• Responsible for complete development of brand new casual upscale restaurant, deck bar, and upscale catering operations within one location. Martell’s Crab House, Martell’s Tiki Bar, and Martell’s Waters Edge.• Effectively works in direct conjunction with bar and catering managers to insure a superior level of food quality, a unique experience, and exceptional service standards for our guests.• Oversees all aspects involving back of house department including: purchasing, inventory, scheduling, sanitation compliances, forecasting, cost controls, kitchen redesign and plate presentation. Execution of high-volume banquet and catered events, and supervision of up to 150 on season employees.• Hires, trains and motivates up to 40 kitchen personnel to achieve an elevated level of performance and passion in providing positive, memorable dining experiences for restaurant guests at a profit to the organization.• Successfully executed seasonal menu updates and changes ensuring only the highest quality products with nightly specials sourcing local sustainable ingredients

• Responsible for redeveloping of the existing restaurant into a higher level of food quality and dining experiences• Oversees all aspects involving back of house department including: purchasing, inventory, scheduling, sanitation compliances, forecasting, cost controls, kitchen redesign and plate presentation as well as the execution of high-volume banquet and catered events and supervision of up to 50 on season employees• Hires, trains and motivates kitchen personnel to achieve an elevated level of performance and passion in providing positive, memorable dining experiences for restaurant guests at a profit to the organization• Successfully executed seasonal menu updates and changes sourcing locally, as well as seasonal wine dinners and cigar-spirits dinners, ensuring only the highest quality products with cover counts exceeding 300 nightly

• Responsible for redeveloping multiple restaurant operations within one location into a higher level of food quality and dining experiences including: Klein’s Fish Market Waterside Cafe and Klein’s Grill Room and Sushi Bar• Oversees all aspects involving back of house department including: purchasing, inventory, scheduling, sanitation compliances, forecasting, cost controls, kitchen redesign and plate presentation as well as the execution of high-volume banquet and catered events and supervision of up to 150 on season employees• Hires, trains and motivates up to 40 kitchen personnel to achieve an elevated level of performance and passion in providing positive, memorable dining experiences for restaurant guests at a profit to the organization• Successfully executed seasonal menu updates and changes including small plates menu as well as seasonal wine dinners ensuring only the highest quality products with cover counts exceeding 1600 nightly

• Responsible for transitioning and redeveloping two restaurant operations into exceptional dining experiences• Oversees all aspects of the F&B department including: purchasing, inventory, scheduling, sanitation compliances, forecasting and cost controls, as well as the execution of high-volume banquet and catered events• Hires, trains and motivates kitchen personnel to achieve an elevated level of performance and optimum experiences for restaurant guests• Successfully maintains food costs below the national average while ensuring only the highest quality food products

• Manages all aspects of kitchen operation and food production for full service restaurant and gourmet catering facility • Hires, trains, develops and manages 8-15 working Chefs, Cooks, and other kitchen personnel through effective management and leadership to ensure that established cultural and core standards are met• Plans creative seasonal menus for banquet and ala Carte services, considering probable number of guests, marketing conditions, popularity and cost of various dishes• Meets budgetary guidelines for food cost, inventory management, labor, and miscellaneous costs, providing performance analysis directly to ownership

• Works in conjunction with the Executive Chef to coordinate training, development, and evaluation of employees and managers in the Kitchen Department • Assists in the planning and development of menus for the hotel, ensuring correct preparation and a consistent level for all food items prepared through production and demonstration• Maintains control systems to ensure quality and portion consistency, established purchasing specifications, and the importance of food preparation and quality• Ensures that sanitation standards as set forth by the Executive Chef, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen

• Plans, directs and coordinates the activities of a 160-seat Brewery, full-service Restaurant, and off-site catered events with focus on food quality and overall guest experience• Manages food production employees and restaurant servers in order to prepare and deliver a finished food product to multiple serving areas throughout unique, high-volume facility• Ensures compliance with company standards as well as local and federal regulations to encourage safe and efficient operations• Responsible for all financials including budget development, forecasting, financial reporting, performance analysis, inventory and cost control processes and procedures

• Cooks, prepares, presents, and serves food items ensuring that food is prepared in a manner which is nutritious, safe, properly flavored and in compliance with district, USDA, and accrediting agency standards for quality • Oversees and participates in the cooking activities of the Kitchen Department as assigned by on site supervisor • Works with catering manager to organize and execute high-volume catered events with an emphasis on food quality, efficiency, and overall guest experience • Communicates and coordinates with supervisor on strategies to accomplish production and maintain quality standards • Assists supervisor in maintaining accurate daily production records