Brian S. Moore
Houston,TX
Summary
With 20 years of restaurant experience, dedicated to developing and supporting culinary professionals in achieving their full potential within the service industry. Goal is to nurture the growth of young talent by fostering the necessary passion to create a thriving and successful team, while also achieving the desired bottom line. Extensive exposure to the restaurant culture has honed communication skills and developed the ability to lead and inspire other service-minded individuals. Excels in staff and management development, playing a key role in changing the overall culture of work environments through teamwork and support. Attention to detail is a strength, improving product management by enhancing employee efficiency and minimizing waste. Adhering to proper recipe execution and focusing on proper shipping, receiving, and product holding has contributed to increased quality of the end product, resulting in reduced labor costs and a positive impact on gross margin. Extensive knowledge of various cuisines has proven valuable in roles as a recipe developer and menu planner.
Overview
25
25
years of professional experience
1
1
Certification
Work History
Owner/Operator
Sonday Sounds Cleaning Crew
10.2022 - 10.2024
- Supervised daily operations to ensure efficient workflow.
- Delivered outstanding customer support by resolving issues quickly to maintain satisfaction.
- Enhanced customer satisfaction through superior service delivery and prompt responses.
- Enhanced operational workflow, leading to improved cost management.
- Engaged professionally with clients to address issues by collecting vital information.
- Ensured adherence to relevant regulations, maintaining accurate documentation.
- Devised strategic marketing initiatives that expanded the customer base.
- Developed business plan, processes and procedures to provide superior Product or Service to customers.
- Built a harmonious work culture, contributing to increased workforce stability and morale.
- Monitored goal achievement metrics and implemented necessary adjustments.
- Evaluated financial statements and identified opportunities for profitability enhancement.
- Implemented effective financial management practices, improving cash flow and profitability.
- Managed inventory effectively, ensuring optimal stock levels.
- Directed candidate selection process, securing expertise essential for driving business achievements.
- Handled logistics and scheduling matters promptly, fostering long-term customer relations.
- Analyzed operational needs to enhance workflow efficiency.
Chef/ Kitchen Manager
Duffy's Sports Grill
03.2015 - 08.2022
- Advanced food quality standards through meticulous recipe adherence and enhanced attention to detail.
- Spearheaded maintenance of cleanliness and sanitation standards to ensure pristine conditions.
- Implemented declining budget controls and scheduling to boost profit margins.
- Enhanced kitchen operations through strong communication and delegation.
- Adapted quickly to critical feedback and aligned culture with required standards.
- Led culinary team with a focus on mentorship and teaching.
- Consistently maintained calm while fostering team growth through guidance and mentorship.
- Facilitated pre-shift meetings to deliver critical updates for operational alignment.
Cook 5
501 East @ the Boca Resort & Club (a Waldorf Property)
04.2012 - 10.2014
- Performed as acting sous chef in the absence of one for six months.
- Managed planning and execution of daily and weekly specials.
- Managed all facets of morning operational activities, fostering team efficiency.
Corporate Chef
The Henesy-Rodrigues Group
04.2011 - 09.2011
- Established structured workflows for efficient multi-unit operational management.
- Led initiative to elevate receiving and handling processes to meet HAACP benchmarks.
- Optimized processes to improve quality with less waste, leading to higher profit margins.
- Introduced efficient multi-unit management through innovative log book system.
- Contributed to developing the menu for a concept.
- Provided development guidance to prepare associates for concept rollout.
- Led initiative for restaurant collaboration with local farmers for partnerships.
Kitchen Manager/Corp. Trainer
Cheesecake Factory / Grand Lux Café-Garden City, NY
01.2002 - 01.2010
- Advanced from corporate trainer to assistant kitchen manager.
- Recognized consistently as Employee of the Month for exceptional performance.
- Assisted with the opening of 7 new dining establishments.
- Led practical demonstrations and classroom facilitation.
- Led corporate training sessions for skill enhancement.
- Increased operational efficiency to 98.4% through strategic waste management and improved product usage.
- Consistently achieved sanitation rating of 97.8, placing among the company's top performers.
- Participated in managing operations at high-performing 12 million dollar venue.
- Directed performance improvement efforts for trainee managers.
- Managed 17-member team in fast-paced conditions.
Sous-Chef
Abuso's Catering
01.2001 - 01.2002
- Responsible for food preparation and cuisine presentation, while supporting the whole kitchen in a fast paced environment
- Acting as a liaison between the Executive Chef and other staff members, and keeping all aspects of the kitchen and employee care in place in the absence of the Executive Chef
Sous-Chef
GSI @ TSU
01.2001 - 01.2002
- Responsible for menu planning, directing of food preparation, banquet planning, execution of daily meals and recipe development
- Serving in a role as an administrator, duties including scheduling, disciplinary and development of staff
Co-Coordinator /Shift supervisor
Maggiano's
01.2000 - 01.2002
- I was originally hired as a line cook before being promoted to a kitchen coordinator
- I was a member of the training team
- I was in charge of creating nightly specials
Education
Associates - Culinary Arts
- Professional Development: Kitchen Manager
- Relevant Coursework: Classical French Techniques
Skills
- Operations management
- Documentation and reporting
- Hiring
- Business planning
- Staff training and development
- Personnel management
- Operations oversight
- Inventory management
- Operational reporting
- Performance analysis
- Business operations management
- Financial reporting
- Cost management
- Profit optimization
- Strong work ethic
- Preventative maintenance
- Schedule management
- Accurate record keeping
- Order picking and processing
- Logistics planning
- Time management
- Attention to detail
- Verbal and written communication
- Invoice verification
Personal Information
Title: ServSafe Certified, Food Service Managers Training (state of NY)
Professional Highlights
- Excelled as a designated trainer, & have been a part of 8 new restaurant openings.
- Successfully coordinated & executed private parties of 100 people.
- Achieved top 5 percentile in company quality standards.
- Set & maintained highest profit margin in district of 8.
- Created & developed menus for daily service.
- Championed 4 eyes receiving system.
- Initiated change in kitchen from heat & serve to from scratch cooking.
- Met and exceeded profit projections for my department by an average of 5%.
- Managed staff of 17 in high volume restaurant doing 12 million annually.
- Operated at 98.4% efficiencies in high volume atmosphere.
- Taught classroom & kitchen demonstrations.
- Installed daily operating systems as a multi-unit manager.
- Introduced log book communication system.
- Brought receiving practices up to HAACP standards in Central America.
- Received food safety management certification from the state of New York.
- Received top opener & employee of the month awards.
- Sani-Safe Certified in Florida.
Certification
Food Handler's Manager's Certificate
Transportation Worker Identification Credential
Timeline
Owner/Operator - Sonday Sounds Cleaning Crew
10.2022 - 10.2024
Chef/ Kitchen Manager - Duffy's Sports Grill
03.2015 - 08.2022
Cook 5 - 501 East @ the Boca Resort & Club (a Waldorf Property)
04.2012 - 10.2014
Corporate Chef - The Henesy-Rodrigues Group
04.2011 - 09.2011
Kitchen Manager/Corp. Trainer - Cheesecake Factory / Grand Lux Café-Garden City, NY
01.2002 - 01.2010
Sous-Chef - Abuso's Catering
01.2001 - 01.2002
Sous-Chef - GSI @ TSU
01.2001 - 01.2002
Co-Coordinator /Shift supervisor - Maggiano's
01.2000 - 01.2002
Art Institute of Houston Texas - Associates , Culinary Arts
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