Summary
Overview
Work History
Education
Skills
Certificationsawards
Accomplishments
Software
Certification
Timeline
Generic

Giovanni Arias

Corporate Culinary Director
Miami,FL

Summary

Seasoned Hospitality Leader & Accomplished Vice President with 30+ years of experience driving operational excellence across multi-venue environments. Proven ability to orchestrate high-volume events, manage diverse teams, and deliver exceptional guest service, all while maintaining optimal profitability. Skilled in cost control, implementing best practices for food, beverage, and labor costs, and streamlining operations for maximum efficiency. Possesses a strong track record of launching successful restaurants and executing food festivals, banquets, and promotional events that generate significant sales.

Overview

22
22
years of professional experience
4
4
years of post-secondary education
1
1
Certification
1
1
Language

Work History

Vice President of Hospitality/Executive Chef

1/ST, The Stronach Group & Stronach International
1 2023 - 06.2024
  • Orchestrated the grand opening of the stunning new golf club, ensuring a smooth transition for members through meticulous logistical planning, comprehensive staff retraining, a thoughtfully curated new menu, and clear communication. This luxurious and distinctive club has become a 15 million Food & Beverage premier destination.
  • Transformed customer experience by designing and executing comprehensive service improvement initiatives aimed at enhancing satisfaction levels. Achieved a 95%-member satisfaction rate within the first month.
  • Collaborated with senior management to develop strategic initiatives, integrity, long term goals, and developed the business plan and model for the market. Cultivated strong relationships with members, customers, vendors, regulators, and community leaders to promote collaboration and long-term success.
  • Provide comprehensive support for all aspects of store development, including site selection, construction oversight, vendor negotiation, and staffing recruitment.
  • Partner with leadership to develop key performance indicators (KPIs) that optimize efficiency and profitability. Leveraging these KPIs, I present monthly reports to the COO, Owner, and Board of Directors, facilitating data-driven discussions and action plans to execute recommendations identified in each report.
  • Developed and implemented growth-oriented programs to drive market expansion and profitability. This included negotiating high-value contracts and strategic purchasing agreements that maximized profit margins, minimized costs, and mitigated risks for the organization.
  • Maintained P&L and shouldered corporate fiscal responsibility. Managed financial planning and budgeting processes, ensuring fiscal responsibility and maximizing return on investments.
  • Championed talent development programs, promoting employee engagement and retention while enhancing overall workforce capabilities and maximizing productivity.
  • Delivered strong financial performance despite challenging economic conditions by executing prudent risk management strategies throughout all aspects of business operations.
  • Leveraged technology to automate workflows and streamline processes, resulting in increased productivity and cost savings across the organization. Spearheaded organizational restructuring initiatives, streamlining operations and reducing overhead costs.
  • Monitored industry trends, keeping current on latest changes and competition in industry. Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
  • Spearheaded a collaborative effort with Adena Farms and Fort Mccoy Ranch to bring the finest grass-fed, grass-finished beef to market. My contributions went beyond sourcing, playing a key role in product and recipe development. I then championed Fort Mccoy Ranch offerings, securing partnerships with retailers, restaurants, and distributors.
  • Increased catering revenue 3 million over budget through aggressive sales program overhaul, market campaigns, special events, weddings and new product launches.


Corporate Culinary Director

Gulfstream Park Racing & Casino
12.2014 - 01.2023
  • Corporate Culinary Director at 1st Experience, driving culinary excellence across prestigious venues like Gulfstream Park Racing & Casino, Laurel Park, Pimlico Racetrack, Santa Anita Park, and Golden Gate Fields, Adena Grill & Wine Bar, Frankey’s Sports Bar collectively generating $93 million in annual Food & Beverage revenue.
  • Led my culinary team to logistical mastery in planning and executing high-volume, high-revenue events like Pegasus World Cup ($1.8M), Preakness ($3.4M), Breeders Cup ($2.8M), Florida Derby ($1.2M), and Maryland Millions ($1M).
  • Empowering culinary excellence to foster a thriving Food & Beverage leadership team, including Executive Chefs, Sous Chefs, and F&B Managers across dining rooms, concessions, and bars. Lead by example and provide mentorship to ensure consistent product delivery through impactful staff training initiatives.
  • Driving culinary excellence and value to lead a comprehensive culinary operations across all venues, prioritizing both quality control and operational efficiency. Through strategic partnerships and negotiations, maximize purchasing power for all distributors, vendors, and partners, creating significant cost savings for the company.
  • Partnering with 1st Experience Finance and Marketing for culinary profitability develop data-driven culinary forecasting budgets. We leverage these budgets to implement strategic initiatives that drive revenue growth while maintaining exceptional quality control and cost-efficiency in our products and services.
  • Spearheading culinary profitability by leading a collaborative effort with food-focused supplier partners to optimize financial management. Through strategic monitoring of purchases, price lock-ins, and accurate food cost forecasts, we ensured responsible spending. Additionally, innovative food programs and a focus on optimized food and equipment product costs maximized profitability. Furthermore, we leveraged local and corporate rebates to squeeze every penny, driving significant cost reduction spending by 6% by documenting inventory and purchases for budget management.
  • Transformed seasonal cuisine into profitable delights, curating dynamic seasonal menus featuring fresh, regional produce sourced from local suppliers. By maintaining attractive profit margins on each dish, these menus ensured both culinary excellence and financial success. Customer satisfaction soared thanks to consistently high-quality dishes featuring fresh ingredients and innovative presentations.
  • Expanded catering services portfolio to accommodate changing market demands, including corporate functions, weddings, and special events.
  • Collaborated with marketing teams on promotional campaigns that highlighted signature dishes or special events, driving increased traffic and revenue for the business.
  • Built sustainable sourcing networks to champion the development of robust partnerships with local farmers markets and vendors in California, Maryland, and Florida. This collaborative approach guarantees access to high-quality ingredients while supporting local agriculture and promoting sustainable practices.
  • Developed a strong culinary team through consistent coaching, mentoring, and performance evaluations resulting in excellent employee retention rates. Improved kitchen morale by fostering a positive work environment where team members felt valued and supported in their professional growth opportunities.
  • Championed quality improvement initiatives by regularly reviewing customer feedback, mystery shoppers and comment cards to address concerns, and implement necessary changes to exceed guests expectations. Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
  • Conducted inspections of food preparation while on each property ensuring consistency, recipe adherence, and dining facilities to verify compliance with health and safety regulations.

Food Beverage Director & Executive Chef

Canyon Ranch Miami Beach Hotel & Spa
12.2010 - 12.2014
  • Streamlined Operations for High-Revenue Venues: Developed and implemented Standard Operating & Service Procedures (SOPs) for Tambourine Room, The Strand, The Corner Store, Cabana Cafe, and In-Suite Dining kitchen, collectively generating $28 million in annual revenue.
  • Spearheaded World-Class quality assurance, development, and implemented rigorous quality assurance programs that meet (or exceed) the demanding standards of the Leading Hotels of the World.
  • Culinary innovation with a local passion leading the creation of innovative, seasonal menus every quarter. We prioritized fresh, local ingredients, fostering strong relationships with regional farmers and offering our guests a constantly evolving culinary adventure.
  • Empowering Wellness through culinary education by engaging guests through cooking classes (both group and individual sessions) designed to promote healthy cuisine and enhance overall wellness lifestyles. Among the participants were esteemed members of the Miami Dade Community College Food & Beverage Curriculum Board.
  • Improved employee retention through effective hiring practices and ongoing staff development programs.
  • Continuously monitored market trends to remain current on emerging flavors and techniques in the ever-evolving food and beverage industry.
  • Established relationships with local suppliers to source fresh ingredients at competitive prices, supporting community businesses while ensuring quality products for guests.
  • Analyzed sales data to identify trends in consumer preferences, guiding future menu development efforts.
  • Developed comprehensive training materials that increased hospitality staff proficiency in both product knowledge and customer service skills.
  • Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
  • Motivated staff to perform at peak efficiency and quality.
  • Elevated guest satisfaction ratings through innovative and diverse menus catering to dietary needs. Consistently delivering exceptional service, thriving in fast-paced environments. The ability to quickly resolve guest concerns with knowledge and empathy ensures optimal satisfaction and fosters long-term customer loyalty.
  • Boosting profits with a multi-pronged approach and implementing a comprehensive strategy to maximize profitability through effective food cost management. This included meticulous portion control to ensure consistent value, minimizing waste through efficient processes, and leveraging advantageous purchasing contracts to secure the best prices.
  • Contributed to a positive dining atmosphere by fostering strong relationships with residents, guests, staff members, and visitors through open communication channels and proactive problem-solving efforts.
  • Evaluated and adapted recipes to accommodate dietary restrictions, allergies, and personal preferences without sacrificing taste or presentation. Raised awareness about healthy eating habits among residents through informative presentations and cooking demonstrations.
  • Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.

Executive Chef

Red Stone American Grill
1 2007 - 12.2010
  • Managed financial aspects of the kitchen operation, including budgeting and cost analysis, contributing to overall fiscal responsibility within the organization.
  • Regularly reviewed industry trends and competitor offerings to ensure continued relevance of menu items while also identifying opportunities for innovation.
  • Responsible for all culinary operations for $10M yearly revenue restaurant
  • 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.
  • Planned and executed the Pennsylvania branch opening, including hiring, training, and management of 3 Sous Chef, 35 kitchen crew members, 6 stewards, 4 expeditors, and wait staff
  • Developed staff members and successfully led daily operations
  • Monitored purchases, inventories, line checks, HACCP, health department guidelines & regulations, food cost, labor cost, and weekly vendor price analysis.
  • Improved kitchen morale by fostering a positive work environment where team members felt valued and supported in their professional growth opportunities.
  • Championed quality improvement initiatives by regularly reviewing customer feedback, addressing concerns, and implementing necessary changes to exceed expectations.

Executive Chef & Partner

The Capital Grille
1 2006 - 1 2007
  • Led high-revenue culinary operations and managed all aspects of kitchen and food service for a 400-seat fine dining and high-volume steakhouse, generating $11 million in annual revenue.
  • Boosted efficiency and reduced costs, by implementing MenuLink software to streamline operations, including accurate tracking of purchases, invoices, recipes, station recipe books, par levels and inventory. Minimized waste by reducing waste through improved monitoring. Data-driven sales analysis tracking item sales and variances for informed decision-making.
  • Sparked catering growth through strategic marketing, expanding catering services and revenue streams by developing targeted marketing campaigns for corporate events, wine dinners, and other revenue-generating opportunities.
  • Ensured inventory accuracy and quality, conducting weekly inventories and overseeing the in-house dry-aging meat process. Implemented regular audits to identify and resolve discrepancies, guaranteeing accurate stock levels.
  • Managed financial aspects of the kitchen operation, including budgeting and cost analysis, contributing to overall fiscal responsibility within the organization.
  • Building a stronger kitchen culture, sharing culinary knowledge, and elevating skills creating a collaborative environment where everyone can contribute meaningfully.

Executive Chef

Chispa Restaurant & Bar
1 2004 - 1 2006
  • Collaborate with South Florida culinary pioneer and award winning Chef Robin Haas with the successful execution opening of the Doral Branch from concept to completion purchase of equipment, developed menus, meticulously organized the restaurant layout, forecasts, labor logistics, and implementing quality control procedures and purchased all smallwares ensuring a smooth and successful launch contributing to a thriving business with $13 million in yearly revenue .
  • Led and managed a high-performing culinary team of 3 Sous Chefs, 35 kitchen staff, and 6 stewards alongside servers and bussers. Spearheaded efficient daily operations, ensuring quality food production, conducting line checks, overseeing execution, and making regular table visits.
  • Developed menus, meticulously organized the restaurant layout, and forecasted and purchased all smallwares, ensuring a smooth and successful launch.
  • Executed exceptional catering experiences for special events and charity functions. Managed catering operations for prestigious special events and showcased culinary creativity through catering diverse special events.


Executive Chef

Chef Allen’s Restaurant
01.2001 - 01.2004
  • A James Beard award-winning chef renowned as the "Ponce De Leon of New Florida Cooking" and celebrated as one of Food & Wine magazine's "Best 10 Chefs in America". Number one in Zagat's Magazine, 3 Mobile Star, 5 Star AAA, Miami's Best Restaurant 2004 in Food & Wine Magazine, 2004 – 2006 International Star Diamond Award, 2002 – 2006 Zagat Survey - Rated #1 for Food – Miami.
  • Led a kitchen team of 2 sous chefs and 15 crew members, fostering a motivated and productive environment. Responsibilities included daily station checks, staff training, purchasing, scheduling, inventory control, labor and food cost management, quality assurance, butchering, and catering special events. Additionally, I spearheaded innovation by introducing new menu ideas for the future.
  • Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
  • Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
  • Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
  • Set up and broke down kitchen for service.
  • Worked closely with front-of-house staff to facilitate excellent customer service.

Education

Bachelor of Science Degree in Business Administration & Culinary Arts -

Johnson And Wales University
Miami
01.1996 - 05.2000

Skills

Multi-venue Oversight

Certificationsawards

  • Certified Information Security Manager (CISM) Certificate Anticipated 2022
  • Planned logistics of all culinary part and stylist for Preakness Food Show Gail Simmons, Marcus Samuelsson and Tom Colicchio
  • Microsoft Office, Micros, Aloha, Open Table, Menulink, Compeat, Yellow Dog, Computrition, Foodtrak, Great Planes
  • Cooking Light Magazine 2013 Healthy Chef Award
  • ACF Florida’s Division Gold Medal
  • Manager Food Safety and Liquor Handler Certificate
  • Kali Linux Certified
  • NMAP Certified
  • Intro into Cybersecurity

Accomplishments

Catered to a diverse Preakness crowd and orchestrated the culinary experience for over 140,000 guests at the Preakness, encompassing a wide range of dining options - from celebrity chef experiences and fine dining to upscale casual dining, grab-and-go selections, concessions, and activations.

Software

Micros

Toast

Aloha

Menulink

Computritioin

Foodtrak

Compeat

Yellow Dog

Certification

Manager ServSafe

Timeline

Manager ServSafe

05-2021

Corporate Culinary Director

Gulfstream Park Racing & Casino
12.2014 - 01.2023

Food Beverage Director & Executive Chef

Canyon Ranch Miami Beach Hotel & Spa
12.2010 - 12.2014

Executive Chef

Chef Allen’s Restaurant
01.2001 - 01.2004

Bachelor of Science Degree in Business Administration & Culinary Arts -

Johnson And Wales University
01.1996 - 05.2000

Vice President of Hospitality/Executive Chef

1/ST, The Stronach Group & Stronach International
1 2023 - 06.2024

Executive Chef

Red Stone American Grill
1 2007 - 12.2010

Executive Chef & Partner

The Capital Grille
1 2006 - 1 2007

Executive Chef

Chispa Restaurant & Bar
1 2004 - 1 2006

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Giovanni AriasCorporate Culinary Director