Areas of Expertise Multi-unit P&L Team building & leadership Catering Customer service Purchasing & inventory management Menu & recipe innovation Cost controls & quality assurance Staff training Concept creation New business development (RFPs) Union contract negotiation Risk management Budget development

Highlights:

• Distribution
• Chef
• Training
• Customer Service
• customer service skills
• Inventory
• Purchasing
• Quality
• Quality Assurance
• Quality Control
• hospitality
• restaurant
• manager
• Executive Chef, Director of Culinary, Culinary, Regional Chef, Corporate Executive Chef, Corporate Chef