Oren Feuerberg

• Developed and launched new recipes that enhanced menu diversity and guest satisfaction
• Hired and trained new team members to ensure mastery of food knowledge and techniques
• Hired new team members and provided extensive training to ensure proper food knowledge and techniques.
• Designed creative menus for various dining events for five course wine dinners for up to 60 people

• Monthly profit over $120,000 with a 20% year over year increase from 2021-2022
• Enhanced customer service focus, driving satisfaction through friendliness and efficiency
• Generated monthly profit exceeding $120,000, achieving 20% year-over-year growth from 2021-2022
• Food cost average of 26% and average labor cost of 22%
• Weekly and end of month inventory with an average variance of .39
• Achieved 5 quarters of perfect steritech audits

• Supervised a team of 16 staff members, with an average of 6 per shift
• Developed weekly food and mixed drink features to enhance customer engagement
• Oversaw weekly profit of $22,000 to support financial stability
• Monitored food cost average of 29% and labor cost average of 24% to maintain budgetary control
• Performed monthly inventory checks and daily produce orders
• Total staff of 16, with an average of 6 per shift

I went door to door to gather Census information from the houses I visited.

• Conducted household interviews using Census questionnaires, capturing accurate responses and maintaining confidentiality requirements.
• Verified addresses and dwelling locations in assigned areas, updating field records for correct enumeration.
• Recorded collected data on secure handheld devices, ensuring timely submission and error-free entry.
• Navigated assigned routes independently, locating residences and following field maps for efficient coverage.

I Assisted in the daily production for the restaurant as well as off-site catering events.

• Designed seasonal menus sourced with local ingredients, monthly 4-7 course wine dinners
• Designed seasonal menus with local ingredients, coordinated monthly 4-7 course wine dinners to enhance guest experience
• Average food cost of 30% and a labor cost of 25%
• Maintained food cost at 30% and labor cost at 25%, contributing to overall profitability
• Monthly inventory, daily produce orders and 2 truck orders a week
• Secured multiple features in Yes! Weekly, enhancing restaurant visibility and reputation

• Supported daily kitchen operations by collaborating with 16 staff members, ensuring efficient workflow.
• Produced fresh pasta and charcuterie, contributing to menu quality and guest satisfaction
• Conducted weekly inventory, performed daily meat and fish fabrication, and produced stock and sauces to maintain kitchen efficiency