Larien Clark
Los Angeles,CA
Summary
Experienced multi-unit manager in full-service restaurant operations with a focus on driving excellence in both Back of House and Front of House standards. Possessing Safe Food Handling certification and a strong background in food industry finance, production, purchasing, and sustainability. Skilled in talent acquisition and retention, including managing within union environments. Proficient in interpreting P&L statements, food costs, and payroll budgets. Effective communicator with a talent for presenting information clearly and concisely. Capable of strategic and creative thinking, with strong leadership and interpersonal skills. Flexible and adaptable, able to work across functional lines and at various organizational levels to meet department and company needs.
Overview
10
10
years of professional experience
Work History
Sous Chef
Ruscuello, Nordstrom
12.2023 - Current
- Under the general direction of the Director of Food and Beverage and Executive Chef, oversee food production operations for the restaurant In store catering department and retail operations.
- Manage the development, testing, and refinement of new products and enhancements of existing products; Review daily menus and make recommendations to improve quality, nutritional values, production efficiency, and costs.
- Assist management in establishing production standards, cooking processes, and procedures for daily operations, including training kitchen staff in food preparation, equipment usage, and proper food handling.
- Ensure operational excellence by regularly monitoring and assessing all Retail Food Service Operations, emphasizing adherence to policies and procedures, with a focus on food quality, presentation, and customer satisfaction.
- Develop, update, and maintain a Division-wide database of service area recipes and accurate nutritional information.
- Coordinate menu analysis efforts with the management team and determined appropriate adjustments to recipes as needed.
- Apply knowledge of the principles and practices of dietetics and nutrition, to develop recipes and menus.
Director of Culinary Operations
Recreational Contracting Services
12.2015 - Current
- Supported Culinary Contract by facilitating and assisting with food show planning, preparation, set up, execution, and break-down.
- Organized and maintained sample versions and retains during the item development process.
- Supported Culinary Contract in maintaining culinary versions of Core Food & Beverage Menu recipes, specifications, photographs, and other materials.
- Performed Operational validations, yields, shelf life studies, portioning, station set up, etc., for all new items under the direction of the implementation and innovation of Culinary Contract.
- Partnered with Supply Chain to ensure timelines and delivery of new inventory for Tests and National roll-outs.
- Collaborated with Training on the development and implementation of new food & beverage training tools and aids to support new items and initiatives.
- Provided culinary support to Training during their preparation of food & beverage training materials as needed.
- Provided subject matter expertise for all culinary-related questions from other functional areas. Provided recommendations and solutions to address questions and establish solutions to identified concerns.
- Implemented safety protocols and ensured compliance with all health department regulations, maintaining a clean and sanitary work environment.
- Managed financial aspects of culinary operations, including budget planning, cost control measures, and revenue generation strategies.
Assistant Director of Food and Beverage
Hilton Hotels Corporation
10.2022 - 05.2023
- Assisted in the management of all Food and Beverage operations, including guest service, food and beverage quality in 4-star, 286-room Hilton Santa Monica Hotel & Suites.
- Oversaw inventory management, outlet reservations and occupancy, systems management, budget and forecasting, marketing, report generation, department management, and meeting participation and facilitation.
- Supported operational efforts through proper staffing and training of colleagues, conduct needs analysis, developed, implemented, and monitored training programs and materials, made hiring decisions and negotiated job offers in accordance with SOPs.
- Held monthly meetings with employees to provide updates on changes, expectations, standards, available training classes, and employment opportunities within the Department.
- Monitored P&L and key performance indicators by unit, communicated results, and addressed opportunities to improve performance. Demonstrated knowledge of Labor Relations (Union, Collective Bargaining Agreements, of multiple outlets in one hotel).
- Verified that Hazard Analysis and Critical Control Points (HACCP), Occupational Safety and Health Administration (OSHA) and regional Alcoholic Beverage Commissions guidelines are maintained.
Executive Sous Chef
Hilton Hotels Corporation
10.2022 - 05.2023
- Assisted the Executive Chef in the direction and oversight of all culinary operations, including preparation and production of all hotel meals;
- Ensuring food quality and presentation, compliance with safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, and cost controls to maximize overall profitability.
- Assisted the Executive Chef by interacting with guests and clients to monitor and assess satisfaction trends, evaluating and addressing issues, and making improvements accordingly.
- Assisted the Executive Chef in creating and implementing menu selections for special banquet themes and events based on current food trends and regional tastes, in partnership with the Executive Chef and Director of Food and Beverage, as needed.
- Ensured compliance with federal, state, local, and company health, safety, sanitation, and alcohol awareness standards.
- Monitored and developed team member performance, providing supervision, conducting counseling, assisting with evaluations, training, scheduling, assigning work, and delivering recognition and rewards.
Adjunct Hospitality, Food Service Instructor (ROP)
Coastline Regional Occupation Program
08.2017 - 06.2018
- Maintained current knowledge of instructional methods and new technologies pertinent to areas of assignments; learned and applied emerging technologies and advances as necessary to perform duties in an efficient, organized, and timely manner.
- Taught scheduled classes and performed related duties as assigned, including timely compliance with clerical and administration responsibilities; complied with district and division policies in the performance of duties.
- Developed culturally relevant course content, culturally responsive pedagogical techniques, and effective practices for engaging students who were diverse and/or historically underserved.
- Stayed abreast of new developments in the foodservice and hospitality industries; Developed menus, planning documents, and organizational plans for conferences, retreats, and any other event as required.
- Designed and implemented relevant curriculum following the CTE Model Curriculum Standards for the given industry/pathway utilizing input from the advisory committee
Area Operations Supervisor
Sweet Rose Creamery
07.2014 - 10.2017
- Provided leadership to the assigned region, overseeing retail activities and stores.
- Was accountable for overseeing staff management, business operations, and customer relations in a designated geographical area encompassing Sweet Rose Creamery, a part of the Rustic Canyon Family. This role included the management of locations in Brentwood Market, Studio City, and Pacific Palisades.
- Reviewed and analyzed regional sales and operational records and reports; used data to project sales, determine profitability and targets, and identify potential new markets.
- Collaborated with store managers to develop sales goals for each location, monitored progress toward those goals, and developed strategies to attract and retain customers.
- Developed marketing programs and promotions to increase sales and/or introduce new products and services.
- Identified opportunities for improvement in the store region; designed and implemented training, strategies, policies, goals, and other resources to maximize productivity and morale.
- Scheduled and directed regular sales meetings and events to share information, set and revise goals, and to increase morale.
- Collaborated with executive leadership to develop territories, sales quotas, and strategies.
- Prepared and implemented region-wide budget; monitored and approved expenses.
Education
Preliminary Credential - Hospitality, Tourism, Recreation
Commission On Teacher Credentialing
Bachelor of Science - Business Administration And Management
Arizona State University
Tempe, AZ08.2026
Certificate - Food And Nutrition
Orange Coast College
Costa Mesa, CA12.2024
Culinary Arts
Orange Coast College
Costa Mesa, CA2015
Skills
- Supply Ordering and Management
- Forecasting and planning
- Operations Management
- Talent Development
- Health Code Compliance
- Labor Management
- Inventory control and record keeping
- Recipes and menu planning
Timeline
Sous Chef
Ruscuello, Nordstrom
12.2023 - Current
Assistant Director of Food and Beverage
Hilton Hotels Corporation
10.2022 - 05.2023
Executive Sous Chef
Hilton Hotels Corporation
10.2022 - 05.2023
Adjunct Hospitality, Food Service Instructor (ROP)
Coastline Regional Occupation Program
08.2017 - 06.2018
Director of Culinary Operations
Recreational Contracting Services
12.2015 - Current
Area Operations Supervisor
Sweet Rose Creamery
07.2014 - 10.2017
Preliminary Credential - Hospitality, Tourism, Recreation
Commission On Teacher Credentialing
Bachelor of Science - Business Administration And Management
Arizona State University
Certificate - Food And Nutrition
Orange Coast College
Culinary Arts
Orange Coast College