Kyle Wiegand Email & Phone Number

San Diego, California, United States

● Managed a budget averaging $5 million in revenue annually (70% a la carte; 30% banquet), coming in below budget for fully burdened labor and food costs for both FY 2022 and 2023 ● Designed and executed quarterly and monthly menu changes based on PMIX and member feedback.● Directed all culinary operations for multiple outlets and catering, including menu design and costing, hiring, training chefs and cooks, and QA compliance.● Oversaw and trained a team of 3 chefs and 22 cooks to return the outlets to pre-COVID levels of excellent service and food quality the membership at SDYC expects.● Executed events ranging from private dinners for members of the board to the annual 4th of July week long party, serving 2000 members and their families throughout the year● Achieved a 92%+ “Good / Excellent” rating in member dining / club experience surveys, an increase of 20% in member satisfaction compared to 2021 and before.● Hosted monthly seasonal wine pairing dinners and social events throughout the year to foster direct member interaction with the chef.

Pfizer La Jolla

● Actively managed Eurest Pfizer La Jolla Dining Serves as the business manager on the operation side as well as the Executive Chef on the culinary/dining experience. ● Managed a P&L operation averaging $1.6 million in revenue annually. Duties included forecasting demand trends, budgeting, project management, and inventory control. Completed analysis regarding food costs to price to ensure sustainable margins. ● Oversaw all food related operations such menu selection, hiring and training onsite chefs, catering, event planning, food purchases. ● Maintained multiple vendor relationships through emails, phone, and in person meetings. Scheduled onsite visits, product delivery time frames, accounts payable, work orders, and problem solves any issues.● Planned multiple events vary in scale from 20+ VIPS for board member meetings to 3,000 associates for celebratory occasions. Acted as a project manager/ event planner by taking care of dining and logistics (seating, lighting, audio visual, and any other requests.) ● Lead Monthly Business Review (MBR) meetings to evaluate customer service satisfaction, short- and long-term contracts, policy and procedural changes, site safety analysis, and any ad hoc projects.

The Lodge At Torrey Pines

● Managed service for a restaurant with 15 employees serving 500 dining room guests daily in addition to room, pool, and bar service.● Supervised the $2.5 million remodel and expansion of the Lodge Grill and Restaurant. Worked with general contractors to expand the restaurant’s footprint and capacity by 120%. Supervised building, safety, fire, and food permitting process for the entire project. Ordered new equipment based on projected operating needs. Interviewed, hired, and trained 7 new staff members to handle increased client demand. ● Developed new seasonal menus and recipes with a strong focus on using local farms and artisan suppliers.● Collaborated with local craft brewers on multiple food and beer pairing dinners and events.● Decreased food cost while maintaining the highest level of product possible for a demanding clientele.● Worked directly with Banquet Chef, Event Planner, and Sales Coordinator to successfully plan and execute parties of up to 900 guests with average annual revenue of $15 million

The Lodge At Torrey Pines

● Supported Chef de Cuisine in daily kitchen operations, menu design, recipe creation, and operations. ● Accountable for daily ordering of inventory based on forecasted demand and current supply. ● Cross trained on new chefs on a rotation to include all cooking and prep stations throughout the Grill and Fine Dining kitchens. ● Effectively triaged matters during rush periods to manage wait times, product quality, and customer satisfaction.

The Lodge At Torrey Pines

● Responsible for setting up all stations ensuring they were set up with correct product (mise en place) to maximize efficiency during operating hours. ● Chosen by the Executive Chef to begin mentorship program in preparation for culinary leadership.

San Diego, California, United States

● Interviewed, hired, trained associates, and maintained a working staff of 6 other department members. ● Analyzed sales trend to accurately forecast inventory quantities to minimize slow moving products to ensure supply of top sellers. ● Implemented three-pronged approach to loss prevention which included weekly inventory checks, better camera placement, and administered new employee training.