Ben Deinken

• Lakeway resort and spa, AAA rated, with 24,000 sq banquet space, boutique spa, out door pool park for family and adult only pool, 290 room hotel, over seeing Lake Travis. 3 meal restaurant
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
• Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Coordinated employee schedules and developed staff teams to boost productivity.

L'auberge Resort Sedona, boutique Forbs four star and four Diamond resort, 40 luxury creekhouse cottage, holistic spa, dining on the creek, Sedona #1 wedding venue

• Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams Oversaw Multiple food outlets: fine dining/ 3 meal casual restaurant/ IRD/ banquets
• (Fine dining Chef driven outlet, weekly tasting menu, created with modern French and trending culinary styles, 100 seats)
• (3 meal casual restaurant, breakfast,lunch, and dinner with Forbs culinary guidelines, 150 seats)
• Food cost %21
• Labor cost %17
• Total restaurant revenue 10.2 million
• Total F&B revenue 20.2 million
• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
• Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
• Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
• Generated employee schedules and work assignments and determined appropriate compensation rates.
• Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
• Enhanced presentation techniques, contributing to visually appealing menu that attracted wider audience.
• Elevated dining experience and customer satisfaction by introducing innovative seasonal menus.

• Farm to fork focused (used locally source produce from the Tahoe food hub that only provided food from a 200-mile radius,)
• Oversaw business operations, inventory control, and customer service for restaurant.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Large outside dining (350 seat)
• Food cost %25
• Labor cost %22
• Created menus using local produce and focusing on whole animals from Borda ranch farm (lamb) Serria Gold Seafood (fresh whole CA seafood)
• Total restaurant revenue $5.1 million
• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
• Achieved significant cost reductions by negotiating with suppliers and optimizing inventory management.

Tournant pop up cater and restaurants, Boutique highend catering specializing in large events setting (opening of the new land rover dealer ship in reno nv with 2000 guest) and specializing in one off pop up restaurants events.

• Managed day-to-day business operations.
• Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
• Managed financial aspects of the business, including budgeting, financial reporting, and tax preparation.
• Consulted with customers to assess needs and propose optimal solutions.
• Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
• Successfully navigated challenging economic conditions by making informed decisions that protected the business''s financial stability.
• Hired trained, and managed a high-performing team of employees dedicated to achieving company goals.
• Monitored market conditions to set accurate product pricing and take advantage of emerging trends.
• Achieved financial growth with strategic planning, cost control measures, and targeted marketing efforts.

• West shore café restaurant full service 400 seat restaurant ,6 room boutique rooms plus full banquet space, Tahoe top 5 spots to get married.
• Food cost %28
• Labor cost %18
• Total restaurant revenue west shore café 9.4 million/ banquets 4.3 million
• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
• Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
• Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
• Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Boosted staff morale and reduced turnover by implementing recognition and rewards system.

The Casino housed Six food outlets( Steak House,150 seat dinner, Sushi restaurant with 40 seats, Coffee shop with 100 seat, in room dining for 300 rooms in the casino, grab and go bakery kiosk with daily production, banquets space of 20,000 sq)

• Food cost %38 ,Labor cost %35, Total F&B revenue 32 million
• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
• Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
• Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
• Crafted unique dishes that significantly increased restaurant reputation and customer base.
• Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.

• Full service hotel with restaurant/ in room dining/ banquets
• Food cost %32
• Labor cost %22
• Total food revenue 1.8 million
• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
• Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
• Oversaw business operations, inventory control, and customer service for restaurant.
• 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.
• Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Developed close relationships with suppliers to source best ingredients.
• Utilized culinary techniques to create visually appealing dishes.
• Implemented food cost and waste reduction initiatives to save money.

• 3 restaurants in the Reno, Tahoe area, 2 stores located in Reno and one in Tahoe, each location was over seen by CDC.
• Food cost %26
• Labor %13
• Total revenue food 3.4 million
• Collaborated with marketing teams to create effective promotional materials, resulting in increased brand awareness and customer interest.
• Spearheaded successful catering operations for corporate events and private parties, leading to repeat business from satisfied clients.
• Implemented rigorous food safety protocols to maintain compliance with industry standards and regulations.
• Introduced new culinary techniques and trends, elevating the dining experience for patrons.
• Established strong relationships with local vendors to ensure access to high-quality ingredients at competitive prices.
• Reduced food costs by implementing efficient inventory control systems and streamlining purchasing processes.
• Directed special projects such as restaurant redesigns or expansions which contributed significantly towards long-term business growth.
• Mentored junior chefs, fostering a positive work environment that encouraged skill development and career advancement.
• Regularly reviewed industry trends and competitor offerings to ensure continued relevance of menu items while also identifying opportunities for innovation.

• Restaurant chef of bistro napa, 225 seat restaurant, Yearly sales: $4million
• Developed signature recipes that increased brand recognition and customer loyalty to the restaurant.
• Continually expanded culinary repertoire through ongoing research, experimentation, and professional development opportunities to enhance the restaurant''s overall offerings.

• Determined which items needed to be ordered from suppliers and took into account budgetary requirements.
• Adapted quickly to changing demands during peak hours, executing multiple orders simultaneously without sacrificing quality or attention to detail.
• Enhanced guest satisfaction by creating innovative and visually appealing dishes with fresh ingredients.
• Developed weekly specials that were created with fresh, local ingredients.
• Contributed to a positive workplace culture through open communication and constructive feedback among team members.
• Trained new kitchen staff in proper cooking techniques, safety procedures, and sanitation standards.
• Implemented seasonal menu changes to highlight locally sourced ingredients and appeal to diverse palates.
• Assisted in budget preparation for food purchasing expenses by reviewing previous business trends and forecasting future needs.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Disciplined and dedicated to meeting high-quality standards.
• Assisted with menu development and planning.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Four Points Cherry Creek Co, Four points had 200 guest rooms, one food outlet and full room service, Banquet space for 130 people. yearly food revenue of $3.2million. Mid tier Hotel in the Starwood profile.

• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
• Led kitchen operations, ensuring seamless service during high-volume periods.
• Monitored food production to verify quality and consistency.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Assisted with menu development and planning.