Daniel Phillips

• Delivered and oversaw excellent food quality, sanitation and safety while maximizing customer satisfaction by preparing global cuisines for guests and staff for a lodge restaurant, saloon, deli and employee dining room.
• Developed menus and planned promotional menu additions while controlling food costs based on seasonal purchasing of product availability and buying from local food vendors.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• created new recipes and flavor combinations to enhance customer dining experience by developing close relationships with suppliers to source best ingredients.

• Initiated and executed an internal associate Retention program through
  individual development plans and one-on-one training
• Oversaw all banquet operations from menu development and costing to execution
• Coordinated employee schedules and developed teams to boost productivity and reduce labor by ensuring proper clock-in/out procedures, enforcing
  mandated breaks and proper training

• Started green kitchen initiative through composting, installing sensor
  activated water, soap and towel dispensers and recycling

• Verified compliance in preparation of menu items and customer special requests while plating every dish with attractive presentations to meet restaurant standards and maintain superb business reputation.

• Handled and stored food to eliminate illness and prevent cross-contamination.

• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.

• Assisted the Executive Chef with improving food costs through strategic purchasing for multiple business locations

• Assist in preparation and control of daily and weekly market lists
  
• Create and develop new dishes and menus by keeping up with current
  trends
  
• Ensured timely and quality production through positive coaching and
  supervision
  
• Started green kitchen initiative through composting, installing sensor
  activated water dispensers and recycling
  
• Oversaw 12 million dollars in revenue through banquets and catering

• Developed and maintained food & beverage budget for 4 assisted living
  facilities
  
• Staffed and developed all members; held weekly meetings to discuss
  department goals
  
• Reduced food cost through partnering with reputable food vendors
  
• Administered employee performance review
  Created innovative menus while decreasing food budget and increased sales
  
• Enforced proper safety and sanitation standards.
  
• Restocked inventory and ingredient items to maintain optimal kitchen
  efficiency.

• Managed multiple surface lots, on-street and garage parking structures for the city
  
• Responsible for $10 million in revenue
  
• Led operation to over 35% growth in first year
  
• Fostered relationships between city and property owners to win parking contracts for property management group

SEE DD-214