Scott R. Beckett

&

Bon Appétit 

Bon Appétit's heritage is catering. Beginning in 1987 as a San Francisco based catering company, they quickly expanded into an onsite custom restaurant company taking with them the earmarks of their catering expertise -- 

Bon Appétit's business is providing excellent food and service with a commitment to quality, innovation and customer satisfaction. Bon Appétit is a restaurant company offering full food service management by providing café and catering service to corporations, universities, and specialty venues. They have clients in twenty two states and have over 8,000 employees. They have been in business since 1987 and have seen their revenues grow from $5 million to over $275 million.

My career with Bon Appétit started in 1997 in the Education Food Service Division, as a Sous Chef and progressed throw several managerial positions, to include director of operations and catering manager. 

Education Food Service Division

Bon Appétit's Education Food Service Division provides food service management for clients in the education market who view food service as part of the quality life experience offered to their students. 

Through innovation, solid experience and the ability to customize high quality food programs, we at Bon Appétit meet not only the objectives of our clients, but also the ever changing expectations of a student population. Our goal was to bring our catering consciousness to a select market -- one that wants excellence, not adequacy. 

Bon Appétit has a unique approach to both the resident and retail side of campus dining. they provide restaurant-style food with on-campus convenience. All of our managers were professionals who were trained to constantly meet and then exceed our expectations by blending years of management experience with fanatical attention to every detail. 

While with Bon Appétit I received their Food Assurance Certification Training known as (F.A.C.T.).  At Bon Appétit, they not only serve outstanding, unique, appetizing food, they serve it safe. They assure that all of their customers food  was safe and free from all harmful foodborne bacteria and pathogens.  Everyone on my staff understood that serving safe wholesome food was the most important aspect of what we do. 

Bon Appétit was is an excellent company, a company which sharpened my managerial skills and supplied me with an exceptional amount of training and knowledge.  

While with Bon Appétit I was able to grow and expand.  Listed below, are the titles I held, and areas of my responsibilities and accomplishments: 

08/1996-08/1997 - Chef Manager - St. John Fisher College, Rochester, NY.

08/1997-08/1998 - Director of Restaurant Operations - St. John Fisher College, Rochester, NY.

09/1998-07/2001 - Director of Operations - St. Joseph College, Hartford, CT.

07/2001-12/2001 - Catering Director - St. John Fisher College, Rochester, NY

* Provided daily working supervision of the Crew leaders and crews to ensure that standards were maintained and continually improved. Worked closely with the General Manager and Supervisors in managing the daily operations of a  Education Food Service Division.  Worked as a company liaison with several different accounts, and set up special projects such as the Buffalo Bills training camp at the St. John's Fisher collage in Rochester, NY.
* Established and built positive relationships with customers. 
* Learn and maintain financial control of food-labor and semi-variable costs. 
* Perform production management and quality operations such as sanitation, cleanliness and safety. 
* Excelled in my expertise on all tasks, jobs and positions in the Education Food Service Division. 
* Upheld company policies and procedures and comply with legal requirements. 
* Upheld financial accountability. 
* Demonstrated my ability to plan, motivate and influence others. 
* Provided excellent communication, interpersonal and customer service skills. 
* Ensured that OSHA, local health and safety codes, and company safety and security policy were met.
* Controlled profit & loss, by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions.
* Recruited, interviewed, and hired team members, conducted performance appraisals, installed discipline action, motivated and trained employees.
* Ensured maintenance of equipment, facility, and grounds through the use of a preventative maintenance program.
* Ensured food quality and 100% customer satisfaction.
* Ensured complete and timely execution of corporate & local marketing programs.
* Ensured a safe working and customer experience environment by facilitating safe work behaviors of the team.