Grant Wagemaker Email & Phone Number

Los Angeles Metropolitan Area

Los Angeles, California, United States

Los Angeles Metropolitan Area

San Fernando Valley

North Hollywood, California

Inglewood CA

• Responsible for day to day operations for at home, organic meal delivery service and celebrity home catering and events.
• Created functioning ordering, inventory and waste log systems, to manage food cost percentage accordingly.
• Utilized previous vendor relationships, to create a more cost effective approach to company’s purchases.
• Implemented new ordering guides, station checklists, and cleaning schedules, to health department standards. Ensured proper HACCP procedures and documentation.
• Consistently ensure quality of product and proper cooking techniques vital to sustaining and growing a repeat clientele.

Greater Los Angeles Area

Responsible for day to day operations in busy hotel restaurant, room service, bar, pool deck, and large catered functions of upwards to 400+ guests. Managed food cost, labor and inventory to necessary percentage. Implemented new ordering guides, station checklists, and cleaning schedules, to health department standards. Orchestrated successfully ran.

Greater Los Angeles Area

Responsible for dinner service in busy west side restaurant. Collaborated with Executive Chef for seasonal menu changes and daily dinner specials.Managed food, beverage, and labor costs, scheduling, P&L, end of month inventory, as well as employee relations.Extensive background in catering large parties, off site events, and restaurant buyouts. Frequently.

Greater Los Angeles Area

Frequently Served alongside Chef Wolfgang, catering large high-profile events for up to 8,000 guests, including the Grammy’s, Oscars, AMA, and Emmy’s, for celebrity VIPs and government officials.Traveled to different WP outlets across the country to help execute large events and VIP dinners.

Greater Los Angeles Area

Managed and operated establishment, from controlling food and labor costs, to ordering and documentation.Generated high volume growth and revenue, restaurant food sales of $45,000 each weekend.Trained and directed 17 cooks and kitchen staff. collaborated in HR operation duties such as scheduling, evaluating employee performance and providing.