Eric Lewis
Reno,NV
Summary
Dependable and Strategic Regional Director well-trained to handle issues with poise and provide strength and stability to any operation. Offering over 20 years of expertise in various roles for organizations in the Food and Beverage industry. An enthusiastic personality with a skillset that will lead a team into further success.
Overview
20
20
years of professional experience
1
1
Certification
Work History
REGIONAL DIRECTOR OF FOOD AND BEVERAGE
Jacobs Entertainment Inc, dba Lodge Casino and Gilpin Casino
RENO, NV
04.2019 - Current
- Reduced Food Costs by 11%, Stabilized Bar Pour Costs at 19.5%
- Grew Total Revenue by 6% and Increased Flow Through by 4% Year over Year
- Opened, Operated, and/or Oversaw 11 Outlets Across 5 Properties
- Designed and deployed seasonal menus that maintain brand standard while balancing regional preferences
- Enhanced Premium Player offerings through Food and Beverage services
- Aligned Beverage program across multiple properties to capitalize on market trends
- Stabilized property operations by developing and mentoring leadership staff
- Actively recruited new talent through professional network in a variety of positions and capacities
- Developed and implemented regional strategies to increase market share and profitability.
- Provided guidance and direction to district managers in order to achieve sales goals.
- Negotiated contracts with vendors to ensure competitive pricing for all properties
- Developed budgeting processes for the region that were within corporate guidelines while still exceeding property expectations.
- Collaborated with marketing department to develop promotional campaigns tailored to the local markets served by each store in the region.
FOOD & BEVERAGE MANAGER/ASSISTANT GENERAL MANAGER
Silverspot Cinema
Orange Village, OH
05.2018 - 04.2019
- Increased Total Revenue by 9% over Annual Budget
- Supervised and managed the daily operations of the food and beverage department, including staff scheduling, inventory control, cost management, menu planning and customer service.
- Developed and implemented standard operating procedures for all restaurant operations to ensure compliance with health regulations and quality standards.
- Created monthly financial reports to analyze sales trends, labor costs and other expenses related to the food and beverage department.
- Evaluated customer feedback surveys in order to identify areas of improvement within the dining experience.
- Partnered with chefs in developing new recipes while maintaining a cost-effective approach that maximizes profits.
- Performed regular price comparisons with vendors in order to obtain the best possible deals on food ingredients.
- Negotiated contracts with suppliers in order to secure discounts on bulk orders of food items or beverages.
- Monitored employee performance by providing constructive feedback as needed during shift changes or at end of shift reviews.
SOUS CHEF
Ruth's Chris Steakhouse
Cleveland, OH
02.2017 - 04.2018
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Contributed to the successful execution of catered events from start to finish.
- Supervised cooks and other kitchen personnel during meal services.
SOUS CHEF
Fire Food and Drink
Shaker Heights, OH
03.2014 - 05.2017
- Manage daily operations in conjunctions with the Chef-Owner of the restaurant
- Lead menu development for wine dinners, special occasions and private parties
- Assist in developing the seasonal menu, based on local availability and sustainability
- Organize staff training and certification
- Design and implement Standard Operating Procedures and Policies
- Design ordering and staffing standards based on budget and location specific needs
- Analyze and project product mix, P&L sheets, staffing and business performance.
CHEF DE CUISINE
Club Isabella
Cleveland, OH
04.2011 - 10.2015
- Managed staff of cooks, dishwashers, and other kitchen personnel.
- Ensured compliance with food safety regulations.
- Planned menus based on seasonal availability of ingredients.
- Analyzed financial statements to identify cost-saving opportunities.
- Scheduled shifts for kitchen staff according to restaurant needs.
- Developed strategies to increase efficiency in the kitchen.
- Worked closely with other chefs and cooks and provided hands-on training and teaching.
- Managed budget, labor and direct operating expenses
EXECUTIVE CHEF
SOARING EAGLE CASINO AND RESORT
MT. PLEASANT, MICHIGAN
08.2004 - 04.2010
- Oversee daily operations
- Design, compose, cost and execute seasonal and specialty menus
- Report to Executive Chef and Food and Beverage Director on overall activities for approval by Tribal Council and CEO.
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Created daily specials based on seasonal ingredients and customer feedback.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
Education
ASSOCIATE OF OCCUPATIONAL STUDIES - CULINARY
CULINARY INSTITUTE OF AMERICA
Hyde Park, NY01.2011
ASSOCIATES DEGREE GENERAL STUDIES OF ENGLISH AND COMMUNICATIONS -
MID-MICHIGAN COMMUNITY COLLEGE
01.2006
Skills
- Fine Dining
- Menu Development
- Food Safety
- Catering and Banquets
- New Restaurant Openings
- Hospitality Management
- Employee Recruitment
- Training And Mentoring
- Profit And Loss Understanding
- Strategic Marketing Campaigns
- Contract Management
- Vendor Sourcing
Awards Certifications Events
- 2018 Cleveland Browns Draft Party
- 2018 ServSafe Certified food Handler, Proctor, Instructor, Alcohol Proctor, Alcohol Instructor
- 2017 Cleveland Browns Coaches Dinner
- 2011 Best of Cleveland Award, Club Isabella, Cleveland Magazine
Certification
- ServSafe Certified Food Protection Manager
- ServSafe Certified Instructor and Proctor
Timeline
REGIONAL DIRECTOR OF FOOD AND BEVERAGE
Jacobs Entertainment Inc, dba Lodge Casino and Gilpin Casino
04.2019 - Current
FOOD & BEVERAGE MANAGER/ASSISTANT GENERAL MANAGER
Silverspot Cinema
05.2018 - 04.2019
SOUS CHEF
Ruth's Chris Steakhouse
02.2017 - 04.2018
SOUS CHEF
Fire Food and Drink
03.2014 - 05.2017
CHEF DE CUISINE
Club Isabella
04.2011 - 10.2015
EXECUTIVE CHEF
SOARING EAGLE CASINO AND RESORT
08.2004 - 04.2010
ASSOCIATE OF OCCUPATIONAL STUDIES - CULINARY
CULINARY INSTITUTE OF AMERICA
ASSOCIATES DEGREE GENERAL STUDIES OF ENGLISH AND COMMUNICATIONS -
MID-MICHIGAN COMMUNITY COLLEGE
- ServSafe Certified Food Protection Manager
- ServSafe Certified Instructor and Proctor
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