Description
Over Thirty years in the food and beverage industry. Covering all positions back of the house and front of the house. Guest satisfaction profit driven chef. food cost Budgeting Menu design menu costing and labor cost inventory and specification sheets. profit &loss statements. * Work and train for all stations in the coaching Mentoring and kitchen. Scratch production cooking counseling staff. Lead by baking butchering. example. * Excellent plate presentation banquet Communication with all show work Ice carving departments staff and * Opening experience. Of restaurants and customers. hotels. On premise and off premise Oversee front and back of catering experience. the house for banquets * Excellent vendor relationships. and ala-carte operations. * Customer satisfaction is goal One. Hospitality consultation firm, Banquet & Conference Facility, Maple Shade NJ 10,000 square feet of function space for private and corporate events. Responsible for: All Kitchen operations, ordering, food cost, labor cost, guest interaction, and satisfaction. Menu writing and analysis kitchen design Dinning room design purchasing procedures and inventory set up. Employee manuals and job descriptions. Loss prevention guides. Streamlined operating procedures to maximize 219-room Increased food sales in all outlets anywhere from 5% to 46% year to date. Created and launched a new restaurant concept that increased food sales by more than $210 thousand in the first year. Lowered food and labor cost by streamlining purchasing and operations. hotel with over 19,000 square feet of banquet space. Responsible for entire kitchen operations. Maintain cost as outlined in budgetary
