Gerry Turbush wrote:
C. GERARD TURBUSH
5477 Barnard St. • Simi Valley, CA 93063 • 805.206.7310 • gerardt50@gmail.com
Dear Hiring Team:
As a seasoned and vision-driven General Manager and prior Executive Chef with an extensive background managing operations and providing exceptional guest experiences in the food service industry, I have notable qualifications that make me a strong candidate for an availability with your organization.
Here are some of my highlighted strengths that will make me a valuable addition to your team:
• High-energy and organized manager with a proven history of effective leadership in high-pressure, deadline-driven environments
• Successful operations oversight including vendor and contractor liaison responsibilities, quality control, and time and labor management
• Ability to quickly establish a solid rapport with customers, vendors, management, and personnel
• Prior business owner and current consultant; understand all aspects of running a profitable business
• Sincere interest in meeting and exceeding guest, customer, and company expectations
• Award-winning top-performer driven to maximize profits and streamline operations efficiency
• An eye for talent; promote from within, provide positive staff acknowledgement, and ensure each employee has tools necessary for success
• Ability to focus on details while continually keeping the overall primary objective in mind
• ServSafe Certified; health department liaison with a heavy focus on food safety and sanitation adherence
• Work using the “until” rule: work until the job is done
I have a deep understanding of the many different aspects of the food industry including the importance of customer service (they pay the bills), how necessary it is to be financially on point (that’s why we’re in business in the first place), how culinary excellence should be achieved at all times (food is what we sell), and that flexibility is essential in today’s business environment. I also feel being socially responsible and finding a way for an organization to give back in some way should be high up on the priority list.
I am fearless when it comes to establishing and maintaining relationships on every level and I believe this, combined with my vision-driven personality and extensive hands-on industry experience, can add great value to your successful company. I am able and willing to relocate anywhere in the world and welcome the opportunity to discuss how I can contribute to your great team.
I would like to thank you for your time and consideration and I look forward to speaking with you in the near future.
Best regards,
C. “Gerard” Turbush
RESUME:
C. GERARD TURBUSH
5477 Barnard St. • Simi Valley, CA 93063 • 805.206.7310 • gerardt50@gmail.com
PROFESSIONAL SUMMARY
A highly motivated and vision-driven General Manager with over 20 years of success delivering measurable results and creating positive guest experiences within the high-pressure food service industry. A proactive and results-oriented leader with an eye for talent and the ability to create a productive work environment by mentoring staff and streamlining operations. Exceptional communicator with strong listening skills, problem resolution, and needs assessment aptitude. Committed to excellence; dedicated to maintaining a reputation built on quality, service, and uncompromising ethics.
AREAS OF EXPERTISE
Operations/Facility Management
Customer Service/Guest Relations
Labor & Time Management
Vendor/Supplier Liaison
Inventory & Quality Control
Culinary Expertise
Regulatory Compliance
Menu Creation/Execution
Employee On/Off Boarding
Budgetary/Cost Controls
Team Coaching/Mentoring
Public Relations/Advertising
Process Improvements
New Product Marketing
ServSafe Certified
PROFESSIONAL EXPERIENCE
LAFungHi - Beverly Hills, CA March 2015 - Present
Manager
Provide retail sales management for a company specializing in offering over 30 types of fresh, exotic mushrooms in Farmers Market venues. Responsible for multiple aspects of company including recipe creation, innovative marketing concepts, inventory control, monitoring and reporting financials, and employee oversight.
Assist with quality control to ensure a continual supply of highest quality products is available for customers; hold vendors accountable when items are wrong, need replacing, or billing is incorrect.
Develop and implement innovative marketing strategies to promote company and drive sales.
Place job ads and execute all interviewing, hiring, training, mentoring, and shift scheduling for employees; perform conflict management and undertake disciplinary actions when necessary. Double check all employee time sheets for accuracy; singlehandedly developed current company job application.
Provide financial oversight and reporting to company owner: developed financial and inventory spreadsheets and user-friendly cashier worksheets to help monitor and track all monetary aspects of business.
Act as effective community liaison; establish and cultivate exceptional relationships with customers in order to increase profitability with repeat business and word of mouth referrals.
GT Culinary & Restaurant Consulting – Los Angeles, CA January 2006 - Present
Owner/Operator
Offer consulting services to multiple clients in order to assist with food service operation controls. Perform in-depth studies on catering services, portion, cash, and labor controls, financials, safety, SOP’s, and loss prevention. Clients to date include: 20th Century FOX Studios • Pronto Café • Rancho San Antonio Boys Home • Whole Foods Market
Jala-Fresca, Inc. – Simi Valley, CA July 2005 - March 2015
Chief Executive Officer
Assisted with creation and launch of successful salsa manufacturing company “Chef Gerard & Chuck’s Green Stuff”. Managed all aspects of recipe development, marketing, selling, SOP, accounting, advertising, production, delivery, and client retention.
Created additional recipes for product line and developed logos and marketing materials to drive sales; attended trade shows and successfully sold product in farmers markets, restaurants, and 36 retail stores.
Performed extensive research and established mutually beneficial relationship with manufacturing co-packer.
Loyola Marymount University (via Sodexo USA) – Los Angeles, CA August 2003 - September 2005
General Manager
Accountable for managing 1 national franchise, 8 regional brands, and $9.5M in annual sales for 16 separate food accounts including P&L and Fee accounts. Effectively supervised over 200 personnel while directly reporting to Sodexo Regional VP and 4 University clients.
Performed extensive analysis, forecasting, and budgetary review in order to provide accurate presentations to management and clients.
Executed interviewing, hiring, training, mentoring, and shift scheduling for employees. Promoted hiring from within concept whenever possible by utilizing key staffing and training performance metrics and continually encouraging employees to strive for next highest position.
Recognized as performer; tripled budgeted year-end profit by reorganizing staff and cutting costs.
WellPoint/Blue Cross of California (via Sodexo USA) – Los Angeles, CA August 1998 - August 2003
General Manager
Successfully managed 5 P&L cafes, 3 subsidized company stores, and 1 mail order catalog, totaling $3.5 in annual sales. Performed facility and operations oversight, budgetary and expense control, and management of approximately 55 employees. Accountable to 2 WellPoint Vice Presidents and 1 main client.
Performed extensive research and analysis, auditing and forecasting, and developed and executed effective client presentations.
Assisted with corporate headquarter company store build, web order catalog creation, computer system training for employees, and web administration for Commerce One Catering Order System.
Significant contributions include:
Awarded contract with 3 additional cafés within 1st year
Achieved yearly sales increase of 10% for 6 consecutive years
Operating Profit Contribution (OPC) increase achievement of over $78K within 2nd year of contract
Received review rating of 1 Mastery for 4 consecutive years
Additional Relevant Positions
General Manager • Epson America
Food Service Director • Bugle Boy Industries
Executive Chef • Walt Disney Studios
Repeat TV Guest Chef • “The Carol Lawrence Show”
Chef Tournant • London’s Swiss Faire Centre
Executive Dining Chef • Los Angeles Olympic Organizing Committee
Significant Contributions Include:
» Commendation from Michael Eisner for Food Service & Producers of “The People’s Choice Awards” for catering
» Successfully planned and organized 1st official Marriott-catered annual Disney Craft Fair
» Commendations from Bugle Boy Owners; personally prepared daily low cholesterol gourmet meals
» Achieved a 33% sales increase over 3 years without a price increase during time with Epson
TECHNOLOGY PROFILE
Microsoft Office Suite – Word, Excel, Outlook, Project, PowerPoint • Adobe Photoshop • POS
EDUCATION & TRAINING
University of Phoenix • Business Management
Culinary Institute of America • Culinary Arts
London, UK Swiss Faire Centre • Culinary Arts
Los Angeles Trade Technical College • Culinary Arts
Additional on-the-job training courses taken include:
EEO • Labor Relations • Constructive Counseling • Conflict Management • Culinary Planning Process Diversity Training • HACCP • Labor Management • ServSafe Certified
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