Brian Beyer Email & Phone Number

Loveland, Ohio, United States

• Curate menus for corporate events, non-profits, weddings, membership parties, golf tournaments, quarterly restaurant menus, and monthly restaurant specials.• Coordinate with different departments to ensure successful food service operations.• Schedule, manage, develop, and mentor a culinary team of 4-8 workers.• Maintain and track budgeted costs for labor, food, and event and restaurant specific needs.• Order all food items for the conference center and golf club.• Prepare buffet, plated, or family-style meal service for events ranging from 15 to 1000 guests.• Manage multiple food services on each given day, including for private and member events, as well as the restaurant's food line.• Conduct monthly inventory to manage stock levels efficiently.• Process vendor invoices, while maintaining vendor relationships to ensure quality and timely deliveries.

Loveland, Ohio, United States

• Assisted the Executive Chef in managing daily kitchen operations, including overseeing the culinary team, food preparation, and menu development.• Demonstrated versatility by mastering all stations on the restaurant's food line, ensuring seamless operation and the ability to support team members as needed.• Contributed to the creation of innovative and appealing menus for various dining experiences.

• Oversaw all aspects of facility operations at the Eastgate Location (Aug 2014 - Dec 2016) and the Loveland Location (Aug 2016 - Oct 2020), ensuring seamless event execution. • Managed event-specific ordering of food, beverage, linens, equipment, and other essentials to meet and exceed guest expectations.• Maintained and tracked budgeted costs for labor and event-specific needs, optimizing financial performance.• Led hiring, scheduling, and management of both front and back-of-house employees, fostering a positive work environment.• Designed floor plans and directed room set-up for each event, maximizing space utilization and guest experience. • Collaborated with other departments, particularly Sales, to enhance overall event success and customer satisfaction.• Completed Executive Chef responsibilities as seen below.

• Managed all day-to-day kitchen operations, ensuring efficiency and high-quality food production.• Conducted weekly food inventory, maintained budgeted food costs, and placed orders for all food items, optimizing inventory levels and cost control.• Led the hiring, scheduling, and supervision of all back-of-house employees, fostering a cohesive and productive team environment.• Assisted in menu development, contributing culinary expertise and creativity to enhance dining experiences.

• Assisted Executive Chef in daily kitchen operations.

• Responsible for all food and beverage ordering, as well as maintaining budgets. • General management responsibilities.