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Brian Bujarski4705 Heath Ave. Tampa, Fl 33624(813) 340 - 2481 Cell Email:

Regional Food & Beverage Director

Organizational Performance Improvement/Cost Control/Training /Concept, Menu, &Recipe Development/Customer & Employee Satisfaction

PROFILE

Hospitality Professional with extensive Food and Beverage management experience.Dedicated to establishment, implementation and execution of quality standards and service. Adept at hiring training and developing staff. Proven success with concept development and menu planning. Proficient at managing and effectively monitoring budgets.

EXPERIENCE

Eurost Dining Services (a division of the Compass group) October 2007 - April 2009Chef ManagerBusiness and Industry Account - Bank of America GandyResponsible for all caf operations and catering events, caf serves employees of the

Bank of America.Managed the client relationship, customer service, human resource, accounting and operation needs.* Implemented menu changes to increase sales by over 40% within my first 60 days. Reduced cost by .5%.* Created an easy inventory form to increase accuracy and able to use as order guides.* Set up new register - layout to start up.* Implemented food handling standards into store.* Scored 92% or better on internal Food Safety Audits done by Sterteck.* Passed 2 state of Florida health inspections.

HMSHost 1984 to 2006

Provider of food and beverage services in US and Canadian airports, motor ways and malls.

Regional Food & Beverage Director for South Region (January 2002 - October 2006)

Provided oversight and support to 23 airport and 2 mall operations with execution of HMSHost and brand operating standards. Ensured compliance of Corporate driven food and beverage related initiatives. Supported openings of new branches andconcepts within the company.

Regional Food & Beverage Manager (January 1999 - January 2002)Provided oversight and support to 18 airport operations with execution of HMSHost and brand operating standards. Ensured compliance of Corporate driven food and

beverage related initiatives. Supported openings of new branches.

Field Food & Beverage Manager (August 1997 - January 1999)Provided oversight and support to 4 airport operations with execution of HMSHostand brand operating standards.

Special Project Assignment (March 1997 - August 1997)Supported Regional Vice President with special projects, preparation of bids forinternational airports. Lead operations coordinator for Ft Myers Airport opening. Analyzed and resolved managerial problems at troubled branches.

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Store Manager / Team Leader - (December 1996 - March 1997)Burger King / Taco Bell, Commissary, Production and Employee Caf

Commissary / Food Standards Manager (December 1989 - December 1996) At Tampa International Airport. Responsible for ordering, receiving and distribution of products among the 17 stores within the branch. Ensured purchasing procedures and preparation of food to be distributed to the stores.

Food Standards Manager (October 1988 - December 1989)Detroit Metro Airport. Responsible for execution of HMSHost standards within thebranch. Ensured purchasing procedures and preparation of food to be distributedto the stores.

Regional Director of Food Standards (August 1985 - October 1988)Region 4 / Baltimore Provided oversight and support to 10 airport operations with execution of HMSHost and brand operating standards. Ensured compliance of Corporate driven food and beverage related initiatives. Supported openings of new branches and concepts within the company.

Food Production Manager (April 1984 - August 1985)Honolulu International Airport Responsible for airport dining room kitchen. Assisted in cafeteria operations, commissary and food production execution.

Skills and Certifications:* Certified in ServSafe 2008* Stress Management* Dale Carnegie* Positive Leadership 1, 11 and 111*T. Q. M. Teams and Tools* Team Building* Advance Supervisory Development* Time Management* Quality service skills* One Minute Manager Skills* Interpersonal Skills* Customer satisfaction:

* Introduction to T. Q. M.* Interpersonal managing skills

* Bargaining with Vendors

OPERATIONAL SKILLS* Perform management skills in operations - scheduling, ordering, receiving, food preparation.* Cost control of food, beverage and labor.* Training of management and associates in food handling and standards.* Acted as a consultant to branches within region. Supported operating standardsand brand compliance.* Menu and recipe development - HMSHost in house brands and local concepts.

* Critique of blue prints for new and remodeled facilities in airports.* Member of the Development Team for the Charles De Gaulle Airport bid for Terminal 2F* Acted as the Operations representative for the development process.* Responsible for the preparation of food items to be presented to perspective landlords at:Southwest Florida International Airport (2) /Orlando international Airport /Houston International Airport / Charles De Gaule Airport /West Palm Beach International Airport / Houston International Airport /Washington National Airport / Memphis International Airport /Jacksonville Airpor

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* Opening of New Facilities - to ensure the implementation of standards and training of the staff for opening of...Fort Myers International AirportHalifax International Airport Temporary Food Service, Maritime Ale House, Briskets DeliMontreal International Airport Molson Ale House, Montreal on SceanToronto International Airport Moto and Beaches - Grab and GoTampa International Airport Air side A, CAtlanta International Airport Terminal E, Terminal A, B and DSarasota AirportSavanna AirportBoston Airport Terminal CNarita International AirportSirloin - Country ClubOrlando International AirportHeathrow International AirportAlex's Coffee ShopColumbus Airport* Concept developmentFood Court - Host InternationalBurgers Etc. - Host InternationalStarbucks Pastry program for HMSHost and display cooler plan o grams

Grab and Go Cooler merchandise standards for HMSHost Generic concepts and Starbucks for HMSHostIntegrated local restaurant concepts into Airport operations. Briskets, Giovanni's, Mama Pasta, Farmers market, Paradise Shrimp, Fay Willies

* Training programs developed and implementedCost ManagementUpdate Food and Beverage Specification and Product Handling ManualUpdate MIT modulesNew menu implementation of Breakfast and Healthy options to bar menus.New items rolled out - Healthy wraps, Fresh Baked cookie, and Food Safety program

Education

The Culinary Institute of America A.O.S. degree / Certified in sanitation

Extra CurricularAlumni of the Culinary Institute of AmericaParticipate in Mentor ProgramAnnual charity golf tournament (15years)

Brian Bujarski 813 340 2481