Jose A. Valdez

Revenue: $81 million (Grand Cafe $4million, Chophouse $7million, Brissago $5million, Banquets $65million)

• Oversaw daily kitchen operations across multiple food & beverage outlets on a 1,300-acre property, improving overall kitchen efficiency by 15%
• Managed high-volume service for events and peak seasons, ensuring quality and presentation standards were consistently met.
• Collaborated with Executive Chef to redesign seasonal menus, contributing to a 12% increase in food revenue
• Led staff meetings to align on menu changes, operational updates, and incorporate customer feedback.
• Supported Grand Geneva Resort's recognition as a leading Midwest destination through culinary excellence.

Revenue: Budget $15million (goal to break even)

• Developed and implemented seasonal menus, optimizing cost efficiency while maintaining food quality and innovation.
• Managed inventory, ordering, and vendor relationships, reducing food waste and staying within budget constraints.
• Increased social events by 46% through targeted programming and personalized experiences.
• Grew membership activity in clubhouse by 120% through strategic outreach and engagement initiatives.
• Lowered food cost percentage from 42% to 34% through strategic sourcing and inventory management, achieving significant cost savings while maintaining quality.
• Labor Cost reduced from 40% to 32% while still maintaining fine dining, golf, events, and extensive amenities.

Revenue: $7 million

• Increased kitchen profit margins by 12% through seasonal menu engineering.
• Reduced food waste by 25% through improved inventory tracking and portion control
• Developed & managed kitchen budgets, ensuring adherence to cost targets & maximizing profitability
• Established strong relationships with local suppliers for fresh produce sourcing.
• Collaborated with front-of-house staff to ensure seamless service and customer satisfaction.
• Maintained high standards of food safety and cleanliness throughout the kitchen.
• Contributed to Omni's task force chefs for opening hotels.

Trained under certified French master Chef Bertrand Bouquin

• Collaborated with the head chef on menu planning and seasonal ingredient selection.
• Trained junior kitchen staff on food preparation techniques and safety protocols.
• Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
• Maintained cleanliness and organization of the kitchen workspace throughout shifts.
• Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
• Revenue: Budget of F&B $28 million (goal to break even)

Revenue: $3.5-4 million

• Supported head chef in coordinating kitchen operations and supervising staff.
• Executed preparation of high-quality dishes in alignment with restaurant standards and recipes.
• Maintained cleanliness and organization of kitchen workstations and equipment.
• Trained new kitchen staff on food preparation and safety protocols.
• Collaborated with the team to create daily specials based on seasonal ingredients.
• Managed kitchen employee scheduling to ensure optimal coverage and minimize labor waste.
• Provided guidance to staff members regarding recipes, plating techniques, garnishes and portion control.