Eric Kocmich Email & Phone Number

San Francisco Bay Area

San Francisco - King Street

• Created daily specials utilizing seasonal ingredients and advanced culinary technique, including use of whole fish and whole animals, curing, brining and preserving.
• Controlled profit and loss centers, including food, beverage, supply, and labor costs. Monthly store sales ranged between $175 and $225K; led growth in sales by over 10% in 10 of past 12 months against previous year.
• Managed, supervised and mentored team of 30 employees, including daily informational and inspirational lineups to motivate and foster team alignment, coaching and achievement recognition, disciplinary actions and.
• Maintained strong working relationship with vendors; managed daily ordering and standing orders, dark drops, night cleaners, periodic restaurant deep cleaning (hoods, grease traps, HVAC, Ansul).
• Utilized data, including secret shopper scores and third party audits, to train and lead staff to culinary and guest satisfaction bench marks.
• Maintained restaurant presence on social media through daily Instagram posts.

• Led opening of new store.o Trained staff to execute all aspects of restaurant service to exacting company standards
• Responsible for management of shifts and ongoing quality control on cooking lineo Ensured adherence to sound cooking techniques to include knife cuts, searing, braising, grilling, seasoning, soup cookery, sauce and.
• Implemented efficiencies to drive through put during busy lunch service
• Built a strong catering program through community outreach and systems development

Bachelor'S Degree, German Studies

Culinary Arts/Chef Training