Floyd C. Liles
Floyd Liles serves as Chairman of Southern Foodservice Management, providing vision and strategic direction for the company. In his leadership position, Floyd leverages more than 45 years of company experience in a variety of roles, including Unit Manager and Sales Manager.
Floyd is a member of the National Restaurant Association and the Society for Foodservice Management. He is past President of the Birmingham-Jefferson Restaurant Association and served a total of eight years on the Board of Directors of the Birmingham and Alabama Restaurant Associations. Floyd attended Samford University in Birmingham, Alabama, where he received his bachelor's degree in business.
Mike Barclay serves as President of Southern Foodservice Management, directing sales and marketing, as well as administration of existing contracts to assure productive and long-lasting client partnerships. Mike also serves as a Board member and Secretary of the Corporation.
Mike began his career with the company in 1976 as a Contract Representative with responsibility for business development and marketing within the Southeastern region. He subsequently served as Corporate Director of Sales and later, Vice President of Sales. An active member of the Society for Foodservice Management (SFM), Mike served on the Board of Directors, is a past President and represented SFM as its judge in the 1986 Hennessy Awards Competition.
Senior Vice President, Operations
As Senior Vice President of Southern Foodservice Management, Fred Hoefer oversees all company Food Service operations, including Culinary, Purchasing, Dining Services and Vending Operations.
Fred has more than 35 years of experience in the foodservice industry. He joined Southern Foodservice Management in 1979 as a Foodservice Director and has since served in various capacities of increasing responsibility, leading to his appointment as Senior Vice President over all company Food Service Operations in 1994. Fred is a graduate of Cornell University’s School of Hotel Administration in Ithaca, New York.
Walter E. Berry
Executive Vice President
As Executive Vice President, Walter Berry is responsible for all support function services of the company including: Accounting and Finance, Information Technology, Human Resources, Legal Affairs, Risk Management and Labor Relations.
Walter began his career with Southern in 1990 in the sales and marketing department where he managed the development of marketing programs as well as provided sales support. Walter has overseen development of Southern’s information technology systems and manages all staff functions of the company. In 1990, Walter earned his MBA from Vanderbilt University. He also holds a bachelor’s degree from Auburn University.
Vice President, Corporate Services
Conner Liles serves as Vice President, Corporate Services for Southern Foodservice Management. In this capacity, Conner is responsible for facilitating new accounts, including construction management, technology implementation and financial systems support. He also ensures compliance with company policies and procedures.
Since joining Southern Foodservice Management in 2004, Conner has worked to develop and manage numerous programs including Point of Sale & Kiosk Systems, Southern’s Meal Card Program, Southern’s Internet CAFÉ Programs & CATERNET & Southern’s Stadium Ordering Programs. Conner works closely with Southern’s Operations, Information Technology, Culinary and Purchasing Departments to integrate Southern’s recipe and Smart Cuisine nutritional programs with the aforementioned programs & systems. Conner works closely with Southern’s Accounting Department to manage a variety of system reporting platforms and merchant services programs. Conner is a graduate of the University of Alabama with a BS degree in commerce and business administration.
Manager, Human Resources
Laura Laird serves as Southern Foodservice Management’s Human Resources Manager, with responsibility for administration of benefits, government compliance and employee relations.
Laura began her career with Southern Foodservice Management more than 25 years ago, and has served in various human resources capacities since that time. She also serves as Managing Editor of Southern Foodservice Management’s Southern Stars quarterly employee newsletter. Laura graduated from Jacksonville University with a bachelor’s degree in business.
Director, Corporate Purchasing
Randy Wilson serves as Corporate Purchasing Director and is responsible for administering all aspects of Southern Foodservice Management’s purchasing program, including the prime vendor program and GPOs.
Since joining Southern Foodservice Management in 2008, Randy has instituted processes to assure program compliance and to rapidly resolve any service and product issues. His previous experience includes management, marketing, consulting and executive chef positions at such companies as Performance Food Group/Milton’s, SYSCO, Aramark and Harry M. Stevens Corporation. Randy has an Associate degree in culinary arts from Schenectady County Community College, and a BS degree in hotel and restaurant management from the University of New Haven.
As Corporate Controller, Tommy Parsons oversees all daily accounting functions for the company. This includes financial, payroll, accounts payable, accounts receivable, and sales.
Tommy began his career with Southern in 1984 in the accounting department where his duties included fixed assets, sales tax, and financial statement analysis. He moved into his current position in 1990. Tommy holds an MS degree from the University of Alabama and an undergraduate BA degree from Birmingham Southern College.
Corporate Executive Chef
Ian Tarica serves as Corporate Executive Chef and is responsible for administering our culinary department company wide. Furthermore, Ian works with our Regional Managers to ensure that all policies, procedures and standards related to food handling are carried out in an efficient and safe manner.
Since joining Southern in 2012, Ian has traveled to countless accounts and has implemented numerous new culinary programs including great expansions to Southern’s Smart Cuisine Recipe Programs. Ian works closely with Southern’s Purchasing Department and Corporate Dieticians to continuously introduce new recipes and products. Ian is a certified trainer in ServSafe, and is a Certified Executive Chef with the American Culinary Federation. He joined Southern after eight years as Chef Instructor for Culinard at Virginia College in Birmingham, Alabama. He is a graduate of Johnson and Wales University.
What is the "Something extra" that we bring to the table?
We are flexible, we hire talented people who are with us for the long haul and we have a personal approach to onsite dining.