Daniel A Tracy Jr, Mba Email & Phone Number

Oversee all kitchen functions including: purchasing, schedule, hiring, training, and menu development for a staff of 35.Participated as a culinary consultant for the opening, the kitchen layout, menu and recipe planning, and staff development.Maintained high level of operational standards and realized opening budgetary goals of 24% food costs and 16% labor costs for our first period. Lowered labor costs to below budget figures at 14%-15% for the remainder of the year.Led the installation of a new inventory ordering & tracking system for the culinary department.

Adopted a professional can-do-anything approach with creativity and mental flexibility. Plan, organize, coordinate, execute and produce the food for home and park events ranging from 20 to 100 distinguished guests.Ability to offer unique menus based on the clients needs and wants from 5-7 course sit-down wine tastings to backyard barbeque roasts and clam bakes with margins of 50-65%.Oversee and utilize a flexible per diem staff based on the size and demands of the event, usually between 2 and 14.

Translated the chef-owner’s vision and expectations through a staff of 22-25 into a daily and feature four star menu, along with managing the majority of the day to day kitchen operations.Executed flawless catering projects bringing the restaurant’s cuisine to the home and backyard serving 30-350 people.Developed a production model powered by a linear regression to forecast customer demands and inventory levels.

One of Buffalo’s premiere three star fine dining restaurants. Worked closely with chef to develop an outstanding new daily feature menu everyday and a standard menu.Communicated with specialty food purveyors to expand the menu with the freshest seasonal ingredients available and innovate the repertoire.Focused on traditional food principles from all cuisines to bring out intense flavors and beautiful presentations. Led an intense and demanding kitchen line to positive production levels and standards with a reservation waitlist over two months.

Participated in the opening of Cleveland, Ft. Lauderdale, and the reopening of Toronto.Functioned as the kitchen lead, responsible for the prep kitchen, line, dish area and a staff of 15-24.Trained and developed 18 new team members, retaining 92% of them.Used Microsoft Excel Budget Program to manage the forecasting of labor, the inventory, cost analysis, and food production of several thousand items for a highly seasonal business.

Worked in a multitask environment which included food purchasing, scheduling, delegating duties, coaching, and recruiting for a staff of 35-45 employees.Instituted a new quality control and HAACP program for the owners.Developed a working knowledge of all the departments in a restaurant.

Mba, Finance & Organizational Leadership

Worked as a pro buono consultant to a local start up cookie manufacturer - provided direction and guidance to implement a successful.

Bachelor Of Science, Hospitality Management

Activities and Societies: Alumni Association, Mentor Program, "Spend a Day" Mentor Program, Hospitality and Tourism.