This document provides a summary of Eric Dmuchowsky's experience and qualifications. It outlines his 20+ years of experience managing food service operations, including airline catering, fine dining, and quick serve restaurants. He has a proven track record of improving productivity, reducing costs, growing revenue, and turning around underperforming divisions. His skills include strategic planning, operations management, financial control, and developing high-performing teams. He is currently the Director of Transportation and Customer Service at Gate Gourmet, where he has increased on-time performance, reduced delays and costs, and improved customer relationships.

1. Eric Dmuchowsky
108 Birmingham Court, Discovery Bay, CA 94505
Cell: 650-787-9173 Email: Edmuchow@outlook.com
TOP 10 SKILLS
Situation Assessment & Strategic Planning
Quality & Performance Improvement
Total Cycle Time Implementation
Team Leadership Building/ Culture Change
Developing new business/New location startups
Workforce Relations
P&L and Operating Management
Cost Reduction & Revenue Growth
Lean Manufacturing Methodologies
Proactive Crisis Management
Bilingual: English/Spanish
EXECUTIVE SUMMARY
Successful senior corporate leader with 20+ years experience in food service having managed all
aspects of the airline catering, fine dining and quick serve restaurants. Has successfully managed
entire operations and department line (e.g. food production, transportation, operations).
Strategic Planning – Establish business plan for operation, set strategies and goals, and develops
key actions and tactics to achieve business objectives.
Operations Management - Drive productivity and efficiency while maintaining product quality; deep
expertise in Lean Management tools and techniques.
Turn-Around Expertise - Assess under-performing and troubled divisions, develop restructuring plan
and implement programs & efforts that increase revenues and deliver significant profitability
improvements.
Staff and Management Development - Create innovative employee morale programs, structure
teams to accomplish specific objectives.
Financial Control - Develop and manage budgets, comfortable retaining and driving full P&L
responsibility, successfully navigate fluctuating market conditions and unknowns.

2. EXPERIENCE
GATE GOURMET, a global leader in airline catering July 2013 - Current
Director of Transportation & Customer Service – SFO, one of the largestkitchens in Gate Gourmet’s operation
representing over 93 million dollars in service revenues. Responsible for entire transportation department and
for managing customer relationships with 9 leading domestic and international air carriers (including
UA/CO, DL, BA). Departments and operations include: 2 Manager, 10 Supervisors, and 250+ drivers,
driver assistants and other service oriented employees.
Initially hired to be Director of Food Production/Materials and quickly selected by Assistant Managing
Director to switch roles to Transportation, which was suffering from poor performance issues and
severe customer relations issues. Focused on revitalizing Transportation function by rebuilding from
the ground up; improving productivity levels without sacrificing quality and reducing significant
customer delay issues. Utilized Lean Management techniques to improve processes and to address on
time performance while improving labor efficiency. Developed management team, drivers &
assistants and improved employee morale and retention rates. Managed key customer relationships
and salvaged several potential customer losses.
IMPACT: Established control and accountability throughout the unit. Increased productivity
efficiencies touching upon all areas of the transportation department; Reduced OT percent of total
hours significantly (from 25% to 18% in less than a 10 month span of time) reduced delays by 50% in
less than 6 months, and improved on time performance from 33% to 85% through establishment of
accountability and direct ownership
HOLTZMAN OIL CORPORATION July 2012 - Jan 2013
VP of Operations - Little Apple Group, a leader in extraordinary customer service
12 million combined revenue centers including 3 Dennys and 7 Burger King dinning locations in the
Shenandoah Valley Region. Direct report team members: 240 Employees, HR staff and 9 General
Managers Challenged with turning around operation with declining productivity levels,
underperforming locations and customer relation issues Responsible for the entrepreneurial
development of the business in acting as the business agent between the company and outside
agencies.
IMPACT: Successfully changed Culture and at ALL levels (establishing accountability) paving the way
for complete Operational restructuring and return to profitability for all locations, Implemented
programs Achieving Breakthrough Customer Service Satisfaction results- 35% improvement in a two
month period and continuous improvement, Re-analyzed complete business model and Implemented
creative new products and expanded services which achieved breakthrough results 18% improvement
in revenues. Team Leadership Building: Successfully mentored and developed two successful General
Managers from within the organization.
HMS HOST, an innovative, world leader in retail/hospitality Oct 2006 - Dec 2011
Multi Unit/Multi Brand Asst. General Manager - IAD, DCA, 2LM Sept 2010 - Dec 2011

3. 25 million combined revenue centers including 2 full service, 5 casual dine, and 18 “quick serve”
locations.
IMPACT: Challenged by SVP to return a troubled division back into profitability and improve quality
standards. IMPACT: 2LM Through changing cultures, Achieved breakthrough productivity
improvements (20% improvement in total labor), 18% “organic” improvement in overall revenues in
the first two months, Opened one of the first Burger King 2020 units which lead to further sales
improvements and cost reductions, and facilitated improved local and regional customer relations.
Through new training processes, developed new communication standards, accountability standards
ultimately leading to the development of associates and Asst Managers to increased responsibility
roles.
Multi Unit/Multi Brand General Manager NY La Guardia Airport, Flushing Queens Oct 2006 - Sept 2010.
Full P&L and customer responsibility for a 13.5 million dollar revenue concession center consisting of
over 7 individual locations including Starbucks (third highest volume Starbucks in the NY tri-state
area), Burger King, Chilis, Sbarros,Nathans,Fox Sports Bar, and full service dining unit. Direct report
team members: 140 Employees, HR staff, Controller and 10 Managers in a 23% EBIDTA environment.
Responsible for the entrepreneurial development of the business in acting as the business agent
between the company and the Landlord Delta airlines and other authorities. In charge of developing
new innovative retail concepts and selling to the airport authorities.
IMPACT: Successfully transitioned LGA locations into showcase locations for NY Market Customer
Service Centers as well as for individual brands. Including turning around a troubled Burger King from
a location which chronically failed OER’s to a Successful North American Training Center for HMS Host.
Through restructuring and new business development able to increase top line revenues over 5 % in
the first year despite an 11% decrease in enplanements. Strengthened and develop new relationships
with current customers and able to build customer following. Capture rate increased by 8% in a three
year time period. Through new/innovative processes and unit restructuring achieved an overall 2%
reduction in product cost. Through vendor contract reviews and negotiations able to bring an
additional 46k directly to the bottom line. Concessions of the year by the Port Authority for 4 years
straight and many other customer service awards including Starbucks Golden Cup Award, PA
Customer Care Awards. Successfully mentored Assistant Managers who became successful store
Managers and moved on to training roles in multiple locations throughout the company.
LSG Sky Chefs, A global leader in airline catering 1996 - 2006
Director of Operations. JFK Airport, Jamaica, Queens - 2004- 2006. Assigned to higher level role with
responsibility for complete ownership of multiple areas comprised of 5 Managers, 14 Supervisors, 4
clerks and 150 employees in a 50 million dollar revenue (23% EBIDTA) Customer Service Center.
IMPACT: Increased productivity in areas of the departments which were never touched upon before
while improving quality results by 25%.
Operations Manager - Food. JFK Airport, Jamaica, Queens - 2002- 2004. Handpicked by General
Manager to lead a troubled division. Challenged with turning around operation with declining

4. productivity levels and customer relation issues and transitioning through downsizing efforts post
September 11th tragedy. IMPACT: Through Lean Manufacturing increased productivity by 23% in 10
months. Successfully transitioned Food area to a showcase department for market and other North
American customer Service Centers. Several Supervisors mentored and promoted to successful
leaders in other areas.
Department Manager - Assembly/Equipment & Sanitation. JFK Airport, Jamaica, Queens. 1998-2002.
Initially responsible for managing Equipment and Sanitation area. Quickly given leadership for
managing Assembly area as well. Challenged with introducing Total Cycle Time and integrating
additional kitchen operations, which brought increased volume and production. IMPACT: Implemented
Total Cycle Time, delivering the production efficiency to handle additional volume and enable a 33%
reduction in labor force.
Operations Supervisor- Assembly/Customer Service. JFK Airport, Jamaica, Queens. 1996 -1998.
Started in Assembly area. Spearheaded several Total Cycle Time initiatives which lead to increased
productivity. Quickly promoted to Customer Service Supervisor where I was challenged with improving
local customer relations. IMPACT: Achieved breakthrough productivity improvements (15%
improvement in total labor) and facilitated improved local and regional customer relations.
CERTIFICATIONS
Serve Safe Food
Tips Alcohol
Burger King FMT
Starbucks AST
Nathans Certified
HACCP
TCT- Lean Manufacturing
American Red Cross CPR and First Aid Certification
Disney Institute- Leadership Training Course
EDUCATION
BS Aeronautics and Management
Dowling College, Oakdale NY