David Webb Email & Phone Number

South Jersey

Food Truck/Trailer

https://www.facebook.com/Diverge-1567241413526681/?notif_t=page_user_activity

South Jersey

Atlantic City

Assist in daily operations of the Steakhouse.

for Pre-opening and on. I was involved in every aspect of the opening of this new restaurant, From kitchen design, to ordering of equipment, menu development, procedures and spread sheets, I brought in my own Vendors which I have had a close relationships with, to training a very young and green staff. Now the restaurant is open I over-see a small staff of four, I do all the B.O.H. orders, scheduling, and do my own P&L'S for the B.O.H., I do all the menus for our dinners, and 90% of the execution and prep of those five course dinners. Our numbers have been great and our American Healthy menu has been received well, We have had great reviews on the place also. All my food for the three menus is 95% made in house, and on a daily basis doing between 100-180 meals a day out of a 40 seat restaurant.

I helped in the opening of the hotel. As a manager for the hotel and Steven Starr, I went through extensive training and was involved in all aspects of opening procedures. I assisted in writing all menus for the Chelsea Prime and Teplitzky's I trained a staff of seventeen and have been running the Banquet and production kitchen for the hotel.

I worked at Braddock's for three years. Braddock's is a 700 plus seat restaurant and banquet facility with three kitchens and has over 40 employees. During my time at this South Jersey institution I oversaw all aspects of the kitchens: Scheduling, Inventories, Menus, Banquets, Budgeting , and was a working chef behind the line over seeing over all the line-cooks and production. I was a member of Hot Chefs and did a cook book with all the other 70 chefs involved.