Matthew Kuennen
Sagora Senior Living
Palm Bay
1
Certification
23
years of professional experience
Energetic, organized Director of Operations who is eager to lead and help grow the companies’ revenue goals. A methodical individual who constantly seeks a better way to maximize guest satisfaction. 20 years’ proven track record of managing operations of busy kitchen area implementing production process and estimating food and labor cost. Thorough understanding of HACCP. Superior understanding of operations purchasing and product cost analysis. Known for motivating staff and coaching culinary team to continually improve performance and create astatically pleasing plate presentation and delicious tasting food.
Work History
Culinary Director Specialist
1 Year 4 Months- Lead recruitment efforts to hire new Culinary Directors across the region.
- Managed a range of Labor, Food Cost, Supplies and Chemical budgets across the region.
- Directed culinary operations, ensuring high-quality meal preparation and service for residents.
- Developed innovative menus reflecting dietary needs and preferences of senior residents.
- Oversaw staff training programs to enhance culinary skills and service standards.
- Implemented cost-saving strategies while maintaining food quality and presentation excellence.
- Evaluated kitchen workflows, identifying areas for efficiency improvements and process enhancements.
- Led team in achieving compliance with health regulations and safety standards within the kitchen environment.
- Designed seasonal menu offerings that showcased fresh produce from regional suppliers while maintaining an attractive profit margin on each dish served.
- Monitored food preparation processes to ensure adherence to standardized recipes and presentation guidelines for a consistent dining experience across all outlets.
Food and Beverage Director
2 Years 6 Months- Oversees hiring, training and management of more than 85 personnel including a Dietitian, Executive Chef, Restaurant Managers and Restaurant Supervisors across all areas of dining service venues.
- Coordinated restaurant operations serving over 7,000 meals daily across 5 concession kitchen locations and a full lounge bar.
- Coordinates the Restaurant servicing over 7000 meals daily and 5 Concession kitchen locations and a Full Lounge Bar.
- Responsible for Successfully Controlling and Maintaining a Budget of Supplies, Raw Food, Alcohol and Services in excess of $383,000 monthly 4.6 million yearly.
- Responsible for feeding professional athletes with special needs diets and successfully delivering catered nutritional meal plans.
Director of Dining Services
2 Years 8 Months- Controlled and maintained a labor budget of
- Trains front-of-house staff and back-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
- Handled alcohol sales, inventory, and ordering.
- Exhibit's thorough knowledge of foods, beverages, supervisory duties, service techniques and guest interactions through Multi Restaurant Revues and Cafes/Bars.
- Controlled and maintained labor budget to optimize staffing efficiency.
Senior Food and Beverage Director
2 Years 1 Month- Maintained high cleanliness, organization, storage, and sanitation standards of food and beverage products, ensuring quality and compliance.
- Led hiring, training, and management of over 85 personnel across dining services and kitchen operations, enhancing team effectiveness.
- Determines root cause of performance trends and developed process improvement plans which targeted assurance in safety, health, quality and customer satisfaction.
- Achieved highest rating from county health department from county health department year over year Deficiency free.
- Conducted Crandall Dietitian internal audits with 100 percent scores for 5 quarters in a row.
- Continuously achieved resident satisfaction goals resident satisfaction and team member satisfaction goals of top in the company.
- Directed hiring, training, and management of over 85 personnel, including a Dietitian, Executive Chef, and Restaurant Managers, optimizing dining services.
Divisional Director of Culinary Services
7 Years 3 Months- Promoted 4 times within the company from Director of Culinary Services, Senior Director over Florida’s 13 properties, Regional Director over Florida and Texas’s 26 properties, to Division Director over the Southeast of 46 properties.
- Developed menus, training guidelines, and company policies for Culinary Department to enhance operational standards.
- Created procurement product ordering guides in collaboration with IT and negotiated pricing, coordinating efforts across 46 restaurant departments with Foodservice Directors.
- Handled all functions related to the Culinary Department, including quarterly on-site QA inspections and special culinary events.
- Handled all functions related to the Culinary Department and conducted quarterly on-site QA inspections, director coverage, and special culinary events.
Executive Chef
1 Year 9 Months- Established specialty catering company for upscale events, achieving $600,000 profit in first year.
- Coordinated Meals on Wheels service through Top Hat Catering, delivering over 4,000 meals daily to Orange County and Seminole County school districts and seniors in need.
- Oversaw a large staff, ensuring consistent scheduling and low employee turnover.
Executive Sous Chef
2 Years- For Master Chef Neil Massaro Enhanced understanding of culinary techniques and presentations of Gastronomy and Articulate Plate Presentation.
- Worked seasonally during summers of 2008, 2009, and 2010.
- Led culinary team in menu development, ensuring seasonal ingredients and innovative dishes aligned with brand standards.
- Oversaw kitchen operations, maintaining high food quality and safety standards throughout service periods.
- Trained and mentored junior chefs, fostering skill development and promoting teamwork within the kitchen staff.
Sous Chef
1 Year 11 Months- Managed a Staff of highly trained chefs at an exclusively ranked culinary operation in Fl.
- Catered to highly profiled professional athletes and celebrities.
- Achieved 40% profit increase and maintained high revenue year over year through strategic restructuring of business line and fostering low staff turnover.
Kitchen/FOH/BAR Manager
3 Years 10 MonthsEducation
Managers Certificate
- Culinary Arts/International Cuisine
Business Administration - Business Administration
Skills
Sales Driven
Marketing
Cost Control Purchasing Analysis
Regulating Department of Health requirements
Productivity Metrics
Regulatory Compliance & Documentation
Staff development / training
Strong computer Skills
Labor & food cost control
Work Safety
Inventory Management
Budgeting and cost control
Certification
- TIPS Certificate 2025
- AHCA- State of Florida | Florida C.O.R.E. Certified in Licensed Florida Administrator for Assisted Living 02/2021
- OSHA OSHA Manger Certified 2029
Activities and Honors
Awarded with the Top Chef Financials and Overall Resident and Employee Satisfaction award in 2021 for top Metrics for Kisco Inc., Promoted with Five Star Senior Living, from Food and Beverage Director, to Senior Director over 3 Properties in South West Florida Cluster within one year of employment., Promoted 4 times in 7 years with Atria., Honored with Atria’s ACE award 3 years running for top financials and overall performance in the culinary department for the company., Maintained a 3.5 GPA in both Business and Culinary Arts.
Timeline
Culinary Director Specialist
Sagora Senior Living
04.2025 - CurrentRead More
Food and Beverage Director
Major League Baseball, Jackie Robinson Training Complex
10.2022 - 04.2025Read More
Director of Dining Services
Kisco Senior Living, The Fountains of Melbourne
02.2020 - 10.2022Read More
Senior Food and Beverage Director
Calusa Harbour
01.2018 - 02.2020Read More
Divisional Director of Culinary Services
Atria
10.2010 - 01.2018Read More
Executive Chef
Top Hat Catering
01.2009 - 10.2010Read More
Executive Sous Chef
Shelter Cove Lodge
01.2008 - 01.2010Read More
Sous Chef
Interlachen Country Club
02.2007 - 01.2009Read More
Kitchen/FOH/BAR Manager
Red Lobster
03.2003 - 01.2007Read More
Le Cordon Bleu
from Culinary Arts/International Cuisine
Read More
Serve Safe
Managers Certificate
Read More
College of Central Florida
Business Administration from Business Administration
Read More