1. ADAM DRAKE
Lawrenceville, NJ 201.527.8463 adamsdrake23@gmail.com
O P ERA TIO N S & GEN ERA L MA N A GEMEN T
O p e r at io n s  P u r ch asin g  In ve n t o r y  Te am L e ad e r sh ip
Accomplished business leader with a 19-year portfolio of success drivingstaff supervision, operations, purchasing, and inventory in
the foodservices industry seeking transition into general management. Career history of rapid promotions into progressively larger
scoped roles based on outstanding job performance. Adept at identifying and leveraging opportunities for improvements across all
areas of an operation. Dedicated to cultivating and mentoring high-performance staffs. Finely honed leadership, relationship-
building, negotiation, communication, interpersonal, analytical, and problem-solving skills. Core competencies include:
 Operations Management  Budget Administration  Staff Supervision & Development
 Supply Chain Operations  Vendor Negotiations  Performance Evaluations
 Inventory Management  Marketing Campaigns  Standards Adherence
 Purchasing & Buying  Schedule Coordination  TrainingFacilitation
 Event Planning  Start-up Operations  Customer Service
 Quality Control  Cost Reductions  ClientRelations
 Experienced in administeringmultimillion-dollar purchasingbudgets at major university accounts for Aramark.
 Expertise in supervising,evaluating,training,and developingprofessionalsatall levelsof an operation.
 Skilled in devisingand executingcost-cutting strategies,procedures, and processes.
PR O F E S S IO N AL E X PE R IE N CE
ARAMARK, Princeton, NJ 2010-Present
An American foodservice, facilities, and uniform provider supplying businesses, educational institutions, sports facilities, federal and
state prisons, and health care institutions.
Retail Foodservice Director / Food Production Manager
Charged with managing foodservices at assigned accounts within higher education line of business. Currently managing Princeto n
Theological Seminary account, serving in Food Production Manager role as of January 2015. Administer budgets, create menus, a nd
purchase food and supplies for events. Supervise, mentor, and train staff. Lead efforts to establish and cultivate strong customer
relationships with upper-management at educational facilities.
 Acted as Retail Foodservice Director for Monmouth University from 2014-2015; drove $2MM in sales across 8 locations.
Supervised 8 supervisors and 55 staff, and developed supervisors into management level.
 Performed as Food Production Manager for Monmouth University 2012-2014; managed food purchasing for $8MM annual
account that fed 2,000 students per day, and administered purchasing budget.
 Drove execution of $2MM in high-level event catering per year, comprising up to 900 events ranging from cookie and
sandwich platter menus to plated dinners for up to 400 participants.
 Served as Food Production Manager for Princeton Theological Seminary from 2010-2012; implemented new food waste
management program that entailed comprehensive analysis of pre-consumer food, and enabled more accurate food
production reporting.
 Selected by District Manager to serve as Food Productivity Champion for 7 accounts in East Region; charged with attending
weekly calls& annual briefingsto discussupcominggoals,learn aboutnew products, and assist in rolling-out new programs.
 Coordinated purchasing for 2 Meridian Healthcare Galas at Monmouth University for 700 attendees.
 Played integral role in launching new franchise brand Jersey Mike’s at Monmouth University account; managed equipment
and food purchasing and staff training facilitation.
 Reduced food expenses atPrincetonTheological Seminary 6% by introducing new lower cost menus that minimized food waste.
 Earned national recognition for outstanding work in Food Waste Management.

2. ADAM DRAKE
Page 2 201.527.8463 adamsdrake23@gmail.com
PR O F E S S IO N AL E X PE R IE N CE
ZINNA’S BISTRO, Cranbury, NJ 2008-2010
120-seat restaurant and take-out deli with $1.4MM annual revenue.
Restaurant Manager / Chef
Retained to play pivotal role in launching new start-up restaurant. Supervised 25-member staff. Developed menus and recipes in
alignment with local and industry-wide food trends. Led efforts to ensure smooth restaurant operations and delivery of exemplary
customer service.
 Developed and established standard operating procedures for all areas of restaurant business.
 Created employeehandbooks,trainingguides,protocols,checklists,and job descriptions for managers, servers, and kitchen s taff.
 Led efforts to minimize food expenses through diligent vendor research and negotiations and enforcing portion control;
maintained food costs of 26% from 2nd month of operations.
 Facilitated front-of-house training for staff on proper serving and customer service procedures.
 Developed and rolled-outeffectivemarketingplansincludingemail campaigns,localflyer distribution,and social media marketing.
THE CHEESECAKE FACTORY, NJ & FL 2002-2008
US based cheesecake distributor and restaurant chain operating 185 full-service restaurants.
Senior Kitchen Manager II  2007-2008 / Kitchen Manager  2005 -2007 / Line Cook  2002-2005
Promoted up through ranks from Line Cook to Senior Kitchen Manager, charged with coordinating schedules for 70+ staff. Drove
recruitment, retention, development, and training. Managed opening and closing procedures. Supervised shifts of up to 50 staff.
Conducted weekly inventory counts, and placed food and supply orders. Ensured adherence to all health and sanitation standards.
 Developed, trained, and groomed 10 staff into Kitchen Managers; trained 20 new line cooks.
 Kept labor costs < 18% through diligent schedule control and staff supervision.
 Played key role in launching 2 new Cheesecake Factories.
Early Career Note: Chef, Amelia’s Restaurant, Quincy, MA, 1996-2002.
E D U CAT IO N & T E CH S K IL L S
Bachelor of Science in Foodservice Management  Johnson & Wales University, Providence, RI
Associate of Applied Science in Culinary Arts  Johnson & Wales University, Providence, RI
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