JASON HALTERMAN
FARMINGTON,MN
Summary
Experienced purchasing professional with top-notch leadership, program management and planning abilities. Excellent verbal and written communication skills paired with organized nature and advanced problem-solving strengths. Improves policies, reduces waste and supports business needs with efficient, high-quality materials.
Overview
23
23
years of professional experience
Work History
Director of Purchasing
Levy Restaurants
09.2021 - Current
- Direct a team of 4 buyer and Chefs placing orders at four properties (Xcel Energy Center, Target Center, Guthrie Theater, Herbie's on the Park)
- Responsible for the complete life cycle of all PO’s and requisitions in ERP system (Birch Street Systems)
- Coordinate with Director of Operations on capex projects and purchases
- Develop new R&M procedure with SmartSheet to track R&M and asset spend
- Setup all new vendors, develop and maintain relationships with all vendors in the Twin Cities area
- Develop procedures (SOP) for purchasing and warehouse department
- Monitor complete cycle of PO’s, Receiving, AP, Requisitions, Inventory.
- Performed monthly reconciliation of open purchasing orders.
- Purchased new products and oversaw inventory stocking and availability.
- Used Birch Street to authorize and monitor purchase orders and consumables.
- Solved diverse supply chain problems involving numerous sources, logistics and scheduling factors.
Senior Food & Beverage Buyer
Treasure Island Resort & Casino
06.2020 - 09.2021
- Developed new buying procedures that increased efficiency by 25%
- Setup a paperless filing system for all PO’s, revisions, receiving’s, RFQ, contracts
- Enhanced bid procedure to maximize all potential savings and allowances from manufacturers and distributors for food and beverage.
- Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.
Senior Purchasing Manager
Levy Restaurants Xcel Energy Center
01.2020 - 04.2020
- Responsible for all warehouse functions, staffing, purchasing, inventory control
- Responsible for training and developing warehouse staff to company standards.
Food & Beverage Buyer
Treasure Island Resort & Casino Red
07.2013 - 01.2020
- Responsible for purchasing all F&B items for property consisting of 12 separate outlet/accounts
- Food, paper/disposables, spirits, beer, china, flatware, glassware, smallwares, equipment
- Lead buyer for new steakhouse restaurant and remodel of buffet restaurant in 2015
- New food items/ingredients, china, glassware, flatware, kitchen smallwares
- Annual food and paper bids to maximize potential savings
- Meat and seafood bids (prime rib, striploins, crab legs) to lock-in best pricing based on market conditions
- Attend vendor shows to build relationships with vendor & brokers
- Book shipping period food show savings
- Submit manufacturer rebates to maximize savings
- Work with national food manufacturers and brokers to design program/contract pricing or allowances: Hormel, Tyson, Rich’s, Sara Lee/Hillshire/Chef Pierre, Michael Foods, Schwans, Gold n Plump, ect…
- Establish internal par levels of stocked items in inventory
- Design and maintain all order guides for outlets
- Updated on a weekly basis to ensure outlets are getting the most up to date versions
- Communicate daily with Hospitality Director, Executive Chef and Sous Chefs, and front of house managers to ensure quality, pricing, and needs are met to internal standards
- Communicate current market conditions, seasonal and local products
- Utilize computer systems to maximize work production
- Microsoft Dynamics Great Plains (ERP), ReQlogics (Purchase Requisition & eProcurement Software), MS Office, MS Windows/Citrix (operating), Vendor web ordering interfaces-E-Sysco, Tracsdirect, Bix Produce
- Continuously looking for cost savings while meeting quality requirements.
Executive Chef
Crowne Plaza
11.2011 - 06.2013
- Created new menus for restaurant, banquets and room service
- Brought stability to property with consistency and standard operating procedures, reduced food costs from 45% to 26%, budgeted for 35%
- Established inventory and labor controls
- Established budgets and capital plans
Executive Sous Chef
MHC Culinary Group
06.2011 - 11.2011
- Control food cost (24%), Labor cost, Scheduling, Ordering Food
- High end Gala events: Starkey Hearing Foundation, United Hospital, Children’s Hospital,
- Private Chef Table events in client’s homes
Catering Sous Chef
Treasure Island Resort & Casino
08.2007 - 06.2011
- Designed and Setup a new Catering Kitchen, Prep Room and dish room in new expansion
- Exclusively cater to local Tribal community, tribal events, and tribal council
- Created new catering menu to coincide with new kitchen and Event Center
- Responsible for all food in new Event Center and in-house facilities (1800 people), Marina Structure (400 people), Yacht (140 people), and Full Deck Tent (250 people)
- Organize all food for functions, make up and assign prep lists and firing schedule for functions
- Responsible for all food catered to at offsite functions and events: March of Dimes, Taste of St
- Paul, Taste of Minnesota-2008
- Assist Executive Chef in daily routines of preparing and producing food for Tradewinds Buffet, creating menus for special functions
- Control food cost (24%), Labor costs, Inventory, Schedules, and all food ordering.
Banquet Chef, Pastry Chef
Crowne Plaza
09.2001 - 08.2007
- Responsible for production of all food items for onsite and two off site properties consisting of a maximum of 400 people and 150 people
- On site facilities handle up to over 4,000 people
- Total event space of 70,000 sq
- Feet
- Organize production and consistency of food products to company standards
- Maintain food cost between 26%-27% and Labor Cost between 15%-21%
- Responsible for ensuring highest quality of product in a $10,000,000 + operation
- Directing staff to produce 10,000 + meals per week during peak seasons
- Create new banquet menus, create standardized recipes, and photograph menu items
- Managed production of bake shop to produce pastries and desserts for two years
- Manage 24 cooks and up to 3 interns from Le Cordon Bleu
- Manage and direct 22 stewards to complete cleaning tasks and plating
- Most have special needs in some way
- Produce food orders from over eight different food purveyors
- Ability to make and submit food requisitions in a timely and efficient manner using computer, fax and phone
- Am fully knowledgeable with kosher cooking and functions
- Work directly with Executive Chef to design menus for Galas, VIP groups, ext…
Education
Culinary Certificate Trained in classical French-American techniques -
Le Cordon Bleu
Mendota Heights, MN2001
High School Diploma - undefined
Amery High School
Amery, WI2000
Skills
- Strategic Sourcing
- Policy Improvements
- Employee Motivation
- Vendor Sourcing
- Accounts Payable and Accounts Receivable
- Purchasing Management
- Bid Process Management
- Ordering and Purchasing Software
- Request for Proposal, Request for Quotation
- Supplier Management and Relationship
- Cost Savings
- Purchase Order Monitoring
- Profit and Loss Understanding
Timeline
Director of Purchasing
Levy Restaurants
09.2021 - Current
Senior Food & Beverage Buyer
Treasure Island Resort & Casino
06.2020 - 09.2021
Senior Purchasing Manager
Levy Restaurants Xcel Energy Center
01.2020 - 04.2020
Food & Beverage Buyer
Treasure Island Resort & Casino Red
07.2013 - 01.2020
Executive Chef
Crowne Plaza
11.2011 - 06.2013
Executive Sous Chef
MHC Culinary Group
06.2011 - 11.2011
Catering Sous Chef
Treasure Island Resort & Casino
08.2007 - 06.2011
Banquet Chef, Pastry Chef
Crowne Plaza
09.2001 - 08.2007
Culinary Certificate Trained in classical French-American techniques -
Le Cordon Bleu
High School Diploma - undefined
Amery High School