Cameron Cain Email & Phone Number

Houston, TX, US

• Current Culinary Director and Food and Beverage Director of new restaurant openings in Houston and previously multiple restaurants around the US. Configured all operations (FOH/BOH) as well as figure in areas of data.
• Opened six new restaurant concepts in the Houston market from May 2023.
• Daily hands-on director of food and beverage with 14 restaurants in the past 3 years.
• Execution as a culinary director and food and beverage in logistics, design, construction/design, hiring, and training
• Brought in new purveyors that specialize in organic and specialty programs to rebrand the concepts raising the standard and to keep up with the needs of our guests and restaurant trends.
• Trained the owners and management how to build sales, keep employees and have a more functioning restaurant by having incentive programs and weekly trainings for the staff bringing more money to the bottom line

• With this role, I maintained high standards and consistent productivity, working with three operations within a year of starting and traveling to and from Houston to Dallas.
• Created, developed, and purchased every aspect of the kitchen within budget and schedule.
• Achieved concept and development goals within two weeks and sales quotas within 30 days at each location.
• Improved food sales by more than 25% in first month, reduced food costs by up to 20%, and doubled customer base.
• Produced more than 25 weekly upscale menus and specials with fresh farm-to-table concept from fresh local farms and local purveyors.
• Created and designed complete breakfast buffet, including house-made specialty items and omelet bar, and increased customer counts by 100%.

• I directed entire operation of upscale farm-to-table Italian American cuisine restaurant and managed front and back of house as Executive Chef, General Manager, and AP/AR.
• Redesigned menu, retrained staff, reduced food cost, and increased average cost per person by 15%.
• Enhanced overall sales by collaborating with owners and sommelier to create a simple clear and well-organized wine list to pair well with menu items and trained staff.
• Demonstrated ability to cater to many different types of events from 10 to 5,000 people through developing and maintaining a full-service catering operation.
• Developed high-quality large production recipes and created and standardized catering operation.