Jeanette Pierola

Created three award winning restaurant concepts.

• Conducted regular staff meetings to discuss operational improvements, address challenges, and maintain open lines of communication between team members.
• Developed FOH and BOH teams for all outlets.
• Led a team of culinary professionals, providing mentorship, training, and development opportunities to advance their careers.
• Coordinated cross-departmental efforts with front-of-house management to ensure seamless service delivery from kitchen to table.

Monitored industry trends closely in order to adapt restaurant's offerings accordingly while preserving the brand''s overall vision.

• Managed special projects such as catering events or off-site food services, ensuring consistency in food quality and presentation at all times.
• Enhanced overall dining experience by implementing innovative menu offerings and improving food presentation techniques.
• Elevated the establishment''s reputation through consistent delivery of high-quality culinary experiences and excellent customer service standards.

• Drove menu innovation with seasonal ingredients, balancing flavors for a memorable dining experience.
• .Developed menu programming for upscale, multi-dining complex.
• Created visually appealing presentations for plated dishes that enhanced each meal''s appeal to customers.
• Delivered exceptional guest experiences by consistently executing well-prepared dishes in a timely manner.
• Developed innovative recipes by researching and experimenting with unique ingredients and cooking techniques.
• Collaborated with marketing team to create successful promotional campaigns for new product/event launches

Directed and led all culinary departments with full fiscal responsibility.

Directed and led all wine & beverage teams to work in concert with culinary in the creation of all programming, promotions and special events.

• Hired, trained and developed marketing department and staff.
• Hired, trained and developed group sales department and staff.
• Developed, directed and grew signature four day event, Bern’s Annual Winefest, for ten of its twenty years.
• Implemented and maintained exacting standards of fine dining, cutting edge cuisine through culinary staff training and development.
• Conceptualized new 150 seat fine dining concept to replace existing, low performing outlet.