Brian Armenio
Vice President, Operations @Culinart Group
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WORK HISTORY
Vice President, Operations @Culinart Group
Responsible for managing the portfolio of accounts in the West between California, Arizona and Nevada including revenue and sales growth, expenses, cost and margin control, and financial goal management• Work closely with the senior management team at HQ to rollout new initiatives and programs to beta test them before sending them out to the entire company.• Lead the day-to-day management of the organization, actively supporting the strategic vision, and drive the planning, implementation and execution of organization-wide strategies and policies. • Promote a workplace culture that prioritizes communication, collaboration, respect, and performance amongst the unit management, our hourly staff and senior management to promote synergy at all levels of the organization within Culinart and Compass.• Collaborate with peers across functions to achieve company-wide goals and successes. • Project manage, along with our clients, for major renovations and program refresh projects across the different lines of business.• Expertise in all three sectors of food service:(B&I, Education and Specialty Venues)• Collaborate with our Director of Sales and the Vice President of Sales in business development across all three stages of the sales process; helping generate new leads, taking the lead on opening and operating all new lines of business and renewing contracts as they approach their maturation date
EDUCATION
Court of Master Sommeliers
Level II, Certified Sommelier
Compass Group
Sales Funnel Training Series, Sales Training
Wine & Spirit Education Trust
Spanish Wine Certification
UC Santa Barbara
Business Economics and Finance
Seasoned Operator & Beverage Director in Five Star Hotels & Nationally Recognized, Fine Dining Restaurants
Hospitality Administration/Management
SKILLS
ABOUT BRIAN ARMENIO
Uniquely qualified hospitality executive seeking to bring my team development strengths, proven ability to increase sales and passion for the industry to a quality, growing food service company or restaurant group. Ideally, grow in my current role then beyond when it is timely and ultimately assist with increasing the company’s bottom line. Core competencies include: Developing Management Vendor Contract Negotiations P&L / Budget Management Creating Systems & Policies Focused on the Guest Experience Seasonal Menu Design & Costing Sales Building / Cost Controls Strong BOH Training I operated some of the premiere, high volume, fine dining establishments in the San Francisco Bay Area and Los Angeles until I made the conscious choice to take my fine dining experience into the on-site restaurant company sector of the restaurant industry. First, I aligned myself with Bon Appetit Management Company because their food and hospitality values were aligned with mine. After almost 20 years in fine dining, I truly value seasonality of food, sustainability, Monterey Bay Seafood Watch and the absolute value in cooking food from scratch. Early in my career, I was fortunate enough to hone my craft in the late 90\'s while managing the acclaimed Belvedere Restaurant within the Peninsula Beverly Hills Hotel. The Forbes Five Star and Five Diamond standards were engrained in me early on and they are referenced every day as an operator. I managed almost every outlet in that hotel in over three and a half years there. Four years into my tenure at Bon Appetit, I was presented with an amazing opportunity to become the first ever Vice President of Operations of the most dynamic, local, boutique restaurant company, Epicurean Group. They service private schools and universities and corporate clients around Northern California, Minnesota, Colorado and beyond. During my tenure, we were able to more than double Epicurean Group organically through taking amazing care of our current clients and growing through referrals. In the summer of 2019 I was afforded the opportunity to join forces with Compass Group again within Culinart Group to help grow the West Coast division. It is an exciting time in our trajectory and our team is intent on rapid growth while ensuring 100% client retention. Slow Food, DelegateCertified Sommelier, Court of Master Sommeliers Spanish Wine Educator Certification, WSET (Wine Spirits Education Trust)Samaritan House, Board Member
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