Daniel Johnson, Cec Email & Phone Number

Huntington Woods, Michigan, United States

Royal Oak, Michigan

Detroit, Michigan

• Lead and oversee all aspects of the daily operation of the kitchen and food production areas, including room service, a la carte restaurant/bar services, grab-and-go food items, catering, food and beverage services, banquet and display style cooking• Responsible for all product ordering, and monitoring purchases for accuracy, quality, and price structure. Oversee all aspects of the daily operation of the kitchen and food preparation areas including preparation for all food items, receiving daily inventories, and food cost reports.• Control food and labor costs while maximizing guest satisfaction as measured by Medallia survey tool.• Develop proper training and direction of departmental staff in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.• Coordinate all par stock levels; monitor and assess food portion size, visual appeal, taste and temperature of items served.• Understand daily forecasts and customer counts. Prepare and submit required reports in a timely manner including Wages, Payroll, Revenue, Schedules and Quarterly Action Plans.• Conduct staff performance reviews. Review and approve weekly payroll. Coordinate and monitor all Loss Prevention in the kitchen area.

Southfield, Mi

• Leads and oversees all culinary operations within the hotel, including room service, a la carte restaurant services, grab-and-go food items, catering, food and beverage services, banquet and display style cooking and off premise catering services.• Responsible for menu planning and production, staff leadership and development, expense management, purchasing and inventory management, safety, sanitation, and ongoing customer service excellence. • Responsible for product selection, vendor relationships, menu alignment, standard operating procedures, quality control, and technical training.• Performs human capital management responsibilities including employee selection, performance management, coaching, and development of 20 direct reports.• Contributes to the development and management of annual operating budgets and makes capital expenditure recommendations.

Westfield Center, Ohio

• Leads and oversees all aspects of culinary operation within the Blair Conference Center operation including catering, food and beverage services, banquet and display style cooking and off premise catering services.• Responsible for menu planning and production, staff leadership and development, expense management, purchasing and inventory management, safety, sanitation, and ongoing customer service excellence.• Collaborates with other culinary leaders on product selection, vendor relationships, menu alignment, standard operating procedures, quality control, technical training and shared use of culinary resources across all Hospitality food service locations.• Performs human capital management responsibilities including employee selection, performance management, coaching, and development. Manages priorities and workload distribution, and removes barriers that impede progress.• Performs operational responsibilities that drive team performance including planning, execution, process improvement and best-practice sharing.• Coordinates development and management of annual operating budgets and makes capital expenditure recommendations.• Develops and implements annual business and workforce plans. Responsible for effective communication regarding these plans while ensuring needed approvals, and/or justifying variances and changes to plan• Interfaces with customers and business partners to develop and nurture relationships and to obtain ongoing feedback pertaining to operational performance.• Leads and/or participates in project teams and initiatives across business unit and company. Represents interests and needs of culinary operations and the Corporate Hospitality business unit while partnering with others to assure success across entire business unit and organization.

Westfield Center, Ohio

•As directed by the Executive Chef, provided day-to-day management for the culinary operations of the Blair Conference Center• Assisted in menu planning and production, staff leadership and development, expense management, purchasing and inventory management, safety, sanitation, and ongoing customer service excellence.• As directed, performed human capital management responsibilities including employee selection, scheduling, performance management, coaching, and development.• Led and/or participated in project teams and initiatives across business unit and company. Represented interests and needs of culinary operations and the Corporate Hospitality business unit while partnering with others to assure success across entire business unit and organization.

• Prepared various food items to order, ranging from cold sandwiches to hot entrées.• Designed and executed the weekly Chef Special.• Maintained the cleanliness of the kitchen, including closing evening shifts and pre-cleaning for opening shifts• Received purchased orders, which included inspecting for accuracy and quality, as well as ensuring proper storage and FIFO stock rotation

Bachelor Of Science (B.S.), Organizational Supervision

Activities and Societies: Phi Delta Theta Fraternity

Associate’S Degree, Hospitality Administration/Management

Activities and Societies: Garde Manger ClubFocus of Culinary Arts