David Kumm

• Led all front-of-house and back-of-house operations for a high-volume, upscale casual restaurant.
• Increased average weekly sales by approximately 35% through operational improvements, menu innovation, marketing, and exceptional guest service.
• Built and developed a high-performing management team by implementing leadership systems, manager AORs, and accountability standards.
• Created seasonal menus, brunch menus, cocktail programs, wine pairings, and high-profit specials.
• Managed catering and banquet events for 200+ guests, overseeing menu design, staffing, logistics, and execution.
• Directed inventory, purchasing, scheduling, labor management, vendor relationships, and cost controls.
• Managed all restaurant marketing and social media while creating SOPs, training programs, operational checklists, and service standards.
• Elevated the guest experience through detailed hospitality standards, cleanliness, organization, and operational excellence.

• Lead a team of culinary professionals in a high-volume kitchen, ensuring high quality and consistency in food preparation and presentation
• Collaborate with the Executive Chef to develop new menu items, recipes and specials, taking into account cost, seasonal availability and guest preferences
• Manage inventory levels, order supplies and ingredients as needed, and monitor food costs to meet budgetary goals
• Oversee kitchen operations during service, delegating tasks as necessary to maintain a smooth workflow and meet service deadlines

• Managed all aspects of a successful food truck operation, including menu planning, food preparation, inventory management, and customer service.

• Maintained a clean and organized food truck environment, ensuring compliance with health and safety regulations at all times.
• Trained and supervised a team of employees to deliver exceptional service and uphold the food truck's reputation for delicious food.

• Sourced high-quality, seasonal ingredients to create innovative and delicious dishes for clients
• Planned and executed menus for events ranging from intimate gatherings to large corporate functions

• Expertly prepare a variety of seafood dishes, including lobster, crab, shrimp, and fish, using traditional and modern cooking techniques
• Source and select the highest quality of seafood ingredients to ensure freshness and flavor in all dishes

• Led all front-of-house and back-of-house operations for a high-volume, upscale casual restaurant.
• Increased average weekly sales by approximately 35% through operational improvements, menu innovation, marketing, and exceptional guest service.
• Built and developed a high-performing management team by implementing leadership systems, manager AORs, and accountability standards.
• Created seasonal menus, brunch menus, cocktail programs, wine pairings, and high-profit specials.
• Managed catering and banquet events for 200+ guests, overseeing menu design, staffing, logistics, and execution.
• Directed inventory, purchasing, scheduling, labor management, vendor relationships, and cost controls.
• Managed all restaurant marketing and social media while creating SOPs, training programs, operational checklists, and service standards.
• Elevated the guest experience through detailed hospitality standards, cleanliness, organization, and operational excellence.