MOSHE ITTAH

• managing 15 staff members
• 60 seats restaurant with turnover of 80 covers on a week day and 120 covers on the weekend
• running a venue who turns 700k a year
• accommodating in house and outside of the restaurant privet dinners up to 60 people
• Maximized dining experience by designing an inviting

atmosphere through thoughtful interior design choices and menu selections.

• Expanded catering services for private events resulting in increased revenue streams from off-site offerings.
• Managed financial aspects of the business including budgeting, forecasting, cash flow management, and financial reporting to stakeholders.
• Increased restaurant profitability with cost-effective inventory management and strategic pricing strategies.
• Managed payroll, daily deposits, and cost controls.
• Cultivated a loyal customer base by consistently delivering exceptional dining experiences that exceeded expectations.
• Boosted revenue through targeted marketing campaigns, special events, and promotions.

• managing 8 staff members
• 120 seats cafe , turning 250 covers on a week day and 450 covers on the weekend
• business turnover 2 million revenu a year
• Created seasonal menus by sourcing local ingredients and incorporating culinary trends.
• Analyzed inventory for optimizing purchasing and minimizing overhead expenses.
• Inspected dishes for presentation and flavor before serving to uphold restaurant reputation.
• Led kitchen staff by providing training and fostering collaborative environment.
• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• 
  

• managing 5 staff kitchen members
• 45 seats venue which turn 80 on a week day and 120 seats over the weekend
• total revenue 450k a year
• Created seasonal menus by sourcing local ingredients and incorporating culinary trends.
• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
• managing 6 kitchen staff
• Hired, managed, and trained kitchen staff.
• Created recipes and prepared advanced dishes.

• manage 7 kitchen staff members
• 120 seats venue with about 200 patrons a daily serving
• Created seasonal menus by sourcing local ingredients and incorporating culinary trends.
• Analyzed inventory for optimizing purchasing and minimizing overhead expenses.
• Inspected dishes for presentation and flavor before serving to uphold restaurant reputation.
• Obtained fresh, local ingredients to lower grocery costs.

• catering service who cater between 10-400 people, weddings events and privet functions
• cater according to customer request and desire
• managing small catering jobs up to 50 people
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Participated in food tastings and taste tests.
• Trained and managed kitchen personnel and supervised related culinary activity.
• preparing and logistical moving food safely and according to the food safety gridline
• 
  

• 200 seats venue
• managing 10 kitchen staff members
• turn over between 150-250 people daily
• total revenue over 1 million a year
• Developed new dishes with innovative techniques.
• Supported head chef in managing kitchen staff for smooth operations.
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.

• 150 seats venue
• total revenue of 1.5-2 million a year
• managing pans and hot section
• Created innovative menu items by experimenting with seasonal ingredients.
• Assisted with menu development and planning.
• Reviewed customer feedback to refine and improve menu selections.