DWAYNE BELIAKOFF

Designed and currently operating an all-new, modern Baja Mexican-style restaurant with a unique 8000 square foot, 400 seat rooftop setting overlooking downtown Jacksonville

• 2024 Best of JAX Awards: Best Mexican, Best Rooftop Bar, Best Restaurant to Impress a Date, Best Taco, Best Burrito
• Responsible for all menu development and recipes and overseeing production of a fresh, seasonal menu featuring traditional Mexican seafood dishes, rotating seasonal ceviche, roasted and braised meat dishes, dozens of freshly made salsas, home-made tortillas.
• Developed a tequila and mezcal focused craft cocktail bar
• Manage a culinary, banquet and front-of-house team of 40+ employees
• Maintained facility and grounds to present positive image.
• Carefully interviewed, selected, trained, and supervised staff.
• Effectively managed labor costs by monitoring productivity levels among staff members and making strategic scheduling decisions.
• Purchased adequate quantities of food, beverages, equipment, and supplies.
• Produced large scale catering events (1000+ guests) for weddings receptions, local and national political events, not-for-profit galas including all planning and intake with brides and coordinators
• Multiple on-air television cooking demonstrations and appearances

Developed and operated a unique and popular gourmet sandwich and charcuterie-style restaurant focused on from-scratch cooking including all meat curing, smoking and braises, freshly made pickles, jams and other home-made condiments as well as freshly baked breads and desserts and included in national magazines such as Forbes, Gourmet and Delta Airlines magazine.

• Curated and supervised a management, culinary, catering and front-of-house team of 200+ employees over four area locations ranging from 2000 to 7500 square feet per unit
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
• Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
• Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
• Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
• Consistently blended modern twists on international cuisines including French, Italian, Greek, Korean, Vietnamese, Peruvian and more to create a "globally inspired, southern approved" menu
• Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
• Opened multiple and uniquely designed locations over nine years from architectural and interior process, equipment sourcing, vendor sourcing, menu development to opening day

Managed both culinary and front-of-house operations of a diverse group of award winning and nationally publicized restaurants including the fine dining and award winning French-Creole restaurant ROUX, fast casual Shake-Shack-style Violetta, and sports themed gastro-pub The Bitter End in downtown Portland.

• Managed all aspects of daily operations, including managing budgets, inventory control, and vendor relations.
• Worked closely with Chef de Cuisine, Sous Chefs and Pastry department in designing a high end and modern, southern Louisiana-style menu and cocktail program rooted in regional comfort foods
• Trained staff on fine dining service technique blended with southern hospitality
• Managed the wine program of 250+ international and domestic labels, with a focus on Northwest Pinot Noir
• Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
• Coordinated special events bookings, working closely with clients to ensure their expectations were met or exceeded from start to finish.
• Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
• Managed a casual daytime only Po' Boy shop adjacent to the restaurant serving classic New Orleans sandwiches, entrees and sides in a fast casual environment

General Manager for D'Amico & Partners flagship New American restaurant, Cafe Lurcat, on the iconic Loring Park in downtown Minneapolis and featuring over 18,000 square feet of dining room, private event space and multiple bars and lounges.

• Managed all aspects of daily operations, including managing budgets, inventory control, and vendor relations.
• Enhanced customer satisfaction through consistent delivery of high-quality food and service.
• Conducted regular financial analyses of sales data in order to identify trends that informed future marketing efforts.
• Effectively managed labor costs by monitoring productivity levels among staff members and making strategic scheduling decisions with a team of assistants and back-of-house managers
• Managed a team of bar managers, sous chefs, and front-of-house managers to purchase adequate quantities of food, beverages, equipment, and supplies.
• Designed an all new and then award winning "fresh juice" cocktail program introducing dozens of new drinks and spirits to an already robust bar program
• Curated and maintained a wine program of over 400+ labels of international and domestic wines, doing all purchasing and volume negotiations, staff trainings, sales incentive programs for floor staff, and inventory, and was awarded Food + Wine Magazines Top 10 Wine Lists in America
• Identified problems, conducted troubleshooting and sought repair or maintenance support to keep restaurant and equipment operational, and created an inviting atmosphere for patrons at all times
• Evaluated performance metrics regularly, identifying areas for improvement and adjusting strategies accordingly for continued growth in sales figures.
• Organized and promoted dozens of seasonal Chef dinners and wine pairings, boosting restaurant revenues during seasonally slower periods

General Manager for locally and nationally acclaimed Bluehour Restaurant, focused on a hip, French-Italian fine dining experience and Saucebox, a lively Pan-Asian eatery and cocktail lounge with focus on modern Thai, Vietnamese and Japanese cuisines, and both venue's corresponding private dining and event facilities.

• Managed all aspects of daily operations, including managing budgets, inventory control, and vendor relations.
• Effectively managed labor costs by monitoring productivity levels among staff members and making strategic scheduling decisions.
• Maintained facility and grounds to present positive image.
• Purchased adequate quantities of food, beverages, equipment, and supplies, and responsible for a 300+ label wine program and inventory
• Set clear expectations and created positive working environment for employees.
• Carefully interviewed, selected, trained, and supervised staff.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Developed and maintained a strong team of motivated staff by providing ongoing food and beverage training and development opportunities, including global wine and spirits courses
• Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank.
• Implemented new employee onboarding processes, providing comprehensive training that promoted retention and a strong understanding of company culture.
• Conducted regular financial analyses of sales data in order to identify trends that informed future marketing efforts.
• Coordinated special events bookings, working closely with clients to ensure their expectations were met or exceeded from start to finish.
• Boosted restaurant revenue by implementing innovative marketing strategies and promotions, including "approachable private dining" experiences
• Maintained open lines of communication between front-and back-of-house teams to facilitate smooth day-to-day operations.
• Built and leveraged community relationships to drive business and maximize catering programs.

Was chosen to complete Ruby Tuesday's first WOW University management training, learning all company standards and procedures, accounting practices and reporting, inventory and theft controls and in-store HR strategies to hire, train and retain top-notch employees. Assisted in opening multiple regional units over many years, while maintaining my high volume home store known for large fluctuations of crowds based on university events.

• Enhanced employee retention, providing ongoing training and development opportunities.
• Boosted customer satisfaction by implementing effective communication strategies and addressing concerns promptly.
• Optimized inventory management, implementing accurate forecasting methods to minimize stock discrepancies and prevent excess waste.
• Drove revenue growth through the execution of targeted marketing campaigns designed to attract new clientele.
• Streamlined operations for increased efficiency by identifying areas of improvement in workflow processes.
• Fostered a positive work environment to improve team morale and productivity levels.