Andrew Bomba

In each of my professional roles, I have been successful in producing positive results and I have a consistent history of advancing shared company goals. Please review the following examples from my resume, which outline the many strengths I can leverage to advance the Norristown Area School District’s mission.

• Graduate of Johnson and Wales University with a Bachelor of Science degree in Food Service Management and an Associate degree in Culinary Arts, plus college credits in Accounting and Business Management.
• SERV Safe Certified-Manager-updated 10/2020.
• ARAMARK-University of Delaware-Blue & Gold Club Manager-responsible for developing and implementing full-service dining menus, catering menus, and oversaw all catering events, including on-premise, outside and Presidential.
• Franklin and Marshall College-Production Manager for entire college board feeding plan; responsibilities included creating and developing cycle menus for student dining facilities, developing recipe cards, overseeing and participating in production of all food items and catering.
• High Foods Limited-Commissary Manager-developed computerized system for creating cycle menus for multiple business cafeterias and vending program for regional food service company.  Also oversaw and assisted in production and coordinating all food and catering programs.
• Best Western Eden Resort Inn and Suites-Purchasing Manager and Executive Sous Chef-purchased food, disposables, and housekeeping supplies for entire hotel food service outlets and rooms division.  Also oversaw production and service in full-service restaurant and Sunday Brunch, which served an average of 500-600 guests per weekend and over 1500 on holidays.
• Foodservice Management Associates, LTD.-Account Executive and Corporate Chef-represented National and Regional food companies, including ConAgra, Trident, Magglio, and Hope’s Cookies to food distributors, sales associates and end users to increase sales and brand awareness.  Also acted as Corporate Chef, preparing food companies’ food items in creative and innovative ways to encourage potential customers to purchase represented brands.

• Arnold’s Family Fun Center - Food and Beverage Manager-oversaw all food and beverage service for 220,000 square foot facility.  Created, costed and developed all menus for full-service restaurant, snack bars, desserts, and catering to increase sales and lower overall food and beverage costs, continuously focusing on process improvements to increase efficiency, while reducing overhead, materials, and labor costs without jeopardizing quality, proficient in the hiring, training, mentoring, and developing teammates for career progression to create a benchmark of future management candidates. Ongoing communication with sales and operations to bring goals to fruition while managing expenses to meet budgeted costs, 
• Self-starter who is always up for any opportunity or challenge that comes his way.
• Strong accounting background including revenue forecasting, budget development and cost containment based on actual sales versus projected sales.

In each of my professional roles, I have been successful in producing positive results and I have a consistent history of advancing shared company goals. Please review the following examples from my resume, which outline the many strengths I can leverage to advance the Norristown Area School District’s mission.

• Graduate of Johnson and Wales University with a Bachelor of Science degree in Food Service Management and an Associate degree in Culinary Arts, plus college credits in Accounting and Business Management.
• SERV Safe Certified-Manager-updated 10/2020.
• ARAMARK-University of Delaware-Blue & Gold Club Manager-responsible for developing and implementing full-service dining menus, catering menus, and oversaw all catering events, including on-premise, outside and Presidential.
• Franklin and Marshall College-Production Manager for entire college board feeding plan; responsibilities included creating and developing cycle menus for student dining facilities, developing recipe cards, overseeing and participating in production of all food items and catering.
• High Foods Limited-Commissary Manager-developed computerized system for creating cycle menus for multiple business cafeterias and vending program for regional food service company.  Also oversaw and assisted in production and coordinating all food and catering programs.
• Best Western Eden Resort Inn and Suites-Purchasing Manager and Executive Sous Chef-purchased food, disposables, and housekeeping supplies for entire hotel food service outlets and rooms division.  Also oversaw production and service in full-service restaurant and Sunday Brunch, which served an average of 500-600 guests per weekend and over 1500 on holidays.
• Foodservice Management Associates, LTD.-Account Executive and Corporate Chef-represented National and Regional food companies, including ConAgra, Trident, Magglio, and Hope’s Cookies to food distributors, sales associates and end users to increase sales and brand awareness.  Also acted as Corporate Chef, preparing food companies’ food items in creative and innovative ways to encourage potential customers to purchase represented brands.

• Arnold’s Family Fun Center - Food and Beverage Manager-oversaw all food and beverage service for 220,000 square foot facility.  Created, costed and developed all menus for full-service restaurant, snack bars, desserts, and catering to increase sales and lower overall food and beverage costs, continuously focusing on process improvements to increase efficiency, while reducing overhead, materials, and labor costs without jeopardizing quality, proficient in the hiring, training, mentoring, and developing teammates for career progression to create a benchmark of future management candidates. Ongoing communication with sales and operations to bring goals to fruition while managing expenses to meet budgeted costs, 
• Self-starter who is always up for any opportunity or challenge that comes his way.
• Strong accounting background including revenue forecasting, budget development and cost containment based on actual sales versus projected sales.

Capella University-Online coursework for Business Administration degree

Jonson and Wales University-1985-Accounting Coursework

Johnson and Wales University-BS in Foodservice Management-1984

Johnson and Wales University-AS Culinary Arts-1982