Tony Bomba
Meredith
Summary
Executive culinary operations leader with 17+ years directing multi-unit restaurant operations, commissary manufacturing, and enterprise strategy. Proven record of reducing food cost, modernizing concepts, automating operations, and scaling commissary manufacturing. Recognized for culinary excellence as the 2017 New Hampshire Steel Chef Champion and for spearheading rebranding efforts that transitioned legacy concepts from stale offerings to modern, relevant menus.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Director of Culinary Operations
Great American Dining
New Hampshire
01.2021 - 01.2025
- Directed enterprise culinary operations, encompassing commissary production, procurement, distribution, and special initiatives across 20+ restaurants and diverse concepts.
- Optimized procurement processes, enforcing portion standards and renegotiating vendor contracts to achieve a reduction in food costs from 37% to 32%.
- Directed rebranding initiatives for multiple concepts, modernizing menus, plating, and guest experiences.
- Executed menu engineering strategies to optimize offerings and enhance ingredient cross-utilization.
- Redesigned line workflows and prep systems to enhance ticket times and kitchen throughput.
- Directed commissary manufacturing operations for sausages, sauces, baked goods, ice cream, and meal packs, ensuring adherence to quality standards.
- Streamlined procurement and production SOPs for standardized recipe plating across the enterprise.
- Streamlined automated ordering and procurement processes to enhance inventory forecasting accuracy.
- Executed vendor contract negotiations and established exclusive partnerships for proprietary and private label items.
- Oversaw HACCP program implementation and ensured adherence to USDA and local health regulations.
- Spearheaded recruitment, training, and coaching of chefs and commissary managers to foster professional development.
- Directed all special events and seasonal initiatives, ensuring flawless execution and alignment with brand standards.
- Assisted teams in completing projects on schedule and within budget parameters. Supported project coordination efforts to enhance team collaboration. Contributed to problem-solving initiatives to improve project outcomes.
- Oversaw enterprise culinary systems generating over $65 million in annual revenue.
- Implemented strategies to achieve a 5-point reduction in food costs, preserving millions in profit margins.
- Enhanced guest satisfaction and operational efficiency by reducing ticket times and streamlining menu offerings.
- Transformed outdated concepts through innovative offerings and branding to enhance market relevance.
- Streamlined commissary logistics operations, achieving significant cost reductions through route optimization and SOP enforcement.
- Spearheaded launch of proprietary products, including sausages, sauces, ice cream, and meal packs, enhancing profit margins and strengthening brand identity.
- Enhanced employee retention through implementation of structured training and development programs.
Corporate Executive Chef-Specialty Concepts
Great American Dining
New Hampshire
01.2018 - 01.2021
- Directed operations of specialty concept restaurants and diverse facilities, including banquets across multiple meal periods and eight distinct culinary concepts.
- Spearheaded menu innovation initiatives, ensuring cost control and effective leadership development across multiple concepts.
- Streamlined purchasing preparation and plating systems to enhance operational efficiency.
- Guided and advanced the professional development of chefs de cuisine and sous chefs.
- Assisted teams in completing projects on schedule and within budget. Supported project coordination efforts to enhance team collaboration. Contributed to problem-solving initiatives to improve project outcomes.
- Achieved profitability and ensured consistency across eight distinct concepts.
- Enhanced banquet and high-volume execution through implementation of standardized workflows.
Head Chef
Lago & Camp Restaurant
Meredith, NH
01.2015 - 01.2018
- Oversaw operations of two high-volume upscale restaurants, driving seasonal menu innovation and fine dining execution.
- Spearheaded expansion and rebranding initiatives, effectively doubling camp restaurant's size and modernizing offerings.
- Redesigned menus to enhance cost control, driving increased sales and profitability.
- Optimized inventory and preparation systems to enhance efficiency and reduce food waste.
- Guided and developed junior staff into leadership roles, enhancing team strength across both outlets.
- Assisted teams in completing projects on schedule and within budget parameters. Supported project coordination efforts to enhance team collaboration. Contributed to problem-solving initiatives to improve project outcomes.
- Executed rebranding strategy and scaled Lago & Camp to enhance guest traffic and market presence.
- Expanded camp's operational footprint and enhanced revenue streams through strategic initiatives.
- Redesigned kitchen workflows and implemented cross-training initiatives to enhance efficiency and throughput.
Opening Chef Consultant
One Love Brewery
Lincoln, NH
01.2015 - 01.2015
- Spearheaded design and launch of comprehensive kitchen operations menus, procurement strategies, and standard operating procedures.
- Assisted in recruiting and training back-of-house team members. Developed an opening playbook to guide team operations.
Head Chef
Common Man Inn
Plymouth, NH
01.2011 - 01.2015
- Oversaw banquet and restaurant culinary operations to ensure high-quality service delivery.
- Established first internal leadership pipeline to enhance talent development.
- Oversaw purchasing operations and cultivated vendor relationships while ensuring compliance standards were met.
Education
Culinary Arts Program - Coursework Completed
Lakes Region Community College
Belmont, NHSkills
- Managed diverse culinary teams in 20 restaurants, implementing best practices across 8 innovative concepts to enhance guest experience
- Achieved streamlined commissary operations that enhanced customer satisfaction Drove improvements in proprietary manufacturing, resulting in higher product quality Delivered effective inventory management strategies that minimized waste and maximized resources
- Analyzed menu offerings to improve ingredient cross-utilization and streamline ticket processing for enhanced operational efficiency
- Transformed brand identity to resonate with target audiences Achieved modernization of visual assets, resulting in improved customer engagement Enhanced brand recognition through innovative rebranding strategies
- Reviewed and refined recipes and plating techniques to establish comprehensive SOPs
- Achieved significant improvements in inventory management through automation of ordering systems Drove compliance efforts to maintain regulatory adherence Enhanced overall efficiency by refining inventory control procedures
- Achieved cost-effective menu pricing through real-time analysis of expenses Enhanced cashflow management practices to support operational efficiency Drove financial planning efforts that contributed to overall business success
- Achieved cost savings through effective procurement contract negotiations Strengthened vendor relations, resulting in improved service quality and reliability
- Achieved successful staff recruitment through targeted outreach and selection processes Enhanced team capabilities by delivering comprehensive training programs Drove career development initiatives that empowered employees to reach their full potential
- Achieved successful execution of special events and enterprise initiatives through effective project management Enhanced team collaboration to deliver impactful results Fostered relationships with stakeholders to ensure project alignment and success
- Achieved compliance with food safety regulations and local health standards through effective HACCP implementation Enhanced food safety practices, resulting in improved sanitation and safety ratings Fostered a culture of safety and compliance among team members, leading to a more secure food handling environment
- Achieved significant business growth by effectively executing brand extension and mergers and acquisitions strategies Enhanced brand visibility and market presence through targeted initiatives Delivered impactful results by aligning strategic goals with operational execution
Certification
ServSafe Certified | HACCP Training | Local Health Compliance
Recognition
2017 New Hampshire Steel Chef Winner, Credited with expanding commissary and proprietary manufacturing for New Hampshire’s largest independently owned restaurant group.
VP-Level Positioning
- As Culinary Director and founding member of WOW Hospitality LLC, I combined culinary creativity, business foresight, and operational governance. My record includes:
- 5-point food cost reduction (37% → 32%)
- Concept rebranding from stale to modern offerings
- Menu engineering, ticket time reduction, cross-utilization practices
- Standardization of SOPs across 20+ restaurants
- Automation of ordering, costing, and audits
- Commissary manufacturing & distribution of proprietary products
- Positioned to deliver enterprise-level growth and profitability as a Vice President of Culinary / Food & Beverage Operations.
Timeline
Director of Culinary Operations
Great American Dining
01.2021 - 01.2025
Corporate Executive Chef-Specialty Concepts
Great American Dining
01.2018 - 01.2021
Head Chef
Lago & Camp Restaurant
01.2015 - 01.2018
Opening Chef Consultant
One Love Brewery
01.2015 - 01.2015
Head Chef
Common Man Inn
01.2011 - 01.2015
Culinary Arts Program - Coursework Completed
Lakes Region Community College