Ryan Reitmayer

• Oversee operation of 5-star hotel banquet program in Gold Coast Chicago.
• Crafted complete banquet menu for events alongside personalized wedding menus for guests.
• Directed team efforts in food costing, scheduling, staff management, and cleanliness to achieve top banquet program status in Chicago

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• Oversaw operations of 30,000 square foot facility generating $6 million in revenue.
• Executed over 60 weddings and conducted tastings for groups up to 400 guests.
• Coordinated events for business groups with attendance of up to 800 participants.
• Managed meal service for Major League Soccer and Major League Baseball events.
• Opened two restaurants within hotel premises, enhancing overall guest experience.
• Developed menus and scheduled staff to optimize service efficiency.

• Oversaw preparation of all hot and cold menu items daily.
• Adapted to a dynamic menu while mastering various culinary stations and departments.
• Acquired skills in pasta making, meat fabrication, and fish fabrication.
• Served high-quality dishes for up to 300 guests nightly.
• Executed large events catering to groups of up to 4,000 guests.

• Executed multiple stations in Michelin-star restaurant, including garde manger, tournant, pasta, and roast.
• Maintained strict sanitation and organization to comply with Michelin and health standards.
• Adapted to seasonal menu changes and daily preparation demands in dynamic kitchen environment.
• Demonstrated focus and composure during high-volume dinner service in fast-paced setting.

• Progressed from apprentice to saucier at Lidias in six months.
• Coordinated preparation of soups and sauces across different service volumes.
• Created a redesigned menu, leading to promotion for portion purchasing duties.
• Effectively managed several stations and dishes at once.
• Learned new recipes, techniques, and kitchen systems swiftly.