Anthony Roberts has over 20 years of experience in culinary management and hospitality operations. He has held roles such as Regional Director of Operations, Vice President of Operations, and Executive Chef. Roberts specializes in areas like strategic planning, budgeting, facility design, and staff management. He has a proven track record of growing companies and improving their financial performance.

1. ANTHONY STEVEN ROBERTS
BALTIMORE - MD 21224
703.431.1197 (CELL) GLOBALASR@MSN.COM 410.537.5962 (HOME)
PROFILE
Versatile Hospitality Executive & Culinary Professional specializing in diversified culinary
management, corporate operational expansion with foodservice, production and specialty retail
expertise. Achievement is garnering a reputation and consistent track record of strong leadership and
dynamic innovative through solving complex issues while producing exceptional results. Uniquely
qualified in senior-level hospitality operations management in culinary, restaurant, specialty retail and
production disciplines.
QUALIFICATION HIGHLIGHTS
Results driven professional with a comprehensive background in culinary arts, operations
management, budgeting and finance, strategic planning, risk management, marketing and
promotion, business development, needs assessment/procurement contract negotiation. Dynamic
and decisive leader with demonstrated initiative, expertise, creativity and success.
Expertise in business forecasting, sales plan analysis, expense management, cost analysis and
financial reporting. Adept at program development-implementation, facility/restaurant design,
retail/restaurant opening, budgets, performance evaluation, staffing, administration, quality
assurance, regulatory compliance, and promotional marketing. Known for exceeding established
goals and objectives.
Quick study with an ability to rapidly achieve organizational integration, easily assimilate job
requirements and aggressively employment of new ideas, concepts, methods and technologies.
Effective in high stress and fast-paced environments requiring the ability to handle senior level
responsibilities.
Excellent communication, interpersonal, intuitive, analytical, organizational, problem solving,
and leadership skills. Thrive in both independent and collaborative work environments. Energetic
and self-motivated team player/builder.
Highly skilled in client relations, analyzing financial information, resolving discrepancies and
capturing target margins/profits. Successful in developing and executing corporate policies and
procedures. Skilled in operational organization/streamlining, staff development, motivation,
supervision, and attracting/retaining high quality, cohesive teams.
PROFESSIONAL HISTORY
Revolution Foods- http://www.revfoods.com/browse/home 09/09 – 4/11
Regional Director of Operations
A national company and high volume natural foods producer with a mission of providing charter & private school
serving 70,000 meals per day featuring nutritional and wholesome prepared foods. Specifically tailored menus
and nutritionally driven programs are created to ensure that students are properly nourished.
My contract of employment position entails the opening and launch of the east coast expansion of the company.
From design of the new production facility, planning, training, menu development, systems, hiring and
performance metrics of natural foods processes for Revolution Foods on the eastern seaboard. Additionally design
enhancements of new production facilities, R&D menus, product testing and budget creation and management.
Focused on expansion in the Washington DC/Metro/NY/NJ areas with plans to expand into three specific new
markets in the year ahead. Menu engineering, forecasting and culinary management.
 Increased annual sales from $3.2M to $7.5M within 18 months of joining the organization
 Improved Margins from 45% to 52% within 6-months

2.  Collaborated in design and managed buildout of new production facility to support growth from 4,500
meals-per-day to 13,000 meals per day within 18 months
 Improved Labor performance from 17% of sales to 14% in same 18-month period
 Recruited, hired and retained staff from base of 40 employees to 125 within 18-months.
 Worked directly with automation manufacturer to design and install a fully automated meal assembly line
for contract foodservice for school systems.
 Ran localized R&D & vendor outsourcing project to expand menus in mid-Atlantic region.
*Consultant for Ayrshire Farms, Restaurant & Specialty Retail from 2/08 to 6/08
Le Pain Quotidien- http://www.lepainquotidien.com/
Sr. Executive Director of U.S. Operations- 6/08 -2/09
National production operations and product development for national group of bakeries and commissaries.
Budget creation and management, menu development, culinary operations and transportation logistics/ interface
with 43 retail units in contemporary retail Bakery/Café concept. Contract management of national production
operations in New York, Washington D.C. & Los Angeles, California. Creation of Artisan breads, pastry, signature
commissary kitchen and International private label distribution for national retail concept. Creation of operations
systems, production protocol, development of efficiency driven production metrics and management procedures.
Interface of distribution and transportation systems for internal fulfillment to 45 retail stores within U.S.
operations base. Ran multi-million dollar business and managed International product supply chain warehousing
operation. *Company hired me as a hybrid consultant/employee with the possibility of long-term employment.
The Addison Restaurant Group- http://www.theaddison.com/ 12/06 – 3/08
Vice President of Operations -
Hired as a consultant/employee for specific purpose of reorganization and expansion of restaurant group.
Restructured management, operations systems, for the operations of restaurants and catering facilities. Provided
leadership and expertise in expansion of company’s operational base. Acquired restaurants, primary leadership of
design team to build-out new catering and special events facility, new themed restaurant concepts and renovation
of current units. Development of all operations systems, financial documentation tools, training programs and
sales initiatives.
 Opened two new restaurants and designed a third within 15 month time period.
 Reduced consolidated food costs by 3% over 15-months.
 Reduced consolidated beverage costs by 4% over 15-months.
 Re-tooled entire management structure to generate efficiency and improved guest service
 Implemented new control systems in every facet of operations for efficiency and improves performance.
 Implemented service training programs to convert “servers” into sales staff.
 Recruited, interviewed, hired and trained new core team members to support company growth.
Nouveau Enterprises & Food Arts Consulting LLC / Owner & Principal 4/04 – 1/06
√ Owner and operator of a Hospitality Consulting company, registered in the state of Virginia. A start-up
company that provided full Management, Training, Financial & Culinary service analysis for gourmet
markets and restaurant groups as well as individual operators. I successfully ran the company at a profit
for three years while searching for the optimal employer/team and opportunity to return to corporate
operations and growth.
√ Clients; SIR CORP of Canada, La Pasta Inc., Toto/Mama Vida & Great American Restaurants of ``````
Washington D.C., Alicita’s Food Company, Ayrshire Farm & Retail Group
Sutton Place Gourmet/Baldacci’s of New York- http://www.balduccis.com/ 10/95 – 4/04
Vice President, Restaurant & Foodservice (Culinary) Operations
Responsible for the operations of restaurants, retail kitchens, gourmet markets and catering operations.
Responsible for production and distribution of three USDA facilities, transportation and warehousing. Provided

3. leadership and expertise in expansion of company’s operational base from $59M to $129M in a 10-year period.
Acquired restaurants, primary leadership of design team to build-out new retail stores, production facilities and
held leadership role in new store opening. Development of all operations systems, financial documentation tools,
training programs and sales initiatives.
 Operations Management of foodservice units in 14-stores - general managers and chefs.
 Operations Management of Corporate/Central & Off-Premise Catering Division with $10M in annual sales
and up to four full time sales associates & Director of Catering Operations.
 Operations Director/GM of our three-star restaurant featuring Regional American cuisine.
 Operations Manager of R&D, culinary training and systems development for culinary facilities.
 Managed new store openings, acquisition store operations in all foodservice departments.
 Management of four USDA production facilities, generating $40 million in retail products.
 Managed food production for a $14M Internet and catalogue based website; Balduccis.com.
 Increased retail (14-stores) foodservice margins from 65% to 73% over an eight year period.
 Reduced production expenses by $1.5M per year over a three-year period.
 Increasing production volume by one hundred percent with 35% incremental expenses.
 Responsible for an employee base of up to 350 with operations in four states.
 Responsible for retail/production kitchen operations in 14 retail stores.
 Instrumental in growing the company’s sales base from $56 million to $121 million over 9 years.
 Provided culinary directives & seasonal menus regarding in-store food presentation.
 Headed operations presentations with Venture Capital groups in defining business models.
 Speaker at NASFT, conferences as well as various television and radio programs.
 Guest appearances on Fox 5 Morning News, Channel 8 News, Food TV Network (Find That Food), and
maintained regular guest spots on morning radio features including Mix 107.3, JAZZ WJZY to promote
Sutton Place Gourmet's specials, feature menus and holiday offerings.
 Managed a team of up to 8 direct reports, including Director of Bakery Operations, Director of
Transportation, Corporate Executive Chef, Research and Development Chef, USDA Operations Manager,
General Manager of Restaurants, Director of Food Safety and Sanitation, Executive Chef of Blue Point
Grill.
Capital Restaurant Concepts- http://www.capitalrestaurants.com/ 4/91 – 9/95
Executive Chef / Corporate Executive Chef
 Assisted in increasing sales base from $29 million to $39 million over a five year period.
 Instrumental in developing new restaurant concepts (Georgia Brown, J. Paul’s, Paolo’s,
River Club, Georgetown Seafood Grill, Old Glory..) in store design and menu development.
 Increases back-of-house labor operations efficiency by 6% over five years.
 Increased consolidated profit percentage by 5% over five-year period.
 Responsible for culinary R&D, concept/kitchen design and new concept/store openings.
 Recruited and trained Chefs, kitchen training programs and financial tracking tools.
 Worked with senior committee in planning concept and sales growth strategies.
Ice House Café & Restaurant- http://www.icehousecafe.com/page.php?7 1/89 - 3/91
Corporate Executive Chef
 Produced foods centrally and ran kitchen operations for two restaurants generating four-
million dollars in annual sales.
 Increase gross margins by 11 percent while reducing labor by $20K per year.
 Increased sales by 20 percent over a two-year period.
 Recognized as a top-500 Restaurant News Association concept for two consecutive years.
 Created new menus (American Regional) and received impressive local reviews and in the
Washington Post Magazine.
CSX/Greenbrier Hotel, White Sulphur Springs W.VA- http://www.greenbrier.com/ 1988
CSX/Carambola Resort, St. Croix, Virgin Islands 1987-1989
Chef de Cuisine / Executive Sous Chef
 Worked with Chef’s Hartmut Handke and Tom Stoner (management contract) for CSX to

4. run kitchen operations in five-stars, five-diamond resorts.
 Management of food-service operations for four dining rooms and room service.
 Managed the fine dining facility at the Greenbrier while training CIA externs in trimester
skills enhancement (rotations) periods.
 Trained chefs, externs and service staff members to coordinate dining-service operations.
 Instrumental in creating menu at Carambola resort, winning the S.E. Conference of the
Chaine Rotisserie organization.
 Worked with culinary group of the Culinary Olympics in R&D trial sessions.
EDUCATIONAL BACKGROUND
 Bridgewater University, Correspondence degree in Business Administration
 Culinary Institute at Greystone Continuing Ed Seminar; Mediterranean Cuisine,
 Rutgers University, Continued Ed Certification Class in Food Science, HACCP
 Northern Virginia Community College, Studies for B.A. in Business Admin.
 Jeb Stuart High School, Graduate
Professional Skills
Fluent in Microsoft Word, Excel, Photo Editor, Power Point, Adobe, Label View
5.2, Recipe Writer, Windows 95/98/NT/XP
Organizations (past or present)
Member of the American Culinary Federation, Washington D.C.
Member of the Research Chef’s Association, National Member
Member of the James Beard Foundation, New York, New York
Member of Escoffier.com
Interests
Music, weight-training, competitive sports, foreign currency trading, real estate investment,
photography, theater, charitable organizations, teaching, benefits for children.
*Personal and Professional references available upon request.
Associate Network & Referrals: http://www.linkedin.com/pub/0/705/383