KIRKLAND BURNS

Generated 6 million dollars in annual gross revenue by consistently serving an average of 300 customers per night, with peak nights reaching approximately 600 covers.

· Finished #1 in brand for specialty restaurants for 2022 and 2023

· Manage a team of 2 sous chefs, 3 supervisors, 11 cooks, and 4 dishwashers

· Have done a complete menu overhaul , along with frequent seasonal changes

· Sourcing some of the best ingredients possible for the guests, while maintaining a 25% food cost

· Frequently run beo's between 15 and 350 people

· Works well with event managers to meet and exceed the client expectations

· Created menu matrix to help servers build food knowledge

· Streamlined order guides, prep lists and pars to have a better maintained kitchen

· Created a culture in the kitchen that did not exist prior, lead with autonomy.

• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.

· oversight of 3 outlets, while maintaining the banquet program

· parties ranging from 30-200 people

· put in place processes to facilitate a more streamlined operation, implemented stronger health and safety measures, and a stricter training regimen for new hires

· weekly menu changes to keep things fresh and seasonal for the membership

· had one of the highest rated 'the jack' events since its inception

· 3 day long tournament with over 300 people and 15 separate events

· built and maintained the bbq program at bluejack - created a much better schedule for prepping and firing briskets, pork butts and baby back ribs.

· increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.

• Led training for cooks on fine dining culinary techniques, increasing productivity and optimizing workflows within 8 Months
• Directed kitchen staff team of 17, delegating and managing all stages of food production to ensure superb final product with consistency and quality
• Spearheaded operations for monitoring quality, presentation, and quantities of plated food across line
• Liaised closely with Executive Chef and two Sous Chefs to create dynamic entrees for large banquets, including passed hors d'oeuvres and plated dinner events for up to 300 people; primarily crafted dishes within steakhouse cuisine
• Orchestrated and executed menu planning, recipe development, and daily restaurant operations, continually assessing systems and dishes to identify opportunities for improvement
• Streamlined processes in the kitchen area and among staff, ensuring overall safety and proper food handling techniques with efficient supervision
• Conducted comprehensive financial analysis and recommended tactics to cut costs and maximize profits
• Collaborated closely with team members to deliver project requirements, develop solutions, and meet deadlines with keen project management and communication skills.

• Coordinated with FOH Management to efficiently turn over 150 - 300 covers per day in a high-volume, fast-paced environment
• Directed kitchen with gross revenues of $5MM per year, successfully running under food cost budget with exceptional strategic planning and resource allocation
• Led the creation of Seasonal Menus, conducting in-depth R&D in order to revamp and improve upon BEO Menus
• Piloted daily mentoring and coaching of cooks regarding cooking techniques, recipe adherence, general morality, and company and health department standards
• Optimized daily inventory management, ensuring proper product rotation, product consistency, and freshness
• Managed budget and resource allocation to consistently meet and beat expectations for bottom line
• Demonstrated expertise in dissecting P&L's
• Drove 32% increase in ROI YoY with an increase in gross sales of only .7% YoY.

• Partnered with Executive Chef to execute and supervise all daily operations
• Directed and managed a team of 65 Cooks, Bakers, Dishwashers, and Cleaners; streamlined all scheduling for team members
• Collaborated with Executive Chef and FOH Management to effectively turn over 800 - 1400 covers a day, with 80% coming from dinner service
• Led team in yielding gross revenues of over $27MM per year by providing exceptional quality and service
• Liaised with Executive Chef to develop seasonal rotating items, conduct R&D, and revamp the banquet and catering menu's
• Mentored and coached cooks regarding best practices in cooking technique, recipe adherence, general morality, and company and health department standards
• Conducted daily sanitation walkthroughs with high attention to detail, implementing processes to improve compliance to health and safety rules and regulations.