Executive Chef/General Manager Providing Leadership that Generates Revenue, Profit and Productivity Accomplished executive chef/general manager with many years of experience in various sized hotel and restaurant operations. Culinary innovator known for producing top quality creative products, contributing to revenue growth while simultaneously reducing food and labor costs. Proven capability to effectively lead multi-unit, high volume and fine dining operations. Devoted mentor with proven training techniques. ________________________________________ ● Profitable, creative menus ● Reorganizing ● Team Building and Training ● Openings ● Design ● Streamlining ● Cost reduction ● Budget and P&L Management ● Consulting ● Guest Relations ● Product Development ________________________________________
1991 - 2009
Executive Chef/General Manager/Owner
the four restaurants listed below
Wholly responsible for creating and executing all dining and beverage menus, developing product specifications, purchasing, receiving and storage. Preparation of P& L statements, sales forecasting and financial reports. Controlling all expenses. Developing advertising and promotional programs. Customer Relations. Sales. Interviewing and hiring new staff members. Training front and back of house. Key accomplishments: Developed successful restaurant concepts. Created successful branding strategies for each restaurant. Created unique original recipes and products. Introduced local, sustainable ingredients to area by inviting gardeners to sell excess produce to local restaurants. Planned workable kitchen designs, supervised construction and procured equipment, within or under budget. Held consistent cost averages of 28-30% food and 10-20% labor. Reliably achieved average net profits of 19% to 22%. Rick’s Creative American Cuisine, Dahlonega Ga. 1998 to 2009 Original contemporary comfort cuisine. Sold. French Kiss Restaurant and Bartini, Dahlonega Ga. 2007 to 2008 French country style cuisine and creative martinis. Concept Change. Renee’s Café, Dahlonega Ga. 1996 to 1998 Wine bar serving contemporary American cuisine. Partner Buyout. Nature’s Cellar Café, Dahlonega Ga 1991 to 1996 Featuring healthy cuisine using all natural ingredients. Partner Buyout.
Jan 1990 - Jan 1991
Hyatt Regency Washington D.C.
AAA and 3-Diamond rated with 1000 rooms and $25+ million annual food sales. Lead team of 5 pantry chefs and coordinate production of all cold products for two restaurant outlets, room service, banquets, and outside catered events. Menu planning, costing and procurement. Maintenance of food and labor costs. Training team members. Assure impeccable product quality and safe food handling procedures. Conduct periodic staff reviews and provide recommendations. Key accomplishments: Streamlined kitchen requisition procedures to minimize over stocking. Trained staff in product usage to minimize waste, reducing food cost by 4%. Revised and updated menus to current industry trends.
Jan 1987 - Jan 1990
Hyatt Regency Atlanta
1000 rooms, $15+ million food sales. Oversee operations of four restaurants leading a team of up to 35 cooks in, banquets, room service, butcher, saucier and Garde manger departments. Hold food and labor costs at target percentages. Plan and develop menus. Train new team members. Assure impeccable product quality and safe food handling procedures. Conduct periodic staff reviews and provide recommendations. Produce all ice carvings. Key accomplishments: Promoted from line position. Developed culinary manual and cook book for new hires. Developed standard recipes for hotel use. Reorganized procedures and retrained staff to allow "chop house" concept to work. Initiated team work program cross training staff for banquet prep reducing labor cost by 2%.
Jan 1982 - Jan 1987
Banquet Chef, Butcher, Saucier, Restaurant Chef
500 rooms, $10+ million food sales. Sunday brunch menu planning and production. Supervise assigned kitchen production. Create and produce daily profitable specials. Coordinate and produce banquet functions. Assist pastry chef. Provide portion controls for two outlets, room service and banquets. Coordinate with store room and stewarding departments for banquet functions needs and restaurant maintenance. Key accomplishments: Implemented over produced/over ordered food recovery procedure reducing food cost by3%. Upgraded quality of Sunday brunch. Added hotel ice carving service. Cross trained cooks reducing labor cost by 2%.