Brian Obermeyer

• Oversaw full kitchen operations for the Local in North restaurant operations.
• Managed kitchen staff, food quality, and service execution.
• Developed and implemented seasonal menus focusing on local ingredients and culinary trends.
• Supervised kitchen staff, ensuring adherence to food safety and sanitation standards.
• Streamlined inventory management processes, reducing waste and optimizing ingredient use.

• Supervised twenty-four culinary staff members.
• Managed purchasing, inventory, and vendor relationships.
• Assisted with menu development and daily kitchen operations.
• Coordinated large scale banquet and member events.

• Owned and operated a successful French style cuisine bistro.
• Managed a twelve person culinary and service staff.
• Developed innovative French cuisine menu items to enhance customer dining experience.
• Built a strong customer base and maintained high quality dining standards.
• Responsible for scheduling, purchasing, and operations.
• Increased annual sales from $1.6M (2005) to $2.1M (2012)

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