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Shortly before Christmas, Gate Gourmet announced a number of executive changes – including a new president of the Americas Division – in an effort to “streamline the organization and improve customer service.” The announcement, from the company’s Reston, Virginia, offices includes a new directive that all operations executives in the Americas and Europe will report to company Chairman and CEO Dave Siegel. The major change takes place in the Americas Division where the former President Ron Howard will move to a non-executive role as vice chairman. Taking his place as president of the U.S. region will be Andrew Gibson who was previously vice president for continuous improvement at the company’s European operations. Heading the caterer’s Latin American operations as president will be Edwin Garcia, a longtime employee who was previously the vice president for Latin America. Elsewhere, executive vice president, chief financial officer and chief administrative officer Guy Dubois will lead and coordinate sales and marketing worldwide. He comes to the company from Roche’s Vitamins, Inc. where he was in charge of finance, administration, demand and supply chain Other changes are taking place in Europe and Asia. Eric Born who was Gate Gourmet's area vice president for UK and Ireland operations has been named senior vice president of the West and South. Philippe Op de Beek is the new senior vice president, responsible for the Central region, which includes the caterer’s center of excellence and business in Scandinavia. He was previously area vice president for the central European region. The caterer’s newly appointed president for Asia-Pacific, Mark Wall, will also head business development and other activities in the Middle East and the company’s restaurant business in Turkey The final change occurred earlier this year. Marcel Beraud has been promoted to senior vice president and chief operating officer, where he is responsible for all operations in the U.S., including functional responsibility for supply chain, continuous improvement and quality assurance and culinary excellence. |
