DANIEL J. POCHRON

• Directed banquet and restaurant kitchen operations, ensuring consistent quality, timing, and presentation standards.
• Developed seasonal menus reflecting property dining goals, guest preferences, and ingredient availability.
• Supervised kitchen staff, assigning stations and reinforcing sanitation, safety, and service procedures.
• Managed food purchasing, inventory control, and vendor coordination to support efficient kitchen operations.
• Trained culinary team members on preparation techniques, plating standards, and workflow consistency.
• Monitored cost controls and portion standards to reduce waste and maintain profitability.

• Recruited by Founder John Wilson and Associate Dereck Janes to rebuild restaurant’s domestic and international status, enhance menu quality, and improve customer satisfaction.
• Skyrocketed revenue by over $4.4M in food and beverage with a total of 55 weddings in one year.
• Drove culinary program’s food and beverage sales while teaching and mentoring local Eastern Shore kitchen brigade.
• Developed and implemented new menus emphasizing scratch cooking and sourcing local ingredients, ensuring consistency in high volume establishment.
• Owned and operated the Chesapeake Bay Beach Club.

• Architected and launched opening of the 'Southern Living Collection,' enhancing wine and beverage marketing strategies and sales performance.
• Directed front-of-house operations for Knoxie’s Table and The Market restaurants, ensuring exceptional service and guest experiences.
• Boosted operational readiness by steering talent acquisition, onboarding, and training, fostering a high-performance staff.

• Spearheaded operational overhaul transforming the Food and Beverage Department into a premier and profitable restaurant and wedding venue.
• Enhanced daily operations quality and productivity by retraining staff and ensuring compliance with company policies and work processes.
• Managed food and beverage costs effectively, maintaining costs under 30%.

• Revitalized guest experience for $2M establishment in Talbot County. Pioneered new menu concepts for 120-seat fine dining restaurant, off-site catering, and gourmet carryout, enhancing overall dining appeal.
• Exceeded sales objective goals for lunch and dinner and surpassed annual revenue expectations.
• Drove rebirth of reputation, retention of high-end clientele, and interest of external stakeholders.
• Restored reputation, retained high-end clientele, and increased interest from external stakeholders through targeted engagement strategies.

• Managed cold food preparation activities for catering at the Trade Center Management Associate’s office, ensuring high standards of quality and service.
• Directed effective supervision of the hot food and pastry departments, while increasing staff accountability for 30 food preparation employees.
• Oversaw plated dinners for up to 1,500 guests and buffet dinners for up to 4,000 guests
• Supervised hot food and pastry departments, enhancing accountability among 30 food preparation employees.
• Oversaw plated dinners for 1,500 guests and buffet dinners for 4,000 guests, ensuring seamless execution and guest satisfaction.

Specialized Coursework: International Cuisine and Sauces