Danielle Hamilton: in Boulder, CO

Designed and implemented systems that ensured great product and customer service at three restaurant locations and a production brewery. Responsible for $11 million P&L. Launched new restaurant openings as well as the creation of brewery systems and product distribution operations. Organized company-wide recruiting and hiring. Standardized management operational procedures. Director of the Human Resources Department Converted company accounting from a third party firm to an in-house inventory based SAP accounting system that was better suited for manufacturing and distribution. Oversaw all company AR, AP and general bookkeeping duties. Built company budgets for all 3 restaurants and brewery. Supervised Alembic restaurant remodel. Implemented outdoor seating at Magnolia restaurant. Facilitated weekly participation in Off the Grid, a large - scale food truck event. Our team provided beverage service grossing 15,000.00 in sales per week.

As a founding member of this start up food service company, my main responsibilities were providing food program development and implementation for each cafe´. I also provided chef and staff support, coaching and training as a contracted food service provider for multiple accounts including Google, Nokia, Onyx, Rovi, and Zynga. Implemented menu plans to meet customer and client requirements while maintaining the integrity of Imagine company standards. Participated in all responsibilities for opening each account. Developed company HACCP program and Safety Program. Created the catering programs, staff training and catering menus for each account. Personally arranged all special events. Worked in liaison with a third party programmer to develop an on line, web based catering system for the company to be used by our clients for ordering and for the company to maintain AR records. Managed all AR and sales reporting for each account. Participated in client P&L meetings. Consulted with google on a special project for to develop a HACCP plan to submit to the health department for a large scale sous vide operation. (Prepared SOP’s and product testing documentation)

Administered the financial, logistical, and personnel performance of all cafe´, catering, and office coffee services as a contracted food-service provider for multiple accounts including Lucasfilm, Skywalker Ranch, and Wharton School of Business SF. Managed the Lucasfilm, SF location hands-on, coordinating program development, kitchen management, customer service and catering events including XPrize “ A Benefit for Humanity” and multiple movie premiers and Board of Director catering and event services. Overhauled all purchasing and account processes to reflect sustainable and organic products and practices and achieved a two star Green Restaurant Association certification on-going since 2009. Ensured timely execution of all financial reporting, operating forecasts, new program evaluation, equipment maintenance, cost/pricing and related activities. Interfaced with clients and senior management to develop short/long term organizational goals and objectives. Developed and implemented the “Sustainability Council” a national company program to create dialogue and action across the country to establish and collaborate on sustainability efforts in all regions of the company.

Administered the financial, logistical, and personnel performance of a large commissary food production facility and distribution operation for a six million dollar revenue center specializing in catering and events, office coffee and grab and go services as a contracted provider for Genentech. Personally arranged all special events, from conception to conclusion, to include contract proposals, menu writing, arrangement of all rentals and equipment and on-site management of staffing, vendors, event layout and attendees. Coordinated food production, packaging, dispatch and distribution of 100 to 180 events per day for corporate functions ranging from 5 to 1000 people serving an average of 6000 meals per week from 1 large commissary cold prep kitchen and 3 satellite hot food catering kitchens. Coordinated food production, packaging and distribution of 1200 “grab and go” items daily to 5 kiosks and 4 cafes. Oversaw all purchasing and distribution of office coffee service products and maintenance of machines to over 300 break rooms. Managed a fleet of 20 Ford-350 cargo vans. Experience managing and training a successful team of over 60 food service workers Reconciled all revenue centers to maintain profitability to meet or beat company financial goals. Increased sales in catering year over year by 10% or more. Maintained safe and sanitary work environment by implementing and enforcing HACCP and safety programs. Developed standard operating procedures for new programs, including conversion to 100% compostable products, development of recipes and nutritional values for all grab and go items, and streamlined production and delivery operations to increase productivity.