Daniel A Tracy Jr, Mba

Daniel A Tracy Jr, Mba Email and Phone Number

Co-Proprietor & Executive Chef for Food and Friends Catering @
Daniel A Tracy Jr, Mba's Location
Grand Island, New York, United States, United States
Daniel A Tracy Jr, Mba's Contact Details

Daniel A Tracy Jr, Mba personal email

About Daniel A Tracy Jr, Mba

While working in some of the city's toughest kitchens for the best chefs, I was able to fully immerse myself in culinary, as well as, hospitality business research. My ideology has been formed from the understandings and workings of professional restauranteurs and case study from Fortune 500 companies. In the coming years, I will continue towards achieving the very high standards of excellence required by this very finicky industry.Specialties: Hospitality Cost Accounting Consulting, Communication and Leadership Consulting, Hospitality Human Resource Consulting, Hospitality Vendor and Purchasing Contract Negotiation, Large Party Planning and Execution

Daniel A Tracy Jr, Mba's Current Company Details
BLACK & BLUE

Black & Blue

Co-Proprietor & Executive Chef for Food and Friends Catering
Daniel A Tracy Jr, Mba Work Experience Details
  • Black & Blue
    Executive Sous Chef
    Black & Blue Feb 2008 - Present
    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.
  • Food & Friends Catering
    Co-Proprietor And Executive Chef
    Food & Friends Catering Oct 2007 - Present
    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.
  • Tempo Restaurant
    Chef De Cuisine
    Tempo Restaurant Jul 2006 - Oct 2007
    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.
  • Mothers Restaurant
    Sous Chef
    Mothers Restaurant Apr 2001 - Jul 2006
    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.
  • Hard Rock Cafe
    Corporate Trainer And Line Lead
    Hard Rock Cafe Jun 1999 - Apr 2001
    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.
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  • St. Angelo'S Restaurant
    Store Manager
    St. Angelo'S Restaurant Aug 1993 - Jun 1999
    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.

Daniel A Tracy Jr, Mba Education Details

Frequently Asked Questions about Daniel A Tracy Jr, Mba

What company does Daniel A Tracy Jr, Mba work for?

Daniel A Tracy Jr, Mba works for Black & Blue

What is Daniel A Tracy Jr, Mba's role at the current company?

Daniel A Tracy Jr, Mba's current role is Co-Proprietor & Executive Chef for Food and Friends Catering.

What is Daniel A Tracy Jr, Mba's email address?

Daniel A Tracy Jr, Mba's email address is da****@****ail.com

What schools did Daniel A Tracy Jr, Mba attend?

Daniel A Tracy Jr, Mba attended Canisius University, Niagara University.

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