Daniel Schaffhauser Email & Phone Number

Los Angeles County, California, United States

● Collaborate with a team of chefs to produce and execute events. ● Ensure good communication with production team, butcher, saucier, and pastries and dispatch riders to endure proper flow of service. ● Direct and organize team at H/H or of site for the event as per SOP while taking direction from executive chef, and sales team. ● Collaborate with operation team in handling kitchen set up equipment and special needs.

Greater Los Angeles Area

● Tender Greens is a fine fast casual restaurant that is Chef inspired dealing withmainly locally sourced and seasonal ingredients● Recruited by the owners to help open the Tender Greens Pasadena locationwhich was also responsible for all major external catering events● After Tender Greens Pasadena, also opened the Tender Greens Glendale andmost recently the Tender Greens Century City location, a $3M operation● Responsible for the financial stability of each restaurant… Show more ● Tender Greens is a fine fast casual restaurant that is Chef inspired dealing withmainly locally sourced and seasonal ingredients● Recruited by the owners to help open the Tender Greens Pasadena locationwhich was also responsible for all major external catering events● After Tender Greens Pasadena, also opened the Tender Greens Glendale andmost recently the Tender Greens Century City location, a $3M operation● Responsible for the financial stability of each restaurant assigned to include: foodcosts, labor, and all controllable expenses● Additional responsibilities included all front-of-house as well as back-of-houseoperations● Enhanced employee morale with all team members through daily team buildingmeetings● Assisted Human Resources handle employee relations situations that arose● Participated in almost all off-site catering events to include weddings andcorporate events such as: Climb for Heroes, Bike for Heroes, Restaurant High,and Equinox Gyms● Active contributor and mentor in Tender Greens’ Sustainable Life Project whichworked with emancipated foster youth● Monitored all equipment maintenance and overall sanitation of the kitchendepartment as well as storeroom and stewarding areas● During tenure at Tender Greens, served as mentor and helped develop over adozen people that were subsequently promoted into managerial roles within thecompany Show less

Beverly Hills, Ca

● Hotel received a 5-Star, 4-Diamond rating● Responsible for overseeing the production of the hotel’s $12.5M in food revenue● The food outlets that led to this revenue included: Banquets, Room Service, PoolBar and The Blvd (three meal hotel restaurant)● Managed staff of 75, responsible for training/mentoring/delegating duties to theteam● Managed inventory for all outlets and ordered as needed● Maintained a budgeted 28% food cost● Ensured a safe work environment… Show more ● Hotel received a 5-Star, 4-Diamond rating● Responsible for overseeing the production of the hotel’s $12.5M in food revenue● The food outlets that led to this revenue included: Banquets, Room Service, PoolBar and The Blvd (three meal hotel restaurant)● Managed staff of 75, responsible for training/mentoring/delegating duties to theteam● Managed inventory for all outlets and ordered as needed● Maintained a budgeted 28% food cost● Ensured a safe work environment by adhering to all sanitation and safety goals Show less

Santa Monica, Ca

● Was part of re-opening of the hotel which is a luxury boutique hotel that is amember of The Leading Hotels of the World● Responsible for all aspects of opening the hotel’s food and beverage operationsto include: menu development, hiring and training of all members of the culinaryteam of 35, vendor selection, production goals and work flow● Additional responsibilities included management of the culinary stewarding teamas well as Purchasing● Oversaw the signature… Show more ● Was part of re-opening of the hotel which is a luxury boutique hotel that is amember of The Leading Hotels of the World● Responsible for all aspects of opening the hotel’s food and beverage operationsto include: menu development, hiring and training of all members of the culinaryteam of 35, vendor selection, production goals and work flow● Additional responsibilities included management of the culinary stewarding teamas well as Purchasing● Oversaw the signature Oceanfront restaurant, Lobby Bar, Room Service andBanquet operations● Food and beverage accounted for $6.5M annual revenue Show less

San Francisco Bay Area

● A premier French restaurant located in the heart of San Francisco● Received a 3.5 star rating in the San Francisco Chronicle by Michael Bauer