A hospitality industry professional with over a decade of management experience in restaurants, bars, golf clubs, and industry related education. Having worked at some other most prestigious restaurants, bars and hotels in the world, I have a unique ability to bring those skills to any operation I am apart of. Strong leader highly skilled at hiring and managing staff, resolving issues related to inventory management , kitchen slow-downs, customer satisfaction and p&l analysis. I pride myself on educating others, and helping them to succeed in their goals, promoting their careers, and helping to improve their overall lives.
Hire and Train new employees.
Develop new menus that are cost effective.
Purchase all product for facility.
Devised unique events and special promotions to drive sales.
Delegated tasks to team members to optimize productivity.
Discussed menu items and dietary concerns, noted special requests and suggested appetizers or other additional items to meet upsell goals.
Monitored the freshness and condition of prepared foods.
Anticipated and addressed guests' service needs.
Provided performance feedback and coached employees with setting quarterly goals.
Delivered exceptional, friendly and fast service.
Maintained facility compliant with health codes, sanitation requirements and license regulations.
Rewarded and disciplined associates.
Tracked monthly inventory.
Develop new recipes utilizing fresh and unique ingredients.
Engages members, as to learn how to better serve them.
Hire and train both Front of house and back of house staff
Build and maintain POS system
Order all products for service
Create new menus weekly for both dinner and cocktail menus
Create new recipes daily
Plan and execute all private parties (with special menus)
Maintain quality (fine dining)
Maintain portion control
Work with local farmers to find new and fresh ingredients
Complete all Accounting and Payroll functions
While traveling in the UK, I worked at some of the most prestegious restautants and hotels in the world including: Le Manoir aux Quat'Siasons (under Chef Raymond Blanc), The Ritz London (under Chef Jon Willams MBE), The Hawksmoor Spitalfields (Awarded Best Restaurant Bar in the World), and the Harwood Arms (under Chef Alex Harper).
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