Neal Tenderholt

Fully accoutable for the successful operation of a 32 million dollar food and beverage program with 7 outlets.

Developed and implemented creative menus, incorporting a variety of cuisines and cartering to diveerse tastes and preferences.

Revised the financial tracking systems to increase the overall profitability of the entire business.

Managed the kitchen team, including hiring, training,and supervision, fostering a positive and collaborative work environment.

Oversaw all aspects of the food preperation and service for the hotel's restaurants and a 45,000- square foot conference center toataling 17 million in revenue.

Managed inventory, ordering, and stock control, miniming waste and ensuring maintain a 12% - 14% food cost.

Collaborated with hotel's management team to create memorable dining experiences for guest, exceeding thier expectations.

Successfully coordinate and executed large-scale banquets events, ensuring seamless operations and guest satisfaction.

Led a team of culinary professionals in deliveing execeptional dinning experiences for this 25 million food and beverage program.

Ensure high-quality scratch food production and presentation, maintaining the highest standards of taste, visual appeal and overall dining experience.

oversaw food procurement, inventory control, and supplier relationships, ensuring the availability of fresh and quality ingredients.

Provided leadership and training to kitchen staff, promoting a positive work environment and fostering professional growth.

Provided expert culinary and service advice and guidance to restaurants, hotels, and other food establishments such as American Express and Discover Card to enhance their operations and profitability.

Developed customized menu, incorporpating creative and innovative culinary concepts.

Conducted menu analysis and cost optimization to maximize profitability while maintaining high quality food offerings.

Assisted in kitchen design and layout, optimizing workflow and effiiciency to streamline operation.

Led a team of culinary professionals in a high-volume scratch kitchen enviroment in this $4.5 million dollar restaurant.

Developed and executed creative and innovative menus, showingcasing a blend of classic and modern culinary techniques.

Managed food production, cooking, and plating to ensure high quality ingredients, ensuring optimal flovor and presentation.

Supported with the opening of 1000-seat Buffet, a 540 seat cafe', and 125 seat Steakhouse totaling $25 million in annual food sales.

Collaborated with the Executive Chef to develope and update menus, incorporating a variety of cuisines and seasonal offerings all which where made in house.

implemented and maintained standardized recipes, portion control guidelines, and quality control measures to ensure aconsistency.

managed food production and preperation, adhering to strict quality standards and saftey regulation.