John J. Miulli
Lombard,IL
Summary
Talented kitchen leader, over 35 years of experience in preparing and serving diverse foods. Motivates employees to exceed customer expectations in high-volume settings while maintaining strong quality and cost controls. Service-oriented with good multitasking, safety management and decision-making skills. Able to connect with customers on any level whether through technical product knowledge, providing strategic solutions, or building relationship capital. An accomplished Chef/Culinarian with years in various hospitality concepts that has given me a wealth of knowledge, leadership & management experience, problem solving skills and advanced product knowledge. Ambitious Operator with proven track record of creating successful food service operations, managing staff and increasing profits. Extensive experience in menu design, ordering supplies and creating innovative solutions to food service challenges. Well-versed in hospitality standards and natural knack for building relationships with customers.
Overview
21
21
years of professional experience
Work History
Sales Representative
SUPREME LOBSTER AND SEAFOOD COMPANY
04.2022 - Current
- Revenue growth on track for an increase of over 10% from previous year
- Established adding 30 new accounts to my portfolio in less than one year
- Provided outstanding services for customers and assisted with selection of increasing additional menu items based on their specific applications and needs
- Achieved budgeted gross profit of 50% on annualized revenues of $1.5 Million
- Serve as sales team subject matter expert filling in for existing salespeople and working additional shifts at their retail store
President/CEO/Executive Chef
PRONTO FOOD SERVICE COMPANY
01.2004 - Current
- Successfully operated an upscale Pizzeria/Italian Cuisine/Catering and Special Events Venue for close to 18 years
- Started out at 1,300 square feet facility doing sales of $200k annually and eventually expanded to 5,00 square feet in 2015 with revenue exceeding 1.6 million annually
- Managed project business from quote through completion including finalization of pricing, selection of manufacturer, solving disputes, overcoming shortage issues, and overall customer service while maintaining budgeted gross profit margins
- Handled all training, menu creation marketing customer relations, employee retention and networking with community leader to assist in growing their business
- Monitored financial performance and implemented measures to enforce compliance with budgetary standards.
- Established and maintained strong relationships with customers, vendors and strategic partners.
- Maintained P&L and shouldered corporate fiscal responsibility.
- Hired and managed employees to maximize productivity while training staff on best practices and protocols.
Multi-Unit Executive Chef
GUCKENHEIMER, CARDINAL HEALTHCARE
01.2003 - 01.2004
- Responsible for all food service outlets including five cafés on a 50 acre campus
- Involved in all menu development, creating seasonal recipes and organizing all SOPs according to company standards, and oversaw quality,sanitation, and safety processes.
- Was able to reduce food cost by 10% and a savings of 30 thousand dollars by redeveloping existing menus, cutting costs and re-establishing vendor relationships
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Education
Associate of Applied Science - Foodservice Management
College of DuPage
Glen Ellyn, ILSkills
- ADDITIONAL SKILLS & TRAINING
- Operations Oversight
- Cost Control
- Food and Beverage Operations
- Kitchen Staff Coordination
- Quality Control
- Critical Thinking
- Menu Pricing and Writing
- Coaching and Mentoring
- Problem-Solving
- Recipes and Menu Planning
- Work Planning and Prioritization
Timeline
Sales Representative
SUPREME LOBSTER AND SEAFOOD COMPANY
04.2022 - Current
President/CEO/Executive Chef
PRONTO FOOD SERVICE COMPANY
01.2004 - Current
Multi-Unit Executive Chef
GUCKENHEIMER, CARDINAL HEALTHCARE
01.2003 - 01.2004
Associate of Applied Science - Foodservice Management
College of DuPage
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