Klaas Claes
New York,NY
Summary
As a 20 year veteran in the restaurant and hospitality space, I have extensive experience in operations of both new and existing ventures. I take pride in creating environments that turn first-time customers into life long regulars. In order to achieve this, I take a hands on approach because leading by example sets the standard for the whole team and the results speak for themselves.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Director of Operations
Vin Sur Vingt
02.2022 - Current
- Managed and oversaw all operations for 5 wine bars and 3 French bistros.
- Launched two new bistros in the course of one year - driving an additional 2 million in sales.
- Increased annual sales from 6 million to 9 million across all locations.
- Reduced food expenses by 10% through creation of a centralized commissary kitchen.
- Decreased labor costs by 25% through redesigned training programs for both new and existing employees
Owner and Consultant
Klaas-C llc
11.2021 - Current
- Established restaurant consulting agency that specializes in new location operations.
- Consulted and guided the Four Seasons Hotels and Resorts management team on the launch of the new Napa Valley location.
- Ran openings of 2 new restaurants in Brooklyn
- Orchestrated exclusive official functions for the Belgian Ambassador to the United Nations.
Owner and Operating Manager
BXL Zoute
11.2012 - 10.2021
- Led the opening of the new Flatiron location which has became the most profitable location to date.
- Ran all day to day operations including payroll, accounting, scheduling and training, for a team of 25.
- Increased YoY annual sales by 7%
- Pivoted the business during Covid to create a food delivery program that was health-friendly while generating revenue for the business.
General Manager
BXL East
10.2009 - 12.2012
- Spearheaded the launch of this location and implemented standards for the ongoing operations.
- Designed the menu and bar program which was fundamental in driving 1.2 million in sales by the second year
Chef de Partie
Restaurant Daniel
01.2008 - 09.2008
Chef
Belgian Ambassador to the U.N.
09.2006 - 01.2008
Sous Chef
Hostelerie Le Fox
05.2005 - 06.2006
Education
Hospitality Degree -
School of Culinary Arts - Ter Duinen
Belgium2003
Skills
- Leadership and Staff Training
- Customer Engagement
- Vendor Relations
- Operations Management
- Menu Development
- Cost Reduction and Optimization
Languages
Dutch
English
French
Certification
- Cicerone License - Level 1
Timeline
Director of Operations
Vin Sur Vingt
02.2022 - Current
Owner and Consultant
Klaas-C llc
11.2021 - Current
Owner and Operating Manager
BXL Zoute
11.2012 - 10.2021
General Manager
BXL East
10.2009 - 12.2012
Chef de Partie
Restaurant Daniel
01.2008 - 09.2008
Chef
Belgian Ambassador to the U.N.
09.2006 - 01.2008
Sous Chef
Hostelerie Le Fox
05.2005 - 06.2006
Hospitality Degree -
School of Culinary Arts - Ter Duinen
- Cicerone License - Level 1
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