Eric A. Laslow
Gresham,OR
Summary
Professional with extensive knowledge in food and beverage management. Proven track record of optimizing operations, enhancing culinary offerings, and driving customer satisfaction. Strong focus on team leadership, adaptable to changing needs, and committed to achieving results. Expertise in budgeting, inventory control, and staff training.
Overview
2025
2025
years of professional experience
Work History
Director of Food and Beverage
Skamania Lodge
07.2023 - 01.2025
- With three restaurant outlets, 24,000 square feet indoor and 45,000 square feet outdoor banquet and meeting space, my team and I have met or surpassed all revenue and profit goals set forth in budget and forecast.
- With a Food COG averaging 21% and Beverage COG averaging 18.4%, I have positioned this property in the upper 5% of profitability within this hotel group portfolio.
- Championed the integration of technology in daily operations, streamlining processes and enhancing overall guest experience.
- Created a regionally focused Wine and Spirits program
- Cultivated partnerships with local vendors to source high-quality ingredients at competitive prices.
- Fostered a culture of continuous improvement, conducting regular staff performance evaluations and providing targeted feedback.
- Developed a strong team of food service professionals, selecting top talent through comprehensive recruitment initiatives.
- Enhanced revenue growth by developing strategic marketing campaigns targeting local and regional clientele.
- Coordinated seamless event execution for both small-scale gatherings and large-scale banquets or conferences.
Food and Beverage Director / Executive Chef
Timberline Lodge
03.2022 - 07.2023
- Responsible for all aspects of the Food and Beverage operations spanning six outlets in this historic and prestigious resort
- Directly responsible for recruiting, cost management, budgeting and personnel management, BOH and FOH operations
- During my brief tenure here, it was required of me to assume the role of Executive Chef as well, during which time, I realigned the culinary program towards its original Pacific Northwest roots, and sustainable profitability
- Enhanced customer satisfaction by implementing innovative food and beverage menus tailored to client preferences.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- .Established an engaging social media presence showcasing the establishment''s unique atmosphere, signature dishes, special promotions, resulting in heightened online visibility.
Owner/Operator
Laslow Restaurant Concepts LLC
03.2016 - 09.2021
- Operated busy, seasonal Food Trucks and Cafes in Leadville, Colorado and Hood River, OR featuring Regional Cuisine, traditional BBQ, and Ceviche
- Implemented cost-control measures for increased profitability.
- Collaborated with local community organizations on various initiatives to boost brand visibility while giving back to the community.
- Cultivated a loyal customer base by consistently delivering exceptional dining experiences that exceeded expectations.
- Expanded catering services for private events resulting in increased revenue streams from off-site offerings.
Owner / Consultant
Laslow Concepts and Design
01.2009 - 09.2017
- Company Overview: Restaurant and Hospitality Consulting Company specializing in Restaurant Design, Restaurant Start Up
- Small Business and Restaurant Business Plan Development, Public Relations and Advertising, Personnel Development and Human Resources, Authentic Regional and Ethnic Cuisine Menu Development, Sustainable Restaurant Concepts, Integrated Food and Beverage Concepts, POS System Integration, Wine list and Beverage Program Design, Cost Control Implementation and Security Controls
- Restaurant and Hospitality Consulting Company specializing in Restaurant Design, Restaurant Start Up
- Implemented marketing strategies to increase brand awareness and attract new customers.
Food and Beverage Director / Executive Chef / Resident Resort Manager
Sipapu Ski and Summer Resort
11.2009 - 04.2012
- Responsible for all Food and Beverage operations for this 4 season mountain resort, overseeing 4 food and beverage outlets including a busy 3 meal a day Café, an accompanying bar, a Starbucks outlet and a newly opened outdoor, riverside Bar and Grill as well as all catering functions at this historic New Mexico property.
- Analyzed financial reports to identify areas of opportunity for increasing profitability while managing expenses effectively within budget constraints.
- Additionally, as Resident Manager, I was responsible for reservations, guest services and maintenance and housekeeping issues
- Actively engaged in all marketing programs and resort development strategies
- Optimized labor costs by monitoring staffing levels based on business needs and adjusting schedules accordingly for maximum efficiency.
- Mentored junior team members, fostering a positive work environment that promoted professional growth and employee retention.
Managing Partner
Corridor 44
09.2005 - 09.2007
- Company Overview: Denver’s only Champagne Bar
- Designed wine list and small plate menu, featuring a champagne list of over 120 bottle selections and Mediterranean 'Crudo.' Featured in Wall Street Journal, Nation’s Restaurant News, Colorado Expressions and named by Conde’ Nast TRAVELER magazine as one of 'THE TOP 25 NIGHTSPOTS IN THE WORLD.'
- Denver’s only Champagne Bar
- Developed comprehensive business strategies by analyzing market trends and internal capabilities.
- Fostered strong relationships with key stakeholders by initiating regular communication channels.
- Cultivated a collaborative team environment by mentoring and empowering staff.
- Oversaw financial management of the firm, including budgeting, forecasting, and analysis, ensuring fiscal responsibility and profitability.
- Led recruitment efforts to attract top talent, contributing to a highly skilled workforce capable of meeting client demands effectively.
- Sold interest after successfully establishing business.
Managing Partner, Operations Manager, Executive Chef
Laslow’s NW, LLC
07.1998 - 04.2005
- Company Overview: Nationally acclaimed restaurant group featuring three distinct brands – 'Laslow’s Northwest', 'Laslow’s Broadway Bistro' and 'Malanga, Cocina Cubana' in Portland, OR
- Nationally acclaimed Northwest fine dining, a casual upscale bar and bistro and a traditional Cuban restaurant and bar, all with a strong focus on local organic product, foraged wild edibles, free range meats and wild fish
- Served as project manager and designer during construction and as executive chef and operations manager for the life of the business
- Achieved profit margins at each location ranging from 18% to 25%
- Sold business for substantial profit
- Nationally acclaimed restaurant group featuring three distinct brands – 'Laslow’s Northwest', 'Laslow’s Broadway Bistro' and 'Malanga, Cocina Cubana' in Portland, OR
- Developed comprehensive business strategies by analyzing market trends and internal capabilities.
- Negotiated partnerships for mutual benefit and strategic alignment.
Food and Beverage Director / Executive Chef
Sunrise Springs Resort Spa
- Responsible for management and development of kitchen and floor staff, beverage menus, wine list, entertainment, and multiple outlet concepts at this 70-acre, 60 room Resort Spa
- The resort featured extensive organic gardens and in-house pottery studios
- Developed several new restaurant concepts including a Champagne Bar, Ceviche Bar, Innovative Entertainment Program and a new Regionally Inspired Menu resulting in wine sales increase of over 100% and overall restaurant sales measuring from 28% to 48% increase over prior record revenue periods coupled with unprecedented critical reviews
Food and Beverage Director
Santa Claran Hotel Casino
- Responsible for all Food and Beverage operations spanning 3 Restaurants and 2 Bar outlets including three-meal-a day service and Employee dining as well as Catering in over 16,000 square feet of meeting space in this 130 room Hotel and Casino
- Also responsible for all training, development and implementation of room service standards as well as live concert concessions
- Member of the Executive Committee
- .Conducted regular performance evaluations for all team members holding them accountable for meeting established service and performance benchmarks.
Skills
- P &L, budget management, purchasing, inventory and cost controls
- Menu and Wine List design and management
- Bar management and entertainment bookings
- Public relations and promotions
- Labor management
- Food and beverage operations
- Banquet operations
- Fine-dining expertise
- Problem-solving
- Staff mentorship, leadership and development
- Inventory management
- Sanitation standards
Hobbies and Interests
- SMART Recovery Certified Facilitator.
- Ultra-endurance athlete with many ultra-distance and marathon completions in Running and Mountain Biking disciplines.
Professional Highlights
- Laslow’s Northwest, Guest Chef, JAMES BEARD HOUSE, New York, NY, http://jamesbeard.starchefs.com/events/2003/09/011.shtml
- OREGONIAN RESTAURANT OF THE YEAR 2001, Laslow’s Northwest
- Top 25 Night Spots in the World, CONDE NAST TRAVELER MAGAZINE, Corridor 44, Managing Partner
- America’s Best Restaurants, GOURMET MAGAZINE, Laslow’s Northwest
- Advisory Board member, LE CORDON BLEU, WESTERN CULINARY INSTITUTE
- Laundry Kitchen & Cocktails, Steamboat Springs, CO, 09/01/14, THE TOP 100 RESTAURANTS IN THE US, OpenTable.com
- Guest Chef, EPCOT INTERNATIONAL FOOD AND WINE FESTIVAL
Timeline
Director of Food and Beverage
Skamania Lodge
07.2023 - 01.2025
Food and Beverage Director / Executive Chef
Timberline Lodge
03.2022 - 07.2023
Owner/Operator
Laslow Restaurant Concepts LLC
03.2016 - 09.2021
Food and Beverage Director / Executive Chef / Resident Resort Manager
Sipapu Ski and Summer Resort
11.2009 - 04.2012
Owner / Consultant
Laslow Concepts and Design
01.2009 - 09.2017
Managing Partner
Corridor 44
09.2005 - 09.2007
Managing Partner, Operations Manager, Executive Chef
Laslow’s NW, LLC
07.1998 - 04.2005
Food and Beverage Director / Executive Chef
Sunrise Springs Resort Spa
Food and Beverage Director
Santa Claran Hotel Casino