Anthony Uphoff
Omaha,NE
Summary
Accomplished professional with extensive experience in the highly competitive hospitality industry market on the Las Vegas, NV Strip, and as a recent restaurant owner in Omaha, Nebraska. Offering 20 years of expertise in team leadership, training, and performance enhancement, I bring a wealth of knowledge in front and back of house operations. Passionate about fostering an efficient and confident team with an ownership mentality to drive profitability. Proficient in vital skills including certified chef, menu design, costing and recipe development, strong communication, purchasing and inventory control, profit and loss (P&L), safety and risk mitigation, guest inquiries and disputes, point of sale (POS) systems, Microsoft Office (MS) Suite, and process optimization through innovative training.
Overview
20
20
years of professional experience
Work History
Owner/Executive Chef
Mio Italiano Ristorante
10.2022 - 01.2025
- Developed a successful food and beverage establishment from the ground up including corporate formation, obtaining all permits and licenses, designing, costing and executing all recipes and menus, established vendor relationships, hiring and training of all staff and fostering a devoted clientele
- Managed day-to-day business operations.
- Achieved 4.5 rating on Google with over 1800 reviews
Assistant Director of Food and Beverage
Spanish Trail Country Club
11.2015 - 09.2019
- Managed front and back of house operations for 50+ personnel between 3 distinct venues: fine dining restaurant, grill, and bar
- Improved POS system and processes, revamped training methods and standards and redesigned archaic menu
- Resurrected dormant wine program with a 155 bottle list and improved revenue streams with respect to Culinary/Beverage and Banquet Programs
- Collaborated with other departments to create seamless guest experiences throughout the property.
- Improved guest experience through diligent attention to detail in both front-of-house and back-of-house operations.
- Ensured consistent delivery of high-quality food and beverages through regular quality control checks.
Assistant General Manager/Kitchen Manager
Slice of Vegas
03.2014 - 06.2015
- Guided a $5.9M+ operation on the competitive Las Vegas Strip (Mandalay Bay), including menu development, personnel and training for 6 departments while maintaining adequate staffing and streamlining product cost
- Motivated, trained, and disciplined employees to maximize performance.
- Oversaw inventory management processes to maintain proper stock levels and minimize spoilage or waste.
- Collaborated with the General Manager on marketing initiatives to increase brand awareness and drive sales growth.
Assistant General Manager/Sous Chef
Morels French Steakhouse
04.2012 - 01.2014
- Directed daily front and back of house operations of 50+ personnel for an $9.5M+ operation on the Las Vegas Strip (Palazzo Resort)
- Owned management of service and culinary staff, food and beverage ordering, inventory and cost control decisions that resulted in a 4% reduction in overall goods costs and a 22% improvement in staff attrition
- Motivated, trained, and disciplined employees to maximize performance.
Dining Services Manager
Spanish Trail Country Club
11.2008 - 01.2012
- Successfully impacted front and back of house operations for 3 distinct venues
- Expanded event capabilities as a new revenue stream to include event functions (weddings/funerals/corporate) for non-members
- Refined club menus to improve costs and Member satisfaction
- Continuously updated knowledge of industry trends and best practices in dining services management, incorporating new ideas to enhance overall operations.
- Directed catering efforts for on-or off-site functions, successfully coordinating logistics to meet client expectations within budget constraints.
Education
Associate of Occupational Science -
Le Cordon Bleu College of Culinary Arts
Las Vegas, NV05.2010
Bachelor of Arts - Double Major in English and Sociology
University of Nebraska
Omaha, NE12.1998
Skills
- Certified Chef
- Menu Design
- Costing
- Recipe Development
- Strong Communicator
- Purchasing & Inventory Control
- Profit and Loss (P&L)
- Safety & Risk Mitigation
- Guest Inquiries & Disputes
- Point of Sale (POS) Systems
- Microsoft Office (MS) Suite
- Process Optimization through Innovative Training
- Customer relations
- Small business operations
Functional Strengths
Managed performance of front and back of house operations for staff in excess of 60 personnel., Directed teams in a variety of establishments to include intimate fine dining, high-volume full service, and Quick Service Restaurants (QSR)., Explored opportunities to improve service by analyzing guest interests and procuring innovative revenue streams such as expanding event capabilities and developing membership programs., Successfully maximized restaurant profits while reducing food costs, maintaining excellent service, building clientele and increasing customer loyalty through administrative excellence., Maintained daily operations to include staffing, scheduling, POS programming, and improving methods of food and beverage recipes, inventory and costing., Collaborated with management and supported staff to accomplish company vision, goals, and financial success by identifying, mitigating, and resolving problems before they arose, analyzing successes, and interpreting opportunities for improvement., Motivated and inspired advancement of a diverse employee group through engaging leadership style., Managed interviewing, hiring, on-boarding, and on-the-job training., Created corporate on-boarding materials and training curriculum for hourly and management staff., Scheduled personnel with efficiency, maximizing the impact of staffing limitations to ensure adequate staff presence and minimizing over-time., Maximized purchase and inventory systems to streamline processes and ensure the business was fully stocked for regular operations., Optimized employee processes to ensure greater productivity, shorter wait times, and improved customer satisfaction and to that end, coached and counseled underperforming employees., Influenced guest loyalty and establishment ratings by providing a hospitable environment, quality, timely service, and encouraging an atmosphere welcoming feedback and interested in adapting to guest needs., Consistently observed safety, security, and preventative maintenance procedures for all equipment and materials, enforced personnel compliance with HR policies, food safety and quality standards.
Personal Information
- Total Experience: Accomplished individual with extensive experience in the hospitality industry market on the highly competitive Las Vegas, NV Strip as well as a recent Restaurant Owner in Omaha, Nebraska. Professional with 20 years of quality team leadership, training and performance enhancing expertise. Extremely knowledgeable in front and back of house operations. Focused professional with a passion for fostering an efficient, confident team with an 'Ownership Mentality' to drive profitability. Through dedication to quality service, food preparation and guest satisfaction, developed proficiency in the following vital skills
- Title: CULINARY and BEVERAGE Specialist
Quote
Excellence is an art won by training and habituation. We are what we repeatedly do. Excellence, then, is not an act but a habit
Aristotle
Timeline
Owner/Executive Chef
Mio Italiano Ristorante
10.2022 - 01.2025
Assistant Director of Food and Beverage
Spanish Trail Country Club
11.2015 - 09.2019
Assistant General Manager/Kitchen Manager
Slice of Vegas
03.2014 - 06.2015
Assistant General Manager/Sous Chef
Morels French Steakhouse
04.2012 - 01.2014
Dining Services Manager
Spanish Trail Country Club
11.2008 - 01.2012
Associate of Occupational Science -
Le Cordon Bleu College of Culinary Arts
Bachelor of Arts - Double Major in English and Sociology
University of Nebraska
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