Christopher Delorme Email & Phone Number

Kendall, New York, United States

Greater New York City Area

• Helped take the growth from 5% to 15% in the last fiscal year• Liaison with other managers to maintain impeccable service• Mentoring and Supervision of 5 to 15 employees • Coordinate and execute private catered events• Extensive use of Time Pro, Compeat, Avero Slingshot, Net Facilities• Payroll & inventory Forecasting/Scheduling • Create enticing weekly specials• Product procurement

Canandaigua, Ny

Built and fostered a team environment focused on goals and trainingSpecialized in weddings up to 300 people, corporate events, golf eventsand small private parties; {plated & buffet}4 Million dollar in Banquet sales annually with 90% being May -September {7 Million overall for restaurant & banquets}Manage simultaneous events; 4 - 6 events per weekendCollaborated closely with the Food and Beverage Director to conductstaff meetings and resolve service, product and personnel issues

Canandaigua,Ny

Management training position under the guidance of Executive ChefStreamlined work flow and recipes for efficient production and timingwith banquet cooksAssisted with receiving, proper storage of food and monthly food inventory

Naples, Florida Area

Efficiently handled 75% of a la carte work load from broiler stationUpheld 10 minute ticket time standard

Naples, Florida Area

Assisted Restaurant Operation Manager {ROM} with menu creationHelped implement standardized recipes and plate costSystematically tasted and smelled all prepared dishes, and observedcolor, texture and garnishes

Canandaigua, Ny

Lead line for a la carte service up to 400 dinner coversRegularly developed new recipes in accordance with consumer tastes,nutritional needs, and budgetary considerationsConsistently produced exceptional menu items that regularly garnereddiners' praise

Naples, Florida Area

Effectively assisted in producing food for banquets, catered events andmember dining areasPGA Golf events catering for 5,000 people

Canandaigua, Ny

Followed proper food handling methods and maintained correcttemperature of all food productsEstablished and maintained open, collaborative relationships with thekitchen teamConsistently tasted, smelled and observed all dishes to ensure theywere visually appealing and prepared correctly

Restaurant, Culinary, And Catering Management/Manager

Education record