Donald Whitmore

• Improved operational efficiency by streamlining processes and implementing innovative solutions.
• Led cross-functional teams for successful completion of projects, resulting in increased productivity.
• Developed and executed strategic plans to achieve organizational goals and drive sustainable growth.
• Managed budgets and resources, optimizing allocation for maximum impact on business objectives.
• Established strong partnerships with vendors, suppliers, and key stakeholders to improve collaboration and ensure alignment with business requirements.
• Oversaw daily operations across multiple departments, ensuring seamless coordination and efficient execution of tasks.
• Delivered exceptional customer experiences by implementing strategies focused on meeting evolving needs and expectations.
• Oversaw day-to-day production activities in accordance with business objectives.

• Increased overall guest satisfaction by revamping menus and introducing innovative food and beverage offerings.
• Streamlined operations for improved efficiency, implementing new inventory management systems and staff training programs.
• Enhanced revenue growth by developing strategic marketing campaigns targeting local and regional clientele.
• Maximized profitability with cost control measures, optimizing purchasing processes and reducing waste.
• Developed a strong team of food service professionals, selecting top talent through comprehensive recruitment initiatives.
• Ensured compliance with all health and safety regulations, maintaining impeccable inspection records throughout tenure.
• Coordinated seamless event execution for both small-scale gatherings and large-scale banquets or conferences.
• Spearheaded staff development initiatives including ongoing training programs focused on customer service excellence, upselling techniques, and product knowledge enhancement.
• Worked with qualified chef to diversify menu with new offerings.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
• Coordinated with catering staff to deliver food services for special events and functions.

• Enhanced customer satisfaction by efficiently managing food and beverage operations and providing exceptional service.
• Reduced waste and controlled inventory levels by implementing effective purchasing strategies and proper storage procedures.
• Increased overall efficiency of the department by developing and implementing training programs for staff members.
• Ensured adherence to health, safety, and sanitation regulations by regularly inspecting facilities and equipment.
• Mentored junior team members, fostering professional growth opportunities through guidance and constructive feedback.

• Enhanced event experiences by coordinating seamless banquet and event logistics.
• Streamlined event planning processes for improved efficiency and client satisfaction.
• Managed budgets effectively, ensuring successful events without overspending.
• Developed and maintained strong relationships with vendors, resulting in reliable partnerships and cost savings.
• Managed multiple events in over 30,00 square feet of event space. Catered events from 50 to 1,500.

Upscale French Restaurant in Lake Placid. I managed a small staff in one of best restaurants in Lake Placid. Several items were prepared on a gueridon trolley and offered an extensive wine list.