Tema Bukowitz

13501 100th Ave NE, #5222 * Kirkland, WA 98034

temabukowitz@aol.com
Cell 206.214.8798
SUMMARY : Results driven multi-unit operator and sales professional with excepti
onal leadership and organizational skills. High-energy manager with excellent in
terpersonal and communication skills. Proven track record in building winning te
ams through coaching, developing and motivating.
Key strengths include:
BUSINESS DEVELOPMENT
MULTI-UNIT ACCOUNT MANAGEMENT
FINANCIAL ACCUMEN
EMPLOYEE RELATIONS
CONTRACT NEGOTIATIONS
STRATEGIC DIRECTION
CUSTOMER SERVICE
CLIENT RELATIONS
TRAINING & DEVELOPING

PROFESSIONAL EXPERIENCE:
FLYNN OLYMPIC RESTAURANT, LLC, Seattle, WA
02/10 - 9/10
Is a privately owned Fast-Food Restaurant Company, Burger King and World Wrap br
ands, located in Seattle, WA was established in 2003 and operates over 35 locati
ons in and around the greater Seattle area.
District Manager
Responsible for the day to day operation of 6 stores located in Seattle. Hiring
and developing a team of approximately 150 customer service representatives and
store managers with $9M in total revenue.
* Direct daily management of 6 quick service restaurant locations throughou
t Seattle.
* Managed approximately 150 salaried and hourly customer services represent
atives/store managers.
* Successfully identified, replaced and trained underperforming managers.
* Consistent Gold Standard speed of service results in all restaurants.
* Exceeded cash flow budget expectation by managing food cost, condiment co
st, shorting cost, labor cost and operation supplies.
* QES (a rating score system that is managed weekly by our kitchen producti
on for quality and standards)
within my district increased from a 54% to a 75% at excellent.
* OER (operations excellent result) in-depth quarterly audits done by Burge
r King corporate. Consistent score of 90% and above and 100% on clean and safe c
ertification from Burger King corporate.
* In-depth working knowledge of "Menu Link" food service management program
.
* Initiated coupon program with the local Fred Meyer to help grow sales at
a location that was struggling with year over year results.
* Initiated a company food cost and sales task force, that included top per
forming general manager, three district managers and one Area Manager. We meet
monthly to review current P&L results and identify the training opportunities we
have with our management team. Our next step is to develop training modules an
d operational tools that can help control food cost and grow sales.
* Completed a customized quarterly action plan for each restaurant and Gene
ral Manager that included long term building maintenance projects, improved fina
ncial results of the restaurant, identified opportunities for the General Manage
r to improve on his/her strength/weaknesses.

DOLLAR FINANCIAL GROUP, Seattle, WA & Anchorage, AK

03/09 - 02/10
Leading international financial services company serving under-banked consumers.
Provides a range of consumer financial products and services primarily consisti
ng of check cashing, short-term consumer loans, Western Union money orders and m
oney transfers as well as other conveniences such as utility bill payments, curr
ency exchange and tax preparation.

Director of Operations / District Manager

Responsible for the day to day operation of 20 stores located between Seattle, T
acoma and Alaska. Hiring and developing a team of 70 customer service representa
tives and store managers with $10M in total revenue.
* Direct daily management of 20 store locations throughout Seattle, Tacoma
and Anchorage Alaska.
* Managed 70 salaried and hourly customer services representatives/store ma
nagers.
* Assumed underperforming region and effectively impacted the P&L first two
months from a negative -1.2% to a positive 30% EBITDA.
* Reduced labor cost from 36% to 27% by streamlining current positions and
evaluating hours of operation. In addition, cross-utilized management team betwe
en locations that are strategically located within a reasonable distance of each
other.
* Hired and trained for all 6 open management positions, within first 2 mon
ths.
* Successfully lobbied for and closed 2 underperforming store locations, sa
ving the company over $100K in losses.
* Implemented and created a regional expense reduction plan in anticipation
of the new Washington state legislative CTP law. This Law change will reduce t
he regional revenue by more than half of its current level the plan allowed the
region to stay positive within 25%-30% of EBITDA.
* Strategically managed through leadership changes.
* Created and implemented a successful "Refer a Friend" marketing program t
hat grew check cashing revenues by 3% and was implemented by the company nationa
lly.

MASON & CROWN Inc, Bothell, WA

08/06-03/09
Regional food service company providing corporate dining, full service catering
and espresso kiosk service throughout the greater Puget Sound area. Specializin
g in creating customized food service solution for corporate clients.
Company Officer, Sales & Business Development
Founded and led the company sales growth in all three business segments, full se
rvice catering, retail locations and espresso kiosk service. Managed all day to
day operations, staff development and contract negotiations.
* Developed the company from $0 - $2M in two years with three segments of bus
iness - full service catering, espresso kiosk, and retail. Developed and qualifi
ed leads through phone/personal meetings, site visits, presentation of financial
proposals resulting in successful contract negotiations.
* Directed day to day management of commissary kitchen, 5 espresso kiosk lo
cations and 3 corporate cafeteria clients.
* Hired and trained operations team of 36 employees that consists of hourly
, sales, marketing, executive chef, area manager, food service directors and che
f managers.
* Created all company literature, press releases, web site and sales proposal
s.
* Prepared catering menu presentations for corporate and wait service event
s, scheduled staff, arranged rentals, event layout and managed events on-site wh
en necessary.
* Implemented operational system for food cost, revenue, waste and sanitati
on.
* Developed vendor relation and maintained monthly check point system to en
sure accurate pricing, food quality and customer service.
* Negotiated $600K of annual purchasing dollars with 8 local vendors.
* Targeted and achieved food cost percentage for catering at 25%, corporate
cafes at 42%, and espresso kiosks at 32%.
* Established high food services standards for all employees to include bei
ng ServSafe certified.
* Received recognition for being in the top 3% of all Washington State food
service company's to receive 100% on all health depart inspection at every loca
tion.
* Proactively managed the business during the recent economic down fall, b
y renegotiating food service contracts for additional profitability and stabilit
y, adjusted operational hours and staffing levels and cross trained key position
s. These changes have ensured the future success and stability of the business.
ARAMARK, Higher Education, Seattle,WA
12/02-07/06
Global market leader in managed service, ARAMARK is a $12B privately owned fortu
ne 500 company consistently rated #1 in its industry by Forbes magazine.
District Manager
Directly responsible for the overall planning, direction and control of a comple
x multi-unit territory consisting of 12 college campuses in four states with ove
r 1000 employees, managers and culinary experts.
District Schools:
Portland State University, University of Alaska Anchorage, Boise State Univers
ity, Eastern Oregon University,
College of Southern Idaho, Corban College, Pacific University, Evergreen Stat
e College, Multnomah Bible College,
Clackamas Community, Southwestern Oregon CC, Northwest CC.

* Hired, led, developed and motivated a management team of 28 salaried Manger/

Chef / Marketing and Catering Managers.
* Managed weekly travel schedule to cover four states WA, AK, OR, ID and AR
AMARK corporate reporting in Irvine CA and Chicago IL .
* Responsible for 35 distribution points within 12 Universities ranging fro
m student board meal plan, full service campus catering, food service retail, an
d franchise brands Taco Bell, Starbucks and Subway.
* Directed overall service volume of $20M.
* Responsible for district budget in creating and maintaining effective mon
thly P&L results.
* Managed new client RFP (request for proposal) process and vendor relation
s. Upon contract award completed and negotiated overall operational transition.
* Accomplished goals, meeting client and customer expectation through day t
o day operational assessments.
* Established processes to ensure account evolvement to meet client and cus
tomers expectations and to adhere to ARAMARK divisional standards.
* Generated annual unit marketing plans to align with corporate marketing i
nitiatives to drive profitable revenue and customer satisfaction.
SODEXO USA / The Wood Company, Seattle, WA
05/97- 04/02
A leading global provider of integrated food and facilities management services
in the U.S., Canada, and Mexico, serving 10 million customers in 6,000 locations
.
District Manager
Operationally responsible for the Business Dining District of Seattle. Originall
y hired by "Design Food Management" who in 1998 was purchased by "The Wood Compa
ny" and "The Wood Company" was later purchased by Sodexo USA in 2001.
* Responsible for the Seattle District that consisted of $8M in revenue.
* Created vision and strategic direction for newly formed business-dining d
ivision.
* Doubled the district sales within the first two years through account gro
wth from 4 locations to 8.
* Recruited and supervised a staff of 15 Directors of Dining Service, Chef's a
nd Chef Managers and over 75 hourly employees.
* Adopted new management processes & tools to ensure a smooth transition durin
g corporate acquisitions.
GUCKENHEIMER ENTERPRISES, Seattle, WA
01/94- 04/97
National foodservice company provides restaurant level services to corporations
in the United States. Its services include full service cafes, full service rest
aurants, juice and espresso coffee bars, beverage kiosks, waited-service bistros
, street food carts, deli service, and sports bars; and executive dining room co
ordination.
.
Food Service Director / Area Manager Support
On site manager responsible for hiring, supervising and coaching account staff a
nd contract partners. Produced strategic account plans to include marketing, mer
chandising, promotions and advertising. Analyzed sales trends and menu design to
maintain food cost percentages labor dollars and indirect cost without sacrific
ing company standard and customer satisfaction.
Eddie Bauer World Headquarters, $1.5M, 1996 - 1997
Advanced Technology Laboratories, $900K, 1995 - 1996
Quinton Instruments, $500K, 1994 - 1995

ADDITIONAL FOOD SERVICE EXPERIENCE

07/86- 12/93
Various food service positions within 5 star dining environments and corporate c
afeterias.
Canteen Corp, Roseland NJ, 12/90 - 12/93, Executive Chef
YVES Restaurant, Montclair NJ, 9/89 - 11/90, Sous Chef
Terra Cotta Restaurant, Maplewood NJ, 6/86 - 10-89, First Cook / Sous Chef

EDUCATION:
New York Restaurant School, New York City, NY
1986 - 1988
Associate Degree
* Professional Certification in Culinary and Food Service Management.
Business Software: Proficient in all business software i.e. Microsoft office app
lications, Outlook, Excel, Power Point, Access, Word, Publisher, QuickBooks.
Management Courses: Leading Effective Meetings, Team Building, Selection and Hir
ing, Establishing Expectations & Evaluating Performance, Coaching & Developing,
Culture & Styles, Budgeting, ServSafe Essential, SAM (Strategic Account Managem
ent), The Power of Many (Diversity training), sales negotiating, SAG (Strategic
Account Group) member. Senn Delaney (Culture shaping workshops) (, Franklin Cove
y (time management workshops, 7 habits workshops)