General Manager – Food & Beverage Manager – Executive ChefHospitality professional featuring over a quarter century of experience in a broad range of market sectors and positions consistently focused on high quality, guest satisfaction and excellent value. Known for defining and improving areas of opportunity, building client relationships, staff retention, creative cuisine, problem solving, product knowledge, education and communication. Current culinary trends, classical training, leadership and sound management produce results.• Assessing and negotiating procurement of products and services • Supervision and development of management team• Sales, planning and execution of functions & events• Development of menus including; costing, implementation, control & analysis• Hiring, discharge, training, development & management of staff members• Culinary production including presentation, quality control, safety and sanitationSpecialties: • Guest Communications / Corrective Actions • HACCP Food Safety Planning and Execution • P & L Statement Analysis, Budget Planning • Equipment Needs Analysis, Use & Care • Production – Broad Quantity Range, Great Variety of Styles • Inventory Value Based Menu Costing, Live Update • Staff Training• Training Systems• Asset Management• Product Development• Menu Concept Development• Computer Savvy; Excel, Word, PowerPoint, PDF, Web design, Photoshop, Illustrator, InDesign, Mac/PC