James D'Aquila
Yorba Linda,CA
Summary
Restaurant and hospitality veteran with decades of experience in culinary arts and management. Highly skilled individual and team player committed to delivering excellence. Looking for a new opportunity to apply my knowledge, creativity, and passion.
Overview
44
44
years of professional experience
Work History
FOH Manager
Ruth Chris Steakhouse
Anaheim, CA
11.2023 - Current
- Ensured compliance with all food safety regulations and sanitation standards.
- Supervised and trained staff in customer service, food handling, and safety protocols.
- Managed day-to-day operations of restaurant, including scheduling, budgeting, and inventory control.
- Oversaw the recruitment, hiring, onboarding, training, scheduling and evaluation of employees.
- Developed strategies for improved operational efficiency and customer satisfaction.
- Resolved customer complaints in a professional manner to maintain positive relationships with guests.
- Conducted weekly team meetings to discuss performance issues and provide feedback.
- Maintained detailed records of sales transactions and daily shift reports.
- Assisted with kitchen preparation during peak times as needed.
- Performed regular maintenance checks on equipment to ensure proper functioning.
- Adhered to all health department regulations regarding food storage and preparation.
- Inspected dining room area regularly for cleanliness and adherence to safety standards.
- Provided exceptional customer service by anticipating guest needs before they arise.
Assistant Manager
Islands Fine Burgers and Drinks
Cerritos, CA
04.2023 - 10.2023
- Organized schedules, workflows and shift coverage to meet expected business demands.
- Maintained inventory accuracy by counting stock-on-hand and reconciling discrepancies.
- Delegated daily tasks to team members to optimize group productivity.
- Collaborated with store manager to develop strategies for achieving sales and profit goals.
- Enforced company policies and procedures to strengthen operational standards across departments.
- Completed thorough opening, closing and shift change functions to maintain operational standards each day.
- Recruited and trained new employees to meet job requirements.
Founder, Executive Chef, and Owner
The Wild Artichoke
Yorba Linda, CA
06.2000 - 10.2022
- Owned and operated 40-seat bistro delivering an innovative, high-quality dining experience for over 22 years
- Oversaw all recipe development and menu planning
- Executed hundreds of catering events including Weddings, Food & Wine events, and Corporate client events while simultaneously operating on-site
- Hired, trained, and mentored over 150 employees (both front and back of house)
- Hosted 50+ seasonal Food & Wine dinners with notable California winemakers
- Sustained operations exclusively through contactless, curbside takeout for almost 2 years during the COVID-19 pandemic
- Achieved 26 points (zagat)
- Sold business and transitioned operations to a new owner in Fall 2022
Head Server
Patina Restaurant Group - Pinot Provence
Costa Mesa, CA
08.1998 - 05.2000
- Executed all front of house operations including hosting, selling nightly specials, fulfilling orders, providing wine/course service, and other associated sidework
- Created kitchen seating dupes for all large parties, enabling smooth and professional service in a five star dining environment
Bar Manager
Stouffer's Restaurants - Parker's Lighthouse
Long Beach, CA
06.1996 - 06.1997
- Hired and managed staff for 3 on-site bars
- Owned all liquor, beer, and wine inventories, consistently maintaining operations below budget
- Created and oversaw wine list and bar menus
- Closed all bars and delivered sales reports to management nightly
- Hosted weekly live Blues promotions on the restaurant's outdoor patio, achieving increased food and beverage sales
Bar Manager
University Restaurant Group - 555 East Steakhouse
Long Beach, CA
01.1995 - 06.1996
- Hired and managed all bartenders and schedules
- Managed all liquor, beer, and wine inventories, collaborating with General Manager to achieve budget goals
- Created and oversaw wine list and bar menus
- Served as Maître d' during service hours
- Delivered closing reports and locked down the restaurant nightly
- Collaborated with Executive Chef to create seasonal wine dinners as a new business concept
Bartender
Engine Co # 28
Los Angeles, CA
12.1989 - 01.1995
- Executed bar service at one of downtown LA's busiest restaurants
- Assisted team members in pouring all beverages including beer, wine, cocktails, and espresso drinks
- Cleaned and maintained bar, back bar, and wine rack
- Worked with General Manager to create bar inventories monthly
- Received "Best Bartenders in Downtown LA 1994" award in Downtown LA Magazine.
Manager
Saybrook Fish House
Milford, CT
09.1986 - 09.1989
- Served as chef, floor manager, and bar manager
- Hired, trained, and scheduled all staff
- Conducted all inventories and assisted with ordering
- Created recipes and contributed to menu development
- Conducted opening/closing procedures and nightly reports
- Assisted with bookkeeping and daily deposits
Apprentice
Fine Bouche
Centerbrook, CT
05.1983 - 08.1986
- Trained in the kitchen and bakery of a four star New York Times rated French Restaurant under Executive Chef/Owner Steven Wilkenson
- Learned Garde Manger and developed baking and line cooking skills
- Supported off-site catering events
- Assisted Pastry Chef with stocking and setting up the on-site patisserie
Prep Cook
Saybrook Fish House
Old Saybrook, CT
05.1980 - 09.1982
- Executed dishes, salads, food prep, dinner service and cleaning of restaurant premises
- Discovered my love for the kitchen
Education
High School Diploma -
Xavier High School
Middletown, CT05.1982
Associate of Arts -
Culinary Institute of America
Hyde Park, NYSkills
- Food & Beverage
- Culinary Arts
- Baking/Pastries
- French, Italian, American and Fusion foods
- Garde Manger
- Catering
- Food Service Sanitation
- Purchasing
- Cooking Classes
- Scheduling
- Vendor Relations
- Restaurant Management and Operations
- Strategic Planning
- Marketing
- Social Media
- Customer Service
- Employee Training and Development
Timeline
FOH Manager
Ruth Chris Steakhouse
11.2023 - Current
Assistant Manager
Islands Fine Burgers and Drinks
04.2023 - 10.2023
Founder, Executive Chef, and Owner
The Wild Artichoke
06.2000 - 10.2022
Head Server
Patina Restaurant Group - Pinot Provence
08.1998 - 05.2000
Bar Manager
Stouffer's Restaurants - Parker's Lighthouse
06.1996 - 06.1997
Bar Manager
University Restaurant Group - 555 East Steakhouse
01.1995 - 06.1996
Bartender
Engine Co # 28
12.1989 - 01.1995
Manager
Saybrook Fish House
09.1986 - 09.1989
Apprentice
Fine Bouche
05.1983 - 08.1986
Prep Cook
Saybrook Fish House
05.1980 - 09.1982
High School Diploma -
Xavier High School
Associate of Arts -
Culinary Institute of America