Dakota McCarthy
Bernalillo,NM
Summary
Accomplished hospitality professional with a proven track record at multiple restaurants and hotels throughout the southwest United States and abroad. Set on enhancing food and beverage operations and team leadership. Expert in menu development and food safety compliance, significantly improving customer satisfaction and operational efficiency. Skilled in financial monitoring and fostering team-oriented collaboration, ensuring top-notch dining experiences. I have taken the last two years to travel through out the US and abroad and am ready to jump back in to the industry that I love.
Overview
21
21
years of professional experience
Work History
General Manager/ Executive Chef
Desert Valley Brewing Co
04.2019 - 10.2022
- Wrote and implemented all mainstay, seasonal and special food and beverage menus.
- Carefully interviewed, selected, trained, and supervised staff.
- Purchased adequate quantities of food, beverages, equipment, and supplies.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
Food and Beverage Manager
Legacy Development and Management
12.2013 - 04.2019
- Managed kitchen, bar and wait staff and directed hiring program.
- Enacted progressive disciplinary measures for staff, managed work zones, and oversaw opening and closing duties.
- Selected wine, beer and alcohol products based on customer feedback and local product availability.
- Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
- Adhered to corporate efficiency and profitability goals and guidelines for both front and back of house.
Head Chef
White Elephant Beach Cafe
10.2012 - 10.2013
- Hired, managed, and trained kitchen staff.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Obtained fresh and local ingredients to maintain an adequate food cost.
- Oversaw kitchen operations, inventory control and back of house scheduling for restaurant.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Head Chef (seasonal)
Hubbards Yellowstone Lodge
05.2012 - 09.2012
Assistant to the Executive Chef
Le Cordon Bleu College of Culinary Arts
04.2011 - 04.2012
- Assisted the Executive Chef with all teaching and execution at Technique restaurant inside Le Cordon Bleu while finishing culinary school.
- Worked closely with students in the last phase of the culinary arts program to maximize production and efficiency with mise en place, setup and breakdown by station in both the front and back of house.
- Assisted with the execution of private functions and and day to day functionality of the in house cafe.
Director of Purchasing/Food and Beverage Manager
Multiple Hotels With Ocean Properties
07.2001 - 10.2010
- Implemented policies to reduce cost and eliminate waste.
- Purchased new products and oversaw inventory stocking and availability.
- Sourced vendors, built relationships, and negotiated prices.
- Performed monthly reconciliation of open purchasing orders, food and beverage costs.
- Responded to customer complaints, addressing concerns, and distress with amicable interactions.
- Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.
- Enacted progressive disciplinary measures for staff, managed work zones, and oversaw opening and closing duties.
- Verified staff compliance with accepted food and drink safety regulations, suggesting remedial training where necessary.
Education
Associate of Arts - Culinary Arts
Le Cordon Bleu College of Culinary Arts
Scottsdale, AZ04-2012
Skills
- Staff Scheduling Management
- Financial Monitoring
- Menu pricing and development
- Food and beverage operations
- Team Leadership
- Food Safety Compliance Management
- Team-Oriented Collaboration
Timeline
General Manager/ Executive Chef
Desert Valley Brewing Co
04.2019 - 10.2022
Food and Beverage Manager
Legacy Development and Management
12.2013 - 04.2019
Head Chef
White Elephant Beach Cafe
10.2012 - 10.2013
Head Chef (seasonal)
Hubbards Yellowstone Lodge
05.2012 - 09.2012
Assistant to the Executive Chef
Le Cordon Bleu College of Culinary Arts
04.2011 - 04.2012
Director of Purchasing/Food and Beverage Manager
Multiple Hotels With Ocean Properties
07.2001 - 10.2010
Associate of Arts - Culinary Arts
Le Cordon Bleu College of Culinary Arts
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