Michael Aritz
Lancaster,PA
Summary
Strategic Executive Chef and General Manager with 15 years in restaurant and hospitality, focusing on kitchen operations and team leadership. Led productivity enhancements through streamlined workflows and training programs, managing teams of up to 59. Implemented cost-saving measures that reduced operational expenses while achieving sales targets, dedicated to exceptional dining experiences and collaborative work environments.
Overview
17
17
years of professional experience
Work History
Executive Chef/General Manager
Ciro's Italian Restaurant
Lancaster, PA
12.2022 - Current
- Oversaw kitchen operations, including food preparation, cooking techniques, and plating presentations to consistently deliver exceptional dining experiences
- Led a team of 59 employees in daily operations, ensuring efficient and smooth workflow
- Managed inventory levels and controlled costs through portion control and waste reduction initiatives, contributing to overall profitability
- Collaborated with suppliers to source fresh, seasonal ingredients, ensuring the highest level of taste and presentation for all dishes
- Trained and mentored junior chefs on cooking techniques, menu development, and health and safety regulations, enhancing team skill set and compliance
- Implemented employee training programs to enhance skills and knowledge, resulting in improved performance metrics
- Analyzed market trends and competitor activities to identify opportunities for business expansion
- Developed policies and procedures to ensure compliance with industry regulations and standards
- Increased productivity by implementing streamlined workflows across departments
General Manager
Mission BBQ
Harrisburg, PA
10.2021 - 12.2022
- Oversaw daily operations, managing staff, enhancing customer service, and driving financial performance
- Achieved sales targets consistently by implementing targeted promotions and upselling techniques
- Implemented cost-saving measures that resulted in a 15 %reduction in operational expenses
- Managed inventory levels to ensure stock availability and control carrying costs
- Created employee schedules that ensured adequate staffing levels during peak hours while controlling labor costs
- Conducted performance evaluations for staff, identifying improvement areas and delivering constructive feedback
- Conducted regular inspections to ensure compliance with health and safety regulations
Front of House Manager
JB Dawson's Restaurant & Bar
Lancaster, PA
03.2018 - 10.2021
- Oversaw daily operations of servers, bartenders, and hosts.
- Ensured food presentation and quality met high standards.
- Managed all weekly money and deposit transactions for accurate financial records.
- Coached and led employees to foster a positive work environment.
Cafe Supervisor
Masonic Village at Elizabethtown
Elizabethtown, PA
11.2017 - 11.2018
- Supervised food preparation and coordinated line cooks during service.
- Scheduled culinary staff and assigned duties for smooth restaurant coverage.
- Managed ingredient ordering, vendor communication, and inventory control.
- Created new menu items, managed food expenses, and supervised quality to ensure adherence to standards.
- Trained kitchen staff on recipes, plating, and sanitation standards.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
Excutive Sous Chef
Acacia services
05.2009 - 10.2017
- Supervised food preparation and coordinated line cooks during service.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Trained kitchen staff on recipes, plating, and sanitation standards.
- Trained kitchen workers on culinary techniques.
- Managed ingredient ordering, vendor communication, and inventory control.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Controlled labor costs through effective use of staff scheduling techniques.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Analyzed customer feedback data to improve existing recipes or create new ones.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Performed financial analysis and recommended effective methods to cut costs.
- Coordinated with front-of-house staff regarding reservations and table management.
- Maintained excellent relationships with local farmers to secure fresh produce for menu items.
- Collaborated with suppliers to source high-quality ingredients at competitive prices.
- Participated in industry conferences and culinary competitions as a representative of the restaurant.
Education
Associate -
Luzerne County Community College
Nanticoke, PASkills
- Head chef experience
- Kitchen management
- Food service management
- Customer service
- Cost control
- Food safety sanitizing procedures
- Team management
- Supervising experience
- Leadership
- Hospitality operations
- Customer service
- Leadership
- Head chef experience
- Cost control
Personal Information
- Driving License: Driver's License
- Work Permit: Authorized to work in the US for any employer
Additional Information
I am a young hard working individual who is driven willing to learn and teach others. I am a outgoing person who is looking forward to showing and developing his knowledge in the food service industry
Timeline
Executive Chef/General Manager
Ciro's Italian Restaurant
12.2022 - Current
General Manager
Mission BBQ
10.2021 - 12.2022
Front of House Manager
JB Dawson's Restaurant & Bar
03.2018 - 10.2021
Cafe Supervisor
Masonic Village at Elizabethtown
11.2017 - 11.2018
Excutive Sous Chef
Acacia services
05.2009 - 10.2017
Associate -
Luzerne County Community College