Dan Hixon Email and Phone Number

Assisted with and designed the opening of a brand-new full service restaurant within the club , 929 Bar and Grill.Responsible for all food service outlets within the club; to include, 929 bar and grill, all banquet functions and weddings. Monitor food and labor costs and control inventory. Direct food production and lead all meal periods.

Assisted with the hotel opening. Designed and organized all back of house smallware's and equipment.Responsible for all food service outlets within the hotel; to include, the cove restaurant, the bird cage,all banquet functions and weddings. Monitor food and labor costs and control inventory. Direct foodproduction and lead all meal periods, while supervising a staff of up to 30 during peak season

Oversaw Char Steak and Lounge operations, including food preparation, cooking techniques, and plating presentations to consistently deliver exceptional dining experiences.

Responsible for all food service outlets within the club; to include, the dragon grill, Montrose fine dining room, all banquet functions and weddings. Monitor food and labor costs and control inventory. Direct food production and lead all meal periods, while supervising a staff of up to 15.

Collaborated with restaurant management team to develop seasonal menus that showcased local ingredients while meeting customer preferences.Managed inventory levels and controlled costs through effective portion control measures and waste reduction initiatives

Responsible for all food service outlets within the hotel; to include, the shore restaurant, the sand bar, all banquet functions and weddings. Monitor food and labor costs and control inventory. Direct food production and lead all meal periods, while supervising a staff of up to 30 during peak season (April - September). Lowered food cost by 10% within the first 2 months. Develop various menus inspired by the change in seasons

Assist Chef Owner on menu changes focused on seasonal produce, seafood and meat products. Create daily specials. Expedite during dinner service and/or work grill, sauté or pantry. Train kitchen staff and wait staff on all new menu changes. Developed and executed in-house bread and pasta program for the restaurant as well as introducing the use of local produce.

Responsible for all food production including that used for the restaurant, banquet functions and other outlets. Develop menus, food purchase specifications and recipes. Develop and monitor food costs and inventory. Participate in food preparation and produce food consistently at a high quality. Maintain highest professional sanitation standards. Interview, select, train, supervise, counsel and discipline all employees in the department. Developed and executed in-house bread and pasta program for the restaurant as well as introducing the use of local produce.