John Hentschl
Sarasota,FL
Summary
Dedicated purchasing professional specializing in logistics coordination, vendor relations and inventory management. Organized and proactive with remarkable project management, communication and planning abilities. Exceptional leader skilled at reducing costs and increasing department efficiency.
Overview
16
16
years of professional experience
Work History
District Manager
Bristol Facilities
11.2023 - 08.2024
- Supervised various locations, enforcing high-quality standards of operation.
- Ensured compliance with company policies and procedures as well as federal/state regulations by conducting regular audits of operational practices at each location within the district.
- Boosted employee morale by creating a positive work environment that encouraged teamwork, collaboration, and professional growth opportunities.
- Collaborated with senior management on strategic planning initiatives aimed at maximizing profitability while maintaining high standards of quality across the district.
Director of Purchasing
Daiquiri Deck
02.2023 - 08.2023
- Purchased new products and oversaw inventory stocking and availability.
- Coordinated paperwork, updated spreadsheets, and maintained permanent records.
- Performed monthly reconciliation of open purchasing orders.
- Monitored inventory levels and avoided shortages with timely replenishment of stock.
- Cultivated strong relationships with vendors to maintain and improve levels of customer service.
- Identified and targeted critical procurement issues, saving over $50,000 yearly.
- Solved diverse supply chain problems involving numerous sources, logistics, and scheduling factors.
- Conducted regular research to identify trends and cost saving opportunities.
- Negotiated pricing and terms with vendors to secure best value for company.
- Communicated regularly with suppliers to uphold accountability for quality standards and timely delivery of goods.
- Generated reports on purchasing activities to support management decisions.
Corporate Chef
Daiquiri Deck
03.2008 - 02.2023
- Educated employees in effective methods to avoid cross-contamination and ways to prepare dishes for patrons with food allergies.
- Trained employees in various cooking techniques, food safety regulations and corporate policies.
- Instituted positive kitchen atmosphere by promoting regular training and ensuring that employees felt valued for hard work.
- Supervised culinary operations for 5 Sarasota-based restaurant serving average of 600-800 meals per day each restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Trained employees in various cooking techniques, food safety regulations and corporate policies
- Managed all food supply orders with manufacturers and vendors and kept track of inventory
- Instituted positive kitchen atmosphere by promoting regular training and ensuring that employees felt valued for hard work
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality
- Scheduled and received food and beverage deliveries, adhering to food cost and budget
Education
Associate of Science - Restaurant And Food Services Management
St. Clair Community College
Port Huron, MISkills
- Inventory Coordination
- Strategic Negotiations
- Maintaining Clean Work Areas
- Profit and Loss Understanding
- Cost Containment
- Company Inventory Oversight
- Waste Reduction
- Contract Negotiation
- Supplier Relations
- Vendor Contracts
Timeline
District Manager
Bristol Facilities
11.2023 - 08.2024
Director of Purchasing
Daiquiri Deck
02.2023 - 08.2023
Corporate Chef
Daiquiri Deck
03.2008 - 02.2023
Associate of Science - Restaurant And Food Services Management
St. Clair Community College
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