Justin Groom

Orchestrated a transformative shift in service quality and financial efficiency across multiple revenue outlets, achieving a remarkable reduction in labor costs from 40% to an agile 24% within just three months. Elevated member expectations and optimized costing portfolios through innovative menu redesigns, achieving a noteworthy 10% reduction in overall food costs, culminating in a lean 32% food

Founded and operated a private cooking business, starting with meal prep packages and expanding to in-home private dinner events, cooking classes, and small weddings. Managed all aspects of the business including payroll, accounting, price negotiation, cost control, marketing, customer service, and food preparation.

Served as Executive Chef for six dining outlets at Seattle University, producing over 5K meals daily and generating $14.5M in annual sales. Developed and prepared menu items, created recipes, sourced ingredients, and supervised daily operations while managing a staff of 180.

Oversaw a team of 160 employees at FCA Headquarters, developing and producing diverse food selections for over 12K daily customers. Managed inventory, analyzed trends, and ordered products while training and mentoring staff.

Completed a Bachelor of Professional Studies in Restaurant Management. Focused on advanced principles of restaurant operations and business strategies.

Earned an Associate of Occupational Studies in Culinary Arts. Developed foundational and advanced culinary skills and techniques.