Nelson Morales is an experienced executive management professional in the food and beverage service and hospitality industries with over 25 years of experience. He has a proven track record of successfully revitalizing low-performing business units and delivering excellence in service, sales, and revenues. Some of his professional experiences include serving as the District Manager for Sodexo, managing over $22 million in revenue, and holding various director and manager roles overseeing large operations at companies such as Restaurant Associates and Deutsche Bank. He has extensive experience in areas such as strategic planning, financial analysis, training and development, and global operations.

1. NELSON MORALES
102 Thompson Street
Dumont, NJ 07628
(551) 804 – 4784
nelsonmorales1960@yahoo.com
EXECUTIVE MANAGEMENT: FOOD & BEVERAGE SERVICE/HOSPITALTY
Operations, Training & Development, Strategic Planning, Global Operations
Visionary foodservice specialist with 25 + years of experience contributing to operational performance.
Uniquely skilled with proficiency in revitalizing low performing multi business units and delivering the highest
standards of commitment in service, sales and revenues. Record of excellence in forecasting future profits and
risks, establishing strategies to propel growth, and launching foodservice training courses.
Proven ability to hear prospective client needs and establish solutions within allocated budgets.
Food & Beverage Service Operations: Unit Startup & Turnaround Management : Special Event Planning
Team Training/Development: Supplier & Vendor Contract Negotiation: Employee Retention & Management
Global Operations: Financial Analysis & Reporting: Policy Changes: Strategic Business Planning
PROFESSIONAL EXPERIENCE
Sodexo, New York, New York 2011 to Present●
District Manager Corporate Services- Metro New York Area
Managed over 22 Million in revenue with over fourteen corporate food service operations Bank of America, US Trust, The
Standard Hotels, GM, Weil, SAC, CA, Cablevisions, Newsday, Fulbright, Pfizer, Macquarie Holding, Xerox, Deliotte and
Creative Gourmet Catering. This included a 100% percent Retention Rate for my accounts
Restaurant Associates, New York, New York 1986- 2011●
A subsidiary of Compass Group, the largest global foodservice vendor, operating in 90 countries,
with 400,000 employees.
Regional Director- Citigroup, New York, New York 2008- 2011●
Managed 10 managers, 4 executive chefs, and 108 hourly staff members
Large Unionized P&L food service operations: Café, three Starbucks coffee bars, on/off site Catering, Conference Center,
Executive Dining in NYC with a building population of 9500 Citi employees and the NJ location with 3000 employees
Which was a multi tenant building also Disaster Recovery site in Rutherford NJ which could accommodate up to 4000
employees.
Quarterly Global Financial, Diversity spend and KBI reporting every two weeks to senior client.
Global Best Practice monthly conference call with most of the Global Citi operations.
During tenure yearly sales increased 1.8 Million, bringing 2011 revenue projection to 14 million.
Achieved an “A” grade in three locations during 2010 Department of Health Inspection
Worked closely with the RA design team to implement a more user friendly café design flow to accommodate
The increased building population.
Spearheaded the cost effective solutions for enhancing competitive, increasing revenue and improving service offerings.
Implemented a Green Initiative with the introduction of an Eco-Friendly Café with customer incentives.
Client Quarterly Culinary/marketing reviews to showcase new innovative food concepts.
Developed monthly promotional calendars in our cafe plasma screens while implementing both global
And celebrity chef tables, this contributed to an overall guest participation increase from 31% to 39.5%
Participated CCAP shadow days for Culinary High School students in my locations.
NELSON MORALES Page 2 nelsonmorales1960@yahoo.com● ●
General Manager- Deutsche Bank, New York, New York 2002- 2008●
Large Unionized Subsidized café, catering, conference center, trader pantries, coffee pantries, vending
And executive dining room operations in New York, Boston, Salem, and Nashville.

2. Point person on acquisition of Scudder account which included vending, conference centers, EDR, and Catering
Quarterly Global Financial, Diversity spend and KBI reporting to senior clients.
Global Best Practice monthly conference call with our sister company in the UK
Key player in the Global Contract extension with USA and the UK.
Influential in the implementation of the Hospitality Hero initiative which sought to increase hospitality standards
Implemented incentive programs for all hourly associates
Nominated as the Beverage Champion for all locations in the NYC area by senior management
Mentored and promoted 5 managers and 2 chefs within various RA operations
VP of Operations- Restaurant Associates, New York, New York 1999- 2002●
Managed 16 Million in revenue within twelve corporate food service operations.
This included a 100% percent Retention Rate for accounts that went up to bid during my tenure
Acquired new business accounts including Ernst & Young, Bear Stearns at 383 Madison, and Swiss Re
Liaison for regional clients and purveyors, including building, maintaining, and expanding relationships.
Quarterly financial/marketing client reviews for all my locations and next steps for new innovative food programs.
Coordinated summer interns in all my operations and progression
Opening team support coordinator for new business
Mentor for newly hired managers
Nominated by our RA President as the safety champion for all locations in the NYC area
Key player in Union negotiations with Local 100 Accounts
Director- Bear Stearns, New York, New York 1996- 1999●
Restructured café operations to post first profitable fiscal year at location
Established this operation as the training site for all new managers and chefs
Spearheaded the new Sushi & Sashimi take out commissary for all local operations
Implemented coffee bar and quick pick area designated for traders, increasing sales by 9%
Worked closely with client to open food service facilities in new bank locations totaling 5 Million in revenue
With excellent client relationship I was able to secure the Executive Dining room in the new location.
Director of Training- Restaurant Associates Corporate, New York, New York 1995- 1996●
Restructured café operations to post first profitable fiscal year at location
Established this operation as the training site for all new managers and chefs
Spearheaded the new Sushi & Sashimi take out commissary for all local operations
Career Note:
Bertelsmann Music Group – Food & Beverages Director
U.S. Trust Company - General Manager
Metropolitan Museum- Assistant Manager
Museum of Natural History - Back of the House Manager
United Nations- Concession Manager
NELSON MORALES Page 3 nelsonmorales1960@yahoo.com● ●
EDUCATION & CREDENTIALS
AAS, Applied Science- Hotel & Restaurant Management
New York City Technical College Brooklyn, New York
TRAINING & DEVELOPMENT
Director of The Year Award- Best Financial Performance 1993
Food Service Management Professional (FMP) - in progress

3. ServSafe- Food Protection and Sanitation Certificate
New York City Health and Sanitation Certificate
Developing Dynamic Leadership (Compass Management Program)
PROFESSIONAL AFFILIATIONS
CCAP-Mentor for High School Culinary Students
Society for Foodservice Management (SFM)
James Beard Award-Culinary Services
TECHNICAL SKILLS
POS (Point of Sales) – Micros, Aloha, R-Power, Freedom Pay,
Reservation System; EMS
Office applications- Word, Excel, PowerPoint, Outlook, and Access
FLUENT IN SPANISH