Steven Hamerman

Our restaurant group was in need of a Purchasing director and Maintenance Coordinator. I was hired to take this position. We have seven restaurants in this group. Three different restaurant concepts.

As the Purchasing Director I was responsible for all of the following.

Work with executive chef to accomplish the following :

Review and evaluate all distributors for quality, pricing, customer service and availability of product.

Keep up with market trends to predict price increases and plan accordingly

Prepare weekly bid sheets for all market items

Meat, fish, produce. At least 2-3 competitors for each.

Develop a system on how to effectively Communicate to chefs on who to purchase from on a weekly bases according to pricing

Follow up on quoted pricing. Follow up on where we are purchasing from.

Follow up on all credits

Insure all restaurants are paying same pricing by reviewing all invoices.

Prepare organized, detailed and constantly updated order guides for each location.

Research new products and distribution and maintain working relationships. Local and National.

Work with individual chefs to become familiar with delivery windows, usage and product details.

Monthly Inventories to insure proper food cost percentages.

As a maintenance coordinator I was responsible for all of the following.

Scheduling of the routine servicing of the Grease traps, Septic tanks, overflow tanks and Exhaust unit Cleanings.

Worked and communicated with our Maintenance Technicians as to the Routine services that needed to be completed within the restaurants as well as the issues that needed to be fixed.

Worked with outside Technicians on issues that our Maintenance staff could not remedy on their own Plumbers and Elecrticians

In our newest location. I was brought in to continue the build the brand and maintain all the standards and practices.

In the Fall of 2016 we moved our original Del Fuego across the street to a bigger location.

This was the third Del Fuego location.

• Kept up and trained new staff on the Standards and practices that have been set in place to make this concept succesful

• Continued to maintain the standards and practices that were developed in the original Del Fuego location.
• Began to streamline recipes and practices to keep uniformity in multiple locations

• Co Created the Menu and recipes for this new concept.
• Created and maintained the standards and practices that still are used today within this concept
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.