Expert Details
Comprehensive Food Service in Restaurants, Hotels, Clubs, Bars, Casinos, Operations, Safety and Sanitation
ID: 724085
California, USA
Commerce Casino.
Complete evaluation of all food and beverage opeating systems, policies and procedures with full written report. Assisted casino management in the coordination, and ultimate selection, of Executive Food and Beverage Management. Tikka Grill.
Took new restaurant concept from initial concept development through to the opening and operating of three operating sites. Did complete nutritional analysis of all menu items, prepared standardized recipes and cost cards and finalized the menu content and verbiage.Conferderated Tribes of the Grande Ronde.
Completed food and beverage evaluation audit of systems and procedures for a Indian Gaming facility with food and beverage revenues totally more than 14+ million dollars annually. Flight Wine Bar.
Prepared a full operating business plan to attract investors in a start-up wine bar with 'tapas' style food items and full luncheon menus. King's Hawaiian Bakery Restaurant.
Prepare complete standardized Recipe Manual and corresponding Cost Manual and Kitchen Operating Manual for 5+ million dollar restaurant opreated by the makers of King's Hawaiian Breads.
Education
| Year | Degree | Subject | Institution |
|---|---|---|---|
| Year: 1966 | Degree: Partial | Subject: Business | Institution: UCLA |
Work History
| Years | Employer | Title | Department |
|---|---|---|---|
| Years: 1991 to Present | Employer: Undisclosed | Title: President/Principal | Department: Foodservice Consultants |
Responsibilities:Expert owned and operated a full-time, professional, foodservice consulting company serving the needs of restaurants, hotels, clubs, casinos, motion picture studios, cruise lines and business and industry. |
|||
| Years | Employer | Title | Department |
| Years: 1987 to 1991 | Employer: American Golf Corporation | Title: | Department: |
Responsibilities:He was responsible for all food and beverage policies and procedures and management of all food and beverage services throughout the United States. |
|||
| Years | Employer | Title | Department |
| Years: 1984 to 1987 | Employer: | Title: Corporate Director of Food & Beverage | Department: |
Responsibilities:He was responsible for opening food and beverage responsibilities for two new hotels (Desert Princess and Alicante Princess) and the rehabilitation of two additional hotels (Casa Sirena and Vacation Village) and management of all food and beverage activities at all hotels. |
|||
| Years | Employer | Title | Department |
| Years: 1970 to 1984 | Employer: | Title: Executive Vice President/Chief Operating Officer (COO) | Department: |
Responsibilities:Expert assumed complete responsibility for all food and beverage operations in 12 restaurants located throughout the United States and Canada. |
|||
International Experience
| Years | Country / Region | Summary |
|---|---|---|
| Years: 1984 to 1984 | Country / Region: Casa De Campo, Domenican Republic | Summary: Created a new Tropical/Caribbean fusion restaurant for the Premier Hotel Group headquartered in the Domenican Republic |
| Years: 1975 to 1982 | Country / Region: Montreal, Quebec, Canada | Summary: Provided management expertise and oversight for a total of 9 tropical foodservice operations from Canada to Hawaii. |
Career Accomplishments
| Associations / Societies |
|---|
| Foodservice Consultants Society International (FCSI) California Restaurant Association National Restaurant Association Eductional Foundation of the National Restaurant Assn. |
| Licenses / Certifications |
|---|
| Foodservice Management Professional (FMP), from Educational Foundation of the National Restaurant Association Professional accredidation from the Foodservice Consultants Society International (FCSI) |
| Awards / Recognition |
|---|
| Award for Dining Excellence - Gold Pennant Gourmet Society Judge-California Restaurant Association Menu Contest California Restaurant Association “Innovators Competition” Judge-Food service Consultants Society International-“Excellence in MAS Consulting” |
| Publications and Patents Summary |
|---|
| Expert's articles on foodservice operations have appeared in The Consultant Magazine, Restaurant Business Magazine, Hospitality Magazine, Fast Food Magazine, Golf Business Magazine and Successful Business Meetings Magazine as well as numerous other industry publications and newspaper articles. |
Additional Experience
| Expert Witness Experience |
|---|
| Some of the attorneys he has provided expert witness support services in matters of foodservice operations include: The Law Offices of: Magana, Cathcart and McCarthy; Raiskin & Revitz; Mark Shafron, Michael Cohen, Timothy McGonigle, Cooper & Hoppe, Meyers & McConnell, Mesisca, Riley & Kreitenberg, Cynthia Yu, Early, Maslach and Rudnicki, Cartwright, Fulton & Adams, Law Offices of Brenda Andrade, Isaacman, Kaufman & Painter, David J. Wells & Associates, Law Offices of Cooksey, Toolen, Gage, Duffy & Woog, Freedman & Taitelman, LLP, Law Office of Chalik & Chalik, Law Office of Kenny & Snowden, Law Office of Craig Hartsuyker, Murchison & Cumming, LLP, Wild Hansen, LLP, Fakhimi & Associates and the Law Office of Brownstein Hyatt Farber and Schreck, LP |
| Training / Seminars |
|---|
| Expert is a frequent lecturer/panelist to industry leaders at such events as the Chain Operator’s Exchange (COEX), New York International Hotel/Motel/Restaurant Show, National Restaurant Association’s National Show, and the International Foodservice Manufacturers Association Show. Expert’s articles on foodservice operations have appeared in The Consultant Magazine, Restaurant Business Magazine, Hospitality Magazine, Fast Food Magazine, Golf Business Magazine and Successful Business Meetings Magazine as well as numerous other industry publications and newspaper articles. |
| Vendor Selection |
|---|
| Negotiated national purchasing contracts with Sysco Foodservices and S E Rykoff Foodservice for more than 140 food and beverage outlet throughout the United States while employed as Corporate Director of Food & Beverage for American Golf Corportation |
| Marketing Experience |
|---|
| Expert has maintained control of all adverting for food and beverage operations that I have been involved with over the years. He has managed advertising budgets in excess of 1.5 million dollars annually. |
| Other Relevant Experience |
|---|
| During the course of his career to date, Expert has opened and operated more than 70 restaurants, 9 hotels and 6 country clubs. His responsibilities have included the establishment of all policies and procedures related to purchasing, receiving, storage and issue, preparation & production, service, inventory management, food and beverage operational controls, approval of all kitchen design, recruitment and hiring of all executive kitchen and dining room staff personnel, menu design, content and pricing approvals, safety and sanitation policies and operations manuals. |
Language Skills
| Language | Proficiency |
|---|---|
| Spanish | Expert's language skills are limited to common phrases used throughout the kitchen. |