Walter Buffalo
Summary
Client/Staff-oriented General Manager and highly skilled creative Executive Chef with 25 years of experience focused on increasing revenues and expanding margin. Adaptive and deadline-oriented consistently executes and completes multiple projects in high-stress environments. Meticulous leader and strategic planner with comprehensive managerial expertise, offering vision and motivational acumen.
Overview
25
25
years of professional experience
1
1
Certification
Work History
General Manager of Food Operations/Group Executive Chef
Prestwick Golf Course & The 'Wick Pub & Grill
05.2017 - 08.2024
- Developed and implemented strategies to increase sales and profitability.
- Increased sales by 100% from 2016 (1.3 million) to 2020 (2.6 million).
- Managed a diverse team of 75-100 staff members, fostering a positive work environment, high employee satisfaction and low turnover.
- Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Implemented effective cost-saving measures to reduce overhead expenses without compromising quality or service.
Food Operations Director/Executive Chef
Osteria I Nonni & Buon Giorno Italian Market
08.2009 - 06.2017
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Supervised a kitchen team of 30 staff members, ensuring high standards of food quality and presentation.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Developed kitchen staff through training, strict quality control, fun and educational working environment.
- Led kitchen operations, ensuring seamless service during high-volume periods.
- Top Chef Award from Food Service News December 2012
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Conducted market research to keep menu fresh and aligned with current culinary trends.
Executive Chef
Il Vesco Vino Southern Italian Restaurant
09.2007 - 08.2009
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Designed farm-to-table concept that elevated restaurant's market position and appeal.
- Fostered partnerships with local farmers, securing premium ingredients and supporting community.
General Manager/Executive Chef
Nochee Restaurant & Bar
07.2005 - 09.2007
Education
Associate of Science - Culinary Arts
Culinary Institute of America
Hyde Park, NY12.2000
Associate of Arts - Culinary Arts
St. Paul Technical College
St. Paul, MN03.1997
Skills
- Leadership and Team Building
- Customer Relations
- Problem Resolution
- Operations Management
- Menu Development
- Cost Control
- Project Management
- Training and Coaching
- Sales Team Development
- Team Player
- Verbal and written communication
- Motivation
Certification
- ServSafe Food Handler's Certification
References
Jeanne Mooty
Owner / Boss Prestwick Golf Course & The 'Wick Pub & Grill
(612) 723-9142
Frank Mackondy
Owner / Boss Osteria I Nonni & Buon Giorno Italian Market
(612) 810-7845
Justin Lantry
Johnson Brothers Distributing
(651) 785-4408
Timeline
General Manager of Food Operations/Group Executive Chef
Prestwick Golf Course & The 'Wick Pub & Grill
05.2017 - 08.2024
Food Operations Director/Executive Chef
Osteria I Nonni & Buon Giorno Italian Market
08.2009 - 06.2017
Executive Chef
Il Vesco Vino Southern Italian Restaurant
09.2007 - 08.2009
General Manager/Executive Chef
Nochee Restaurant & Bar
07.2005 - 09.2007
Associate of Science - Culinary Arts
Culinary Institute of America
Associate of Arts - Culinary Arts
St. Paul Technical College
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