Brad Otis Email & Phone Number

Detroit, Michigan, United States

Detroit, Michigan, United States

● Responsible for helping manage 8 venues within the property.● Assisted with the allocation of funds and budgeting of a 21 million dollar property.● Helped recruit and build a team of over 200 F&B employees.

Chicago, Il

● Supervised the opening of two venues (St. Lou’s Assembly and MONEYGUN).● Developed standard recipes as well as daily prep sheets.● Acquired relationships with vendors as well as created order guides.

Chicago, Il

● Supervised the opening of two venues (St. Lou’s Assembly and MONEYGUN).● Developed standard recipes as well as daily prep sheets.● Acquired relationships with vendors as well as created order guides.

● Managed a kitchen that conducted over $200,000 in monthly sales ● Worked with the executive chef to develop seasonal menus. ● Placed daily orders, wrote schedules, and staffed the restaurant.

Chicago, Il

● Worked on a team of 20 that earned one Michelin star two years in a row.● Became proficient in every station for both meal periods.

Michigan State University, Lansing, Michigan

Foster leadership skills by supervising a team of 5 or more staff members through prep, service, as well closing for any of the 9 food stations.Think creatively to develop a new menu item as well as a standard recipe.Gained the proper knife skills as well as the training in using the major kitchen equipment.Maintain equipment as well as overseeing the opening and final closing of stations daily.Prepared and staged preprep for up to 1,900 plates for all food stations.

Bachelor Of Arts (B.A.), Hospitality Administration/Management

Activities and Societies: MSU Hillel

Associate Of Arts (A.A.), Culinary Arts/Chef Training