Justin P. Lozza

• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Disciplined and dedicated to meeting high-quality standards.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Modified recipes to accommodate dietary restrictions and allergies.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Developed food and beverage program to 2.3 million.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Coordinated employee schedules and developed staff teams to boost productivity.
• Kitchen and main dining room renovation. Including design, service and production areas.
• Building valued relationships with all members of the club so I could meet and exceed their expectations.

• Rebuilt food and beverage program, reorganized all aspects of daily service, regaining membership trust and participation, revitalizing revenues to 1.5 million
• Worked closely with GM, organizing budgets, goal management, financial performance, break-even scenario on member events, promoting private events
• Creating new membership venues, promoting new revenue centers
• Extensive interaction with membership committees to introduce new and exciting dining experiences, wine dinners, cocktail parties, off shore dining, etc
• Was selected to work on “Visionary Project” as a team leader to represent our club in trying to combat the daily Covid-19 boundaries
• Revamped inventory system and culinary procedures to reduce costs and waste
• Rebuilt outdated kitchen, organized maintenance schedule, reorganized all service
• Retraining culinary staff on specialty cooking techniques, such as gluten-free, Sous vide, Vegan dining, procedures for food allergies, health and safety, etc.…

• Increased food & beverage revenue, to 1.9 million
• Worked closely with F&B director/AGM, organizing budgets, goal management, financial performance, break-even scenario
• Organizing, design, of newly renovated club house
• Creating new membership venues, promoting new revenue centers
• Extensive interaction with membership committees to introduce new and exciting dining experiences
• Revamped inventory system and culinary procedures to reduce costs while still providing consistent, and high quality food production
• Supervised two kitchens, offering bistro dining, formal dining, private events beach grill/snack bar service
• Organizing all menus to 90% gluten-free without sacrificing quality & service
• Retraining culinary staff on specialty cooking techniques, such as gluten-free, Vegan dining, procedures for food allergies, etc.…

• Reorganized all kitchens, and instituted job descriptions, and daily tasks for staff
• Established consistent recipes and menus, regaining the memberships trust, and increasing sales overall, annual F&B revenue reaching 1.6 million
• Worked closely with membership when developing special club functions and seasonal menus, reorganized all a la carte services, introducing current culinary trends
• Organized inventory procedures, quality control, and procedures to minimize waste
• Maximizing our purchasing power, instituted proper sanitary procedure
• Reestablished a strong kitchen team, while working through union restrictions, tenure, experience

• Experience in all aspects of union management, hiring, scheduling, employee tasks, and positioning
• Supervising three kitchens, all menus, member-nonmember events, corporate golf outings, setting up new club house, creating successful private event department with revenues over 1.2 million annually
• Trained and set up purchasing department at club, appointed strict inventory, ordering procedures, in house staff purchase orders, daily inventory organization
• Established daily communication procedures between foh and boh staff, service

Internship

Guest Chef

• Continuing education in Mediterranean Cuisine