Trent J. Kracht
Sioux Falls
Summary
To obtain a challenging position that will utilize my professional management & marketing education, and lengthy experience, while providing an opportunity for long term growth.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Territory Manager
US Foods
Sioux Falls, SD
04.2025 - Current
- Open new food accounts and provide great products and services to the customers.
- Build relationships to drive success.
- Maintain great customer service with current accounts, with providing them with products to help their business grow.
- Oversee deliveries of product to make sure they fit our standards.
- Created a competitive advantage by knowing the market conditions, product innovation, and competitor’s products, prices, and sales.
- Share information with customers as a value-added service.
- Product cuttings to compare our products to the competitors to win that business.
- Manage profit margins on items to hit financial goals.
- Provide menu consultation, product recommendations, and pricing strategies.
- Problem solving and communication to lead with insight.
- Passion for food and beverage, bringing my years of in house knowledge to the business accounts side.
Director of Dining Services
Touchmark At All Saints
Sioux Falls, SD
04.2018 - 01.2025
- Create and control the financial budget.
- Directly responsible for all food and beverage ordering, and inventory control to meet our monthly and yearly goals.
- Responsible for 225 residents’ everyday diets. Created weekly menus for 2 Dining Rooms and Bistro.
- Organize and execute social events small and large.
- Responsible for all aspects of day-to-day operation and management including: managing, training, and orientation of employees. Built training programs.
- Hiring staff, servers and chef team, and my managers.
- Determine appropriate staffing levels and create staffing schedules to optimize the balance between profitability, demands, and employee desires. Scheduling of 35 servers, 8 cooks, and 3 managers.
- Communication with vendors and outside sources.
- Collaboration with all in-house departments to provide best home and lifestyle for residents.
Director of Food and Beverage
Ramada Inn & Suites
Sioux Falls, SD
09.2014 - 04.2018
- Responsible for overseeing 4 food and beverage managers, 1 sales manager, and 50 employees.
- Work with hotel General Manager on appropriate budgeting of the hotel, restaurant, bar, and banquet sales.
- Developed menus for the restaurant and banquet facility.
- Directly responsible for the food and beverage payroll.
- Accountable to the owners and general manager for financial successes, management reporting systems, quality control processes, inventory, purchasing, and vendor negotiations.
- Directly supervise all wait staff, bartenders, and related personnel.
- Implements training and orientation programs to ensure the highest quality of service for guests.
- Assists with marketing and promotional planning and execution, and sales promotion activities.
- Assist with Des Moines property when issues and overseeing profit and loss.
General Manager/Regional Manager
Quaker Steak Restaurant
Fargo, ND and Sioux Falls, SD
03.2012 - 09.2014
- Executed the highest standards of food safety, hospitality, service, and financial performance.
- Proactively worked with all departments – operations, training, restaurant leadership, and marketing – to drive restaurant sales and guest count growth.
- Maintained ultimate P&L responsibility for assigned restaurants.
- Created a consistent and meaningful communication stream to ensure timely delivery of new information, understanding of current successes and challenges, immediate corrective action when and if needed, and other high-level quality assurance activities.
- Coached and provided ongoing training for restaurant teams, commencing with restaurant general managers and assistant managers.
- Created “bench strength” from an existing base of skilled restaurant team members, to meet the demands of new growth.
- Interacted with the marketing team to support national brand programs and to execute strong local marketing initiatives.
General Manager
Basie’s Restaurant & Lounge, Ramada Plaza & Suites
Fargo, ND
03.2009 - 02.2012
- Responsible for all aspects of day-to-day operation and management including managing, training, and orientation of employees amongst the restaurant, bar, and hotel.
- Ensure that all policies, procedures, and internal controls are met.
- Determine appropriate staffing levels and create staffing schedules to optimize the balance between desired profitability, customer demands, and employee desires.
- Work with the sales department for reservations of business groups in the hotel.
- Directly responsible for maintaining all budgets for the restaurant and bars to ensure goals were met.
- Helped develop new menus for the restaurant and created new wine menus and lounge menus to increase profits for Basie’s.
- Accountable to the investors and food and beverage director for financial successes, management reporting systems, quality control processes, inventory, purchasing, and vendor negotiations.
Education
No Degree - Management, Marketing
Northern State University
Aberdeen, SD08-2001
Skills
- Customer Service
- Communication Skills
- Staff Development
- Operations Management
- Systems Control
- Profit and Loss Accountability
- Service Improvement
- Purchasing, Inventory Control
- Vendor Negotiations
- Labor and Budget Control
- Proficient with Windows, Power Point, Excel
Certification
- Serve Safe Certified
- Serve Safe Alcohol Certified
- Serve Safe Allergy Certified
Timeline
Territory Manager
US Foods
04.2025 - Current
Director of Dining Services
Touchmark At All Saints
04.2018 - 01.2025
Director of Food and Beverage
Ramada Inn & Suites
09.2014 - 04.2018
General Manager/Regional Manager
Quaker Steak Restaurant
03.2012 - 09.2014
General Manager
Basie’s Restaurant & Lounge, Ramada Plaza & Suites
03.2009 - 02.2012
No Degree - Management, Marketing
Northern State University