1. RICHARD LOCHRIE
1004 Longhorn Drive 972-527-9133
Plano, TX 75023 relochrie@verizon.net
ACCOUNTANT
Talented and results-driven professional with experience in inventory control, business development,
and staff supervision. Proven abilities in tracking overhead costs, preparing invoices, and purchasing
with sound understanding of generally accepted accounting principles (GAAP). Broad knowledge of
culinary/hospitality industry with demonstrated talents in staff training and development. Valued
team member respected for attention to detail and customer service talents.
General Ledger Accounting ■ Cost Control ■ Accounts Payable / Receivable ■ Financial Analysis
Cost Accounting ■ Management Information Systems ■ Budgeting ■ Records Management
Profit & Loss ■ Leadership & Team Building ■ MS Office Suite ■ QuickBooks
EDUCATION & PROFESSIONAL DEVELOPMENT
Bachelor of Science, Accounting, Western Governors University, Salt Lake City, UT 2010
Member, Institute of Management Accountants (IMA)
Passed both parts of the CMA exam
Experience
Aramark (Baylor Heart Hospital), Plano, Texas (Purchasing Agent) 2015 - present
 Purchased food and supplies for the nutrition services department through various vendors.
 Obtained quotes for capital purchases and hard goods.
 Reorganized and maintained storage areas to reduce inventory, expedite the flow of goods
throughout the department, and improve working capital management.
 Generated and maintained various spreadsheets to track purchasing, identify trends, and reduce
waste.
 Reduced purchases by 3% while generating the same revenue as the previous year.
Holy Cow, LLC., Dallas, Texas (Bookkeeper) 2014
 Prepared invoices on QuickBooks for online and gourmet orders. Assembled and prepared same
orders for shipping through either USPS or UPS.
 Prepared sales orders from commercial customers purchase orders, and tracked those orders
online using the shipper’s pro numbers to ensure the proper timing for invoicing using the FOB
destination/shipping point principle.
 Coded vendor invoices and other receipts for input into QuickBooks.
 Tracked inventory levels at remote warehouse and office storeroom where small online and
gourmet orders were processed and shipped.
 Generated detailed sales reports and documentation for customer payment reconciliations
through the customer’s portal.

2. TPC at Craig Ranch, McKinney, Texas (Kitchen bookkeeper) 2008 – 2012
 Used custom spreadsheets (Excel) to track food (COGS) and labor costs as well as manage
inventory.
 Calculated standard costs for individual items (entrees) and banquets.
 Coded and entered invoices into ERP system (Cheftec).
 Reduced labor costs by $6K by revising closing procedures to streamline process and increase
efficiency.
 Purchased food and supplies for the club from numerous vendors.
 Wrote daily specials to utilize excess inventory and executed banquets and special events for up
to 250 people.
 From a review following the biggest golf tournament in the club’s history, “… possibly the most
important person in our department … put in a tremendous amount of hours and stayed
organized, calm and focused throughout.”
Lantana Lodge, Pilot Point, Texas (Chef) 2007
 Assisted Executive Chef in all aspects of kitchen management (food cost, production,
purchasing, inventory, etc.).
Fox Sports Grill, Plano, Texas (Kitchen bookkeeper) 2006
 Coded invoices and entered into Excel spreadsheets to track and control food cost (COGS) and
inventory levels.
 Counted and recorded daily inventory to purchase food and supplies for restaurant ($5 million /
annual revenue).
 Set production levels to meet the daily business volume forecasts.
 Expedited lunch service, daily, for 250 – 500 customers.
 Managed a staff of 35.
Smith & Wollensky, Dallas, Texas (Chef) 2004 - 2006
 Assisted the steward with the monthly inventory (COGS) and purchasing.
 Managed production levels to coincide with forecasted business volume.
 Reinstituted the correct recipes and procedures to return the food to a four-star level.