Expert Details
Hospitality and Restaurant Industry
ID: 735789
District of Columbia, USA
CORE COMPETENCIES
● Strategic Business Planning & Growth Strategies
● Supply Management & Inventory Management
● Development & Innovation Purchasing
● Process and Change Management
● Policies, Procedures & Best Practices
● Recruiting & Staffing Initiatives
● Brand Strategy & Restaurant Development
● Guest Experience for Hotels & Restaurants
● Quality Assurance & Compliance
● Collaboration & Team Building
● Food Science & Field Testing
● Leadership & Mentoring
Education
| Year | Degree | Subject | Institution |
|---|---|---|---|
| Year: | Degree: Bachelors | Subject: Business | Institution: |
| Year: | Degree: Associates | Subject: Culinary Arts | Institution: |
Work History
| Years | Employer | Title | Department |
|---|---|---|---|
| Years: 2017 to Present | Employer: Undisclosed | Title: Corporate Director, Development of Product & Guest Experience | Department: F&B |
Responsibilities:● Develop and implement innovative new products and short-term and long-term strategic initiatives to improve and enhance guest experience for over 2 million guests per year to strengthen brand strategy, increase demand and exceed revenue targets.● Delivered $200+ million in top line sales and increase incremental on board bar sales by 5% and food sales by 3%. ● Enhanced all guest services, including food, bar, entertainment, photography, equipment, decorations and uniforms, for 50+ locations, by assessing current operations, delivering innovative proposals and accurate budgets and swiftly executing changes. ● Optimized $25+ million food budget and saved over $250,000 per year in food expenses following deep review of operations. ● Managed 60% travel schedule to various cities in US and Canada for development and innovation review for guest experience, training new product offerings, health and sanitation review and training, and meetings with key vendors. ● Created and implemented new project management and development methodology, including timelines with cycles for all product offerings, for interdepartmental collaboration across 5+ departments, 25+ other corporate directors and their entire teams. ● Manage team of 30+ salaried chefs and sous chefs, managed hiring and training process and mentor chef team to optimize culinary employee retention by working with each chef to make sure they have support, tools and training to build solid team. ● Introduced and managed new health and sanitation program across 19 cities working with local health departments and FDA to ensure compliance with applicable laws and industry specifications and managed related budget. ● Lead monthly one-on-one meetings with 30+ chefs and regular team meetings on various topics, including health and sanitation, quality controls, service standards and culinary culture in company and discuss performance standards and goals. ● Work with senior management and business partners to control operating costs and ensure profitable use of limited resources. ● Analyze departmental financial data, including profit and loss (P&L), for each location across all product lines and comply with accounting controls, policies and best practices. |
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| Years | Employer | Title | Department |
| Years: 2016 to 2017 | Employer: Halfsmoke LLC | Title: General Manager and Director of Operations | Department: |
Responsibilities:● Delivered brand playbook for company to use as framework for scaling its concept, including delivering multiple presentations to 25+ executives and local teams regarding brand strategic direction in guest perspective operational uses and training.● Negotiated 15+ supplier and vendor contracts for new Washington D.C. market and successfully obtained preferred contract terms, including 30-day break terms, with all service vendors. ● Programmed and instituted new inventory process to more effectively manage $70,000+ weekly food and beverage inventory. ● Managed and mentored 6 salaried managers and chefs and 75+ hourly employees on site level. ● Optimized budget for brand and modified menu for food and beverage, saving 8% in food costs and 5% in beverage costs. ● Programmed point of sale (POS) system to match new concept ideas and restaurant design and optimized brand by reallocating business into 3 separate concepts, consisting of quick service restaurant (QSR), full service bar and lounge/patio. |
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| Years | Employer | Title | Department |
| Years: 2014 to 2016 | Employer: Carluccio’s USA GP | Title: Development and Operations Senior Chef | Department: |
Responsibilities:● Reduced theoretical food cost by over 6.5% and instituted innovative new systems which lowered actual food expenses by 8+%.● Directed culinary programs and menu development for US business, including developing 100+ menu items across breakfast, brunch, lunch and dinner as well as retail store and bakery and implemented 3 complete menu redesigns. ● Managed culinary team of 5+ head chefs and sous chefs and base hourly staff of 40+ people at 9.8% variable labor. ● Reduced labor costs by 180 hours per week while maintaining excellent service and maximizing profit levels. ● Programmed and inputted new software to streamline and improve food and beverage inventory management system. ● Negotiated 25+ supplier and vendor contracts for two new Washington D.C. locations and achieved client-friendly terms. |
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| Years | Employer | Title | Department |
| Years: 2012 to 2014 | Employer: Embassy Suites/Hilton | Title: Executive Chef | Department: |
Responsibilities:● Oversaw culinary operations for restaurant in hotel holding 150+ people and 3 full banquet rooms each holding 200 people and managed and optimized food-related costs and improved health and sanitation standards.● Supervised banquet operations, restaurant and VIP clientele, including food presentation, menu development and consistency. ● Managed staff of 35+ people and supervised quality control, budgeting, purchasing, materials, vendor relationships and hiring. ● Reduced food costs by introducing process for internal processing of all pastries and bread rather than outsourcing. ● Developed food and beverage marketing plan and improved customer service while optimizing budget to increase profitability. |
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| Years | Employer | Title | Department |
| Years: 2008 to 2012 | Employer: Salvatore’s Restaurant | Title: Executive Chef and General Manager | Department: |
Responsibilities:● Managed 470+ seat restaurant and two kitchens with 65+ staff and researched and developed recipes for entire restaurant, catering and banquet settings for over 1,200 dinners per night.● Developed strategy to promote profitable food and beverage sales, improve operations and use technology in inventory process. ● Reduced food costs by over 8% in initial 8 months after vigorous vendor negotiations and creative menu improvements. |
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Career Accomplishments
| Licenses / Certifications |
|---|
| Food Managers Certification, ServSafe (National) DC Health Department, 2018 International Culinary Safety Manager, 2017 |
| Awards / Recognition |
|---|
| Winner, “Kitchen Casino”, Premier Episode, Food Networks |