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Sean Callahan: Core Technologies

Sean Callahan has over 15 years of experience in project management, operations management, and culinary arts. He holds a B.S.S. in Fine Arts and Sociology from Cornell College and is a Certified Associate Project Manager. Most recently, he worked as a Project Manager at Toast POS where he managed over $4 million in projects annually. Prior to that, he held executive chef positions at several restaurants in Jamaica Plain, Massachusetts where he improved operations and reduced costs.

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149 views2 pages

Sean Callahan: Core Technologies

Sean Callahan has over 15 years of experience in project management, operations management, and culinary arts. He holds a B.S.S. in Fine Arts and Sociology from Cornell College and is a Certified Associate Project Manager. Most recently, he worked as a Project Manager at Toast POS where he managed over $4 million in projects annually. Prior to that, he held executive chef positions at several restaurants in Jamaica Plain, Massachusetts where he improved operations and reduced costs.

Uploaded by

Sean Callahan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Sean Callahan

Jamaica Plain, Massachusetts 02130 • 617-997-6701 • sncallahan@gmail.com


LinkedIn.com/in/sean-michael-callahan/
smcallahan.blog

Core Technologies
Tools: Microsoft Office Suite (Word, Excel, PowerPoint), Google Docs, Salesforce,
Taskray, Jira.

Methodologies: System Development Life Cycle, Object-Oriented Development &


Programming (OOD & OOP), Waterfall, Agile, General Management,
Budget/Cost Management, Project Recovery.

Education and Credentials


B.S.S. in Fine Arts and Sociology
Cornell College, Mount Vernon, Iowa
1996-2000

Certified Associate Project Manager (CAPM), Project Management Institute, 2020

Experience Highlights
Toast POS, Boston, Massachusetts
Project Manager, 1/2018 – 4/2020

• Managed 475 projects generating $4.1 M in annual revenue to deliver state of the art POS systems to
restaurants, established project scope, oversaw project lifecycles from conception to post sales, and
managed all delivery processes and budgets.
• Spearheaded 90 concurrent initiatives to ensure customer success across 230 accounts with an average
recurring revenue of $2.16M, provided a frictionless experience, and exceeded contract initiation goals.
• Served as the SME and point of contact for the implementation and custom integration of restaurant POS
systems, managed stakeholder expectations, and ensured alignment with client requirements.
• Served as a cross-functional liaison with product, engineering, business development, marketing, and
finance teams to drive strategic priorities and project implementations.
• Developed and led end-to-end project plans and ensured on-time delivery of POS systems and restaurant
management platforms to drive efficiency, improve cost effectiveness, and reduce waste.
• Successfully realized and maintained an average Customer NPS score of nine through .
• Performed validations on customer requirements and data provided by the sales team, educated clients on
the execution process, and managed stakeholder expectations.

Continued…
Sean Callahan Page 2

• Coordinated with clients to develop solutions to solve complex business problems, managed project staff,
assigned responsibilities, prioritized project activities, reviewed end products, and ensured completion of
projects in compliance with timelines and budgetary constraints.
• Specially appointed as the Empathy Champion in charge of Customer Empathy training, Task Ray pilot team
member, and New Hire Mentor to on-board and train new team members.

Centre Street Café, Jamaica Plain, Massachusetts


Executive Chef, 2/2017 – 12/2018
▪ Effectively reduced labor costs by 7.5% and food costs by 3% through effective inventory and resource
management.
▪ Drove the design and implementation of a new menu to realize increased annual revenue by 2%.

Casa Verde, Jamaica Plain, Massachusetts


Executive Chef, 9/2015 – 6/2017
▪ Spearheaded multiple categories of cost reductions, including a labor cost reduction by 8% and food cost 7%
within first 90 days of operations.
▪ Revamped opening menu to increase lunch revenue by 3% and dinner menu by 2.5%

Restaurant Associated, Compass Group, Cambridge, Massachusetts)


Executive Sous Chef, 8/2013 – 9/2015
▪ Overhauled restaurant brand from international cuisine to a Mexican cuisine focus and theme, including
restaurant and menu design, catering services, and purchasing.
▪ Spearheaded multiple micro kitchen initiatives aimed at increased fresh and healthy snack options, and
streamlined tracking reducing waste by 15% allowing for expanded offerings
▪ Developed on boarding and training guide for both Executive Sous Chef and Micro Kitchen Manager positions.

Ten Tables, Jamaica Plain, Massachusetts


Executive Chef/Sous Chef/Line Cook, 2/2007 – 7/2013
▪ Successfully reduced labor costs by 2% and food costs by 4% through effective resource management.
▪ Included in the Best Chefs America in the 2013 Edition, elected as the Neighborhood Gem Dinner at the Beard
House in New York City 2013, Best 50 Restaurants for Boston Magazine from 2009 to 2012, and more.
▪ Transformed restaurant from 24 to 48 seats in an expansion with a new wine bar and separate menu.

Additional Experience as an Executive Chef and Kitchen Manager at Grass Fed in Jamaica Plain, Massachusetts (2012 to 2013).

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