JOHN E. CALDERON; CCEjcalderon7672@gmail.com

10950 North La Canada Dr. #6101. Tucson AZ 85737. P-(541) 551-1099

FOOD AND BEVERAGE OPERATIONS MANAGER Dynamic professional with more than 30 years experience in managing the daily operations of the fast-paced food and beverage environment in the private club, hotel, resort, healthcare and restaurant industries. Impactful motivator, trainer, and mentor. Entrepreneurial individual who takes pride in creating quality, streamlined, and profitable operations through continuous improvement. Committed to customer service and implementing action based on customer feedback as well as internal employee and review based feedback.

Operations Management - Management experience includes planning, budgeting, staffing, scheduling, procurement, and menu planning/pricing. "Hands-on" management style. Consistent contributions to revenue/profit growth.

Team Management & Training - Directed teams of up to 70 employees, responsible for food preparation and service delivery. Planned and coordinated employee training. Designed incentives and other motivational programs. Bilingual Spanish/English.

Purchasing & Inventory Management - Planned, budgeted and managed all purchasing, inventory planning and stock replenishment programs. Selected vendors, negotiate terms, and implemented vendor quality standards.

Customer Service - Coordinated the planning, development and delivery of customized service programs for team members' outstanding customer service

Marketing - Fully versed in premise-based marketing to build loyalty as well as mass media channels (PR, advertising, social media, blogging) to maximize awareness and affect new business.

2013- Hospitality Service and Revenue Accelerators LLC Culinary, Service and Revenue Efficiency Consultant

Assist Clients in recognizing and improving revenue opportunities. Quality assurance in identifying service gaps and net neutral improvements. Introduced new phases of menu development and beverage services.

2014- Health Care Services Group, Chicago, Illinois Director of Food Services

Direct hospital food services in compliance of Federal and State regulations. Promote a “guest service” aspect to health care food and beverage. Tasked to opening new accounts for a publicly traded health care conglomerate.

2012- 2014 Pronghorn Golf Club an Auberge Resort, Bend, Oregon

Director of Food and Beverage Direct service and culinary staff of 60 for a Four Diamond Luxury property. Manage sales of 2.4 mm. Menu and dining concept development.

2006-2012 Bandon Dunes Golf Resort/ Kemper Sports Management Assistant Food and Beverage Director/ Special Projects Director

Responsible for annual sales of $8mm; manage a capital budget of $2.8mm. Manage all aspects of the main lodge food and beverage operations including

catering, restaurants, bars and purchasing department for a Four Diamond Resort. Run large, tented events for Curtis Cup and Mid-Am Championship Tournaments. Train, oversee and retain staff of 70 via “True Service” Master Facilitator Certification

(bilingual instruction).

2002-2006 Barbacoa Restaurant, Seattle, WA Owner and Executive Chef

Managed all aspects of business, marketing, guest relations. Menu development, wine program development, craft cocktail innovation. General contractor during start-up.

2000-2002 Pasta & Co., King County, WAGeneral Manager/Eastern Regional Manager

Opened three stores in Seattle area. Reduced prime costs to 60 percent. Managed staffs of 50. Responsible for $4.4mm. in combined sales between three stores. Appointed as company spokesman for media appearances and presentations.

1994-2000 Cactus, Seattle, WAExecutive Chef/General Manager

Managed most aspects of this $3.8mm. annual grossing restaurant. Spearheaded seasonal menus for Latin American cuisines; developed cocktails. Launched, produced and packaged a line of salsa for sale in grocery stores. Handled daily bookkeeping and reconciliations. Implemented and supervised website.

1992-1994 Four Swallows, Bainbridge Island, WA ExecutiveChef/Partner

Maintained accounting and administrative records. Innovated eclectic American Regional Cuisine: menu planning, sourcing and

preparation.

Education and certifications: Culinary Institute of America, Hyde Park, NY.

Culinary Occupational Studies/Culinary Arts. Incarnate Word University, San Antonio, TX. Business Systems and Applied Accounting. ServSafe certification and licensed food worker permit issuer . American Culinary Federation; Treasurer; CCA, CEC, CCE

Other professional credits: KCTS (PBS) Chefs Restaurants Favorites 1999, 2003. KOMO Radio Guest Chef 1999-2001. Zagat Reader Survey's Best Nuevo Latino & Mexican 2000, 2001. Seattle Times Top Ten Restaurants 2000, 2001. Bon Appetit Magazine; Top 40 readers choice restaurants - restaurants appearing

periodically for the past 30 years. Seattle Magazine voted ‘Best Southwest’ ’95, ’96, ’98 & ’99. Zagat Guide's Best Southwest/Latino 1999-2001. March of Dimes Celebrity Chefs Gala, Chaine Des Rotisseurs Westin Hotel, Seattle. Served on the Board of Directors of Plymouth Café. Educating homeless, transitional

and at risk adults, as well as the Board of Directors of Feed’em soup.org. Won the 2012 Bay Area Iron Chef Competition. Served as a Spanish language translator for the Oregon Department of Education.