Louis Giddings

• Opened licensed Starbucks from ground up including full operational planning and staffing. Doubled all sales goals in first year and then increased weekly sales average by 31.4% in year two with labor surplus.
• Increased cafeteria sales by 34.5%, total transactions by 25% and average transaction by $0.42
• (Re)cultivated catering by creating relationships with Admin, Department Directors, and meeting leaders and insuring quality to maintain repeat orders.
• Perform physical inventory, identified trends for inventory review and future ordering adjustments.
• Round on patients insuring awareness of diet and satisfaction with meals and nutrition staff.
• Proactively assisted production team and maintained management presence in kitchen during multiple periods of time the department was between Chefs.

• Coached a silly group of bookworm first graders in a baseball league achieving 2 wins and lots of fun.
• Successfully cooked dinner more than ordering out in two consecutive years, feeding all four family members with variable pallets with optimal satisfaction.

Collaborates with Chef to develop menus while recording and monitoring overall food and labor cost. Fostering essential client relations to strategically plan and ensure customer retention and support. Recruits and trains catering staff to deliver exceptional customer service and operate within cost and budget restrictions. Directly oversees delivery of shipments to review costs of each transaction and assuring quality.

• Meet with clients to outline desired goals and prepared quotes for overall catering costs.
• Increase business profitability by redesigning catering packages to balance both cost and customer satisfaction.
• Execute day-to-day processes of Catering departments including scheduling, ordering food and supplies, planning events, and budgeting/forecasting for four hospitals.

• Prepare for and execute new menu implementations by training kitchen staff.
• Calculate inventory/cost and order appropriate supplies, including alcohol, produce, seafood, and hardware
• Conduct performance evaluations for all positions
• Manage schedules for a 100+ person staff, accurately, with minimal overtime and varying availabilities
• Lead department meetings
• Train and mentor new management
• Daily, lead and motivate a staff of 50-60 to achieve sales goals and guest satisfaction