Full service dining with 240 seats, serving Contemporary American cuisine and off site event catering for up to 200 guests, $7.5 million in annual sales.; Responsible for all aspects of kitchen management with 2 sous chefs, 3 supervisors and 26 staff.Created and developed menus for chef's Fresh sheet to drive and increase sales.Participate at marketing events to increase visibility and drive sales, such as; East Bay Food Fight, Oakland Zoo fund raisers, etc. Develop specialized food parings to showcase local vintners at quarterly wine paring dinners serving between 70 and 100 guests.

Full service dining with 120 seats, serving American cuisine, on and off site event catering for up to 400 guests, Commissary kitchen providing quick serve food for sister airport restaurants, $2.5 million in annual sales.; Responsible for all aspects of kitchen management with 2 supervisors and 16 cooks.Created and developed menus and training programs for BOH and FOH for concept change.Created all operations procedures, training material and implementation of commissary program.Created and executed all catering menus.Add something in here about food cost reduction or successful process changes

Full service dining with 80 seats, serving New England style seafood, $5.5 million in annual sales.; Responsible for all aspects of kitchen management with 3 Sous Chefs and 18 cooks.Develop seasonal menu items to highlight the "farm fresh" aspect of the concept and help reduce food costs.Stabilized food and labor costs, bringing them to 28% and 16% respectively.Managed relations between D-Lew Enterprises and Lark Creek Restaurant GroupMaintained good relations with the union staff and representatives.