Download - Linson Eric resume 2015
ERIC W. LINSON374 Quaker Hollow Lane, Round Lake Beach, IL 60073
[email protected] c: (847) 732-0197 h: (847) 265-2126
EXECUTIVE CHEF/GENERAL MANAGERWell-rounded, results-driven operations and food service leader with 20+ years of experience leading teams to maximize profits. Proven track record meeting profit goals by identifying and executing growth opportunities in a large variety of restaurant and food service formats. Excellent industry reputation for high quality, innovation, creativity and accountability. Guides teams as large as 50 employees with sincere mentoring and strong communication skills.
Areas of Expertise:
INNOVATION
LEADERSHIP
SALES DEVELOPMENT
INVENTORY MANAGEMENT
BUDGETS AND REPORTING
CREATIVITY
EVENT PLANNING/CATERING
VENDOR MANAGEMENT
COACHING AND MENTORING
QUALITY CONTROL
TEAMBUILDING
STAFF RECRUITMENT/RETENTION
PURVEYOR NEGOTIATIONS
KITCHEN LAYOUT/DESIGN
OPERATIONS AND TECHNOLOGY
PROFESSIONAL EXPERIENCE
CLAREMONT HANOVER PARK / SYMPHONY POST-ACUTE CARE NETWORK – Hanover Park, ILA leading full-service Rehabilitation Resort
FOOD SERVICE DIRECTOR /EXECUTIVE CHEF (2015 – Present)
Director responsible for all facets within operations and food service team to meet the expectations of our Guest. Successfully surpass monthly, quarterly and annual financial and quality goals while contributing creative food and catering expertise.
Immediacy took measures to stabilize the facility food services department by cost control, labor efficiency’s, hiring, training, payroll, scheduling, coaching, motivating, in-service training and performance development. (first three months)
Improved customer satisfaction (patients) to achieve a consistent 87% patient rating of “excellent” (fist two months)
Implement multiple technology systems to improve efficiency such as Pod and Hostess patient food delivery model, Micros POS retail system, Temp Track Temperature Monitoring system and Epic
Develop new sales channels and innovate new product sales opportunities
Complete numerous capital projects such as complete kitchen design and installation of dishware washing system
Accurately manage inventory, invoicing, billing and payments
Recognized for entrepreneurial, “lead by example” management expertise and ability to re-energize staff to reach an ambitious Tier One employee satisfaction level (as measured by Moorhead Company surveys)
Supervise and staff all major catering events and functions including room theme, menus and design
Collaborate with Clinical Nutrition Manager to resolve food-related patient concerns
SODEXO (Contracted to Presence Saint Francis Hospital) – Evanston, ILA leading full-service international food service contractor for 300,000 properties
EXECUTIVE CHEF/FOOD SERVICE OPERATIONS MANAGER (1999 – 2015, direct hospital hire until 2014/then contractor to 2015)
Direct all facets within operations and food service team to meet premier magnet Hospital’s sales and service expectations. Successfully surpass monthly, quarterly and annual sales goals while contributing creative food and catering expertise.
Lead $3 million food services department including supervision of 50 FTE (hiring, training, payroll, scheduling, coaching, motivating, in-service training and performance development)
Analyze and meet targeted annual financial goals to reduce purchase expenses by 25%
Achieved a 50% reduction in work force by implementing more efficient procedures to increase productivity. Benchmarked metrics against nationwide standards developed by Premier Benchmark Solutions.
Design and implement creative products and marketing strategies, successfully improving year-over-year sales in the cafeteria by 44% on annual sales of $1.1 million in addition to gift shop sales of $150,000 annually
Improved customer satisfaction (patients) to achieve a consistent 82% patient rating of “excellent”
Implement multiple technology systems to improve efficiency such as Pod and Hostess patient food delivery model, Micros POS retail system, Temp Track Temperature Monitoring system and Epic
Develop new sales channels and innovate new product sales opportunities
Complete numerous capital projects such as complete kitchen design and installation of dishware washing system
Accurately manage inventory, invoicing, billing and payments
Recognized for entrepreneurial, “lead by example” management expertise and ability to re-energize staff to reach an ambitious Tier One employee satisfaction level (as measured by Moorhead Company surveys)
Supervise and staff all major catering events and functions including room theme, menus and design
Collaborate with Clinical Nutrition Manager to resolve food-related patient concerns
PLANET HOLLYWOOD, INTL – Gurnee, ILGroundbreaking 250-seat theme restaurant
EXECUTIVE CHEF (1997 - 1999)
Directed 25+ employees to ensure consistently excellent guest experience
Member of grand opening management team to introduce celebrity restaurant concept to Lake County
Grew sales to $5 million through savvy menu planning and innovative operations. Reduced labor costs to 9.8% and food costs to 35% per corporate standards.
Hand-picked as Corporate Consultant to troubleshoot efficiency opportunities in other national locations
STACKWOODS – Lincoln, NEForward-thinking BBQ restaurant concept
EXECUTIVE CHEF (1996 - 1997)Contributed technical food and strategy expertise to develop innovative new restaurant
Served as subject matter expert to develop cost-effective menu, source equipment vendors, and design kitchen layout
Collaborated with hand-picked team of experts to fully research market potential for wood-fired cuisine
LETTUCE ENTERTAIN YOU ENTERPRISES (BUB CITY) – Chicago, ILPremier privately-held company specializing in a variety of restaurant concepts ranging from fast casual to fine dining
EXECUTIVE SOUS CHEF (1994 - 1996)Managed all aspects of high volume crab shack themed restaurant kitchen serving 1500 daily dinner guests with $7 million annual sales
Developed inventive menus and produced frequent banquet operations for additional 1000 guests
Researched and launched purchase order system to slash overhead costs via tighter inventory control
EDUCATION & OTHER EXPERTISE
Joliet Junior College, Joliet, ILAssociate Applied Science Degree – Major: Culinary Arts
American Culinary Federation, St. Augustine, FL31 CEU Credits
Management Training through Resurrection Health Care
(Transformational Larder Ship Program)
Risk Management, Diversity Training and “Get Live” program through Sodexo
Member, American Culinary Federation
Member and Previous Board Member, Chefs of Cuisine Chicago Chapter
Licensed by State of IL Department of Public Health in Food Service Sanitation
Recertified ServSafe (2014) City of Chicago Licensed in Food Service Sanitation
Eric W. Linson resume, page 2 of 2