Robertson Dieudonne
Atlanta ,GA
Summary
Results-driven, enthusiastic Food & Beverage Expert with 10+ years of progressive expertise in proper kitchen management, food preparation, and sanitation regulations processes. An adept communicator and leader able to mobilize diverse, cross-functional teams at all organizational levels, navigating fast-paced, high-pressure environments to consistently deliver memorable dining experiences. Leverages extensive menu development, sales pipeline development, and customer engagement expertise to improve restaurant margins, drive revenue growth, and achieve annual company growth.
This leader has taken 2 decades of vast experience and created a software, and course to teach his food service principles and values.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Food Service Consultant
CMCT
Remote
07.2022 - Current
- Analyzed food service operations to identify areas for improvement and efficiency.
- Developed strategic plans to optimize menu offerings based on market trends and customer preferences.
- Led training sessions for staff on best practices in food safety and service excellence.
- Collaborated with culinary teams to design innovative recipes that meet health and dietary standards.
- Work with ownership on AI implementations
- Worked with managing team to improve efficiency and reduce labor
- Evaluated vendor performance and negotiated contracts to enhance product quality and reduce costs.
- Implemented standardized procedures that improved consistency in food preparation and presentation across locations.
- Conducted market research to inform decision-making on new product launches and service enhancements.
- Mentored junior consultants, fostering professional growth through knowledge sharing and support initiatives.
- Provided support during special events or promotions held at client locations, offering strategic planning assistance as needed to ensure successful outcomes.
- Exceeded customer and team member needs and expectations and delivered safe, accurate and pleasant food service and exemplary service to vendors and stakeholders.
- Assisted clients in developing effective marketing strategies focused on promoting their unique culinary offerings and attracting new customers.
- Collaborated with chefs to create visually appealing and delicious dishes that catered to diverse clientele tastes.
CONSULTANT
The Whisky & Antilles Cuisine
Orlando, FL
07.2022 - Current
- Work closely with Restaurant Owners and Managers to implement profitable in-house solutions to lift business operations.
- Undertake in-depth analysis of core restaurant functions to identify novel growth opportunities, translating contemporary market advice into actionable solutions to generate over $4M in annual revenue across both locations.
- Build and execute innovative social media campaigns to enhance market appearances and boost brand impressions, perception, and engagement, increasing customer engagement rates by 20 percent over 6 months.
- Offer back-of-house training to 50 kitchen staff, crafting restaurant-specific training and recipe books to standardize operational procedures, overhaul inefficient processes, and lower outgoing company costs.
LEAD ROAD CHEF
Cocktails Catering
Orlando, FL
01.2022 - Current
- Address unique requests and preferences to deliver curated dining experiences for X+ patrons daily.
- Maintain compliance with high-quality food preparation standards, working closely with Banquet Captains to manage a team of X+ staff, ensuring all dishes are prepared on time to strengthen commercial loyalty and retention.
CRISIS CHEF
HuffMaster Inc.
United States
02.2020 - Current
- Spearheaded healthy, cost-effective menus in liaison with diverse kitchen staff to deliver high-quality cuisine.
- Champion efficient kitchen operations via shrewd team management, managing an 25-100 culinary team to prepare, cook, and deliver versatile dishes and order requests in a timely manner, boosting long-term customer satisfaction rates.
- Uphold stringent adherence to proper restaurant management procedures across tenure, advocating minimal waste procedures to maintain clean, safe working environments.
- Facilitate memorable dining experiences as the go-to customer service representative, promptly resolving complex queries, complaints, and disputes to build lasting rapport with long-term customers.
FOUNDER AND OWNER
Flavor Kings
Orlando, FL
03.2017 - Current
- Supervised day-to-day operations, establishing novel, revenue-generating tactics to pioneer annual business growth.
- Collaborate closely with a 100-member team to create and introduce innovative recipes into standardized menus, addressing diverse consumer tastes, nutritional needs, and budgets to encourage increased restaurant patronage.
- Manage weekly reviews of profit & loss statements, budgets, and sales projections to guide sustainable restaurant growth, establishing partnerships with X+ event catering companies to lift sales revenue by 1000% over 4-years.
- Compile and maintain detailed logs for all in-house duties including opening, cleaning, repair, and HAACP, ensuring strict compliance with restaurant safety standards to ensure smooth, day-to-day operations.
- 1000 x initial investment in 3 year of business in yearly revenue
ACCOUNT DEVELOPMENT MANAGER
Pristine Paint
Miami, FL
05.2019 - 05.2022
- Functioned as client relations expert, establishing long-term partnerships with 20 potential and current investors.
- Leveraged unique research findings within the residential and commercial construction sector to pinpoint unique market opportunities, offering timely recommendations to Senior Management to support executive business decisions.
- Inspired cross-functional team collaboration as the main liaison between Customer Service, Product Development, and Sales teams, ensuring alignment with key client needs to ensure projects are completed on time and under budget.
- Led weekly sales meetings to streamline project operations, clarifying future goals, expectations, and requirements to mobilize teams toward realization of high-level, company-wide objectives.
CULINARY ASSISTANT
Walt Disney World (Takumi-Tei)
Orlando, FL
05.2019 - 02.2020
- Managed food preparation and serving procedures, ensuring dishes were executed and delivered as per set quality standards.
- Supported streamlined, day-to-day operations via precise document control, maintaining accurate records of employee shifts, inventory supplies, and order replacements to ensure all resources are well-stocked prior to service periods.
- Curated personalized, high-quality meals to tackle various dietary requirements, garnering positive customer feedback.
- Butchered all-A-5 Japanese wagyu daily cuts, completing daily line checks in line with company health standards.
KITCHEN MANAGER
World of Beer
Orlando, FL
08.2017 - 05.2019
- Served as the company's backbone by facilitating organizational maintenance of all kitchen operations.
- Guided smooth business processes via active kitchen management, overseeing food preparation, inventory management, and shift scheduling duties to prevent any major operational risks.
- Enforced all state and company protocols to meet sanitation requirements and deliver world-class food servings.
SOUS CHEF
Kona Grill
Orlando, FL
11.2014 - 03.2017
- Acted as the second command in the kitchen, enforcing the executive chef’s requirements and guidelines.
- Lobbied the daily preparation of 96 different soups, as well as sushi/ traditional sauces, salad dressings, and dessert, sharpening in-depth knowledge of intricate cooking methods and processes.
- Mentored and coached 60 current and new prep cooks, utility workers, and line cooks to ensure high-value delivery of services.
- Received and stocked all deliveries of fresh produce and fish to assist in completing monthly inventory for the entire restaurant.
KITCHEN MANAGER / CORPORATE TRAINER
Carrabas
Orlando, FL
01.2012 - 01.2014
LEAD COOK
Bahama Breeze
Orlando, FL
01.2012 - 01.2012
KITCHEN LEAD / CORPORATE TRAINER
Miller’s Ale House
Orlando, FL
01.2011 - 01.2012
GENERAL MANAGER
Universal Impact
Nassau, Bahamas
01.2010 - 01.2011
Education
Business Administration -
Southern New Hampshire University
05-2028
Course Careers Tech Sales Training -
Skills
- Microsoft Office Suite (Word, Excel, PowerPoint)
- Food pairings
- Operational efficiency
- Sanitation procedures
- Food presentation
- Menu development
- Allergen awareness
- Health regulations
- Waste reduction
- Recipe creation
- Cost control
- Sustainable practices
- Food trends analysis
- Foodservice technology
- Customer service
- Culinary techniques
- Food preparation
- Sanitation standards
- Staff leadership
- Operations management
- Team development
- Quality control
- Sales leadership
Accomplishments
- Resolved product issue through consumer testing.
- Achieved desired food cost by completing creating systems to properly order, portion and prepare food with accuracy and efficiency.
- Collaborated with team of 5 in the development of seasonal menu roll outs .
- Achieved bi monthly inventory by introducing orca for inventory tracking and monitoring tasks.
- Supervised team of 100 plus staff across multiple sites and projects members.
- Used Microsoft Excel to develop waste tracking spreadsheets.
Certification
- Certified food safety Manager Training - 2023
- Certified Alcohol service Certification - 2024
Languages
English
Native or Bilingual
Spanish
Limited Working
creole
Limited Working
Timeline
Food Service Consultant
CMCT
07.2022 - Current
CONSULTANT
The Whisky & Antilles Cuisine
07.2022 - Current
LEAD ROAD CHEF
Cocktails Catering
01.2022 - Current
CRISIS CHEF
HuffMaster Inc.
02.2020 - Current
ACCOUNT DEVELOPMENT MANAGER
Pristine Paint
05.2019 - 05.2022
CULINARY ASSISTANT
Walt Disney World (Takumi-Tei)
05.2019 - 02.2020
KITCHEN MANAGER
World of Beer
08.2017 - 05.2019
FOUNDER AND OWNER
Flavor Kings
03.2017 - Current
SOUS CHEF
Kona Grill
11.2014 - 03.2017
KITCHEN MANAGER / CORPORATE TRAINER
Carrabas
01.2012 - 01.2014
LEAD COOK
Bahama Breeze
01.2012 - 01.2012
KITCHEN LEAD / CORPORATE TRAINER
Miller’s Ale House
01.2011 - 01.2012
GENERAL MANAGER
Universal Impact
01.2010 - 01.2011
Business Administration -
Southern New Hampshire University
Course Careers Tech Sales Training -
Core Expertise
Food and Safety Sanitation | Regulatory Compliance | Food Cost Control | Scheduling | Customer Availability Process | Team Management | Business Operations | Budgeting | Relationship Development | Strategic Selling | Sales Management | Sales Operations | Account Management | Inventory Management | Direct Sales | Business Development | Store Management | Operational Improvement | Marketing | Staff Development