Rick Tramonto

• Implemented comprehensive BOH systems across five properties, standardizing kitchen operations, and improving workflow consistency.
• Directed multi-unit management for five distinct concepts, ensuring operational alignment, and performance tracking across all locations.
• Reimagined and executed full menu overhauls for each concept, maintaining brand identity while enhancing operational efficiency.
• Established and integrated management systems, including ResQ, COGs Well, Toast, and Prep N Print, to streamline inventory, cost control, and reporting.
• Built and trained new culinary and management teams for all five properties, ensuring readiness for launch, and ongoing operational success.

• Directed food and beverage operations for 14 Hampton Social units under Parker Hospitality Group.
• Managed multi-concept brands, including Nisos Prime Steak and Costera Mexican.
• Oversaw annual sales performance totaling $100 million between 2022 and 2025.
• Supervised food and beverage teams, and daily operations across multiple locations.
• Reported directly to executive leadership as the Director of Food and Beverage for Parker Hospitality Group.

• Served as Executive Chef, Culinary Director, and Licensing Partner for Home on the Range, supporting $12 million in annual sales from 2010 to 2020.
• Developed and launched Restaurant R'evolution at the Royal Sonesta Hotel, overseeing all phases of concept execution.
• Designed and implemented kitchen layouts, FOH design, and culinary R&D to ensure seamless operational flow.
• Directed menu development, recipe creation, and costing, aligning with brand and profitability goals.
• Managed staff hiring, training, and SOP implementation, while coordinating marketing, PR, and daily operational audits

• Worked with Lettuce Entertain You Restaurants, based in Chicago, IL.
• Contributed to operations within a group generating $500 million in annual sales.
• Supported multiple restaurant concepts under the Lettuce Entertain You portfolio.
• Collaborated with corporate teams at Lettuce Entertain You Restaurants in Chicago.
• Maintained reporting alignment with organizational standards for $500 million in annual revenue.

• Director of Operations, Culinary Director, and Licensing Partner at Westin, Starwood Hotel – Northshore, Wheeling, IL, from 2005–2011.
• Oversaw annual sales of $15 million.
• Developed and opened Tramonto Steak & Seafood, Osteria di Tramonto, and RT Lounge.
• Managed kitchen design, FOH design, culinary R&D, menu development, recipes, costing, hiring, training, SOPs, and brand standards.
• Responsible for P&L accountability, and led a staff of 350.

• Corporate Executive Chef for Lettuce Entertain You Restaurants, Chicago, IL, from 2016–2018.
• Oversaw annual sales of $500 million; previous tenure, 1986–2009.
• Managed openings and special projects for CEO Rich Melman.
• Executive Chef / Partner for TRU, Osteria via Stato, National 27; Executive Chef Consultant for Booth One

and Joe's Stone Crab; Sous Chef at Avanzare.

• Responsible for kitchen design, culinary R&D, food and beverage direction, menu development, recipes, costing, hiring, training, SOPs, brand standards, marketing, PR, and operational audits.

Booth One: Executive Chef Consultant

Joe's Stone Crab: Executive Chef Consultant

TRU: Executive Chef/Partner

Osteria Via Stato: Executive Chef/Partner

National 27: Executive Chef/Partner

Avanzare: Sous Chef