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Experienced Executive Chef, F&B Director with a dedication to building employee relations, achieving the organization’s goals and creating guest memories.
More than Thirty-five years of professional cooking, kitchen and Hospitality management experience with multi-million-dollar, resorts and restaurants.
Multi unit leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.
Proven track record in cost and quality control
Fine dining, banquets, catering, theme style restaurants, fast casual and family style dining
Menu development, including, trends, layouts, costing, and implementation
R & D, purchasing, inventory, safety and sanitation, HAACP, systems development, budgets, projections, P&L, and logistics Maximizing productivity and staff performance
POS, cash handling, alcohol service, promotions, both employee and guest relations, and service standards.