ryan desselles

owner

About

I have been in the food service industry for over 37 years. I have owned Roses Catering for over 15 years. My business experience is concentrated in the management of restaurant and catering operations from small to large events. We specialized in servicing the medical sales industry by simply providing the best customer service, best value and on time delivery every time. I strongly believe that if the customer is happy the business will prosper. Specialties: Menu Planning, Customer service, Food Production, Sales

Country

united states

City

phoenix

Industry

events services

Skill

food, catering, budgets, sales management, team building, food and beverage, culinary skills, finance, new business development, product launch, leadership, sales, quality management, accounting

Experience

president and chief executive officer

rydesco

2004-5 - 2012-8 · 8 yrs 4 mos

Catering and Banquet Hall Rental Company. Responsible for the complete operation of 2 locations, managing a budget of over $500,000. Also responsible for marketing, website development, employee retention, and all administrative duties.

regional manager

az school catering

2001-1 - 2004-6 · 3 yrs 6 mos

Responsible for the complete operation of two catering kitchens that service numerous private and charter schools throughout the Valley; in addition to traditional events directed to the general public. Responsible for the complete financial operation, staffing, sanitation of area facilities: responsible for all business decisions. Deals directly with all vendors to ensure that food costs are kept to a minimum. Created and designed company website to increase customer base. Salary

restaurant manager

piccadilly restaurants

1996-3 - 1998-6 · 2 yrs 4 mos

Responsible for guest services and the management of food production for a full service restaurant with average sales exceeding $70,000 weekly. Also responsible for full P&L administration and accountability, bi-monthly inventories and achieving optimum food and labor cost, training, scheduling and sanitation of all food service and admin personnel.