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Experienced operations and culinary professional with 20+ years of experience in high-stress environments along with a strong background within a variety of industries. Experienced in designing comprehensive business strategies, leading large-scale projects, developing/implementing streamlined business processes, and managing cross-functional teams. Equipped with a significant level of communication and interpersonal abilities in addition to a strong background in effectively fostering positive relationships with co-workers, vendors, suppliers, clients, and members of management.

• Directly manage several administrative and operational functions within a fast-paced restaurant environment with a focus on increasing productivity and efficiency
• Member of the pre-opening team which required performing new hire training, developing standard operating procedures, and designing menu items
• Successfully maintain scores of at least 98% during mystery shopper audits, maintain a keen knowledge of food safety and regulatory best practices, and created performance improvement programs as needed
• Act as a Project Manager for a 162 room/350 seat restaurant which requires significant time management abilities and strong attention to detail
• Completed several live TV and radio interviews/advertisements which have resulted in an increase in sales and cross revenue opportunities

• Played an integral role in the day-to-day management of 7 food and beverage outlets which held an annual revenue of over $11 million
• Reviewed current processes and implemented streamlined procedures which resulted in an 8% cost of sales along with completing both 10-day and monthly forecasts
• Coordinated daily financial operations such as P&L and budget management, created in-depth reports related to inventory and sales, and successfully decreased spoilage by 1.5%
• Created a comprehensive culinary handbook/training materials which were used for both new and existing team members and resulted in greater team knowledge

• Oversaw all food management and operational functions within a fast-paced restaurant environment which included monitoring annual revenue in excess of $14 million
• Supervised a team of cross-functional staff members which required providing feedback and monitoring performance levels in addition to developing menu items
• Reduced F&B cost by up to 7.5% each year through the implementation of streamlined processes along with achieving a return of 6% for a Taste of the Gorge concept

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• Facilitated daily operational tasks within a busy restaurant which achieved over $16 million in annual revenue and required managing all team members
• Wrote comprehensive training manuals and implemented internal systems which reduced cost by 12% in addition to leading cooking classes/wine dinners and receiving perfect scores from the health department for 4 consecutive years

Additional Professional Experience:

• Executive Chef, Maggiano s Little Italy, 2001-2005
• Capital Hill Hyatt Fine Dining Chef/Banquet Chef, Hyatt Hotels and Resorts, 1996-2001