Erik E. Moritz

As Executive Chef of Compass Group, at an upscale healthcare community with Independent, assisted and long term care. Responsibilities included, advancement of resident engagement opportunities to encourage open communication and development of enjoyable interactive experiences. Oversight of accurate documentation of cooking methods, sanitation compliance, dietary plans and equipment maintenance. Supervision of scheduling and training of kitchen staff for efficient food production to ensure timely delivery of high-quality food offerings. Development of new recipes and flavor combinations to enhance customer dining experiences and Increase customer satisfaction with innovative and diverse seasonal offerings tailored to various dietary needs in mind. Generate profitability by effectively managing food costs through portion control and minimized waste. Fostering and mentorship of a cohesive working environment among team members that encouraged creativity, positive interactions and partnerships.

As Executive Chef of RWC with a Pr-Covid F&B revenue of 15 Million, my responsibilities included the management and inspiration of 90 Team members. I directed the Culinary and Stewarding departments, wrote new seasonal menus for six venues utilizing locally sourced farm fresh food products and established new labor efficiency protocols using Kaizen, continuous improvement reviews. I revised inventory and purchasing over site guidelines, renegotiated outdated purchase contracts and sourced more cost effective products.
I established and monitored improved health and safety regulations for both front and back of house and created customer engagement protocols. I Introduced front of house Team Members to attractive incentive programs to increase up sell, cross sell opportunities and made it a personal mission to table touch with as many VIP patrons as possible.
I closely contributed with Marketing to promote our Food & Beverage venues, high light casino events and present the RWC brand as quality driven with customer satisfaction as our number one priority. I worked closely with accounting to expand General Leger and P&L reconciliation requirements to fulfill future business projection expectations as well, improve departmental transparency and ROI. In collaboration with IT, I help develop training practices and methods to improve, efficient cashier terminal competence and productivity actions to reduce customer wait times.

As Grade Manger Chef of both Paris and Bally's Hotel Casinos I was responsible for cold food preparation, presentation, quality standards and service deadlines for 12 food outlets and 2 hotel banquet departments. I attended Banquet Event Order meetings and managed operational control of purchasing, receiving, and inventory of all items and food cost. I scheduled and managed performance of staff to ensure all procedures were completed to prescribed departmental expectations.

After promotion to Specialty Room Chef of Bally's Banquets, overseeing hot food, Garde Manger kitchen, In Suite Catering and Sterling Sunday Brunch. I acted as liaison with Catering Service Managers, Banquet Captains, Restaurant Managers, Stewarding and Serving Staff to organize, set up and execute Client menu tastings, all special VIP functions and banquet events, both on property and off site. I was responsible for all food preparation, quality standards and service deadlines. I was accountable for financial results and submitted monthly reports and justifications utilizing Oracle, Stratton Warren and Timeworks. I ensured quality of service, training of staff, implementation of new seasonal menus and banquet menus.