Peter Brightman Email & Phone Number

El Cerrito, California, United States

San Francisco CA

• Head Supervisor for all culinary operations within high-volume corporate catering organization.
• Directing multiple new initiatives: Improving menu writing and scheduling, securing new business with strategic networking, increasing employee morale and enhancing operations via streamlining processes and.
• Revitalize sourcing, ordering, and service processes to decrease food costs by $50K while improving customer satisfaction metrics.
• Provide expert consultation and kitchen leadership to manage satellite operation in Los Angeles and integrate organizational best-practice standards.
• Develop original seasonal menus with focus on natural, healthy food options to support specialized needs of corporate clients working within tech industry.
• Created professional food design plates for photography used for Levels Cuisine website.

Berkeley CA

• Lead Manager directing $12M annual banquet operations with comprehensive oversight of food and supply procurement, original menu and holiday buffet design. Led team of 20+ employees.
• Authored new banquet menu with itemized food cost breakdown and scaled recipe specifications.
• Created and implemented breakthrough Banquet 2.0 program to modernize banquet operations via new presentations, creative buffet design and innovative seasonal menu variations.
• Achieved 3% reduction in food costs within one year.
• Exceeded annual budgeted labor cost-control expectations.
• Prioritized customer service initiatives and food quality standards to accomplish 96% guest satisfaction metrics for online guest feedback systems.

Santa Rosa, CA

• Culinary Supervisor for high-volume food service and catering operations for over 1000 employees.
• Consistently surpassed food and labor expense targets.
• Curated Board of Director banquets and other catering initiatives.
• Created original, upscale fine-dining menus for high-profile corporate events.
• Wrote weekly menu rotations for corporate dining center with multiple outlets.
• Exceeded client expectations for all catering and Board of Director banquets.

• Created custom menus, original scaled recipes and efficient kitchen processes to improve gourmet, specialized meal-delivery service.
• Developed specialized menu options to support individuals with various medical conditions and dietary restrictions, including diabetes, gluten intolerance, renal issues, and congestive heart problems.

San Francisco, CA

Contact: Don Cortes, Executive Chef: (415)405-4421Supervisor in charge of managing and mentoring staff of 20 for multi-unit food service operations serving over 1200 people daily while simultaneously running catering program for all university events. Controlled food costs for all outlets and events, conceptualized and executed original menus, created.

Created full-service catering operation from the ground up, including business plan, promotional materials and marketing and menu/concept creation. Established all business operations including catering and food production, scheduling, financial reports, budgeting and prime cost controls. Created website and printed promotional materials as well as all.

Associate Of Sciences, Culinary Arts Program

Bachelor Of Arts, English