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.
Walter E. Berry
As 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, Operations
As Senior Vice President of Operations for Southern Foodservice Management, Dave Hall oversees all company Food Service operations, including Culinary, Purchasing, Dining Services, and Vending Operations.
Dave has more than 38 years of experience in the foodservice industry, 32 of which have been with Southern Foodservice Management after joining the company in 1988. Throughout his career with SFM, Dave has held several operational positions such as Food Service Manager, General Manager, District Manager, Regional Manager, and Senior Regional Manager. Serving in these various capacities and increasing responsibilities lead to his appointment as Vice President over all company Foodservice Operations in 2019. Dave leads with a strong belief in building and supporting the Operational team members that strive to serve great food and service.
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.
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.