Results-oriented leader with XX years experience spearheading operations of multi-million dollar restaurants. Focused on restaurant operations innovation to drive profitability. Skilled in XXXXXXXXXX and culinary expertise.
Core Competencies
Exemplary leader and mentor
Process Innovation and Compliance
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Menu Development
Proven cost-control expert
Training techniques
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Work History
Director of Kitchen Operations, 06/2015 to Current Eureka! Restaurant Group
Responsible for day-to-day operations in all 21 restaurant locations
Established and implemented Executive Kitchen Manager and Travel Trainer positions, increasing upper-management level efficiencies
Executed new menu implementations, including three unique recipes, to maintain an inspired, fresh and efficient offering; streamlined existing recipe lineup to integrate flawlessly with kitchen processes and buildout floorplans
Negotiated pricing and contracting with Supply Chain to create a 2.5% food cost efficiency company wide
Evaluated and implemented strategic kitchen systems, ensuring compliance to improve labor cost, food quality, consistency, sanitation and team member development
Co-developed the Eureka! sanitation standards audit with Ecolab™ personnel
Developed New Restaurant Open Guidelines to create a more efficient opening structure with daily training timelines, key vendor information and sanitation standards. Implemented Guidelines in new restaurant openings, with hands-on training for KMs and new team members
Promoted visibility of Eureka! in high-profile regional events, including Coachella and Bottle Rock, by facilitating and negotiating participation agreements
Developed comprehensive training manuals for MITs and hourly kitchen team members
Regional Manager of Culinary Operations, 05/2010 to 06/2015 Yard House – Corporate
Oversaw all kitchen operations in 14 Yard House restaurants nationwide including Arizona, Northern California, Chicago, Kansas City, Virginia Beach, Raleigh, Atlanta, Florida and Boston
Spearheaded management of HOH budgets including labor, food cost, kitchen supplies, chemicals and linens.
Strategically audited and implemented HOH systems and training materials to enhance food quality, development, sanitation and financial targets for each location
Executed all menu rollouts in the region
Innovated new systems to control food cost and eliminate waste
Executive Kitchen Manager, 08/2008 to 05/2010 Yard House – Glendale, AZ
Oversaw Kitchen Manager and Lead Cook development, while managing a total crew of 56 hourly team members and 3 KMs
Carefully managed food quality commitments and waste control for a menu of 149+ items through staff education and consistent execution of HOH systems
Promoted positive quality of life commitments to boost morale of managers and hourly team members
Implemented Travel Trainers to assist in opening new Yard House locations across the country while supporting existing locations
Oversaw scheduling and sales forecasting to effectively manage staffing and meet targeted goals
Kitchen Manager, 06/2007 to 08/2008 Yard House – Scottsdale, AZ
Prep Cook, Line Cook, Sous Chef, 01/1998 to 06/2007 ZTejas Southwestern Grill – Phoenix, AZ
Education
Bachelor of Science: 1997 - 2001 Arizona State University - Tempe, AZ
