Kevin Collier
Cornish,NH
Summary
Hardworking operations manager who is able to use years of experience to maximize profitability through data analysis and strategic planning while maintaining company's brand. Strong leader who uses attention to detail, problem solving, and decision making skills are used optimize business success and financial goals.
Overview
20
20
years of professional experience
Work History
General Manager
Public House
12.2019 - 11.2022
- Grew revenue each year after obtaining position. x in first year during pandemic, x in second year, and x in third year
- Accountability for culinary, service, live music, events, and lodging operations, as well as financial operations such as food and beverage cost management, labor efficiency, and growing top-line sales
- Converted restaurant from counter service to sit down service restaurant increasing guest check average from x to x
- Developed and grew event program increasing sales by x . Managed all aspects of program including selling, booking, and running at time of event.
- Organized budgets, oversaw P&Ls, maintained inventory logs
- Maintain appropriate food, beverage, supplies, and merchandise inventory; manage vendor relationships and purchasing
- Managed labor costs in seasonal resort town by reducing staffing levels during slow seasons and increasing during peak seasons while maintaining excellent customer experience
Kitchen Manager/Executive Chef
Public House
10.2017 - 11.2019
- Developed menus and recipes, oversaw quality and presentation, and controlled kitchen during service to keep guest check times low to ensure guest satisfaction
- Controlled food cost through proper menu pricing, reducing COGS, and maintaining proper inventory levels
- Trained staff members in kitchen safety, sanitation, and cooking techniques.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
Executive Chef
Taylor River Lodge
05.2017 - 10.2017
- Responsible for day-to-day operation of the kitchen and responsible for the kitchen in its entirety
- Accountable for guest satisfaction by ensuring food standards are met
- Creation of menus for breakfast, lunch, dinner at a luxury all inclusive resort
- Developed and maintained recipes, portion specifications, and standard preparation procedures for all dishes and ensure that all cooks are following these standards.
- Ensured attractive and consistent presentation of food items
- Monitors food and labor costs
Executive Chef
Le Bosquet
06.2002 - 03.2017
- Managed all daily kitchen operations
- Developed and prepared all menus and recipes including creation of daily special menu items
- Worked closely with local farmers to source ingredients
- Supervise, train, and monitor performance of all kitchen staff
- Oversee preparation and cooking of all menu items
- Generated employee schedules, work assignments and determined appropriate compensation rates.
Education
Associate of Applied Science - Architecture
State University of New York
Delhi, NYTimeline
General Manager
Public House
12.2019 - 11.2022
Kitchen Manager/Executive Chef
Public House
10.2017 - 11.2019
Executive Chef
Taylor River Lodge
05.2017 - 10.2017
Executive Chef
Le Bosquet
06.2002 - 03.2017
Associate of Applied Science - Architecture
State University of New York
Similar Profiles
John MaharjanJohn Maharjan
Chef at Public HouseChef at Public House
Jesse PequenoJesse Pequeno
Bartender at Public HouseBartender at Public House
Buddy AndersonBuddy Anderson
Bartender at Public HouseBartender at Public House