John Baker

Experience

• 

  Marriott

  Jan 2007 - Jan 2008

  Restaurant Supervisor
• 

  Washington Dulles Airport Marriott

  Jan 2007 - Oct 2007

  Cook
• 

  Sodexo

  Sept 2009 - Jan 2019

  • Creating and implementing a boutique café for all units • Grossing over 1.6 million in sales with catering, pantries and Café sales for 3 units • Increased customer counts by 20% and average plate cost by 6% while reducing labor by 7%• Complete overhaul of marketing along with revamping all displays• Refreshed menu while implementing new quarterly menus • Created open communication with the client • Opened a FoD Concept (Food on Demand)• Averaged the highest plates and fastest ticket times within the first year• 6,00 covers and 11,00 plates a week• Responsible for inventory, purchasing, and payroll• Maintained all POS systems for ordering• Involved in campus catering• Involved in campus catering Was part of a team that managed an 8 million dollar resident dining account.We served on average from 4000 to 5000 a daymanaged the day to day staff and ordering for this unit

  • Food Operations Manager

    Mar 2018 - Jan 2019

  • Chef Manager

    Jan 2015 - Mar 2018

  • General Manager/Chef Manager

    Jan 2014 - Jan 2015

  • Chef Manager

    Sept 2012 - Jan 2014

  • Sous Chef Supervisor

    Sept 2009 - Sept 2012
• 

  Compass Group USA

  Jan 2019 - now

  • District Chef

    Feb 2023 - now

  • Chef Manager

    Jan 2019 - Mar 2023