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
• 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

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

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
• 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