Adam Gonzalez

Overall responsibility and accountability consisting of total managed volume of $35M. Including but not limited to food, beverage and catering operations for a large healthcare system consisting of five (5) locations. Includes acute and post- acute care facilities, multi-million dollar retail outlets. Leading a team of dietitians, Wellness Coordinators, GM's, operational supervisors and clinical staff to ensure daily nutritional guidelines are met. Leading all budgetary guidelines, Joint Commission regulations, DNV, DHHS, health and safety training and compliance in a union house with over 700 employees serving over 3, 000 meals a day. Working closely with community members in providing excellent health care standards with quality operations and sound food quality during all day parts. Responsible for the Live Well program, local organic partnerships, out patient and neighborhood nutritional support and education. Responsible for the purchasing and logistics of $10MM in foods, supplies and equipment. Working with several Executive Chefs to align system-wide recipes, nutritional analysis, execution and adherence, safety, sanitation, allergy precautions, modified diets and cost containment. Covid19 recovery expert. Responsible for weekly, monthly and annual financial metrics, GAAP, zero-based budgeting, forecasting and working with all levels of financial leaders. Annual manager evaluations and progressive development planning. Planning and constructing start up projects including cafeterias, dining halls, patient meal programs, POS systems and service models. Annual capital expenditure planning. Turnaround expert.

Providing services, direction and leadership for national and local hospitality brands. Instituting systems
that build sales and protect profit margins. Strategic plans targeting all day parts to build brand awareness
and quality of operations. Coach and guide principal decision-makers and partner with key players to
provide immediate and sustainable effectiveness.

Responsible for operations of 47+ restaurants throughout the Middle East. Master Franchisor for Fuddruckers with 8 partner groups. Led menu design, rollouts, LTO, franchise agreements, NSO's and brand compliance.

Led area within a 4 state area in 16 different venues in the US. QSR, mallls, universities and food courts. Led over 200 staff members and 75 managers.

Opened and led two 24 hour casino operations in Phoenix, AZ. Venue included full-service, fine dining, QSR, catering, banquets, events, wet sales, room service, pool service. 4 Directors, 50 Culinary Chefs, 30 Operations managers and 1, 000 staff members.

Owner of hospitality company featuring casual dining with three day parts and wet sales. 4 managers and 25 staff members.

Led 22 high-volume units in Canada, Carribean and Eastern United States. Led 5 Directors, 175 Managers and GM's and 2, 000 staff members.