Jimmy Mohammed Email & Phone Number

all boh duties

A 400 hundred seat, 9 million dollar a year, upscale, high volume restaurant.Four chefs and a staff of over 40 cooks, duties are to staff, train, and facilitate then opening of this concept from vender relations, budgeting and forecasting, to the set –up and implementation of all B.O.H. systems.

In charge of a multiple unit operation generating over $9.5 million in annual revenue. Responsibilities included research and menu development, quarterly menu updates, vendor relations, and food and labor costing. Other daily functions included catering and budgeting, promoting company philosophies, revenue projections, staffing, inventories, and HACCP control. Coordinated menu clarity, food quality, and consistency amongst all locations. Holds current State of Wisconsin Food Safe Certification.

Designed and implemented all heart-of-the-house operating systems, policies and procedures; responsible for all vendor contacts, pricing and relations; developed and costed all menus and recipes; responsible for hiring, training, supplying incentives and discipline of all employees; created daily and weekly specials; organized all on and off-site catering events; assisted general manager with day-to-day operations, sales, budgets, marketing, sanitation, and human resources.

In charge of day-to-day operations for 100 seat facility. Created menus, training materials, company philosophies, and employee handbooks. Controlled labor, food, and marketing budgets; assisted with projections of future revenue, and special event planning.

Assisted with development of Italian cuisine. Opening Lead Trainer of kitchen staff in several new locations. Held a supervisory role in absence of management. Ensured organization, sanitation, and upbeat morale of kitchen staff. Oversaw production par levels, waste management, efficiency, and quality control of all food items.

Martini Italian Bistro concepts. Annual sales of $2 million and $3 million respectively. Oversaw 30 employees and responsible for training, coaching, and development of multiple sous chefs and cooks for promotions in other CMR locations. Delegation and final approval of all budgets, invoicing, schedules, profit and loss statements. Responsible for vendor relations, product development, pricing and merit increases.

Associate Of Occupational Studies, Culinary Arts

Education record