Aaron Agyeman
Oak Hill,VA
Summary
Proficient Director of Dining Services with expertise in budgeting, hiring and financial administration. Successful history of leading streamlined and efficient operation within guidelines. Performance-minded and team-oriented with hands-on approach.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Dining Services Director
Brightview Senior Living
04.2021 - 07.2024
- Jobs included meal planning, ordering, weekly budgeting, scheduling, supervising the kitchen and dining room staff, monthly inventory, held monthly meetings with residents, Weekly meetings with dining room associates and kitchen team, catered special events, hired, trained staff, and gave disciplinary action
- Also, worked with a Registered Dietitian to ensure proper diets are given to residents, Trained new dining directors, traveled to various communities to help assist with kitchen operations due to staffing issues, Monthly themed dining experiences for residents.
- Hired, trained and directed 30-person team of dining services professionals.
- Managed risk effectively by identifying potential issues in advance and implementing proactive measures to address them.
- Monitored food production and corrected issues in preparation, portioning, or other areas.
- Implemented customer feedback systems to continuously improve the overall dining experience for patrons.
- Kept inventory levels in line with expected demands.
- Enhanced customer satisfaction by implementing efficient dining services and maintaining a clean, welcoming environment.
Executive Chef
Island Hospitality Management
03.2019 - 03.2020
- Annual sales volume 5 million, Managed to achieve company budgeted food cost each month, Manage a team of 30 employees, Hire and fire, Create seasonal restaurant menu and recipe cards for cooks, Designed banquet menus, Train employees and maintain acceptable working environment
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Chef De Cuisine
Willard Intercontinental Hotel
03.2018 - 03.2019
- Helped assist executive chef creating restaurant menus, Trained and educated my staff on proper food handling, Managed kitchen on day to day operations breakfast lunch and dinner
Executive Sous Chef / Banquet Chef
Belle Haven Country Club
09.2015 - 01.2018
- Supervises 25 employees (cooks, banquet staff, stewards), Reduced food cost 5% through careful inventory and improved sales, Created and introduced popular new a la carte menu - first menu change in five (5) years, Responsible for all menu changes throughout the season
Executive Sous Chef
Lincoln Restaurant
01.2009 - 01.2014
- Annual sales volume: $12 million, Hired in as prep cook, Promoted to line cook, sous chef and Executive Sous Chef (2012), Supervised 14 employees (line cooks, sous chefs, stewards), Created three (3) new brunch menu items and two (2) new dinner items that became top selling items, Trained and mentored entire Team to be cross-functional in responsibilities to lower labor costs
Education
Associate's Degree - Culinary Arts
Stratford University
06.2007
Skills
- Banquet Experience
- Hospitality Management
- Labor Cost Analysis
- Food Safety
- Kitchen Management Experience
- POS
- Food Production
- Inventory Control
- Pricing
- Restaurant Experience
- Menu Planning
- Microsoft Office
- Event Planning
- Culinary experience
- Kitchen management
- Microsoft Excel
- Organizational skills
- Time management
- Health Inspections
- Food Safety Compliance
- Cleaning and sanitation
Certification
ACF Certified Executive Chef
Timeline
Dining Services Director
Brightview Senior Living
04.2021 - 07.2024
Executive Chef
Island Hospitality Management
03.2019 - 03.2020
Chef De Cuisine
Willard Intercontinental Hotel
03.2018 - 03.2019
Executive Sous Chef / Banquet Chef
Belle Haven Country Club
09.2015 - 01.2018
Executive Sous Chef
Lincoln Restaurant
01.2009 - 01.2014
Associate's Degree - Culinary Arts
Stratford University
ACF Certified Executive Chef
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