David Hveem's Email Addresses & Phone Numbers

Food Service Director @ Aramark From June 2014 to January 2018 (3 years 8 months) University California State BakersfieldGeneral Manager @ Sodexo From February 2012 to June 2014 (2 years 5 months) Oregon Institue TechnologyDirector of Retail Operations @ ARAMARK Healthcare Director of Retail Operations, Catering Services From June 2011 to February 2012 (9 months) Amarillo, Texas...

Food Service Director @ Aramark From June 2014 to January 2018 (3 years 8 months) University California State BakersfieldGeneral Manager @ Sodexo From February 2012 to June 2014 (2 years 5 months) Oregon Institue TechnologyDirector of Retail Operations @ ARAMARK Healthcare Director of Retail Operations, Catering Services From June 2011 to February 2012 (9 months) Amarillo, Texas AreaGeneral Manager @ Sodexo Multi site location featuring a K-12 school with a enrollment of 1000 students and a remote site 56 miles away K-8 with a enrollment of 650 students, successful in operating within clients budget, increased client satisfaction, increased student satisfaction, implemented all you care to eat program, on the go program, full salad bar. Increased employee retention. Implemented HACCP, and employee food and physical safety training programs From August 2002 to October 2003 (1 year 3 months) Assistant General Manager @ Sodexo Implemented Sodexo Culinary Menu Management Program, Implemented HACCP Program, District Trainer For Menu Management, Increased Catering Sales, Opened Starbucks, Implemented Employee Food And Physical Safety Training Program, Trained Chef From August 2001 to August 2003 (2 years 1 month) General Manager @ Sodexo/Snow College Multi site location featuring a K-12 school with a enrollment of 1000 students and a remote site 56 miles away K-8 with a enrollment of 650 students, successful in operating within clients budget, increased client satisfaction, increased student satisfaction, implemented all you care to eat program, on the go program, full salad bar. Increased employee retention. Implemented HACCP, and employee food and physical safety training programs From August 2002 to October 2003 (1 year 3 months) Assistant General Manager @ Sodexo Campus Services Implemented Sodexo Culinary Menu Management Program, Implemented HACCP Program, District Trainer For Menu Management, Increased Catering Sales, Opened Starbucks, Implemented Employee Food And Physical Safety Training Program, Trained Chef From August 2001 to October 2003 (2 years 3 months) Catering Lead @ Fete Catering Increased Time Management On Location, Increased Visual Perception Of Events, Supervised Crews Up To 50 Servers, From August 1999 to July 2001 (2 years) Branch Manager @ K.C. compressor works Acted As Manager For New Branch, Geography Included All Of Northern California, Managed Staff Of 3 Mechanics And 1 Sales Associate. Responsibilities Includes Territory Development Through Sales, Managed Parts Department, Service Department, Revenue Of ½ Million Dollars In Sales And Service During 1 Year. Included Customer Client Relations, Employee Training HR Policy And Procedures Industries Included Food Manufacturing, Biotech, High Tech And Winery's. From April 1999 to July 2001 (2 years 4 months) Catering Lead @ Fete Catering Supervised A Crew Up To 50 Crew Members At Off Site Location Within The San Francisco Bay Area. Responsible For The Set-Up Of All Function, Conducting The Staff During All Events And The Breakdown Of The Completed Events. From July 1999 to June 2001 (2 years) Executive Chef @ Manzella Seafood and Loft Directed A Team Of 20 Chefs , 8 Dish Room Support, Created Menus, Daily Specials, Increased Lunch Participation By 8%, Implementation Of Safety Training, Increased Health Audit Scores, From September 1997 to April 1999 (1 year 8 months) Director of Food Service @ Sacco Dining Director of Food Service, Snow CollegeMulti site location responsible for a college campus with a managed volume of 1.5 million dollars as a p&l account 2 site location catering, conference, concessions, c-store, 6000 student population, 35 hourly employees, 1 manager, 4 supervisors.Private elite boarding school 9-12, fee based business with a managed volume of 1.5 million dollars 300 boarding students 120 faculty staff, 25 hourly employees, 3 supervisors, 1 manager, 1 coffee shop catering, and conference business, 6% decrease in food cost while operating within clients budget. Implemented haccp, food safety and physical safety programs.• Reduced Food Cost from 2007-2011 with an index increase of 9% increase. This was accomplished by educating the employee on proper food usage, inventory controls, and a strong purchasing plan• Increased revenue 30% from 2007-2011 without an increase in board rates. The Dining team accomplished this by focusing on increasing sales of off campus meal card, and the increasing our summer conference perception From July 2007 to January 2011 (3 years 7 months) Director of Food Service @ Sacco Dining/Wasatch Academy Executed Day To Day Operations In High Profile Private 9-12 High SchoolScheduling, HR, Budgeting, Costing, Inventory ControlManage Budget Volume Of 1.5 Million Dollars, Decrease Food Cost 6%Implementation Of Food Service Committee, Implementation All Corporate Policies From July 2007 to January 2009 (1 year 7 months) General Manager @ Sodexo Managed volume of 1 million dollars, 4000 student enrollment, with multi location operations, C store, catering, conference, concessions, retail sales and board plan concepts, year over year food cost reduction, controlled labor cost, increased sales by 40%, High client satisfaction,implemented HACCP, food safety and Physical safety programs.• 40% revenue increase from 2003-2007 without an increase in boarder count, This was accomplished through the increase in non required plan sales and summer conference business increase. From November 2003 to July 2007 (3 years 9 months) General Manager @ Sodexo Managed volume of 1 million dollars, 4000 student enrollment, with multi location operations, C store, catering, conference, concessions, retail sales and board plan concepts, year over year food cost reduction, controlled labor cost, increased sales by 40%, High client satisfaction, implemented HACCP, food safety and Physical safety programs.40% revenue increase from 2003-2007 without an increase in boarder count, this was accomplished through the increase in non required plan sales and summer conference business increase. From November 2003 to July 2007 (3 years 9 months) General Manager @ Sacco DiningEphraim Multi site location responsible for a college campus with a managed volume of 1.5 million dollars as a P&L account 2 site location catering, conference, concessions, c-store, 6000 student population, 320035 hourly employees, 1 manager, 4 supervisors.Private elite boarding school 9-12, fee based business with a managed volume of 1.5 million dollars 300 boarding students 120 faculty staff, 25 hourly employees, 3 supervisors, 1 manager, 1 coffee shop catering, and conference business, 6% decrease in food cost while operating within clients budget. Implemented HACCP, food safety and physical safety programs.Reduced Food Cost from 2007-2011 with an index increase of 9% increase. This was accomplished by educating the employee on proper food usage, inventory controls, and a strong purchasing planIncreased revenue 30% from 2007-2011 without an increase in board rates. The Dining team accomplished this by focusing on increasing sales of off campus meal card, and the increasing our summer conference perception From July 2001 to January 2007 (5 years 7 months) Director of Food Service @ Sodexho Campus Services 12l/Our Lady of Lords K-8Oversee Day To Day Operations Of 2 Remote Schools 54 Miles ApartDeveloped New Employees Training Programs. Implementation Of The HACCP ProgramReduced Food Cost By 6% While Increasing Customer Satisfaction From August 2002 to October 2003 (1 year 3 months) Sales/ Branch Manager @ K.C. compressor works Responsible For The Opening Of The Emeryville Branch OfficeResponsible For The Sales Growth Of A 200 Square Mile TerritoryTarget Industry, Food, Wine, Biotech, PharmaceuticalManaged Service Department Of 3 Mechanics Was Successful 78% Time In All Sales Leads Turning Into Customers To The Company From January 1999 to January 2001 (2 years 1 month) Executive Chef @ Manzellas Seafood Ordering And Inventory Control, Scheduling, Training, Menu Design, Menu Costing, Menu Implementation, Sanitation Controls, Corporate From January 1997 to January 1999 (2 years 1 month) Executive Chef @ Eurest Dining Space Ordering And Inventory Control, Scheduling, Training, Menu Design, Menu Costing, Menu Implementation, Sanitation Controls, Corporate Policies And Procedures From January 1996 to January 1997 (1 year 1 month) Chef Manager @ Canteen Corp/ Compass Group Ordering And Inventory Control, Scheduling, Training, Cash Controls, Menu Design, Menu Costing, Menu Implementation, Sanitation Controls, Corporate Policies And Procedures From January 1993 to January 1996 (3 years 1 month) Sr Director Food and Nutrition @ Chartwells k-12 Sr Director Food and Nutrition Amarillo, Texas