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DOUGLAS DICK

Executive Level Experience in 5 Star Hotels, Restaurants and Specialty Grocery Stores
HOUSTON, TEXAS 77055 DKDICK@ATT.NET (713) 478-6858
WWW .LINKEDIN.COM/IN/DOUGLASDICK/

EXECUTIVE MANAGEMENT PROFILE


President / VP of Operations / Hotel General Manager / VP of Perishables Food & Beverage Operations / Hotel & Restaurants Groups / Retail & Wholesale Grocery Highly accomplished food, beverage, and hospitality operations executive with career success managing food service and hospitality operations, teams, and facilities; adept at ensuring consistent profitability and revenue generation. Intuitive talent for conceptualizing new services / offerings and improvements that consistently propel business growth. Deliver executive-level oversight of all operations, ensuring the highest quality of front-of-house (FOH) and back-of-house (BOH) service delivery. A TRACK RECORD OF ACHIEVING RESULTS Developed successful marketing campaigns for hotels, restaurants, and grocery store company. Designed, constructed and implemented commercial kitchens for restaurants, delis and bakeries for both Legacy Restaurants and Rice Epicurean Markets. Increased top line sales by more than 11% in 2011 and 2012 for Legacy Restaurants while cutting distribution costs by 10% in wholesale operation. Exceeded or meet financial goals for Rice Epicurean Markets for food service departments 14 out of 16 years of responsibility. Developed and implemented an exceptional Customer Loyalty Program with Rice Epicurean Markets. Sold and implemented off premise catering for Four Seasons Hotels both in Seattle and Houston resulting in 15% increase in annual catering sales.

EXPERTISE THAT DRIVES MARKET SHARE AND CUSTOMER LOYALTY


Strategic Operational Planning Catering Event Management Partner Relations & Contract Negotiation Operational Overhaul / Turnaround Customer Relationship Management Profit & Loss / Budget Oversight Capital Project Management Performance Metrics & Analysis Builds & Leads High Performance Teams Skilled Negotiations

CAREER HIGHLIGHTS
TRUMEALS LLC. HOUSTON, TEXAS
CONSULTANT
Contracted by the owner of company for three major projects: Develop new marketing program for 2013, Complete review of food costs, labor costs with time & motion study, and retail pricing review to competition. Design and construct new commissary kitchen.

2013 TO APRIL 2013

LEGACY RESTAURANTS HOUSTON, TEXAS


PRESIDENT

2011 - 2013

Directed $20M in restaurant operations spanning 2 groupsAntones Famous Poboy Restaurants / Commissary and The Original Ninfa's on Navigation. Oversaw end-to-end business planning and strategy for restaurant operations to ensure optimum P&L, leading business development and operational expansion efforts spanning individual restaurants to corporate offices. Defined and implemented corporate policies and procedures, ensuring consistent regulatory compliance; implemented best-practice budgeting, purchasing / supply chain management, inventory control, and financial / cash management.
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DOUGLAS DICK
Grew sales by 18% in 11 and tracked at 11% for of 12.

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Orchestrated the new production facility construction supporting $65K in weekly wholesale distribution of Antones PoBoy sandwiches, delivered to 185 local grocery stores; revamped delivery model and truck fleet to cut overall delivery costs by 10%. Designed and managed construction of new dining room, outdoor / garden, and patio seating areas for Original Ninfas on Navigation, adding 100 seats; built new kitchen facility. Created and produced job-specific policy / procedure manuals for Associates and Managers. Conducted comprehensive analysis and assessment of impacts related to health care reform, defining employee benefit program changes to enable seamless transition with regulatory changes. Drove construction efforts to ensure facility accessibility and code compliance, including development of ADA-compliant facilities and implementation of fire control systems. Built the corporate office facilities to house executive, administrative, business development, and financial operations; returned accounting function in-house for dramatically improved performance Company sold

RICE EPICUREAN MARKETS - HOUSTON, TEXAS


VICE PRESIDENT OF FOOD SERVICE

1995 - 2011

Held responsibility for Deli / Bakery / Catering operations across 58 regional grocery stores, managing 150+ chefs, bakers, cooks, caterers, staff, and managers. Spearheaded business planning, service delivery, product selection, marketing / promotion, facility development, and budget management for 5-8 stores; managed $200K in annual budgets for each store and continuously introduced effective cost / expense control measures. Performed ongoing sales forecasting to pinpoint market trends, maintain consistent awareness of P&L, and inform product selection / mix / inventory. Conducted product testing and selection, led vendor / supplier contracting, and introduced new product lines. Conceptualized and produced catering services and event-specific menus. Achieved and sustained sales rate of $150K per week; developed targeted marketing strategies and advertising campaigns for deli, bakery, and in-store / outside catering. Propelled sales, including increase in deli revenue by $200K and bakery by $90K from 08 to 09; won 250 new corporate catering accounts in 09. Led the Perishable Foods project team for 3 store renovations, defining the deli and bakery kitchen facility design / layout and construction requirements and managing capital purchasing. Spearheaded evaluation and planning for centralized kitchen initiative; defined kitchen service and mass production models; developed cost / benefit analysis (CBA); determined capital equipment purchasing requirements and planned distribution strategy from central kitchen to individual stores. Earned 96 Associate of the Year Award and played integral role in company receipt of Supermarket Business Magazines Award of Excellence.

FOUR SEASONS HOTELS SEATTLE, WASHINGTON & HOUSTON, TEXAS


DIRECTOR OF CATERING

1984 - 1995

Earned rapid promotion within Seattle property of prominent hotel chain, selected to assume responsibility for catering operations within 4-star / 5-diamond property in Houston. Directed $4.5M in annual catering and banquet business, leading strategic business planning, marketing, sales, and service operations; managed team of 4 Catering Sales Managers and all aspects of on- and off-site catering activities. Administered $30K marketing budget and a variety of capital budgets / initiatives; provided comprehensive revenue / profit forecasting. Collaborated with Food & Beverage Director and Chef to develop menus and event pricing structures; developed catering proposals and negotiated contracts. Oversaw Banquet department, including 4 managers / assistant managers and 45+ staff.

Drove year-over-year growth to exceed annual profit / revenue goals; delivered dramatic increases in social businessfrom $100K to $1M+and off-premises businessfrom $20K to $500K+. Instrumental in planning and orchestration of annual Byron Nelson Golf Tournament for 6 consecutive years, leading hospitality event coordination and execution. As Catering Sales Manager and Banquet Manager for the Olympic Hotels (Seattle) 19K square foot facility, oversaw banquet operations across facility, food, beverage, and service operations; developed new business / existing accounts to consistently exceed goals and generate up to $4.5M in sales.

WESTIN OAKS HOTEL HOUSTON, TEXAS WESTIN OLYMPIC HOTEL SEATTLE, WASHINGTON

1980 TO 1984

Held progressively responsible food and beverage management roles for banquet and restaurant facilities. Advanced from restaurant to banquet manager, overseeing 18K square feet in facilities for $5M annually in catered events serving 100 to 4000 attendees. Selected Contribution: Achieved sales of $1.5M for The Roof Restaurant during end-to-end renovation. Earlier experience as Assistant Restaurant Manager and Restaurant Manager for $1M+ restaurants of The Olympic Hotel Westin (Seattle, Washington).

EDUCATIONAL BACKGROUND
Bachelor of Arts, Hotel & Restaurant Administration W ASHINGTON STATE UNIVERSITY Pullman, WA. Professional Development: Four Season Hotel Management and Sales Programs, Rice Epicurean Markets Customer Loyalty and Social Media Development Courses

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