored and enforced quality standards for school food services.
- Developed applications for school meal assistance programs.
- Adhered to local, state and federal laws and regulations regarding school nutrition standards.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Motivated staff to perform at peak efficiency and quality.
- Evaluates food preparation and monitored safety protocols.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Cultivated strong vendor relationships.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Developed unique events and special promotions to drive sales.
- Enhanced business productivity by training team members and servers on best practices and protocols.
- Managed team of 80 employees, overseeing hiring, training, and professional growth of employees.
Area Training Coach
KFC Corporation
Baton Rouge, LA
04.1993 - 06.1998
- Drove operational direction for 15 new concept stores in Louisiana and South Central Region
- Increased profitability by 13 % optimizing sales and fulfilling lower overhead costs.
- Met customer service standards and expectations consistently by effectively communicating and actively listening.
- Supported business growth through strategic planning and process development.
- Supervised daily operations of multi-million dollar Quick-Service multi and single unit operations.
- Implemented innovative programs to increase employee loyalty and reduce turnover.
- Eased team transitions and new employee orientation through effective training and development.
- Cultivated and strengthened lasting relationships using strong issue resolution and dynamic communication skills.
- Managed daily operations of organization, orchestrating forward-thinking strategies to accomplish profit and expansion goals.
- Recruited, hired and trained initial personnel, working to establish key internal functions and outline scope of positions for new store openings.
- Demonstrated exceptional knowledge of process optimization in relation to profit and loss.
Restaurant General Manager
BKC Corporation
Baton Rouge , LA
03.1980 - 12.1991
- Orchestrated positive customer experiences by overseeing every area of quick -service operations.
- Prepared restaurant business plan by reviewing demands, analyzing competitors and developing projections for sales and finances.
- Purchased adequate quantities of food, beverages, equipment and supplies.
- Set clear expectations and created positive working environment for employees.
- Oversaw balancing of cash registers, reconciled transactions and deposited establishment's earnings to bank.
- Verified accurate records and sufficient supplies by conducting regular inventories of food, beverages, glassware and other materials.
- Identified problems, conducted troubleshooting and sought repair or maintenance support to keep restaurant equipment operational.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Actively participated in ongoing customer service programs to build sales and rapport in community.
- Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Conducted health, safety and sanitation process evaluations to identify and remedy any violations immediately.
Education
Bachelor of Science - Business Administration And Management
University of Phoenix
Tempe, AZ12.2004
Associate of Arts - Cultural Studies
Nicholls State University
Thibodaux, LA1996
Skills
- Policy compliance
- Strategic Planning
- Team Building / Staff Training and Professional Development
- Customer Service/ Guest Relations
- Resource management/ cost control / Budgeting
- Workflow planning / Scheduling
- Menu Development
- Facilities/ Safety Management
- Continuous Performance Improvement
- Procurement/ Bidding / RFP Solicitation
- E-scholar Student district Data Coordinator
- Nutritional Wellness Coordinator
- Technology Skills: MS Office 365, Adobe Creative,
Accomplishments
- First to implement Fax Foods program in La Market BKC Corp 1987
- Open Two & One Concept Retail Food Restaurants in LA & Texas Market KFC Corp. 1994
- Owner Operator Concessions Solutions Unlimited Personal Chef Service 1999 to Present
- Open City of Baker School System Public School Lunch Program 2003-Present
- Preceptor for Southern University Dietician Program 2017
- Serve Safe Certified
Affiliations
School Nutrition Executive Board Member
North Baton Rouge Chamber of Commerce
Director of Strategic Partnerships
Exxon Mobile Corporation
Community Dialogue Group
Timeline
Director Nutrition Program
Baker School System
08.1998 - Current
Area Training Coach
KFC Corporation
04.1993 - 06.1998
Restaurant General Manager
BKC Corporation
03.1980 - 12.1991
Bachelor of Science - Business Administration And Management
University of Phoenix
Associate of Arts - Cultural Studies
Nicholls State University