DAVID SCHREPFERMAN

• Organized off-premise Catering Kitchen , grossing $500,000 plus annually.
• Coordinated off premise Bakery grossing an average of $200,000 annually.
• Worked closely with Candy Shop and Basket retail business grossing $85,000 in candy store, $50,000 in baskets sales.
• Managing staff of 25 at Pronto Restaurant grossing $1.2 million annually.
• Monitored kitchens for Hamlin Corner Sports Bar and Strata small plates Italian restaurant, Celina's Bar and Grill, Delmar Kitchen and Rooftop Bar.
• Opened and developed $4 Million Annual Delmar Night Club and Rooftop bar
• Designed, opened and marketed $6 Million lake front operation , DOX Grillhouse and Sport Bar

• Reduced food costs From 42% to 20.6% in the 1st 6 months by using seasonal ingredients, setting standards for portion size, defining plate presentations and minimizing waste.
• Created an inventory and purchasing program to track costs.
• Managed kitchen staff by recruiting, selecting, hiring, orienting, training, scheduling, supervising, evaluating and enforcing discipline when necessary.
• Incorporated a labor projection program to lower kitchen labor from 11.5% to 8.5%.

• Prepared food items consistently in compliance with corporate recipes, portioning, and waste control guidelines.
• Developed menus, pricing and special food offerings to increase revenue.

• Primary focus was recruiting, hiring, orientating, training, scheduling, supervising and evaluating all kitchen staff.
• Organized for franchise group, recipes, purchasing, inventory. spreadsheet- procedures and corporate recipes adherence.
• Helped maintain 15.5% average total hourly labor.
• Insured 30-31% gross profit.
• Grew catering sales from 6% to 26% , creating standard procedures.
• Opening management team for all Metro Detroit locations.

• Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
• Led shifts while personally preparing food items and executing requests based on required specifications.
• Maintained high quality guest satisfaction in a private golf course atmosphere.

Executive chef Allies Cabin Steak House and Beaver Creek Private Golf Course, Executive chef 4000 seat MidVail food court, Executive Sous Chef - Game Creek On Mountain Private Club and Corporate dining, Chef Piney River Ranch and Wilderness Excursions, Sous Chef - Two Elk Lodge Mexican - Southwestern Cuisine.