RODNEY PHILIGENCE

Davie,FL

Summary

Hospitality Management Specialist Specializing in high quality, high volume restaurant concepts, ranging from Casual to Fine Dining. Dynamic, Results-Oriented, profit focused and Team-Spirited More than 12 years of restaurant management experience. Exemplifies leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.4-5 Star Facility Partner as well as M.I.T. Training Facility Operator Buca di Beppo Miami lakes 2008 Serv-Safe Proctor. Operated the number 2 sales unit in my division with Buca di Beppo in Davie FL exceeding 2.8 million dollars in annual revenue, with a record sales week of 120K, (90k food sales)

Overview

years of professional experience

Work History

EXECUTIVE CHEF/General Manager, •Executive Chef/General Manager

Buca di Beppo Wellington

01.2003 - 05.2023

Scheduled and received food and beverage deliveries, adhering to food cost and budget
Maximized operational excellence mentoring personnel on management principles, industry practices, and company procedures
Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests
Introduced new methods, practices, and systems to reduce turnaround time
Maintained high food quality standards by checking delivery contents to verify product quality and quantity
Handled and stored food to eliminate illness and prevent cross-contamination
Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems
Drove year-over-year business growth while leading operations, strategic vision, and long-range planning
Managed budget implementations, employee reviews, training, schedules, and contract negotiations
Planned promotional menu additions based on seasonal pricing and product availability
Developed and maintained relationships with customers and suppliers through account development
Implemented operational strategies and effectively built customer and employee loyalty
Oversaw business operations, inventory control, and customer service for restaurant
Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes
Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows
Managed budget implementations, employee evaluations, and contract details
Developed kitchen staff through training, disciplinary action, and performance reviews
Inventoried food, ingredient, and supply stock to prepare and plan vendor orders
Developed and implemented strategies to increase sales and profitability
Provided strategic oversight of marketing and promotional campaigns to keep campaigns aligned with overall goals and objectives

Lead Prep cook/Supervisor

Cheesecake factory Aventura

01.1999 - 01.2002

Daily preparation of food and sauces
Monitor and maintain prep level by using Food matrix
Open Restaurant with Chef Twice a week
Write Prep-list with Chef for HOH staff Member
Train new Prep cook on company standards and recipes
Rotate and inspect Food order
Analyze and Enforce Sanitary Standards
Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator
Trained and assisted new kitchen staff members
Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation
Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity
Followed orders from head chef to establish productive and timely preparation of meals

Education

GED -

Otto’s High Antigua

04.1997

Skills

Classically trained chef directly focused on sanitation
Corporate/Executive/Sous-Chef experience with multi-million-dollar, operations
Extensive Food knowledge
Training and development specialist; teaching instructor
Successful catering experience (1,000 people)
Maximizing overall restaurant productivity and staff performance

P&L Analysis/Financials
Cost Controls
Setting/Achieving realistic, attainable goals
Leading by example
Owner/Operator mentality and thought process in decision making

Timeline

EXECUTIVE CHEF/General Manager, •Executive Chef/General Manager - Buca di Beppo Wellington

01.2003 - 05.2023

Lead Prep cook/Supervisor - Cheesecake factory Aventura

01.1999 - 01.2002

Otto’s High Antigua - GED,