Nathaniel Singer
Manchester,MI
Summary
Results-oriented hospitality professional bringing expertise and passion. Over 15 year experienced career at successful forbes five star, michelin star, and top rated establishments. Skilled provider of expanded attendance figures and increased guest satisfaction. Brings deep knowledge of food and beverage with keen business acumen.
Overview
10
10
years of professional experience
Work History
Service Director
The Dixboro Project
Ann Arbor, MI
06.2023 - Current
- Directly manages over 50 employees and multiple dining concepts, while continuously improving upon the employee experience, lifecycle, hiring, interviews, orientation, onboarding, training, testing, staff evaluation, retention and advancement.
- Coaches and trains managers, including developing manager resource guide, SOPs for food safety, emergency situations, driving sales, steps of service, and guest verbiage guidelines.
- Worked closely with HR to develop a virtual training portal for all staff.
- Regularly meets with owner and executives to discuss budgets, P & L sheets, forecasts, and operation standards.
Server
Gandy Dancer - Ann Arbor
Ann Arbor, MI
07.2022 - 05.2023
- Developed rapport with guests and assisted in generating repeat business by providing exceptional customer service.
- Provided exceptional service to high volume of daily customers. Increased sales to guest, helping to increase the restaurants profits.
Sous Chef/Server
King Kamehameha's Kona Beach Hotel by Marriott
Kona, HI
08.2021 - 05.2022
- Sous Chef of all culinary departments including Luaus, banquets, in room orders, bar and grill, buffets, and fine dining restaurant.
- Coordinated ordering, receiving, storage, inventory, and distribution of food items.
- Maintained accurate records for cost analysis purposes.
- Served in all dining concepts including dining room, poolside bar & grill, luas, and events.
- Prepared drinks according to standard recipes.
Private Retreat Chef
Self-employeed
Hilo, HI
10.2020 - 07.2021
- Cooked for organic, gluten-free, nut-free and dairy-free items.
- Stocked pantry with clients' favorite items.
- Specialized in Gerson Therapy, a plant based diet for clients suffering and healing from chronic illness or diseases, like cancer
Executive Chef
Thatch
Miami, FL
12.2019 - 03.2020
- Created healthy menus using fresh, organic, local ingredients.
- Negotiated with food suppliers to cut costs by buying in bulk.
- Provided excellent professional development opportunities for staff.
- Featured in VegNews for a carrot "lox" recipe
Sushi Chef
Planta South Beach
Miami , FL
08.2019 - 12.2019
- Safely utilized knives and other sharp instruments to prepare vegetables for sushi-making.
- Sanitized counters, knives, utensils, plates and other items used in food preparation.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
Sous Chef
Plant Food & Wine
Venice, CA
03.2018 - 08.2018
- Supervised all kitchen food preparation in demanding, high-volume environment.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Created great relationships with local farmers, receiving all of our produce from organic, local sources.
Sous Chef
Montage Hotels & Resorts
Beverly Hills, CA
04.2017 - 04.2018
- Built strong vendor relationships to bring in top ingredients at optimal prices.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Followed all Forbes 5 star guidelines service and hospitality.
- Maintained knowledge of VIP guests at the hotel and information about them, to cater to their dietary requests on a personal basis.
Chef De Partie
Bouchon Bistro
Beverly Hills, CA
05.2017 - 04.2018
- Plated and prepped michelin star foods paying special attention to overall presentation and necessary garnishes.
- Kept stations stocked and ready for use to maximize productivity.
- Prepared various local and seasonal daily specialties for restaurant.
Sous Chef
The Bird & The Bread
Birmingham, MI
04.2014 - 04.2016
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Made #9 on top 10 best new restaurants in Detroit upon opening
- Trained kitchen workers on culinary techniques.
Education
Associate's Degree - Culinary Arts
Schoolcraft College
2016
Skills
- Hiring, Training, & Orientation, Service
- Supply, Ordering, and Inventory Management
- OSHA & HACCP guidelines
- Cost Control
- Food and Beverage Operations & Hospitality Management
- Computer Proficiency
Timeline
Service Director
The Dixboro Project
06.2023 - Current
Server
Gandy Dancer - Ann Arbor
07.2022 - 05.2023
Sous Chef/Server
King Kamehameha's Kona Beach Hotel by Marriott
08.2021 - 05.2022
Private Retreat Chef
Self-employeed
10.2020 - 07.2021
Executive Chef
Thatch
12.2019 - 03.2020
Sushi Chef
Planta South Beach
08.2019 - 12.2019
Sous Chef
Plant Food & Wine
03.2018 - 08.2018
Chef De Partie
Bouchon Bistro
05.2017 - 04.2018
Sous Chef
Montage Hotels & Resorts
04.2017 - 04.2018
Sous Chef
The Bird & The Bread
04.2014 - 04.2016
Associate's Degree - Culinary Arts
Schoolcraft College
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