Eric H. Email & Phone Number

Kailua-Kona, Hawaii, United States

• Identified and cultivated relationships with local vendors and farmers to optimize the supply chain dynamics, considering product availability and turnaround times while and respecting the island's unique cultural.
• Managed department budgets, forecasts, labor, food, equipment, and supply expenses.
• Consistently exceeded performance metrics, including average customer satisfaction scores and financial goals.
• Collaborated cross-functionally with sales and marketing teams to identify customer needs and preferences, enablingtargeted marketing efforts for menu/event development strategies.
• Highly skilled at time and talent management, adhering to tight schedules, attention to detail, troubleshooting, andsolving issues on the fly to meet customers' needs.
• Proficient at promptly adapting and addressing unforeseen circumstances in real-time, resulting in enhanced processes,improved outcomes, and the most satisfied customers.

Chicago, Illinois, United States

• Assisted in overseeing the banquet department, managing approximately $42 million in gross annual sales.
• Successfully managed Back-of-house scheduling and payroll for a team of 35 staff members, cultivating a productivework environment.
• Crafted unique, memorable dining and event experiences tailored to customer preferences and desires.
• Met or exceeded monthly sales revenue targets while overseeing a yearly budget.
• Collaborated in culinary strategic planning and goal setting for Fine Dining, Room Service, and Casual Dining.

Chicago, Illinois, United States

• Established and nurtured client relationships built on trust, empathy, reliability, patience, and respect.
• Managed legal case-related tasks, prepared court documents, and ensured case costs were accurately tracked andrecorded.
• Organized case files, monitored calendars, and supported case management data entry for six attorneys.
• Implemented strategies to attract, retain, and develop office staff.
• Received ongoing positive acclaim from clients and their families by delivering personalized support and fosteringenduring relationships that subsequently generated two to three new referrals to the firm monthly.

Chicago, Illinois, United States

• Developed training and promotion plans for employees, ensuring menu quality and consistency.
• Oversaw operations, budgeting, and inventory control processes to maximize profits and safety compliance.
• Utilized recruiting software platforms to source and hire qualified candidates.

Chicago, Illinois, United States

• Implemented training programs to enhance customer experiences.
• Maintained relationships with vendors and farmers to optimize the supply chain.
• Managed inventory to minimize waste and contributed to menu planning and product specifications.

Chicago, Illinois, United States

• Established kitchen procedures for employees and monitored customer satisfaction.
• Aligned labor costs with the budget, delegated kitchen operations, and promoted kitchen employees.

Bachelor'S Degree, Business Administration And Human Resources, G.P.A 3.5

Associate Of Science - As, Culinary Arts/Chef Training, Dean’S List Commendation