Ashton Fields Email & Phone Number

Boston, Massachusetts, United States

Managed people, projects, and data analytics at a high paced 11 million unit scratch kitchen restaurant. I was in charge of all R & M quarterly budgets. Managed P&L, including forecasting, food cost, labor, controlling top 20 AVT variances and keeping overall variances under 2%, Managed to hold labor under 18 % after covid pandemic, which reduced our sales to 5.5 million for the year. Developed team members into supervisor/management roles through knowledge of brand culture/standards, and development action plans. Responsibilities also included managing standard and customized reports and dashboards that provide actionable inside into recent and historical sales activities, helping the drive of team performance. I Managed workflow, customization and development, which helped improve business processes to strategic initiatives. Responsible for most of operations food and beverage/event operations, related to banquets. Controlled large food orders consisting over 11,000 per order, while keeping waste under 23%. Also scheduled/hired staff along with managing a ghost kitchen inside of the restaurant that averages 10,000 -13,000 a week. My involvement in Maggiano’s has helped the restaurant achieve financial success as well as creating a wonderful work environment

Everett, Massachusetts

Boston, Massachusetts, United States

From budgeting and invoicing to scheduling and recruiting, I oversee total kitchen operations, expedite in a fast-paced, high-pressure environment. Responsible for overseeing day-to-day culinary operations/pre-meals and training/coordinating food and kitchenware orders. Assist in the development of menu items/ in charge of weekly specials. Standardize recipes and plate presentations. Work with Cost/Labor Control, Inventory variances/action plans/HACCP/lean thinking.

Greater Boston Area

Responsible for assisting chef de cuisine and planning, preparation, and production of all for items for Bar Boulud. Sous-Vide technician, charcuterie, and molecular gastronomy as well.

Marshfield, Massachusetts

The Cask’n Flagon is an American Cuisine Gourmet Sports Bar. I was responsible for banquet operations, cost control, and assisting the head chef. Placed orders, did inventory, controlled sanitation, monitoring of food and storage temps, and overseeing proper food handling. Also, quality control of food and food production.