Pierre Balentine
cedar hill,Texas
Summary
Results-oriented Senior Food Service Professional and Hospitality Food and Beverage Expert with 30+ years of extensive operational and management experience in concept development, quality assurance, inventory control, contract negotiation, organizational management, and financial management. Equally proficient in working the front lines directly with customers and vendors or behind the scenes in operations, acquiring knowledge and skills in both aspects of business operations. Actively demonstrates customer focus, flexibility, and the ability to succeed independently as well as part of a team.
Overview
23
23
years of professional experience
1
1
Certification
Work History
PResident/Ceo.
NuChoice Foods
Dallas, Texas
01.2019 - Current
- Focuses on long-range goals, strategies, plans and policies routinely exercising discretion and independent judgment in the performance of job duties
- The President/CEO is accountable for the overall programmatic and fiscal integrity of the organization
- NuChoice is a fresh food provider that manufactures, packages and delivers fresh products
- NuChoice Foods has provided product for airports c-stores and micro-markets.
founder and CHIEF EXECUTIVE OFFICER
BALentine’s RESTAURANT AND BAR
ST LOUIS, MO
01.2015 - 01.2018
- Oversees all strategic engagements and spearheads corporate expansion opportunities
- Managing Director for all Business Development/Facilitation operations of the company
- Developed programs, standards, and initiatives to drive performance and deliver an exceptional dining experience featuring American cuisine and global comfort foods
- Established and implemented systems, procedures, metrics, and controls that assisted in talent management, front/kitchen operations, and quality control.
vice president
Star Food Service
Hollywood, SC
01.2014 - 01.2015
- Provided key strategic leadership to daily operations of food service organization, in partnership with President of company
- Oversaw all budgeting and research and development functions
- Reviewed profit and loss statement for all military contracts
- Successfully generated business relationships with vendors, suppliers, franchises, and senior food service personnel across the Department of Defense to maximize utilization of Star Food products
- Controlled and monitored overall store expenses and ensured achievement of all corporate financial and merchandising standards and benchmarks
- Regularly supervised projects that pursued aggressive revenue goals, cost savings, and cost reduction initiatives.
Vice President of Military Sales
Fiabella Foods, LLC
Glen Allen, VA
01.2006 - 01.2014
- Responsible for management and direct oversight for the sale of branded food products to the U.S
- Army and U.S
- Air Force with an average annual sales volume of $30 million - $80 million dollars
- Oversaw research and development functions
- Developed and controlled budget for military sales department
- Conceptualized, developed, and implemented “concept feeding” for US military with Fiabella branded concept initiatives
- Negotiated key business terms and influenced internal and external business partners/vendors to achieve strategic goals
- Trained military and contract personnel on concept operations
- Implemented programs, procedures, methods and practices to promote Fiabella Foods key messages and achieve a competitive advantage.
senior Food Advisor (Rank chief warrant officer 3)
United states Army
Camp Carroll, Korea
01.2005 - 01.2006
- Exercised executive-level management, leadership, and accountability for daily operations of consolidated dining facility
- Provided technical support and coordinated workers training programs
- Ensured compliance with all regulatory standards and procedures
- Supervised, trained, and mentored 45-member production staff
- Managed a $2.5 million financial account and performed quarterly account reviews
- Spearheaded all staff management functions, including resolving personnel issues, instituting training programs and evaluating employee performance in food preparation and sanitation.
Division Food Advisor (Rank Chief warrant officer 3)
United states Army
Fort Hood, TX
01.2002 - 01.2005
- Served as Executive Manager of four consolidated dining facilities and one kiosk facility
- Provided technical support, leadership, and training to four executive level managers
- Managed inventory and financial accounts valued in excess of $400,000
- Supported over 30,000 soldiers in Iraq during Operation Iraqi Freedom.
Director of Food Service Operations
Education
MBA -
Northwood University
Baccalaureate Business Administration -
Northwood University
Skills
- Concept development
- Quality assurance
- Inventory control
- Contract negotiation
- Organizational management
- Financial management
- Customer focus
- Flexibility
- Teamwork
- Strategic planning
- Policies and procedures development
- Talent management
- Front/kitchen operations
- Quality control
- Budgeting
- Research and development
- Business development
- Vendor and supplier relationship management
- Profit and loss analysis
- Cost savings and reduction initiatives
- Sales management
- Negotiation skills
- Training and development
- Regulatory compliance
- Staff management
- Performance evaluation
- Food preparation
- Sanitation
- Commercial cooking
- Teaching and instruction
- Contracting
- Contract Management
- Financial Management
- Employee Relations
- Business Planning
- Policy Development
- Revenue Generation
- Cost Control
- Staff Management
- Account Management
- Budgeting and cost control
- Operations Management
- Financial Leadership
- Contract Administration
- Executive Performance Management
- Marketing expertise
- SEO Optimization
- Business Administration
- Stakeholder Relations
- Capital and Resource Management
- Strategic Planning
- Vendor Sourcing and Negotiations
- Program Management
- Operational Excellence
- Organizational Leadership
- Business Development
- Budget Management
Certification
- Certified Teacher in Commercial Cooking, South Carolina
- Certified Instructor in U.S. Army Food Service
- Contracting Course Qualified
Custom
- Warrant Officer Advance Course, Fort Lee, VA
- Warrant Officer Basic course: six weeks of basic technical course, Fort Lee, VA
- Warrant Officer Candidate Course: six weeks of officer basic course, Fort Rucker, AL
- Action Officer Development Course, Fort Hood, TX
- Training Development Course, Fort Jackson, SC
- Non-Commissioned Officers School, Fort Lee, VA: A ten week, higher level management course teaching food service skills, accountability of personnel, inventory, and bookkeeping.
- Primary Leadership Development Class, Schofield Barracks, HI: A four-week class teaching management and supervisory skills
- Food Service School, Fort Lee, VA: An eight-week class in food preparation
Timeline
PResident/Ceo.
NuChoice Foods
01.2019 - Current
founder and CHIEF EXECUTIVE OFFICER
BALentine’s RESTAURANT AND BAR
01.2015 - 01.2018
vice president
Star Food Service
01.2014 - 01.2015
Vice President of Military Sales
Fiabella Foods, LLC
01.2006 - 01.2014
senior Food Advisor (Rank chief warrant officer 3)
United states Army
01.2005 - 01.2006
Division Food Advisor (Rank Chief warrant officer 3)
United states Army
01.2002 - 01.2005
Director of Food Service Operations
MBA -
Northwood University
Baccalaureate Business Administration -
Northwood University
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