Robert Oatley
Summary
Well experienced in organizing and executing large openings, building strong beverage, service and culinary teams with excellent retention through employee relations.
Trend setting fine dining with a focus on consistency
Extensive high-volume multi-unit and banquet/event management. Managing operations with cleanliness and sanitation is paramount. Ability to properly delegate and manage high pressure services. Proficiency in Projections, P&L, Budget and financial management. Keen sense of detail. Extensive restructuring and Opening Experience
Overview
27
27
years of professional experience
Work History
Executive Chef
MGM - Mirage Resort/Hotel
Las Vegas, NV
03.2021 - 11.2023
- Managed day to day culinary operations for The Mirage Resort in Las Vegas. $184 million annual revenue included 6 full service restaurants, 12 satellite outlets, employee dining and 150,000sqft event space.
• Ensured compliance of all health, sanitation and safety regulations.
• Assists in the development of annual budgets and business plans.
• Maintained a cooperative relationship with the Vice President of Food and Beverage as well as Corporate Food and beverage management to ensure that all property goals and expectations are achieved.
• Oversee property culinary operations without direct guidance to include execution of operations, inventory, food cost, labor cost and operating expenses to maximize profitability.
Chef/Owner
Cinn City Bakery
Las Vegas, NV
03.2018 - 03.2021
- Conceived, financed and executed opening of successful Las Vegas retail bakery specializing in over-the-top cinnamon rolls, confections, sandwiches, beverages and hand spun milkshakes
- Adapted and developed service with pandemic protocols
- Successfully negotiated and sold concept and intellectual property to a Los Angeles based investment group.
Director of Food and Beverage
JW Marriott Resort/Rampart Casino
Las Vegas, NV
03.2015 - 03.2018
- Managed day to day food and beverage operations with average daily cover of 4000 guests with an annual revenue of 24.3 million dollars
- Set and managed annual operational budgets for beverage, culinary, event and stewarding departments
- Hands on management of all high end events and functions of up to 2000 people.
- Managed food service sales, costs and budget administration to keep operations in line with financial targets.
Corporate Executive Chef
OB Sports Country Club and Golf Management
Las Vegas, NV
02.2012 - 03.2015
- Directed culinary operations at a corporate level for 15 Country club/golf courses located across the United States
- Developed and implemented all systems in place to optimize service and enhance overall guest experience
- Executed grand opening of 40,000 sqft country club with 3 restaurants, banquet and concessions facilities
- Implemented all policies, procedures, menus and operation systems
- Executed custom menu banquet functions of 800-1000 people on a regular basis
Executive Chef
Golden Nugget Hotels & Casino
Las Vegas, NV
06.2005 - 02.2010
- Implemented systems and managed all culinary aspects for new acquisition of Golden Nugget Hotel/Casino
- Organized and opened 6 Landry's restaurant concepts in the Golden Nugget Hotel/Casino
- Focused on culinary financials, menu development and roll outs, vendor negotiation, employee relations
- Filled in as Executive Chef of Golden Nugget Hotel/Casino in Las Vegas as needed
- Promoted to regional Corporate Chef for Signature brands west coast restaurants based out of Malibu, CA.
Chef De Cuisine
Emeril’s New Orleans Style Fish House
Las Vegas, NV
11.2003 - 06.2005
- Managed all aspects of Emeril’s flagship restaurant located in MGM Grand
- Contributed to development of 3 new concepts for future openings in Las Vegas
- Managed large volume of employees in extremely high volume and fast paced events.
Sous Chef
L'Atelier Joel Robuchon at MGM Las Vegas
Las Vegas, NV
04.2002 - 11.2003
- Assisted in opening High end L'Atelier by Joel Robuchon in MGM Las
Vegas
Studied and apprenticed under Chef Joel Robuchon for 18 Months
Assisted with interviewing, hiring and training kitchen personnel.
Created diverse cuisines for full restaurant, special event, catering and tasting menus.
Supervised kitchen food preparation in demanding, high-volume environments.
Executive Sous Chef
Wolfgang Puck Fine Dining Group, Spago Los Angeles
Las Vegas, NV
03.1997 - 05.2002
- Traveled the world promoting the Wolfgang brand as Support Chef
- Moved to Las Vegas to open high end Bar and Grill at MGM
- Managed culinary team in extremely high-volume kitchen
- Executed all banquet and special events
Education
Bachelor of Science - Business Economics
University of Connecticut
Storrs, CT05.1996
Associate of Arts - Culinary Arts
New England Culinary Institute
01.1996
Skills
- Strategic Planning
- Business Growth and Marketing Strategies
- Performance Monitoring and Evaluation
- Profit and Loss Management
- Budget Planning and Business Forecasting
- Organizational Development
- Operational Analysis
- Industry Leading Culinary Capabilities
Timeline
Executive Chef
MGM - Mirage Resort/Hotel
03.2021 - 11.2023
Chef/Owner
Cinn City Bakery
03.2018 - 03.2021
Director of Food and Beverage
JW Marriott Resort/Rampart Casino
03.2015 - 03.2018
Corporate Executive Chef
OB Sports Country Club and Golf Management
02.2012 - 03.2015
Executive Chef
Golden Nugget Hotels & Casino
06.2005 - 02.2010
Chef De Cuisine
Emeril’s New Orleans Style Fish House
11.2003 - 06.2005
Sous Chef
L'Atelier Joel Robuchon at MGM Las Vegas
04.2002 - 11.2003
Executive Sous Chef
Wolfgang Puck Fine Dining Group, Spago Los Angeles
03.1997 - 05.2002
Bachelor of Science - Business Economics
University of Connecticut
Associate of Arts - Culinary Arts
New England Culinary Institute
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