Zachary J. Zeigler C.E.C Email & Phone Number

Portland, OR, US

California, United States

• Responsible for providing “hands-on” guidance, advice, and support including development of team members, evaluation of best practices, process improvement, financial analysis, systems support, and general operational.
• Support F&B operations across all six communities with training and coaching to adhere to standards, controls and compliance, and other policies and guidelines
• Oversee and monitor efforts to ensure execution on best practices, any enterprise-wide initiatives, and ongoing efforts at greater alignment of performance standards and goals for each campus
• Provide input on budgets, employee engagement, and resident satisfaction and support any action plans or performance improvement efforts
• Develop resources and tools that support the F&B departments
• Provide hiring advice and evaluation of candidates for key positions

Pleasanton, CA

• Responsible for food & beverage services at the second largest luxury independent living retirement community in California. F&B operations include three restaurants, banquets, and events, serving 815 residents, and.
• Worked with kitchen designer and architect through design, build and operation of an innovative casual dining concept
• Developed and implemented online reservations, ordering and to go features
• Implemented digital nutritional guide featuring nutritional information for all dishes served.
• Worked with developers to build and implement touchless ordering system significantly improving FOH labor efficiencies
• Introduced autonomous dining service to improve hospitality in a challenging labor market by automating repetitive tasks.

San Francisco Bay Area

Responsible for ensuring balance of food quality and cost controls, as well as, improving sanitation, safety and pace for multiple high volume, scratch-cooking restaurants from $8M - $16M in revenues in Riverside, San Diego, Newport Beach and Pleasanton. Leads brigade of 3 sous chefs, 42 cooks, 12 prep cooks, and 15 dishwashers to numerous awards in.

Developed and supervised all F&B operations for multi-outlet resort from slab construction to operation.A historical destination day resort and spa offering six F&B outlets across its 13-acre campus. F&B responsibilities also include special events and day spas located in Brea, Valencia, and Hermosa Beach. Combined annual F&B revenues of $3.1.

A luxury retirement community with 6 food and beverage outlets serving 1000+ covers daily. Offered full- service breakfast, lunch, dinner, fine dining, banquet, and a la carte. Annual food and beverage purchases of $1.7 million. Annual labor budget of $700,000.Oversaw all BOH operations for multi-outlet F&B operation in high volume, upscale retirement.

A free standing California-French restaurant and nightclub generating $2.4 million in annual sales. Offers dinner, brunch, and special event menus. Provided overall leadership of all back-of-the-house activities. Administered and established standards, policies, and procedures to develop and upgrade back of the house services and quality of workmanship..

A full service 31 room boutique hotel featuring European contemporary cuisine, generating $2.2 million in annual sales.Established and administered standards, policies and procedures for back-of-the-house operations and developed processes to upgrade production, service and effectiveness of functions. Redesigned breakfast, brunch, lunch, dinner and banquet.

Two dining rooms featuring contemporary and Haute French cuisine, generating $8 million in annual sales.

Bs, Business Managment

As, Culinary Arts