David W. Email & Phone Number

United States

Senior-level corporate culinary leadership. Multi-unit oversight of 20 unique stadiums, arenas, casinos, universities, and convention center properties spanning the mid- west and southern geographic regions. 150+ MM F&B revenue management.

Austin, Texas, United States

Moody Center ArenaOVG flagship property opening Executive chef. 2023 9th highest grossing concert venue on the planet. 2022 top 10 worldwide arena winner. Culinary department head. 6 month project development during construction. 16.4k capacity. Home of the University of Texas Longhorns men's and women's basketball teams. Oversight of x44 Skybox suites, x5 premium club atmospheres serving up to 3.1k covers per event, x16 talent rooms and back stage crew catering, and all in-house and subcontracted concessions concepts (x16) . Over 150+ events slated for inaugural year. 22+ MM F&B venue. Oversight of total of 37 locations and counterpart executive leader with Director of Operations. Manages team of 14 managers, dozens of supervisors, and hundreds of employees each event. Other responsibilities include: Achieve financial profitability metrics, All Menu development of culinary concepts, wrote national suites menu now used at over 300+ other properties, labor partnership agreements, Assist in development of other chef's in current building construction both domestic and internationally. Substantial experience in building exceptional client/ partner relations. Strong emphasis in creation of safety and sanitation programs.

Austin, Texas, United States

Geographic Regional ChefHealthcare setting for pandemic. Joined to utilize my career experience in business management and culinary talents to serve the community. Area Chef role responsible for primary home office location (St. David’s South Austin) and surrounding venues when needed. 300+ patient bed hospital, One of the largest in Austin City limits. Dedicated Covid-19 facility in region. Minimum 2k meals served daily. 2 large and 13 small satellite kitchens on site. Oversee 5 supervisors and 53 full time employees. Inventory management, menu creation, client relations, sanitation program lead, recipe creation, labor management, hiring, terminations, corrective actions, waste prevention, revenue generating tactics, etc. Collaborated with registered dieticians and doctors to curate menus and meals for our guests and employees. Y.O.Y increase in rebates, Q.O.Q. higher employee retention and patient satisfaction scores.

Indianapolis, Indiana

A-4 property. NBA facility. Post COVID=Private chef for high profile guests: Pacers team players, coaches, and trainers. Semi-daily COVID testing required. Worked closely with nutritionist/dieticians for menu development. W.F.H. - High level projects i.e. Suites "New world" project, Holiday menu, buffet theme project, support local properties like the 2020 Indy 500 and Purdue campus purchasing coding.Pre COVID= Oversee all culinary operations for an annual +15m revenue operation. 5 large varying restaurant environments from upscale to short order, over 40+ concessions F+B locations, 60+ suites/skyboxes. Additional list of responsibilities included; managerial development of 3 salaried managers, oversight of 50 hourly employees to deliver consistent attendance, positive staff engagement, worker/food safety, policy training and incorporation of sanitation, and overall performance. Improved overall work culture in department and proven increase of food safety documentation/ tracking. Significant hands on attention in beginning to develop premium environments (catering, clubs, suites, etc.)

Sandy, Utah

A-1 property. MLS facility.Worked closely with director of operations to oversee stadium operations. Managed nearly 20 direct reports, salaried managers, and assisted/trained nearly 150 other hourly employees’. Menu creation during preseason for weekly rotation. Ordering for all premium/ concessions. Catering events both during season and off-season. Improved client relations to the point of extreme satisfaction. Skybox suites production. Served banquets/clubs upwards of 700 guests per event. Concessions management and enforcing portion control with quality assurance. Maintained a food cost below projection consistently and average labor cost of 10.2%. Consistent average internal audit score of 97% placing Rio Tinto stadium as one the top 20% of Levy properties in terms of safety and sanitation. Use of operating programs such as Excel, Boss, and Kronos.

Salt Lake City, Utah

Responsibilities included the overseeing of kitchens, banquets, room service, offsite catering and restaurant. Ordering and production in a 4.3 Million dollar annual in F+B revenue convention service hotel. Banquets of 700 guests for breakfast, lunch and dinner. Menu creation and development. Recipe designing. Hiring and termination of employees. Adhering to any HACCP procedures and developing of new procedures and protocols. Managed food cost/labor cost with a successful reduction of 10% in first 2 months. Portion control. Annual reviews of managers, sous chefs and cooks. Tasting menu’s for future events. Use of Excel and Word.

United States

Temporary Porgram. Duo Steak and Seafood/Lobby lounge. Assisted Managment role in operational programs such as Opera and HotSOS. Assisted in scheduling of anywhere up to 40+ employees while forecasting an annual $7 million dollar grossing restaurant. Utilization of both Excel and Word programs to facilitate management operations. Knowledge of current heath programs. Encouraging employees to meet and exceed all L.Q.A. and Medallia standards. Thorough understanding of establishment from both F.O.H. and B.O.H. standpoints in bringing the guest the most absolute best experience possible.

United States

-Cook 1 Superior (compensation)-Room Service/Steak and Seafood. Promoted within 2 years of hire to coveted position. Self-managed and accountable for approximately 30% of entire hotel day, culinary wise. Kitchen supervisory position. Preparation of food for 600+ guests and employee meal of 80+ employees. Trained employees in customer service and food preparation procedures in line with high-end establishment standards. Accountable for ordering in 3 different avenues.-Cook 3-Steak and Seafood fine dining. Cross trained in all stations in duo restaurant and expanded into avenues including Banquets, Ferraro’s, and Room Service. Primary trainer of all new hires. Effectively expedited dinner service while ensuring compliance to health and hygiene regulations. Team leadership and accountability of all tasks and responsibilities.

Associate'S Degree, Culinary Arts/Chef Training

Education record