Dan Casey
Canby
Summary
Dynamic Food & Beverage Director with a proven track record at The Springs Living, enhancing guest loyalty through exceptional service and innovative menu development. Skilled in cost control and staff leadership, I implemented waste reduction initiatives and maintained compliance with health standards, significantly improving operational efficiency and guest satisfaction.
Food and beverage professional with proven track record of streamlining operations and enhancing guest experiences. Committed to fostering team collaboration and achieving outstanding results. Known for adaptability and driving continuous improvement in service quality and efficiency.
Background includes improving performance, reducing costs and eliminating waste to maximize profitability of food service operations. Strategic planner with superior communication and problem-solving abilities.
Equipped with strong problem-solving abilities, willingness to learn, and excellent communication skills. Poised to contribute to team success and achieve positive results. Ready to tackle new challenges and advance organizational objectives with dedication and enthusiasm.
Overview
12
12
years of professional experience
Work History
Food & Beverage Director
The Springs Living
02.2024 - 12.2024
- Increased guest loyalty by consistently providing exceptional service standards and memorable dining experiences.
- Managed successful special events, including Holiday Events and Special Events, ensuring seamless execution from planning to completion.
- .Implemented waste reduction initiatives by monitoring portion control, optimizing inventory management, and encouraging responsible disposal practices among staff members.
- Ensured consistent delivery of safe, high-quality food items by enforcing proper handling practices among kitchen staff members.
- Mentored junior team members, fostering a positive work environment that promoted professional growth and employee retention.
- Maximized profitability with strategic menu pricing and comprehensive inventory management systems.
- Maintained compliance with local health department regulations through regular staff training and facility inspections.
Sous Chef
The Springs Living
08.2022 - 02.2024
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased Resident Approval rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
Cook/Prep Cook
The Springs Living
07.2021 - 08.2022
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Streamlined kitchen operations with effective communication and collaboration among team members.
- Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
- Prepared diverse cuisines to meet customer dietary needs and preferences, elevating dining experience.
Kitchen Manager
McMenamins Chapel Pub
05.2020 - 04.2021
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
Kitchen Manager
McMenamins Kennedy School
08.2012 - 03.2020
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
- Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
- Developed strong vendor relationships for consistent delivery of high-quality ingredients at competitive prices.
- Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.
- Developed creative daily specials using seasonal ingredients, incorporating fresh flavors into the menu rotation while minimizing costs associated with excess inventory stockpiling.
Education
Associate of Arts - Hospitality And Tourism Management
Mt. Hood Community College
Gresham, ORSkills
- Food and beverage operations
- Labor management
- Sanitation standards
- Allergen awareness
- Cost control
- Staff leadership
- Food safety compliance
- Inventory management
- Quality assurance
- Problem-solving abilities
- Reliability
- Organizational skills
Timeline
Food & Beverage Director
The Springs Living
02.2024 - 12.2024
Sous Chef
The Springs Living
08.2022 - 02.2024
Cook/Prep Cook
The Springs Living
07.2021 - 08.2022
Kitchen Manager
McMenamins Chapel Pub
05.2020 - 04.2021
Kitchen Manager
McMenamins Kennedy School
08.2012 - 03.2020
Associate of Arts - Hospitality And Tourism Management
Mt. Hood Community College
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