Mark Uthus
Placentia,CA
Summary
I've been in the industry for over 18+ years, I've worked every aspect of the industry as well as managed every part too. I care about efficiency, profitability and growth within myself and the company. Change is inevitable and if you're not for it, you're against it. The only way to be better is to welcome change.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Director of Operations/Culinary Specialist
Craft By Smoke And Fire
Anaheim, CA
06.2021 - Current
- Took inventory of supplies and maintained accurate stock records to minimize losses and support supply ordering.
- Established food preparation procedures and guidelines to promote meal consistency and quality.
- Prepared and served food to approximately [Number] personnel in average [Timeframe].
- Developed menus and meal plans which met personnel needs, utilizing available supplies and within budget restrictions.
- Reduced spending by [Number]% by documenting inventory and purchases for budget management.
- Maintained records and awareness of unique dietary restrictions or allergies of personnel, accommodating needs in meal preparation.
- Inspected deliveries for accuracy and safety.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Disciplined and dedicated to meeting high-quality standards.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
GM
Landry's
Anaheim, CA
11.2017 - 03.2021
- Managed budget implementations, employee reviews, training, schedules and contract negotiations.
- Developed and maintained relationships with customers and suppliers through account development.
- Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures and technology systems.
- Implemented operational strategies and effectively built customer and employee loyalty.
- Organized budgets, oversaw P&Ls and achieved margin targets consistently to stay on track with growth plans.
- Reduced costs, managed delivery schedules and performed risk analysis to improve overall profitability.
- Drove year-over-year business growth while leading operations, strategic vision and long-range planning.
- Set, enforced and optimized internal policies to maintain responsiveness to demands.
Executive Chef
Landrys
Lahaina, HI
08.2015 - 11.2017
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Manager of Operations
Landry's
Anaheim, California
09.2008 - 08.2015
- Established positive and effective communication among unit staff and organization leadership, reducing miscommunications and missed deadlines.
- Identified and resolved unauthorized, unsafe or ineffective practices.
- Partnered with vendors and suppliers to effectively manage and budget.
- Set, enforced and optimized internal policies to maintain responsiveness to demands.
- Devised processes to boost long-term business success and increase profit levels.
- Worked in matrix management environment with oversight of division level managers, operations, sales, finance, human resources, safety and compliance.
- Assessed supplier quality to maintain tight cost controls and maximize business operational performance.
GM
Esthers Taco House And Cantina
Placentia, California
06.2006 - 08.2008
- Managed budget implementations, employee reviews, training, schedules and contract negotiations.
- Developed and maintained relationships with customers and suppliers through account development.
- Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures and technology systems.
- Implemented operational strategies and effectively built customer and employee loyalty.
- Organized budgets, oversaw P&Ls and achieved margin targets consistently to stay on track with growth plans.
- Reduced costs, managed delivery schedules and performed risk analysis to improve overall profitability.
- Drove year-over-year business growth while leading operations, strategic vision and long-range planning.
- Set, enforced and optimized internal policies to maintain responsiveness to demands.
Education
Bachelor of Science - Forensic Chemistry
Cal Poly Pomona
Pomona, CA06.2006
Skills
- Portion Standards
- Special Events and Catering
- Vendor Relationships
- Staff Recruiting and Hiring
- Culinary Staff Management
- Recipe Development
- High-Volume Environments
- Health Inspections
- Servsafe Certified
- Operational Oversight
- Staff Performance Assessments
Certification
proctor for food safety and professionalism in California
Timeline
Director of Operations/Culinary Specialist
Craft By Smoke And Fire
06.2021 - Current
GM
Landry's
11.2017 - 03.2021
Executive Chef
Landrys
08.2015 - 11.2017
Manager of Operations
Landry's
09.2008 - 08.2015
GM
Esthers Taco House And Cantina
06.2006 - 08.2008
Bachelor of Science - Forensic Chemistry
Cal Poly Pomona
proctor for food safety and professionalism in California
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