Jesse Curtin

• Advised on operational processes and business development initiatives to enhance efficiency.
• Fostered positive relationships with staff and management, promoting collaboration.
• Guided organizational changes to drive improvements across multiple functions.
• Developed menus for catering events and dining services.

Studied regional culinary practices across China during a one-year relocation, exploring various provinces.
Employed an interpreter to enhance interactions with local kitchens, farms, and food suppliers.
Initiated partnerships to support a visa program enabling Chinese chefs to work in the United States.

• Trained and hired all back-of-house staff, enhancing team efficiency.
• Developed micro-seasonal menus, showcasing culinary innovation.
• Established systems and standard operating procedures for streamlined operations.
• Cultivated relationships with farms and vendors to ensure quality ingredients.
• Led catering events, including Columbia County Film Festival and Slow Foods New York State.
• Organized Museum of Modern Art events, showcasing logistical expertise.

• Opened establishment with initial staff in August 2022.
• Redesigned kitchen and sourced equipment over six months.
• Established relationships with vendors and local farms.
• Hired and trained staff for operational efficiency.
• Developed menu offerings to enhance customer experience.
• Conducted costing analysis to ensure profitability.
• Created standard operating procedures for 12-person AM/PM staff.

Launched a startup, forming key vendor partnerships and crafting unique menus.
Managed hiring and training of management, setting up effective operational systems.
Within six months, opened a second location with a fresh concept.
Supervised two restaurants, overseeing a team of about 30 employees.
Developed comprehensive training initiatives to standardize operations.

• Managed high-volume kitchen operations to ensure efficiency and quality.
• Established strong rapport with owner, fostering collaboration and support.
• Handled ordering and inventory management to maintain optimal stock levels.
• Executed smoking techniques for menu items, enhancing flavor profiles.
• Conducted costing analysis to optimize pricing strategies.
• Scheduled staff shifts to maximize productivity and coverage.
• Collaborated with PR firm on branding initiatives, increasing market visibility.
• Boosted annual revenue by 25% through strategic events and media campaigns in one season.