1. Thomas Straub
13409 Knob Hill Road Mobile: (952)
500-1808
Burnsville, MN 55337
ThomasStraubx@gmail.com
I am seeking employment with a company that provides professional growth, rewards hard work and supports my
skill set as a teacher, organizer, motivator and director of a large & complex food service operation.
Professional History:
8/14 to Present: Director of Culinary Development
Lancer Hospitality, St. Paul, MN
Responsible for culinary and retail operations for 60 venues (most with multiple
outlets) across 9 states with sales in excess of $60 million. Played key role in new
business development including formulation of pro formas and new concept
development. Set production standards, purchasing specifications and developed
training materials. Restructured department including a succession plan to provide a
sustainable base from which the company could continue to grow. Developed
operational budgets for all locations. Was responsible liaison for several accounts in
our client retention program.
6/13 to 5/14: Food & Beverage Director
Jackpot Junction Casino & Hotel, Morton, MN
8 different outlets including national franchises, QSR and our own branded operations
of full service and buffet restaurants. Total annual sales of $5 million.
Hired to oversee the planning of a $26 million expansion that included satellite bars, a
main bar and a restaurant. Upon hire, I was also directed to reduce cost of sales and
increase profitability. I did so despite the loss of our highest contributing outlet due to
the construction. I netted over $100,000 additional income during the first 5 months of
our fiscal year.
4/10 to 6/13: Corporate Chef
TA Travel Centers of America, Westlake, OH
Two different brands with 250 locations spread across continental US. Full Service
restaurants. Annual sales of $150 million.
Responsible for menu development, product specification, negotiation of national
contracts (manufacturers and distributors), oversaw distribution, developed
promotions and marketing calendar, produced training materials (printed manuals and
videos). Initiated the development of a third restaurant brand to be expanded
nationally. Overall, the duties were those of a Brand Manager.
10/01 – 4/10 Owner
Sister Sarah’s Restaurant & Bar, Algona, IA
Oversaw all aspects of this full service restaurant. Annual sales of $500,000.

2. Increased annual sales from $250k to $500k. Established a data base of 5000
customers to employ direct response marketing tactics. Upgraded IT capabilities upon
takeover. Developed catering business that served events as large as 300 people and
grew net income exponentially.
2/98 – 10/01 Executive Chef
Jackpot Junction Casino & Hotel, Morton, MN
Oversaw culinary operations in 8 different outlets. Initiated production standards
which eliminated waste, production shortages and controlled costs. Negotiated buying
agreements. Recruited, trained and directed a culinary staff of 75 chefs/cooks and 25
stewards. Analyzed financial reports for opportunities.
1991 – 1998 Executive Chef
Labovitz Enterprises, Duluth, MN
Introduced “Food Trak” software as a control measure to prevent shrinkage. Instituted
departmental mission statements in conjunction with union members to achieve a
harmonious and profitable work environment. During my tenure, and on multiple
occasions, this property was awarded as the Number One Holiday Inn Hotel & Suites (in
the world) by Holiday Inn Worldwide.
1987 – 1991 Executive Chef, Executive Sous Chef, Sous Chef
Atlas Hotels, Los Angeles, San Diego, Washington State
Employed by this San Diego based hotel chain upon graduation from culinary school.
Began as a Sous Chef and earned steady promotions to Executive Chef. Served as
Executive Chef at two of their Los Angeles properties, Executive Sous Chef at their
Washington State property (4 Star), and Sous Chef at one of their San Diego locations.
Education:
1985 - 1987 Culinary Institute of America
Hyde Park, New York
Associates Degree, Culinary Arts – 1987
1981 - 1983 Briar Cliff University
Sioux City, IA
History Major / Political Science Minor
Skills: I possess the requisite skills for planning and managing a high volume, complex, multi-location
dining service operation in conjunction with fellow team members. I communicate effectively.
I possess prevailing business software skills and can easily learn proprietary programs. I give
clear mandates and hold high expectations for myself and my team. I am an effective
negotiator. I routinely procure supplier agreements which prove to be advantageous for my
employers.

3. References Available Upon Request