Karl Wolak PCII
Phoenix,AZ
Summary
P & L Management Operations Management Strategic Planning Labor Management Culinary Operational Excellence & Standards Trainer Brand Development & Management New Business Implementation Exceptional Operations Manager focused on successful team building, cost-cutting and operational improvements. Determined to cut costs without impacting quality of products and services. Reliable team player committed to building high-performing teams.
Overview
17
17
years of professional experience
1
1
Certification
Work History
General Manager
Aramark-Arizona State University
Tempe, AZ
06.2020 - Current
- Managed budget implementations, employee reviews, training, schedules and contract negotiations.
- Developed and maintained relationships with customers and suppliers through account development.
- Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures and technology systems.
- Implemented operational strategies and effectively built customer and employee loyalty.
- Organized budgets, oversaw P&Ls and achieved margin targets consistently to stay on track with growth plans.
Manager of Operations
Bon Appétit Management Company, Washington University in St
St. Louis, MO
08.2018 - 01.2020
- Responsible for dining location with $10M in revenue, 7 salaried managers, 12 supervisor/leads, & over 120 union hourly associates maintained retention rate of 75%+ Food servery includes seven culinary food options, Kosher station & Halal-made options
- Attached Coffee Café offers barista style beverages and house-made bakery products
- Retail Convenience store with grab and go options to include house-made commissary and bakery items In-house commissary kitchen produces 3K items daily, in-house production kitchen produces hot and cold foods to distribute among 17 food locations on property Client dining program rated #3 by The Princeton Review
- Director of Retail Operations
Director of Retail Operations
Aramark- Saint Louis University
St. Louis, MO
10.2016 - 07.2018
- Selected by regional management to manage and oversee $5M+ of retail operations to improve sales, profitability, and brand standards Work day to day with franchise consultants to develop strategies to optimize brand standards and operational processes to include price increases, brand visibility, sales opportunities within dayparts and employee training Oversee 4 retail managers and 150+ hourly associates, providing leadership and support, and ensuring core deliverables are met Work along with a variety of departments to complete overall objectives to include HR, marketing, local and regional finance teams Assist with proprietary concepts and national dining brands to include Starbucks, Subway, Qdoba, Jamba Juice, Panda
- Express, Chick-fil-A, Panera, Einstein Bagel Brothers Communicate with client regarding weekly and monthly contractual services by communicating dining prerequisites to achieve desired business Key Performance Indicators Oversee expense compliance and profitability by reducing food cost YTD vs
- PY by 1.7%, reducing directs by 0.2%, and improving EBIT projections by 6.4% Perform as District Safety Leader to culture set associates to reduce and eliminate accidents
- March YTD goals:
- Frequency 5.2/4.9 and Severity 1.4/34.2 Improved food performance YOY (BPS) 82, Food QA Average 88.96, Food Safety 90.8, Food Benefits Tracker 93 Perform as District Labor Champion working towards improve labor efficiencies across campus-reduced labor YTD vs
- PY by 4% Partner with District Marketing resources to develop and execute sales and marketing strategies that best positions retail dining to increase sales volume YOY Improve overall service satisfaction from 51% to 77.2% with a 60%+ Goal vs.PY
- (Key Performance Indicators: quality, health, convenience, and value) Performed Associate Advancement Training to include food safety, brand specific expectations and financial reporting
Senior Food Service Director
Aramark- Saint Louis University
St. Louis, MO
08.2014 - 10.2016
- Implement & manage $10.8M new business campus dining program including residential dining, catering, & retail – grew to $10.9M (increased planned revenue by 1%) Perform as District Safety Leader to culture set associates to reduce and eliminate accidents
- FY2014-FY2015 goals:
- Frequency 3.1/4.8 and Severity 18.4/35.1 Provide support as the District Food Cost Champion while incorporating campus initiatives to include campus food cost comparisons, setting purchase limits, and improving inventory management
- Oversee expense compliance and profitability by reducing food cost 2016 vs
- 2015 by 1.7%, reducing directs by 3.4%, and improving EBIT projections by 9.2% Increase customer overall dining satisfaction year over year by 0.21 points with a campus mean of 5.70/7 (Areas of evaluation include Price of entry: cleanliness, quality of food, convenience, speed of service Loyalty & Affordability: price, and value Point of difference: comfortable dining experience, welcoming, knowledgeable, place to socialize) Contributed on construction and design project of new residential structure which will house a 740 seat residential dining facility
Interim Residential District Manager
Aramark-Saint Louis University
St. Louis, MO
05.2016 - 07.2016
- Overall responsibilities to include dining location with $11M+ annual sales revenue. Responsible for providing overall strategic planning and control for account
- Ensure fiscal and managerial compliance is executed in workforce engagement and development is being addressed at all times Work closely with VPO and RVP to provide overall planning and direction to assigned account to achieve operating and financial goals-reduced food cost vs. PY by 1%, reduced labor by 8%, improving EBIT projections by 6%
Executive Chef
Aramark
Chicago, Decatur, Winston Salem, IL, , NC
01.2006 - 01.2014
- Implement & manage aggregate of $50M+ which includes new and existing campus dining programs encompassing residential dining, catering, & retail national brand platforms National Culinary Excellence Challenge Regional Co-Coordinator, Regional/National Culinary support
- Operational Excellence: Manage Operational Excellence initiatives to include monthly Food Safety, Food Management, and Labor audits Ensured all financial commitments relating to budget were met or exceeded
- Innovation: Initiate and complete process to partner with University School of Dietetics department to offer student-made, locally sourced foods to increase locally sourced, healthy food options across dining locations Partnered with University Hospitality program to initiate inaugural student culinary competition coupled with student training classes to prepare for competition Created Culinary 101 training program to include safety, sanitation, allergens, and food handling for all associates Created, designed, and implemented complete chopped salad concept satisfying community request for healthy and quick dining options
Executive Chef
Off the Vine
, IN
01.2004 - 01.2006
- Created and developed food and wine business-concept to include retail dining, cooking classes, catering, wine tasting menu pairing, and special events – oversaw all culinary aspects and business operations in all areas
Education
Certified Chef de Cuisine, Pro Chef Level II -
Culinary Institute of America
Associates Degree - Culinary Arts
Cooking & Hospitality Institute of Chicago
Bachelors Degree - Policy & Administration
Indiana University, Environmental Affairs
Skills
- Policy Development and Enforcement
- Financial Statement Review
- Program Optimization
- Hiring and Onboarding
- P&L Responsibility
- Management Training
- Finance and Accounting Oversight
- Business Leadership
Certification
ServSafe Food Manager Certificaton
ServSafe Food Manager Certified Proctor
Timeline
General Manager
Aramark-Arizona State University
06.2020 - Current
Manager of Operations
Bon Appétit Management Company, Washington University in St
08.2018 - 01.2020
Director of Retail Operations
Aramark- Saint Louis University
10.2016 - 07.2018
Interim Residential District Manager
Aramark-Saint Louis University
05.2016 - 07.2016
Senior Food Service Director
Aramark- Saint Louis University
08.2014 - 10.2016
Executive Chef
Aramark
01.2006 - 01.2014
Executive Chef
Off the Vine
01.2004 - 01.2006
Certified Chef de Cuisine, Pro Chef Level II -
Culinary Institute of America
Associates Degree - Culinary Arts
Cooking & Hospitality Institute of Chicago
Bachelors Degree - Policy & Administration
Indiana University, Environmental Affairs