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Skills

  • Cost controls
  • Project organization
  • Cross-training culinary teams
  • Culinary training program development
  • Customer Feedback Integration
  • Operational improvement
  • Budgets
  • Food plating and presentation
  • Safe food handling
  • Vendor relationship management

Work Experiences

  • Built strong relationships with local farmers and suppliers, decreasing ingredient costs by 16% while enhancing menu freshness.
  • Organized and managed food service training for employees to learn about vendor management, strategic planning, and budget management.
  • Conducted regular inspections of preparation and storage equipment to evaluate and maintain performance for cost-effective and safe operations.
  • Collaborated with marketing teams to craft special event menus, boosting event participation by 37%.
  • Achieved results within 14 months.
  • Contributed to a 85% reduction in kitchen-related accidents.
  • Checked prices and placed orders for food, kitchen appliances, and supplies.
  • Plan and designate shifts and hours for 18 employees' schedules.
  • Collaborated with construction and design teams to optimize kitchen layouts, reducing prep-time inefficiencies by 46%.
  • Aligned with industry standards.

Summaries

  • Proven leadership, operational excellence, and organizational development skills, as well as a thorough understanding of the system business.
  • Achieved annual savings of $16.
  • Dedicated to learning, growing, and succeeding in Miscellaneous.
  • Recognized for motivating management team members to achieve their goals and fostering innovative work environments.
  • Culinary Director is a dedicated and hardworking Miscellaneous food service director with 15 years of experience.
  • Achieved revenue growth by 71%.
  • As a seasoned Culinary Director, led multiple culinary concept roll-outs resulting in 36% increase in customer satisfaction and streamlined operations for 12 chefs and kitchen staff.
  • Costs were consistently reduced while profits were increased.
  • Achieved 57% growth in customer satisfaction.
  • Outstanding leader with excellent communication and conflict-resolution skills.

Accomplishments

  • Explored emerging culinary trends and incorporated them into the menu, increasing overall customer engagement by 59%.
  • Documented and resolved procedure which led to standard.
  • Collaborated with team of 13 in the development of framework.
  • Conducted customer satisfaction surveys, using insights to improve dining experiences and increase customer loyalty by 23%.
  • Incorporated guest demographic analysis into menu planning, boosting average event spend per head by $17.
  • Worked with marketing teams to curate food photography for promotional materials, increasing event bookings by 20%.
  • Championed the launch of new corporate catering services, securing 2 new business accounts and bringing in $12 in additional annual revenue.
  • Optimized supplier relationships, resulting in procurement cost savings of $14 annually through effective contract negotiation.
  • Expanded menu offerings after conducting extensive consumer dietary trends analysis, resulting in a 46% increase in overall sales.
  • Leveraged consumer dietary trend analysis to introduce new health-focused offerings, resulting in a 70% increase in health-conscious clientele.

Affiliations

  • Association of Information Technology Professionals
  • Restaurant Association Metropolitan Washington (RAMW)
  • Les Dames d'Escoffier International (LDEI)
  • Research Chefs Association (RCA) - Culinology® Expertise
  • International Association of Administrative Professionals
  • Freemason
  • Association for Supply Chain Management (APICS)
  • Careers through Culinary Arts Program (C-CAP)
  • Sustainable Restaurant Association (SRA)
  • Rotary International

Certifications

  • Certified Hospitality and Tourism Professional (CHTP) by the American Hotel & Lodging Educational Institute
  • Certified Food and Beverage Executive (CFBE) by the American Hotel & Lodging Educational Institute
  • Certified Advanced Food Safety Professional (AFSP) by the International Food Protection Training Institute
  • Apple Certified Associate (ACA)
  • Project Management Professional (PMP)
  • Cisco Certified Internetwork Expert (CCIE)
  • ServSafe
  • Certified Public Accountant (CPA)
  • Certified in Barbecue Operations Professional (BBQOP) by the National BBQ Association
  • SHRM Senior Certified Professional (SHRM-SCP)

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