DAVID ERIC KRATKY
Vice President, Food & Beverage/Corporate Executive Chef
Park City,UT
Summary
Forward-thinking and highly regarded Vice President/Corporate Executive Chef with 21+ years of revolutionary food and beverage experience, successful at driving exceptional food and beverage growth by offering world-class cuisine and stunning guest experiences. Specializing in various aspects of operations with distinct skills in concept development, multi-unit management, economics, procurement, and culinary expertise. Excellent decision making, communication, team building, and problem-solving skills. Solid understanding of managing all personnel activity in hospitality industry.
Overview
21
21
years of professional experience
2
2
years of post-secondary education
4
4
Certifications
Work History
Vice President/Corporate Executive Chef
The Laughing Pear Group
Park City, Utah
11.2006 - Current
- Orchestrates food and beverage operational excellence throughout 4 locations while overseeing 200+ member team with “guest first – team first” mentality.
- Leads front of house and culinary department with cutting-edge menus, recipes, and 5 Diamond service standards.
- Member of food & beverage executive board that continues to develop vision, strategic direction, expectations, menu direction, sales methods, and short and long term goals.
- Officer of company's monetary initiatives with demonstrative financial acumen, helping to produce 14.28% increase in revenue from 2018 to 2019.
Vice President, Food & Beverage/Corporate Executive Chef
Artisan Development Group
Salt Lake City, Utah
01.2007 - 01.2009
- Accountable for F & B business operations project(s) including conceptual development of projects and leading project initiatives, coordinating resources and staff involvement, oversight and project completion.
- Creator of recipes and menus for each concept and built all food and beverage systems from ground floor up.
- Traveled to 4 property's in multiple states to assure systems and plans were being adhered to.
- Managed $25 million dollar company budget by designing complex financial model that tracked and validated expenses.
Executive Chef, Food & Beverage Director
Hotel Châteaux, Upper Deer Valley
Park City, Utah
01.2005 - 01.2006
- Produced revolutionary "Intermountain" cuisine offerings to put establishment on local, regional and national map.
- Developed and cooked exciting, memorable dishes that brought new customers into establishment and bolstered restaurant revenues to $3.1 million dollars.
- Managed 21 culinary personnel in service to 300+ customer base.
- Modernized menu and recipe processes for kitchen staff, which reduced guest wait times and boosted daily output from 275 meals to 300+.
Education
Certificate, Hospitality Manager: Leadership - Hospitality Administration And Management
American Hotel & Lodging Educational Institute
04.2020 - 05.2020
Associate of Science - Hotel & Restaurant Business & Management/Culinary Arts
Lincoln College/Florida Culinary Institute
Palm Beach, FL 09.1988 - 03.1990
Certificate - Master Class in Flavor Dynamics
Culinary Institute Of America
St. Helena, CA 02.2003 - 02.2003
Certificate - Management, Team Development, Fiscal Policy
Levy Management Acadamy
Chicago, IL 09.2005 - 09.2005
Skills
Operations management
Hospitality service expertise
Team training and coaching
Vendor relations
Forecasting and planning
Recipes and menu planning
Budgeting, food cost, and labor cost
Communication and organization
Loyal, confident, & competent
Leadership and development of future leaders
Positive outlook to produce positive results
Accomplishments
- Won “Leadership Award” for achieving 4 Diamond Award within 6 months of employment.
- Fulfilled the Laughing Pear Group's 10-year plan by opening 4th location in 2017.
- Invitee, James Beard House; Mentions: Ski Magazine, Chef Magazine, Conde Nast and Wine Spectator
- Supervised team of 200+ staff members.
- Trained in Italy for one year (1993) at Osteria Antica Mescita San Niccolò, Florence, Est. 1882
Affiliations
- Division in Quality Management: ASQ Professional Member
- Human Development & Leadership: ASQ Professional Member
- American Culinary Federation-State of UT Beehives Chapter: Active
- Professional Member La Chaine de Rotisseurs: Professional Member
- Certificate of Achievement & Excellence: Park City Historical Society
- Blog: http://www.thelaughingpear.com/Press/
Certification
ServSafe Certified & HACCP Certification (IN PROGRESS, Graduation date:1/07/21)
Timeline
Certificate, Hospitality Manager: Leadership - Hospitality Administration And Management
American Hotel & Lodging Educational Institute
04.2020 - 05.2020
Vice President, Food & Beverage/Corporate Executive Chef
Artisan Development Group
01.2007 - 01.2009
Vice President/Corporate Executive Chef
The Laughing Pear Group
11.2006 - Current
Certificate - Management, Team Development, Fiscal Policy
Levy Management Acadamy
09.2005 - 09.2005
Executive Chef, Food & Beverage Director
Hotel Châteaux, Upper Deer Valley
01.2005 - 01.2006
Certificate - Master Class in Flavor Dynamics
Culinary Institute Of America
02.2003 - 02.2003
Associate of Science - Hotel & Restaurant Business & Management/Culinary Arts
Lincoln College/Florida Culinary Institute
09.1988 - 03.1990