Brian Danchuk
Job Options Inc.
San Diego,CA
1
Certification
12
years of professional experience
Results-oriented Food Service Manager with extensive experience in managing restaurants and kitchens. Skilled in enhancing operational efficiency and fostering team collaboration to drive profitability. Committed to delivering exceptional dining experiences through innovative solutions and a customer-centric approach.
Work History
Project Manager
5 Months- Analyzed project outcomes to identify areas for process improvement.
- Developed project plans and schedules utilizing Agile methodologies.
- Drove continuous improvement initiatives that enhanced operational efficiency across projects.
- Delivered exceptional customer satisfaction by proactively addressing client concerns and meeting or exceeding expectations throughout the engagement process.
- Proved successful working within tight deadlines and a fast-paced environment.
- Improved client relationships, consistently meeting or exceeding project expectations and maintaining open lines of communication.
- Maintained compliance with industry standards and regulations, conducting regular audits and updates to project practices.
Food Service Manager
2 Years 4 Months- Managed daily food service operations including staff scheduling, customer service, inventory control, and meal preparation.
- Implemented cost-saving strategies to increase profitability in the restaurant.
- Managed ordering, stocking, and inventory of food and beverages to ensure optimal customer service.
- Ensured compliance with local health regulations related to food safety standards.
- Conducted frequent checks to verify consistent, high-quality food service.
- Scheduled staff hours and allocated resources to maximize team member performance.
- Supervised cleaning activities at end of shift including mopping floors, washing dishes.
- Maintained accurate records of all purchases, sales, and daily transactions.
- Coordinated special events including banquets and catering services, enhancing client satisfaction and service offerings.
- Developed and implemented cost-saving strategies to enhance profitability of restaurant operations.
- Negotiated vendor contracts to secure competitive pricing, optimizing supply costs.
- Provided guidance on portion sizes when plating meals according to recipes in order to control costs.
- Executed food preparation and service tasks, including cooking, clearing tables, and serving food and drinks.
- Cooked food by tasting and smelling it to ensure palatability and flavor conformity.
- Kept accurate records in compliance with sanitation and food service requirements.
- Ensured quality by cooking food items to enhance flavor. by tasting and smelling it to ensure palatability and flavor conformity.
Food/Beverage Safety Manager
1 Year 3 Months- Trained employees on safety protocols to enhance workplace safety. on proper safety procedures to reduce the risk of injury or illness.
- Conducted daily inspections of cleanliness and temperature control across all food venues to ensure compliance with safety standards.
- Investigated health-related complaints and inspected facilities to ensure that complied with public health legislation and regulations.
- Investigated health-related complaints and inspected facilities to ensure compliance with public health legislation and regulations, enhancing overall safety.
- Conducted quality control for food and beverage at various venues.
- Conducted various discussions with park guests, to get their opinions of food and service at various venues.
- Trained employees on proper safety procedures to reduce the risk of injury or illness.
- Revamped cleaning and sanitation chemical dispensing processes for all food and beverage areas, improving operational efficiency.
- Trained all culinary staff on proper execution of all food menu items.
- Ensured that all kitchen culinary staff had access to, and new of proper use of PPE's.
- Ensured that all kitchen culinary staff had access to, and knew of proper use of PPEs.
- Collaborated with HR department to implement disciplinary actions.
- Investigated all food related complaints from quests.
- Inspected facilities for compliance with public health regulations. to ensure that they complied with public health regulations.
General Manager
1 Year 2 Months- Cultivated strategic partnerships with vendors and suppliers to enhance collaboration and support operational needs.
- Established and monitored KPIs to optimize company performance.
- Reviewed financial statements, sales reports, and other performance data to measure productivity.
- Prepared financial reports, clearly explaining operational effectiveness, trends and variances.
- Used customer feedback for improving operations and building brand loyalty.
- Coordinated staff training sessions to elevate compliance with company policies and enhance team capabilities.
- Conducted formal performance reviews to determine promotions or terminations.
- Maintained safety and security standards to protect personnel and assets. by overseeing preventative maintenance and repairs.
- Met safety and security standards by overseeing preventative maintenance and repairs.
- Compiled financial reports detailing operational effectiveness, trends, and variances to inform strategic decision-making.
- Prepared staff work schedules and assigned specific duties.
- Provided coaching and mentoring support for employees at all levels of the organization.
- Assessed team member performance through formal reviews leading to promotions or terminations as necessary.
- Actively participated in community events and initiatives to foster engagement., including sitting on a board.
Kitchen Manager/General Manager
2 Years- Demonstrated excellent organizational skills in managing the daily operations of a busy kitchen environment.
- Managed inventory of food items, supplies, and equipment to support operational efficiency.
- Managed scheduling of kitchen staff to meet the needs of the restaurant during peak business hours.
- Maintained accurate inventory of all food items, supplies and equipment to ensure efficient operations.
- Oversaw kitchen staff to achieve proper recipe completion and quality standards.
- Supervised kitchen staff to enhance productivity and streamline operations.
- Monitored food preparation and presentation to enforce adherence to portion sizes and quality standards.
- Observed safe temperature storage of all food products to prevent spoilage.
- Minimized food waste by regularly ordering accurate amounts of ingredients.
- Oversaw ordering process from suppliers in order to maintain adequate stock levels at all times.
- Scheduled employee calendar, keeping shifts properly staffed.
- Organized employee schedules to meet operational needs and optimize labor efficiency., keeping shifts properly staffed.
- Communicated with cooks to achieve timely and accurate food orders.
- Conducted regular inspections of kitchen facilities to identify potential issues or areas requiring improvement.
- Resolved customer complaints promptly in an effort to exceed their expectations while maintaining professional composure at all times.
- Established quality assurance procedures to ensure consistent food quality.
- Developed and maintained quality assurance procedures to achieve consistent food quality.
- Implemented new menu items while ensuring quality standards were met according to recipes and instructions.
- Scheduled and received deliveries and verified goods received against paperwork.
- Executed food preparation and service tasks, such as cooking, clearing tables, and serving food and drinks.
- Greeted guests, escorted them to seats and presented them with menus and wine lists.
- Ensured accurate cash handling by counting money at the end of each shift. and made bank deposits.
Executive Chef
2 Years- Cooked or directly supervised cooking of items requiring skillful presentation.
- Supervised cooking and presentation of dishes to ensure high-quality standards.
- Developed new recipes to provide a more diverse selection of dishes.
- Created new recipes to enhance menu variety and cater to diverse tastes.
- Monitored sanitation and safety standards, as well as local health regulations.
- Performed regular inspections of kitchen equipment to ensure optimal performance.
- Analyzed resident feedback and implemented changes to improve resident satisfaction.
- Prepared weekly work schedules for kitchen personnel in accordance with staffing guidelines and forecasted labor costs.
- Ensured compliance with local health regulations and monitored sanitation and safety standards.
- Negotiated with vendors for favorable pricing and coordinated delivery schedules.
- Reviewed invoices from vendors to verify accuracy of charges before payment.
Head Chef/Food Service Manager
5 Years- Managed food supply ordering and ensured all kitchen products met freshness standards.
- Supervised and coordinated activities of cooks or workers engaged in food preparation.
- Established and maintained high standards of food quality, hygiene, and safety in the kitchen.
- Trained and scheduled 50 volunteers and 1 assistant to efficiently operate a 115-seat campus restaurant serving a congregation of 6000.
- Planned menus and set prices based on availability of ingredients.
- Oversaw ordering of food supplies and ensured freshness of all products used in the kitchen.
- Enforced appropriate work-flow and quality controls for food quality and temperature.
- Ensured proper storage of food items according to safety guidelines.
- Received and examined food supplies to verify items met quality and quantity standards.
- Trained cooks and food preparation workers in cooking techniques and kitchen processes.
- Prepared ingredients and cooked meals according to established recipes.
- Enforced sanitation practices to safeguard employees and patrons.
- Coordinated catered events, maintaining high standards for food quality and service delivery.
- Drafted catering menus for weddings, parties and banquets.
Education
Bachelor of Arts (B.A.) - Business Retail
Skills
Project planning
Cost controls
Staff cross-training
Event coordination
Sanitation standards
Food storage
Menu development
Visual communication
Recipe creation
Food preparation
Food presentation
Budget management
Process optimization
Staff motivation
Staff leadership
Vendor management
Strategic planning
Risk assessment
Employee performance reviews
Facility management
Resource allocation
Health inspections
Contract management
Project execution
Food safety compliance
Cost analysis
Dining service
Technical oversight
Coaching and mentoring
Scheduling
Certification
- Food Service Managers Certificate
- H.A.C.P. certification
ADDITIONAL INFORMATION
I also have 20 years experience in Retail. I held positions from supervisor to Regional Director
Timeline
Project Manager
Job Options Inc.
03.2026 - CurrentRead More
Food Service Manager
Urban Street angels
10.2023 - 02.2026Read More
Food/Beverage Safety Manager
Sea World
06.2022 - 09.2023Read More
General Manager
Sourdough & Co.
03.2021 - 05.2022Read More
Kitchen Manager/General Manager
Golden Correl
03.2019 - 03.2021Read More
Executive Chef
Delphi Behavioral Health Group
03.2017 - 03.2019Read More
Head Chef/Food Service Manager
Emanuel Faith Church
03.2014 - 03.2019Read More
Grant McEwan Community College
Bachelor of Arts (B.A.) from Business Retail
Read More