Debra Bicknese Email & Phone Number

Bonita Springs, Florida, United States

Opening new locations from the ground up. (site design, work flow analysis, menu building, systems, SOPs, scheduling, inventory management, culinary training, management training, strategic hiring, P&LEstablishing new teams and training them to invest in the future of the company while building skills to take their own careers to the next level.Resort-style property with full service all-day restaurant featuring a weekly changing fine dining dinner menu in addition to banquet service, catered events, private dining, and on-site cooking class demonstration.

Yellowstone County, Montana, United States

Building the opening team out of seasonal staff with little or no experience, ranging in ages from 18-80. Oversaw 50-70 staff at any moment providing weekly schedules within provided budgetary constrictions. Satisfaction surveys showed over 20 point improvement during my tenure. Location served 800-1000 covers daily with an additional 500-600 served through our connected employee dining program. Green Star rating achieving stringent sustainability standards and practices.

Brooklyn, New York, United States

Launch new restaurant concept, BKW. Responsible for all opening equipment/supplies orders, setting up management systems, SOPs, back office files, inventory systems etc. Worked with Cheftec program to build and maintain BOH systems. Hiring and training of staff members. Successfully trained dishwasher to line cook and line cook to sous chef. Sadly, I was also in charge of the restaurant closing after the company decided to move more in the direction of catering (ie- District Winery in DC, and newly opening Chicago Winery next year).To this day, I keep in contact with the corporate chef and my sous chef from that tenure, building a network to share experiences and continue to advance our careers.

New York, United States

Responsible for creating a temporary full -service restaurant inside the Park Avenue Armory for the prestigious Winter Antique Show. Overcame obstacles such as a 3 week time frame to open the doors, acquiring, setting up, and training for point of sale and ticket management systems, and working with existing layout to optimize service flow and customer experience.Serving high profile clients with exacting tastes and expectations and exceeding expectations. I was kept on with the company on a freelance catering chef position.

Associate Of Arts And Sciences - Aas, Culinary Arts/Chef Training, 3.89

Activities and Societies: Valediction and Class Speaker 2000 Escoffier Award of Merit Chains de Rosteuers Brillat Savarin Medal of Honor.

Viticulture And Vinification, Wine Business

Wine regions and wine-making practices. Emphasis in Italian wines.

Bachelor Of Business Administration - Bba, Business Management And Marketing

Activities and Societies: Inaugural class for the new Entrepreneurial classwork offered by the university.Tailored education to the food.