Thomas Kudro

• Oversaw and provided expert guidance to restaurants in both the West Coast of Florida and South Florida markets, enhancing operations, increasing profitability, and driving growth.
• Successfully beta tested and implemented a new website and ordering platform, optimizing efficiency and customer satisfaction.
• Facilitates comprehensive training sessions to support the adoption of new practices, inventory management, cost control, and sales strategies, empowering restaurant staff and management to achieve peak performance.
• Train and collaborate closely with sales teams, offering expertise in product knowledge and technologies, empowering them to effectively engage customers and drive sales.
• Collaborates with vendors to create impactful marketing plans, increasing restaurant awareness and revenue.
• Analyses financial data and operational metrics to identify areas for improvement, resulting in cost optimization and revenue growth.
• Conducts comprehensive assessments and developed data-driven strategies for improved performance.

Achievements:

• Recognized with the prestigious Matt Fishbein Award "Employee of the Year, Area Sales Support" in 2022 for exceptional contributions to sales support and customer engagement.
• Attained the highest prospect conversion rate across the organization in 2022, driving substantial business growth and market expansion for US Foods.

• Mentored and supervised all kitchen managers in the Northeast Florida region to ensure food quality and effective procedures.
• Developed, trained, and promoted two hourly employees into management as well as 10+ employees into supervisory positions.
• Managed ongoing customer service programs to establish and build relationships within the community.
• Oversaw business operations, safety protocols, and administrative procedures.
• Assisted with the financial planning of the business, reviewing business expenses, and approving purchases.
• Reviewed profit and loss statements, marketing data, and sales analytics.
• Analyzed metrics and interpreted sales and marketing data to forecast sales, create marketing initiatives, and establish advertising relationships with vendors.

Achievements:

• Highest accommodation as "Managing Partner of the Year" achieved in both 2019 (Top 5%) and 2018 (Top 15%).
• Increased revenue by 25% with successful promotional strategies and reductions in costs.
• Exceeded sales goals by 5% each year through effective profit and loss management, employee management, and superior customer service.
• Reduced comps by 1% by improving execution, training, and staffing.
• Coordinated and controlled $3.5 million annual budget with effective strategies to prevent supply overages, minimize labor, food, and operating costs to increase profitability.
• Consistently achieved a stellar rating of 85 to 100% on quarterly health and safety inspections.
• Reduced employee turnover by 100% through employee relations, proper training, and providing a safe, inclusive work environment.

• Oversaw and optimized work of 120 employees performing high-quality food preparation and customer service roles.
• Managed team operations, reviewed key metrics, and provided suggestions.
• Reviewed daily and weekly specials, restaurant menus, and dining protocols.
• Recruited, hired, and trained new employees on kitchen management, safety protocols, and customer service.

Achievements:

• Increased Customer Satisfaction rating by 10% by providing excellent customer service and resolving complaints to fulfill satisfaction.
• Consistently obtained 80% to 100% health inspection ratings through meticulous health, safety, and sanitation evaluations and remedying any violations immediately.
• Successfully maintained and managed $6.2 million units for 120 days during training to become partner ready.
• Increased liquor sales by 5% by establishing goals, overseeing performance, and controlling waste.

• Coordinated and organized all inventory within the restaurant.
• Checked the freezer prior to ensure that safety protocols were met.
• Developed menus and recipes. Researched market demands and culinary trends.

Achievements:

• Reduced food waste by 4.5%, consistently achieved the lowest food cost and waste in the Central Florida region.
• Maintained a low turnover of kitchen staff, well below the industry average.
• Reduced comps by 0.5% through managing operational excellence and quality assurance of all products.
• Coordinated and organized all inventory within the restaurant.

• Assisted the kitchen manager in ordering inventory, helping to control waste management, and ensuring proper training standards were met during shifts.

• Mastered all back-of-house positions and became a Certified Trainer for all positions.