Dynamic and result-oriented Chef & General Manager with a passion for culinary excellence and a proven track record of delivering exceptional dining experiences. Leveraging 10 years of experience in the culinary industry, adept at creating innovative menus, managing kitchen operations, and leading a team to success. Known for my ability to adapt to fast-paced environments and deliver under pressure.
Seeking a sales position where I can utilize my strong communication skills, industry knowledge and ability to build lasting relationships to drive revenue-growth & exceed sales targets.
Accomplished Executive Chef for eight months before seamlessly transitioning into the role of General Manager. Demonstrated expertise in managing all aspects of restaurant operations, including front and back of house departments, cost controls, staffing & scheduling. Proven ability to drive operational efficiency while maintaining high standards of quality & guest satisfaction.
Developed kitchen staff through training, disciplinary action, and performance reviews. Maintained a safe and sanitary work environment, adhering to health department standards and regulations. Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs. Oversaw business operations, inventory control, and customer service for restaurant. Developed and oversaw private member events.
Developed kitchen operations from inception to a thriving enterprise producing 2000 fully prepared paleo meals per week.