Ryan Miller

Experience

• 

  IBM

  May 1995 - Jul 2000

  Multi-Tier IT Support

   Call Center:Leve1 PC hardware, OS, Network support (Windows 3.1 – Windows XP, OS/2, Windows NT)Ticket resolution/escalation in high volume call center for PC hardware.Deskside Support: Configured, built and supported PC server hardware, Ethernet & Token Ring LAN, and peripherals.Level 2 support included main call center through executive offices across IBM main site. SAN Support: Ticketing, Escalation, first level solutions, analytics and reporting for Satellite Area Networks.Heavy use of DCAF and proprietary IBM data communications tools for remote resolutions. External Raid Unit Testing: Stress-tested IBM hot-swap RAID units in Win OS, OS/2, and SCO UNIX OpenServer 5.Developed tests in sandboxes as well as comprised baselines for some products used in production. IBM SmartHome Department: Document creation, end user and technical support, issue resolution.Created sales and end user documentation for IBM’s X-10 SmartHome project. Show less

• 

  Arthur Andersen (1885 -> 2002) Official

  Sept 2000 - Oct 2001

  Database Administrator/Application Developer

   Lotus Notes Application Development, System Administration, Database Management. Responsible for database functionality, scripting, and updates per client requirements. Heavy use of RBAC, ACL, and policy creation and management. Advanced Lotus Notes scripting and Domino Server platform application development; both UI and back end.

• 

  GlaxoSmithKline/EDS

  Dec 2001 - Aug 2003

  Outlook Migration Contractor

   Lotus Notes/Outlook email migration, installation, configuration and end user support. Successfully migrated email over 20 separate servers and 500 end user systems. Configured secure Outlook servers and user accounts. Created end user training and knowledge base for users moving to new platform. Extensive administration, configuration, and management of RBAC, group permissions, ACL, POP3, SMTP, and ICMP.

• 

  The Ivey

  Sept 2009 - Sept 2010

  Executive Chef / Catering Manager

  Directed primary business (senior care service) including purchasing, executive sous chef, kitchen staff, service staff, and all other personnel. Built secondary business (catering and event delivery) from scratch. Led marketing and delivery for catered and private events including BEO development, contract management, rental management, menu development, service pricing, and scheduling.

• 

  The Art Institutes

  Apr 2010 - May 2014

  Director of Culinary Education

  Directed Art Institute of Cincinnati Culinary, Baking and Pastry, and Hospitality Management programs. Owned $750K budget. Directed purchasing manager; developed and implemented ethics policies in alignment with the US Department of Education guidelines.Directed team of classroom instructors. Developed food safety and sanitation curriculum. Delivered classroom training. Developed course and student schedules. Managed campus catering and community event delivery.Assisted Admissions department to expand institution’s reach to untapped potential student groups. Increased student enrollment by 250% in the first year by optimizing curriculum for student success. Increased graduate employment rate to 95% by forging and maintaining relationships with local businesses.Served initially as Lead Instructor. Delivered all technical culinary courses as well as Bachelor’s level courses in finance, management, hospitality enterprise, business, and leadership. Show less

• 

  Community First Solutions

  May 2014 - Sept 2016

  Executive Chef / Director of Culinary Services

  Directed multiple culinary outlets including fine dining, catering, independent and assisted living meal service, and senior activity center delivering 1200 meals per day. Merged four separate LOBs into a single shared service and brand; owned budget, cost and revenue projection, and P&L for this newly created $5.5M culinary services department. Ran business reporting directly to the COO and later the CFO.Created and implemented SOPs, training programs, and internal certification programs at all associate and manager levels. Reduced cost through organizational optimization, group purchasing, and gaining other economies of scale. Owned vendor relationships (e.g. Gordon Food Service, Coca-Cola, Chef’s Warehouse, and Micros / Oracle) including pricing negotiations. Developed, priced, and maintained seasonal rotating menus for a la carte, catering, banquets, residence dining, and government programs. Show less

• 

  Fat City Flavor Company

  Sept 2016 - Mar 2019

  Owner / CEO

  Developed business and managed all operations including full deli, billiards parlor, and bar. Held Ohio state food service and alcohol licenses. Partnered with Cincinnati-based breweries to execute tap takeovers, cross branding events, and ongoing marketing campaigns.

• 

  Gold Star Chili, Inc.

  Oct 2016 - Jan 2017

  Corporate Development Chef

  Researched meat substitute products, educating Gold Star Chili executive team regarding Beyond Meat®, and turning CEO into an ambassador for the vendor’s brand. Partnered with Beyond Meat® as the firm’s first B2B customer to create innovative vegetarian product for Gold Star Chili. Developed Gold Star Chili’s new Vegan/Clean Label Chili product for retail outlets. Leveraged existing physical plant and labor to maximize efficiency. Ensured COGS was congruent with existing product pricing structure. New vegetarian product represents 4.5% of overall sales compared to 1.5% for previous vegetarian product. Show less

• 

  ITB, Inc. DBA Big Mike’s BBQ

  Oct 2019 - Jul 2020

  General Manager/Operations Director

  Rebuilding existing business and brand from the ground up. Creating new marketing channels for catering, food truck, and brick-and-mortar outlets. Reducing cost by identifying and remediating operational inefficiencies including development of time and motion studies. Spearheading brick-and-mortar expansion, new service delivery style, and redesign of facilities and processes. Developed and implemented per-event P&L strategy for catering business in order to more tightly control cost and margins. Show less

• 

  Atria Oakridge

  Jul 2021 - Oct 2021

  Director of Culinary
• 

  Woodland Terrace

  Oct 2021 - May 2022

  Director Of Dining Services
• 

  Entegra

  May 2023 - now

  Product Soecification Manager