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Keith Brooks profile image

Keith Brooks

Owner at <span class="not-italic font-text_font lg:text-[18px] text-[16px] font-bold claimed">Fords Kitchen</span>
Intro Book
Seasoned executive and entrepreneur with 23+ years of experience in management, sales, and customer service.
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Location
Dallas-Fort Worth Metroplex, US
Skills
  • Management
  • Sales
  • Strategic Planning
  • Customer Service
  • Marketing Strategy
  • Show all
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Bio

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Keith Brooks is a seasoned entrepreneur and executive with 23+ years of experience in management, sales, and customer service. He has led various companies, including Ford's Kitchen, Ford Foodservice Consulting, and Guckenheimer Contract Foodservice, and has held executive positions at Fresh Choice and Marriott Hotels. Brooks holds a Bachelor's Degree in Hotel and Restaurant Business Administration from California State Polytechnic University-Pomona.

Experience

  • Ford's Kitchen
    • Dallas Texas
    • Owner
      • Jan 2011 - Present
      • Dallas Texas

      Catering Services• Small and large events• Intimate private parties, off-site events, corporate venues• Custom menus designed for customer/theme• Professional staffing

  • Ford Foodservice Consulting
    • Dallas/Fort Worth Area
    • Owner
      • Jan 2001 - Present
      • Dallas/Fort Worth Area

      Owner of commercial foodservice/bakery equipment sales company. • New and used commercial equipment sales• Managed warehouse of owned and brokered equipment• Provides evaluation services• Extraction services* Kitchen Design

  • Guckenheimer Contract Foodservice
    • Sabre Campus-Southlake, Texas
    • General Manager
      • Sep 2001 - May 2002
      • Sabre Campus-Southlake, Texas
  • Fresh Choice
    • Restaurants
    • 100 - 200 Employee
    • Regional Operations Manager
      • Sep 1996 - Jan 2001

      • Oversaw all aspects of restaurants operations for 6 units.• Regional manager responsible for integration of newly acquired Zoopa restaurants into Fresh Choice systems.

    • Foodservice Production Analyst
      • Jan 1996 - Aug 1996

      • Corporate Food Production Systems analyst overseeing all new product and system rollouts• Working with Purchasing to assess all food costing of new menu items or programs.• Troubleshooting individual restaurant food cost and/or production systems.• Worked with Facilities Department coordinating all equipment needs for restaurants.• Responsible for production par system creation (‘Parduction')

    • General Manager
      • Oct 1991 - Jan 1996

  • Marriott Hotels
    • Torrance, California
    • Restaurant/Roomservice Manager
      • Jun 1989 - Oct 1991
      • Torrance, California

Education

  • 1984 - 1989
    California State Polytechnic University-Pomona

Suggested Services

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Industry Focus. “Hospitality”

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