Brian Bujarski

4705 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 a
nd service. Adept at hiring training and developing staff. Proven success with c
oncept development and menu planning. Proficient at managing and effectively mon
itoring budgets.
EXPERIENCE
Eurost Dining Services (a division of the Compass group) October 2007 - April 20
09
Chef Manager
Business and Industry Account - Bank of America Gandy
Responsible for all café operations and catering events, café serves employees of the
Bank of America.
Managed the client relationship, customer service, human resource, accounting an
d 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 g
uides.
* 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 a
nd malls.
Regional Food & Beverage Director for South Region (January 2002 - October 2006)
Provided oversight and support to 23 airport and 2 mall operations with executio
n of HMSHost and brand operating standards. Ensured compliance of Corporate driv
en food and beverage related initiatives. Supported openings of new branches and
concepts within the company.
Regional Food & Beverage Manager (January 1999 - January 2002)
Provided oversight and support to 18 airport operations with execution of HMSHos
t 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 HMSHost
and brand operating standards.
Special Project Assignment (March 1997 - August 1997)
Supported Regional Vice President with special projects, preparation of bids for
international airports. Lead operations coordinator for Ft Myers Airport openin
g. Analyzed and resolved managerial problems at troubled branches.
Store Manager / Team Leader - (December 1996 - March 1997)
Burger King / Taco Bell, Commissary, Production and Employee Café
Commissary / Food Standards Manager (December 1989 - December 1996) At Tampa Int
ernational Airport. Responsible for ordering, receiving and distribution of prod
ucts among the 17 stores within the branch. Ensured purchasing procedures and pr
eparation 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 the
branch. Ensured purchasing procedures and preparation of food to be distributed
to the stores.
Regional Director of Food Standards (August 1985 - October 1988)
Region 4 / Baltimore Provided oversight and support to 10 airport operations wit
h execution of HMSHost and brand operating standards. Ensured compliance of Corp
orate driven food and beverage related initiatives. Supported openings of new br
anches and concepts within the company.
Food Production Manager (April 1984 - August 1985)
Honolulu International Airport Responsible for airport dining room kitchen. Assi
sted 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, foo
d 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 standards
and 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 Termi
nal 2F
* Acted as the Operations representative for the development process.
* Responsible for the preparation of food items to be presented to perspective l
andlords 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
t
* Opening of New Facilities - to ensure the implementation of standards and trai
ning of the staff for opening of...
Fort Myers International Airport
Halifax International Airport Temporary Food Service, Maritime Ale House, Brisk
ets Deli
Montreal International Airport Molson Ale House, Montreal on Scean
Toronto International Airport Moto and Beaches - Grab and Go
Tampa International Airport Air side A, C
Atlanta International Airport Terminal E, Terminal A, B and D
Sarasota Airport
Savanna Airport
Boston Airport Terminal C
Narita International Airport
Sirloin - Country Club
Orlando International Airport
Heathrow International Airport
Alex's Coffee Shop
Columbus Airport
* Concept development
Food Court - Host International
Burgers Etc. - Host International
Starbucks Pastry program for HMSHost and display cooler plan o grams
Grab and Go Cooler merchandise standards for HMSHost Generic concepts and Starbu
cks for HMSHost
Integrated local restaurant concepts into Airport operations. Briskets, Giovanni
's, Mama Pasta, Farmers market, Paradise Shrimp, Fay Willies
* Training programs developed and implemented
Cost Management
Update Food and Beverage Specification and Product Handling Manual
Update MIT modules
New menu implementation of Breakfast and Healthy options to bar menus.
New items rolled out - Healthy wraps, Fresh Baked cookie, and Food Safety progr
am
Education
The Culinary Institute of America A.O.S. degree / Certified in sanitation
Extra Curricular
Alumni of the Culinary Institute of America
Participate in Mentor Program
Annual charity golf tournament (15years)
Brian Bujarski 813 340 2481