Brent Cook Email and Phone Number

• Managing operations of a high volume restaurant and organize staff of over 50 employees• Coordinate administration, budget, payroll, staff and vendors• Analyze and plan restaurant sales and organize marketing events and promotional plans accordingly• Generating detailed daily, monthly, quarterly and yearly reports on business, staff, and profit• Set budgets and execute plans for department sales, product purchase and staff development• Recruiting, training and motivating staff• Maintain high standard quality hygiene, health and safety

• Executive Chef for restaurant serving fine dining seafood with Asian fusion cuisine, producing $3.4 million in revenues.• Hire, train, and direct six cooks/chefs.• Plan menu, assure quality control, and minimize waste.• Planed entertainment, and oversaw all front of house operations

• Responsible for all day to day operations of restaurant, Managed front house/ back house operations for high volume restaurant.• Maintain open communication and close working relationship with the owner of the restaurant.• Brainstorm ideas and promotions to generate and elevate sales.• Handled weekly inventory and vendor relations to ensure timely and cost efficient purchasing of food, beverage, liquor, and small wares.• Create and follow up on performance evaluations to increase productivity and reduction of turnover.• Responsible for all liquor and beer ordering for restaurant.• Held weekly Management meetings to maintain open communication with management team.• Developed and rolled out new menu incorporating more cost effective menu items to increase overall revenue.• Initiated program that standardized employee training and led to increase in customer satisfaction.• Reduced and controlled expenses by managing vendor pricing and in depth product price analysis.