Overview
Work History
Education
Skills
Timeline
Generic

Eric Leskovar

Denver,CO

Overview

37
37
years of professional experience

Work History

Food Stylist

Self Employed Services
Denver, CO
06.2013 - Current
  • Ensured all photos taken were properly labeled so they could be easily identified later.
  • Consulted with clients regarding ideas for presentation styles based on their goals and preferences.
  • Researched current trends in the industry to ensure cutting edge results were achieved.
  • Organized and prepped ingredients for each recipe.
  • Tested various approaches to get desired effects while ensuring food remained edible.
  • Inspected prepared meals for quality control purposes prior to photo shoot.
  • Created visually appealing presentations of food dishes that met client expectations.
  • Developed creative food styling concepts for photoshoots.
  • Utilized multiple techniques such as glazing or dusting with powders for added visual appeal.
  • Prepared food items according to recipes including chopping, slicing, dicing, and grilling ingredients.
  • Collaborated with art directors on selecting appropriate props and equipment needed for shoots.
  • Kept accurate inventory records of all supplies used throughout projects.
  • Manipulated foods by adding sauces or condiments as needed for enhanced appearance.
  • Assisted in developing recipes to meet specific needs of clients.
  • Coordinated with chefs, photographers, producers, and other staff members on shoots.
  • Monitored temperatures of ovens, grills, and fryers during the cooking process.
  • Managed the set up of food props and decorations to enhance visuals.
  • Read scripts and consulted with directors and other production staff to create and plan designs.

Bartender

Rioja, Crafted Concepts Restaurant Group
Denver, CO
06.2008 - 06.2010
  • Stocked ice bins and coolers as needed throughout shift.
  • Cleansed glasses with sanitizing solution after each use.
  • Checked identification cards for proof of age prior to serving alcohol beverages.
  • Prepared alcoholic and non-alcoholic beverages according to recipe standards.
  • Participated in weekly team meetings to discuss goals and objectives set by management.
  • Developed good working relationships with fellow employees through effective communication.
  • Managed cash drawer at the end of each shift ensuring accuracy of funds received.
  • Organized storeroom inventory of supplies such as cups, napkins, straws.
  • Monitored guests' alcohol consumption levels to prevent over-intoxication or underage drinking.
  • Adhered to state regulations regarding serving alcohol responsibly.
  • Maintained inventory of liquor, beer, wine, and other beverage items.
  • Provided drink suggestions to customers based on their preferences.
  • Displayed and retained extensive knowledge of liquors, wines and entrees.
  • Recommended food and drinks to patrons based on preference, pairings and special promotions.

Restaurant General Manager

Enrico’s
Pittsburgh, PA
06.2004 - 06.2008
  • Managed relationships with suppliers to ensure timely delivery of products.
  • Established cash control systems for register transactions.
  • Negotiated contracts with vendors for food supplies, beverages, equipment and other necessary items.
  • Kept up-to-date records of employee performance reviews.
  • Performed administrative tasks such as payroll processing and accounts receivable management.
  • Maintained accurate inventories of food, supplies and equipment.
  • Analyzed sales figures and trends to develop sales strategies that maximize profits.
  • Provided direction, guidance and motivation to team members.
  • Reviewed menu items on a regular basis to ensure quality standards were met.
  • Ensured compliance with health, safety and sanitation standards.
  • Coordinated catering services for special events such as weddings or banquets.
  • Established restaurant business plan by conferring with people in community to select food and beverage offerings.
  • Motivated staff through acknowledgment of hard work, achievements and instilling accountability while leading by example.
  • Established restaurant business plan by surveying restaurant demands, identifying and evaluating competitors and preparing financial and sales projections.

Assistant Restaurant Manager

Up Fornaio Restaurant Group
Seattle, WA
06.2002 - 06.2004
  • Monitored customer service standards and took corrective action when needed.
  • Provided leadership and direction to restaurant employees.
  • Analyzed operational costs and made recommendations for cost savings.
  • Created weekly work schedules for all restaurant personnel.
  • Supervised food preparation, ordering of supplies, and inventory control.
  • Planned menus, adjusted prices, monitored food quality, and portion sizes.
  • Implemented systems to track labor costs, product waste, and customer satisfaction ratings.
  • Conducted daily inspections of the dining area to ensure cleanliness and orderliness.
  • Ensured that all customer orders were fulfilled accurately and efficiently.
  • Coordinated catering services for special occasions or corporate events.

Bartender

Il Fornaio Restaurant Group
Seattle, WA
06.1999 - 06.2002
  • Assisted in setting up the bar for service shift.
  • Stocked ice bins and coolers as needed throughout shift.
  • Participated in weekly team meetings to discuss goals and objectives set by management.
  • Adhered to state regulations regarding serving alcohol responsibly.
  • Kept track of all orders made by customers and communicated them promptly to kitchen staff.
  • Maintained inventory of liquor, beer, wine, and other beverage items.
  • Prepared alcoholic and non-alcoholic beverages according to recipe standards.
  • Provided drink suggestions to customers based on their preferences.
  • Developed good working relationships with fellow employees through effective communication.
  • Monitored guests' alcohol consumption levels to prevent over-intoxication or underage drinking.
  • Managed cash drawer at the end of each shift ensuring accuracy of funds received.
  • Organized storeroom inventory of supplies such as cups, napkins, straws.

Server Trainer

I’ll Fornaio Restaurant Group
Denver, CO
06.1997 - 06.1999
  • Ensured all safety protocols were followed while using equipment during demonstrations.
  • Conducted hands-on workshops to demonstrate server features and functions to trainees.
  • Monitored performance of trainees throughout the course duration to identify areas for improvement.
  • Coached staff members on best practices for optimizing server performance levels.
  • Performed continuous reviews of wait staff and provided feedback directly to team members as well as managers.
  • Educated waiters on menu, memorization strategies and how to convey information clearly.
  • Instructed new staff members on food handling procedures and service techniques.
  • Provided exceptional service to high volume of daily customers.
  • Collaborated with management to identify training needs and develop strategies for continuous improvement.

General Manager of Food Service

Great American Restaurants
Springfield, VA
06.1993 - 06.1995
  • Ensured compliance with all local health codes, sanitation regulations, and company policies.
  • Implemented cost-saving measures throughout the organization without compromising quality of product or service delivery.
  • Created operational policies and procedures to ensure efficient operations, quality control, and safety standards.
  • Negotiated contracts with suppliers for purchasing food ingredients at the most competitive rates.
  • Established effective communication between kitchen staff and wait staff to provide seamless service experience for guests.
  • Conducted market research activities in order to stay abreast of industry trends.
  • Monitored daily financial transactions and prepared weekly reports for management review.
  • Coordinated with vendors to ensure proper supply of food items at competitive prices.
  • Provided feedback regarding menu suggestions from customers in order to improve overall dining experience.
  • Organized promotional events such as special menus or discounts in order to attract more customers.
  • Performed administrative tasks including payroll processing, budgeting activities.
  • Managed inventory and rotated food products in storage to avoid spoilage and waste.

Assistant Manager

Great American Restaurants
Springfield, VA
06.1990 - 06.1993
  • Monitored employee attendance records, timekeeping, and payroll information.
  • Coordinated with other departments to ensure smooth flow of operations.
  • Created reports on sales trends, inventory levels, and financial data.
  • Full training in all Kitchen operations
  • Training and Teaching of all food preparation to FOH employees
  • Communicated regularly with customers to gain insights into their needs.
  • Maintained up-to-date knowledge of company products and services.
  • Supervised daily operations including scheduling shifts, assigning duties.
  • Resolved conflicts between team members in an effective manner.
  • Conducted regular performance reviews for employees to identify areas of improvement.
  • Organized training sessions for new hires to familiarize them with the workplace environment.
  • Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.

Server/Lead Server Trainer

Great American Restaurants
Springfield, VA
06.1987 - 06.1990
  • Greeted guests and provided menus.
  • Ensured that each guest was served courteously, quickly, and efficiently.
  • Responded efficiently to guest inquiries and complaints in a professional manner.
  • Trained new servers in GAR expectations and service standards.
  • In depth knowledge of all food and beverage recipes and plating.

Education

Some College (No Degree) - Political Science

Northern Virginia Community College
Annandale, VA

Skills

  • Food preparation techniques
  • Culinary techniques
  • Brand consistency
  • Recipe Development
  • Client Communication
  • Food Chemistry Understanding
  • Texture Manipulation
  • Food Trend Awareness
  • Composition Expertise
  • Innovative thinking
  • Meticulous Organization
  • Artistic sensibility
  • Active Listening
  • Multi-tasking abilities
  • Adaptability and Flexibility
  • Interpersonal Communication

Timeline

Food Stylist

Self Employed Services
06.2013 - Current

Bartender

Rioja, Crafted Concepts Restaurant Group
06.2008 - 06.2010

Restaurant General Manager

Enrico’s
06.2004 - 06.2008

Assistant Restaurant Manager

Up Fornaio Restaurant Group
06.2002 - 06.2004

Bartender

Il Fornaio Restaurant Group
06.1999 - 06.2002

Server Trainer

I’ll Fornaio Restaurant Group
06.1997 - 06.1999

General Manager of Food Service

Great American Restaurants
06.1993 - 06.1995

Assistant Manager

Great American Restaurants
06.1990 - 06.1993

Server/Lead Server Trainer

Great American Restaurants
06.1987 - 06.1990

Some College (No Degree) - Political Science

Northern Virginia Community College

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Eric Leskovar