Ariel Bilyeu

Worked with a small executive team to build operations on a new build. Developed menus, trained staff to uphold exceptional standard, built order guides and managed inventory and costs. Led a successful opening and a great team to continue to raise the bar of food, service, and hospitality.

• Oversaw daily operations, ensuring efficient workflow and adherence to quality standards.
• Managed vendor relationships, negotiating contracts for supplies and services effectively.
• Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
• Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.

• Developed seasonal menus emphasizing fresh, local ingredients to enhance customer experience.
• Managed kitchen operations ensuring adherence to safety and sanitation standards.
• Trained and mentored staff in culinary techniques and food presentation.
• Streamlined inventory management processes to reduce waste and improve efficiency.
• Led kitchen team through high-volume service periods while maintaining quality standards.
• Oversaw business operations, inventory control, and customer service for restaurant.