Summary
Overview
Work History
Education
Skills
References
Timeline
Generic

DAVID R. FIPP

Oceanside

Summary

Highly skilled Back of House Manager with background in overseeing kitchen operations, managing staff members, and maintaining high quality control standards. Strengths include strong leadership skills, ability to work under pressure while maintaining efficient workflow and excelling at multitasking. Demonstrated success in improving operational efficiency, reducing food waste and enhancing customer satisfaction in previous roles.

Overview

14
14
years of professional experience

Work History

Back of House Manager

BLACK PLAGUE Brewing
Oceanside
01.2025 - Current
  • Supervised kitchen staff to ensure compliance with health and safety regulations.
  • Managed inventory levels and ordered supplies to maintain operational efficiency.
  • Implemented daily quality checks to maintain food standards and presentation.
  • Led, trained and developed culinary team members to meet and exceed restaurant standards.
  • Developed menus that met customer satisfaction while controlling costs.

Regional Manager

Full Metal Burger
Oceanside
02.2021 - 01.2025
  • Oversaw menu planning and verified prep and line cook compliance with recipes.
  • Kept kitchen organized with easy-to-access ingredients.
  • Minimized waste by utilizing food storage and food recycling techniques.
  • Interviewed and trained back-of-house employees at various levels.
  • Maintained cleanliness and organization in the kitchen to meet health standards.
  • Conducted performance evaluations for kitchen staff, providing constructive feedback.
  • Fostered a positive work environment that encouraged team collaboration and morale.
  • Scheduled kitchen staff shifts to ensure adequate coverage during peak hours.
  • Managed locations in Oceanside, Escondido and North Park

Teppanyaki Sous Chef

Benihana Restaurant
Carlsbad
10.2015 - 01.2021
  • Chef: Duties same as below for Benihana Restaurant
  • Improved productivity for continual quality under tight constraints during peak meal service.
  • Led kitchen staff, keeping workstations clean and overseeing food preparation and presentation.
  • Enhanced inventory management and implemented strict portion control standards.

Teppanyaki Sous Chef

Shima Coronado
Coronado
04.2015 - 10.2015
  • Sous Chef: Same duties as Chef with the additional responsibilities of ordering food, controlling labor and food costs, running back of the house operations, which includes overseeing the staff, making sure breaks are taken and scheduling

Teppanyaki Chef

Benihana Restaurant
Carlsbad
12.2011 - 04.2015
  • Chef: Cooking and entertaining for up to a table of 12 people; meat, seafood, vegetable, and sauce preparation; cook station and preparation room organization and clean-up; food inventory and dating
  • Running shifts

Education

General Education - Business and Photography

Cal State University Channel Islands
06.2009

General Education - Business and Photography

Torrey Pines High School
San Diego, CA
06.2007

Skills

  • Reliability
  • Business intelligence
  • Interpersonal relations
  • Budget administration
  • Relationship building
  • Professionalism
  • Performance tracking and evaluation
  • Attention to detail
  • Problem-solving abilities
  • Operations management

References

Professional and Personal References Furnished Upon Request

Timeline

Back of House Manager

BLACK PLAGUE Brewing
01.2025 - Current

Regional Manager

Full Metal Burger
02.2021 - 01.2025

Teppanyaki Sous Chef

Benihana Restaurant
10.2015 - 01.2021

Teppanyaki Sous Chef

Shima Coronado
04.2015 - 10.2015

Teppanyaki Chef

Benihana Restaurant
12.2011 - 04.2015

General Education - Business and Photography

Cal State University Channel Islands

General Education - Business and Photography

Torrey Pines High School

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