Eric Johnson

About Eric Johnson

I had a great mentor at an early point in my career named Anthony Damiano who not only…

Experience

1. Regional Executive Chef-healthcare

   Morrison

   May 2010 — Present · Gainesville, FL, US

   Working cohesively with my team and Executive Administration piloting new programs Responsible for 140 full and part time associates in a bed Level 1 trauma and teaching facility that is a 22-25 million dollar managed volume account while keeping food, labor and overall costs at or below budget supporting 3 satellite venues in the process. Increased budgeted revenue 3.8 million (46%) Year Over Year and put PBO (profit) up 370% YOY while also positively driving client retention and satisfaction along with quality of services, associate engagement. In my region I oversee an additional $124 million in support business in 18 units Regionally from Southeast Georgia on south through Tampa and Miami, FL. Developing new marketing ideas in line with our “ Mindful Choices “ or “ Health and Wellness Platform “ with Retail Manager to increase revenue. Managing MyOrders and MyeCatering as well as TrimTrax our waste program and developing mid-level managers for their next career advancement.

Education

• The Culinary Institute of America

  Culinary Arts/Chef Training

  1981 — 1983

• Staten Island Business College

  Businesss Mgmt & Organization, Hospitality Administration/Management

  1980 — 1981

Skills

• Purchasing
• Inventory
• Recipe Testing
• Catering
• Income Statement
• Pre-Opening
• Recipes
• Seafood
• Process Scheduler
• Hospitality
• Training
• Haccp
• Food Industry
• Restaurant Management
• Change Management
• Food Service Operations
• Sauces
• Food Service
• Chef
• Wine
• French
• Fine Dining
• Contract Negotiation
• Weddings
• Italian
• Restaurants
• Cuisine
• Serve Safe Certified
• Servsafe
• Food Safety
• Cost Control
• Ingredients
• Culinary Management
• Food Preparation
• Menu Development
• Sanitation
• Food Quality
• Cooking
• Menu Costing
• Hospitality Industry