MICHAEL E. PEAK
Kansas City,Ks.
Overview
29
29
years of professional experience
Work History
Kitchen Manager
Fiorella’s Jack Stack Barbecue
01.2015 - 01.2020
- Supervision of as many as 50 employees at a time and training of dozens of employees
- Ordering of seafood and produce, scheduling, effectively managing employees, quality control, food costs of 32% on $8 million annual total sales
- Coordinating catered parties for as many as 300 people
- Consistent market food cost expectation of 32%
- Complete four walls restaurant management
- Average yearly sales of 8+ million dollars avg
- Per location
Service Manager
Fiorella’s Jack Stack Barbecue
01.2020 - 01.2021
- Hiring and training of 40-50 people FOH after Covid -19
- Opening of indoor dining to full service implementing full training and teaching of new service standards
GM
Fiorella’s Jack Stack Barbecue
01.2021 - 01.2024
- Operations Management: Oversaw daily restaurant operations, ensuring high standards of service, quality, and cleanliness
- Financial Oversight: Managed budgeting, forecasting, and financial performance, achieving revenue growth and maintaining cost control
- Staff Leadership: Recruited, trained, and developed a diverse team of employees, fostering a positive and motivating work environment
- Customer Experience: Implemented strategies to enhance guest satisfaction, resulting in improved customer retention and positive reviews
- Inventory Control: Managed inventory levels and procurement processes to minimize waste and optimize supply chain
- Compliance and Safety: Ensured compliance with health and safety regulations, conducting regular audits and staff training on food safety practices
- Performance Analysis: Analyzed sales data and customer feedback to identify improvement opportunities and drive operational efficiencies
- Conflict Resolution: Addressed customer complaints and staff issues promptly and effectively, maintaining a positive dining experience and workplace culture
- Community Engagement: Cultivated relationships with local businesses and organizations to enhance the restaurant's visibility and community investment
Culinary Partner and Executive Chef
P.F. CHANGS CHINA BISTRO
01.2008 - 01.2014
- Won the Best Food and Beverage award 2013 voted by guest surveys for the Midwest region for P.F
- Chang's China Bistro
- Supervision of as many as 50 employees at a time and training of dozens of employees
- Ordering of seafood and produce, scheduling, effectively managing employees, quality control, food costs of 27% on $7.1 million annual food sales
- Coordinating catered parties for as many as 400 people
- Consistent market food cost expectation of 27%
- Complete four walls restaurant management
- Average yearly sales of 7+ million dollars avg
- Per location
- Consistent cost of goods, yearly range of 27%-29%
- Responsible for total employee development
- Worked on the Training team to open 2 new stores
Executive Chef C.C./ Coach in charge of Service
J. ALEXANDER’S CORPORATION
01.1998 - 01.2008
- In charge of quarterly audits for additional J
- Alexander’s kitchen operations
- Operated one of the top 3 most successful J
- Alexander’s, with an annual sales of $6.5 million
- Maintained the lowest food cost in the company for the last 3 years
- Trained Executive Chefs, Managers and Sous Chefs for other restaurant locations with a high success rate
- Cross-trained and able to execute operations as General Manager
- Worked on the Training team to open 6 new store openings
Executive Chef
ROMANO’S MACARONI GRILL
01.1995 - 01.1998
- Collaborated with Market Chef on the design of all regular and seasonal menus in the region
- Inventory analysis / cost control
- Requisition approvals
- Employee development
Timeline
GM
Fiorella’s Jack Stack Barbecue
01.2021 - 01.2024
Service Manager
Fiorella’s Jack Stack Barbecue
01.2020 - 01.2021
Kitchen Manager
Fiorella’s Jack Stack Barbecue
01.2015 - 01.2020
Culinary Partner and Executive Chef
P.F. CHANGS CHINA BISTRO
01.2008 - 01.2014
Executive Chef C.C./ Coach in charge of Service
J. ALEXANDER’S CORPORATION
01.1998 - 01.2008
Executive Chef
ROMANO’S MACARONI GRILL
01.1995 - 01.1998
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