bill e. anderson resume feb. 2016
TRANSCRIPT
Bill E. Anderson3325 Monaghan Street ● Dublin CA 94568 ● 925-708-3777
Food Service Director
General Manager Culinary Sales and Service Manager Sous Chef
Developed corporate dining skills over the last 3 years. Proficient at client relationships, marketing, catering, menu engineering, management of subsidy financials and building fun and innovative cafés. Service focused and cost conscious with strong expertise in culinary and dining room operations to provide guests with an excellent dining experience. Leader who applies experience in the industry to get results through managers and employees to build loyal guest and team member relationships. With a proven history of developing Managers and hourly team members.
Career Profile: Looking for a position as a District Manager to utilize my knowledge and proficiency in a fast passed environment.
Professional Strengths:
● Leadership – Leads by example in an inspirational style in which I build future leaders for the company
● Excellent verbal and written communicator – Communicates with impact in a collaborative format to improve managers and hourly employee’s performance leading to exceeding our goals.
● Planning and Organizational – Excellent planning, organizational and prioritizing skills which provide me the vehicle to become a High Performing team
● Goal Oriented and ability to be nimble and complete multiple tasks on time
Professional Experience
Aramark Business Dining, Santa Clara, California
Food Service Director 4/2013 Current Employer
In charge of a 5 person management team and 33 employees, at 3 separate accounts in Santa Clara. Total annual sales at these locations are 2.3 million.
Report in Financials monthly to the client for 5 Applied Materials accounts 3 in Santa Clara California, 1 in Austin Texas and 1 in Gloucester, Massachusetts.
Complete responsibility for all financial obligations including Subsidy management, Labor goals, Food and Beverage cost, Direct costs, Food and Beverage waste goals, Food Quality, Marketing, Catering and all aspects of Safety and Sanitation
Currently a member of our Districts Champion Team as the District Standards Support Lead. Reporting into the district each week on our district conference call. As the district SSL I visit other accounts in the district and work with Food Service Directors, Chef’s, Food Service Mangers and hourly employees to improve their performance in the
following areas: Safety standards, Quality assurance audits, Labor tracking and reduction practices, Waste reporting and reduction practices,
I have managed Aramark accounts in San Jose 488 Café, San Ramon AT&T, Sunnyvale Spansion, and currently manage the Applied Materials in Santa Clara.
My first Aramark Food Service Director assignment was with Aramark Lifeworks April 2013, on the Cisco campus in San Jose. This was a 5 profit center account with sites located throughout the Cisco campus. The profit centers were: The Social Roast San Jose, Milpa Milpitas, Green Bar San Jose, The Tower Santa Clara and Two Food Trucks.
Key Contributions:
I was the Project Lead Manager in the opening of a new account November of 2014. This was a 3 profit center account located in Sonata Clara and Menlo Park. I was responsible for managing all of the managers that were assigned to opening the accounts. This included the Operations Lead, Finance Lead, Brand Management Lead, HR Lead, Safety Lead, IT Lead, Culinary Lead and Catering Lead.
I have assisted Food Service Directors in closing of 4 Aramark accounts. This includes the reduction of food, beverage and disposable goods. This was achieved by structuring the cycle menu to include product that is on the shelves and a reduction in service stations.
I managed the Spansion account for the last 4 months of it being open while still managing the Applied Materials accounts
Current fiscal year 2016 my team has reduced Overtime and contract labor by 25% In fiscal 2015 the Applied Materials Santa Clara account achieved both top line and
bottom line sales goals
Olive Garden, San Jose, California
General Manager 11/2002 March/2013
In charge of a 5 person management team and 140 employees. Complete responsibility for all financial obligations including Labor goals, Food and
Beverage cost, Food and Beverage waste goals, Food Quality, Training, HACCP, Guest Satisfaction Survey, Hiring of new team members, Guest and team member Safety and sanitation.
Complete ownership of all equipment and small wares inventories and purchases. The San Jose restaurant is an $8 million in annual sales. Since the November 2002 I have also led the teams in San Francisco, Fremont and
Hayward as a General Manager. In three of the last six years I have led the teams in Fremont and Hayward as the
General Manager of the year in the Bay Area region. I have also been a part of the opening team at 5 Olive Gardens in the Northern and
Southern California. I have mentored 6 General Managers in the Bay Area to improve Food and beverage
waste and improve performance earnings. I also support my Director of Operations during his vacations and restaurant openings.
During these periods I am assigned to support the region with any employee relations issues, guest relations issues and provide them with any necessary problem solving they might need.
Bay Area leader of our sustainability project. I lead a team of 8 bay area managers one from each restaurant. I conduct quarterly meeting to ensure that the implementation of company initiatives are completed
Olive Garden, Bay Area
Culinary Manager, Sales Manager and Service Manager 6/1996-11/2002
I joined the Olive Garden in 1995 as a Culinary Manager and was promoted to Service and Sales Manager. I worked at the following locations as a manager Rohnert Park, Novato, Richmond, Fremont, Hayward, and San Francisco.
My accountabilities in these positions were staffing of all work groups in the restaurant, adherence to training guidelines.
Improvement of hourly employee’s performance. Manage purchasing and inventory control to ensure proper levels of high quality product while eliminating waste.
On a weekly basis as a Culinary manager I had complete ownership of ordering of dairy, produce, linen, chemicals, meat, poultry, and all non-perishables.
On a weekly basis as a Sales and Service manager I was responsible for the ordering of all wine, beer and alcohol.
On a monthly and quarterly basis as a manager I had complete ownership of ordering office supplies, menus, pagers, lighting supplies, training supplies, uniforms and First Aid supplies. Ensure that all state, local and federal HACCP and sanitation standards are adhered to.
Key Contributions:
● One of my proudest accomplishments has been the development of future leaders in the Olive Garden organization. I have developed 6 internal hourly employees to a management position and currently have 2 more employees that are in the process of becoming managers. I also have a manager working with me in San Jose that I have developed in the last two years that is being considered for the next General Manager position when we open a new restaurant.
● I have trained 17 managers during my 11 years as a General Manager with the Olive Garden. This is a 14 week program for all new managers complete before being promoted.
● I have the ability to communicate to all employees in Spanish to ensure that all policies, standard operating procedures and accountabilities are understood.
● I am a current member of the General Manager new restaurant opening team and have been a part of opening 5 new restaurants in Northern and Southern California. Because of my strong culinary skills I ensure that all of small wares and food are inventoried, checked for quality and put into the proper storage areas.
● I was very blessed to have worked with some very talented teams. While working at the Fremont location in 2007 I was awarded the General Manager of the year for the Bay Area. We were also awarded the most improved in alcohol sales in the entire Los Angles Division in 2007. I was also awarded the General Manager of the year again with the Hayward team in back to back years in 2010 and 2011.
● My culinary teams have been the training restaurant in the bay area for our annual new menu rollouts meetings for 7 years. This is a meeting where all Bay Area General Managers and Culinary Managers attend and all day training session to ensure excellent execution of our new recipes.
● I am a 2010 graduate of the Olive Garden Culinary Institute in Tuscany Italy class #98
Skates on the Bay, Berkeley, California
Sous Chef 2/1992 to 11/1995
I began my career at Skates on the Bay in February 1992 as a line cook. After mastering all of the line stations and the prep stations I was promoted to Dinner
Sous Chef in February 1993. July 1994 I was promoted to Lunch Sous Chef till I left in November of 1995. My responsibilities as a Sous Chef were to include every aspect of the kitchens day to
day operations working under Executive Chef Michael Carpenter. This included all of the ordering of dairy, produce, fresh fish, meat, poultry and dry
goods on a daily and weekly basis. Ensuring that only highest quality product was received.
All of the culinary financials including labor goals, sales goals, and food cost, Prime Rib perpetual and bottom line earnings.
The scheduling of all kitchen employees, administering all employee reviews and promotions. Complete ownership of new employee training and development.
We also did weekly menu engineering for our fresh sheet. Experience in preparing daily soup specials, appetizers and entrées. This was an amazing and creative time in my culinary career.
Key Contributions:
●Worked side by side with Executive Chef to provide the guests with world class innovative menus to exceed the guest’s culinary experience. I had the honor of having 15 of my dishes put on the fresh sheet in a two and a half year period.
●With the support of the entire culinary team we grew the restaurant annual sales from $2 million to 3.2 million in two and a half years.
● Improved kitchen operations through adhering to training standards and extensive cross training to eliminate overtime and improve kitchen labor by 5%.
Educational Summary: High School Diploma
References:
1. Steve Santos [email protected] Olive Garden General Manager 503-608-9721
2. Darcie Punke [email protected] Olive Garden Staffing Manager 415-713-5993
3. Jeff Vidal [email protected] Aramark Food Service Director 415-841-9298
4. Jacob Palpallatoc [email protected] Olive Garden Culinary Manager 408-334-4838
5. Tyrus Acoba [email protected] Olive Garden Staffing Manager 408-992-1326
6. Troy Pulliam [email protected] Elephant Bar Culinary Manage 909-837-0107
7. Julie Hayden 843-424-1843 Olive Garden Culinary Manager
8. Ferry Hermawan 650-284-6562 Aramark Food Service Director
9. Greg Mangan [email protected] Aramark Executive Chef 510-586-3767
10. Jacob Hyer [email protected] Aramark Food Service Director 208-972-2160
11. Hanh Nguyen [email protected] Aramark Food Service Director 486-543-0056
12. Wendy Porche [email protected] Aramark Executive Chef 702-808-1612