Summary
Overview
Work History
Education
Skills
Knife Making, pizza, and gardening
Timeline
Generic

John Rifkin

Fairless Hills,PA

Summary

Seasoned Regional Vice President adept at capitalizing on available opportunities in Philadelphia, New Jersey and Mid-Atlantic market. Expert in strategic planning, program oversight and motivating a team. Ready to apply 27 years of food sales and hospitality services experience dynamic new role.

Overview

29
29
years of professional experience

Work History

Regional Vice President

Compass Group USA
04.2018 - Current
  • Oversee yearly budget of more than $84 million.
  • Directed hiring and development of 4 regional directors, 55 exempt managers, and 480 hourly to drive improvements to 52 accounts.
  • Managed 52 accounts department with 539 employees covering PA, MD, VA, OH, KY, WV, MA, CT.
  • Developed culinary, service, financial, supply chain, and company standards structure and established procedures.
  • Aligned organizational objectives with company mission, increasing revenue, profit and business growth by collaboratively developing integrated strategies.
  • Developed innovative sales and marketing strategies to facilitate business expansion.
  • Led recruitment and development of strategic alliances to maximize utilization of existing talent and capabilities.
  • Developed program to promote new managers from within, building and maintaining cohesive leadership structure.
  • Managed divisional marketing, advertising and new product development.
  • Maintained P&L and shouldered corporate fiscal responsibility, resulting in 9% growth year over year.
  • Coordinated and implemented effective training for over 539 culinary, service, and bench managers professionals to improve food, service, and purchasing processes.
  • Shaped solutions and approaches by leveraging trends in customer marketplaces and industries.
  • Increased business profits 2.5% by streamlining processes and trimming unnecessary positions.
  • Managed teams of professionals focused on improving employee engagement, moral,and better service and communicaiton initiatives.

Senior Corporate Executive Chef

Compass Group USA
04.2004 - 04.2018
  • Directed a culinary leadership team of 8 corporate chefs and 1 supply chain director nationally who supported 500+ accounts
  • Created and rolled out all culinary and service standards in partnership with supply chain, marketing, HR, operations leadership
  • Facilitated the culinary programs and standards to all new exempt mangers at monthly orientation
  • Worked with design team on all client design projects ranging from kitchen refreshes to full dining department master planning
  • Supporting operation team in ensuring all 500+ accounts were on target with their revenues and cost of goods
  • Developed and executed 3 different continuing education programs for our salaried and hourly culinary team members. Two of these programs were affiliated with the American Culinary Federation, and one also with the Culinary Institute of America
  • Developed and hosted annual culinary competitions to foster engagement within our culinary leadership
  • Actively worked with Compass recruiting to hire top culinary talent across the country

System Director of Dining

Sodexo USA
09.1993 - 04.2004


  • Oversaw daily operations of a 4 hospital system with manage volume over 12 million
  • Directed 14 salaried manager team to ensure accomplishment of all tasks within established timeframes, and that company standards were met.
  • Increased year over year retail and catering revenue by 8%.
  • Onboarded new employees with training and new hire documentation.
  • Cross-trained existing employees to maximize team agility and performance in culinary, retail and catering service, and patient dining.

Education

Associate of Arts - Culinary Arts

The Restaurant School At Walnut Hill College
Philadelphia, PA
06.1991

Skills

  • Integrity and Transparency
  • Operational Efficiency
  • Leadership and People Development
  • Employee Motivation and Performance
  • Guest Relations
  • Natural Foods
  • Staff Retention
  • Approachable and Outgoing
  • Results Orientation
  • Analytical and Critical Thinker
  • Management Team Leadership
  • Resource Utilization
  • Thrive Under Pressure
  • Corporate Strategy and Development

Knife Making, pizza, and gardening

Recently built a back yard forge to create usable knives for my cooking. My garden supplies me with tomatoes all year, and enough basil, pepper, chili flakes, and arugula for the summer months

Timeline

Regional Vice President

Compass Group USA
04.2018 - Current

Senior Corporate Executive Chef

Compass Group USA
04.2004 - 04.2018

System Director of Dining

Sodexo USA
09.1993 - 04.2004

Associate of Arts - Culinary Arts

The Restaurant School At Walnut Hill College
John Rifkin