Detroit Metrotimes Review; 2019https://www.metrotimes.com/detroit/detroits-smith-and-co-mixes-it-up-to-be-one-of-the-best-new-restaurants-to-open-in-detroit/Content?oid=23598590https://youtu.be/lXUsXKqa_rc - "Dine in the D"

https://youtu.be/A0VffQKzRT4 - "Dine in the D"

https://www.clickondetroit.com/live-in-the-d/2017/06/02/dine-in-the-d-savas/?outputType=amp/ - "Dine in the D"Crisis management (ICE raid, Dept. of Labor guideline implementation)Managed food cost for $6 million revenueManaged labor cost, training and hiring, ordering and inventory, etc. with minimal training

Menu development and food cost controlHiring and training of new staffImplemented new cost structure to ensure profitability through P&L managementSpurred creativity and success

Developed and executed menu daily for fresh and contemporary clienteleExecuted for 60-120 individuals daily with 2 cooks total for 2 mealsAdhered to budget while ordering through multiple vendors

Managed banquets of up to 350 (plated)Ordering, inventory, cost controls, hiring, etc.

Menu and recipe development for successful dinner-only, independently owned restaurant working for CECFood Cost control, ordering, inventory and training of hourly staff

Inventory/Cost Control, Purchasing, Hiring, Training, Recipe development, Menu development, etc.

Opening/Closing, Line cooking, limited administrative capacity, Sanitation, etc.

Assisted in development of concept and launch of new restaurantManaged Staff of approximately 20 individualsHR Duties

Rotated through all line positions while assisting in menu composition and nightly feature development. Also worked in front of house as host and such.

Temporary position demonstrating and executing an educational segment while focusing on salesmanshipTraveled through territory in New York/New Jersey and established a special route through upstate New York, Pennsylvania and Michigan

Culinary internship; learned fundamentals of Indian flavor profiles in Spanish speaking kitchen

Assisted with menu development for theater-based restaurant with unique concept (restaurant attached to theater)

Managed golf outings and basic culinary preparation and execution for a small location.Basic food items and established culinary fundamentals.