Summary
Overview
Work History
Education
Skills
Timeline
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Theodore Foster

Ambler,PA

Summary

Seasoned Food & Beverage Director with twenty-five years of Restaurant & Catering experience, from small intimate dinners to Kentucky Derbys. Excelled in fostering vendor relationships and mentoring staff, demonstrating key skills in labor management and culinary education. Achieved significant cost savings and increased guest loyalty by prioritizing exceptional service and innovative dining experiences. 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.

Overview

17
17
years of professional experience

Work History

Food & Beverage Director

Brock & Co
09.2017 - 11.2023
  • Maximized profitability with strategic menu pricing and comprehensive inventory management systems.
  • Increased guest loyalty by consistently providing exceptional service standards and memorable dining experiences.
  • Analyzed financial reports to identify areas of opportunity for increasing profitability while managing expenses effectively within budget constraints.
  • .Implemented waste reduction initiatives by monitoring portion control, optimizing inventory management, and encouraging responsible disposal practices among staff members.
  • Developed strong vendor relationships, resulting in cost savings on food and beverage purchases without sacrificing quality.
  • Mentored junior team members, fostering a positive work environment that promoted professional growth and employee retention.

Executive Chef

Bryn Mawr College Dining Services
09.2011 - 08.2017
  • Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
  • Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
  • Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
  • Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Oversaw business operations, inventory control, and customer service for restaurant.

Executive Sous Chef

Aramark-Sports & Entertainment
06.2006 - 07.2017
  • Evaluated employee performance regularly providing guidance towards improvement as necessary.
  • Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
  • Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
  • Organized special events and catering services, showcasing culinary expertise to a wider audience.
  • Enhanced dining experience by creating innovative and visually appealing menu items.

Education

Associate of Arts - Business Administration

Palomar College
San Marcos, CA

Skills

  • Food and Beverage Operations
  • Labor Management
  • Sanitation Standards
  • Food presentation
  • Menu development
  • Culinary Education
  • Proficient in MS Office & Excel
  • Forecasting P&L

Timeline

Food & Beverage Director

Brock & Co
09.2017 - 11.2023

Executive Chef

Bryn Mawr College Dining Services
09.2011 - 08.2017

Executive Sous Chef

Aramark-Sports & Entertainment
06.2006 - 07.2017

Associate of Arts - Business Administration

Palomar College

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Theodore Foster