Joe Boss Email & Phone Number

Tampa, Florida, United States

United States

Naples, Florida, United States

Harbor Springs, Michigan

• Currently overseeing the daily production of up to 500 meals for both Ala Cart lunch and dinner plus banquets for up to 350 in the same kitchen.• Manage a staff of 38 including a pastry department of 3, garde manager department of 3 and purchasing department of 2 and a stewarding department of ten• Write and maintain the recipes and costing of all menus.• Platinum level club producing $1.3 million in food and beverage sales in the 13 week season.• Work closely with all Team Leaders to facilitate interdepartmental communication standards.• Accommodating and monitoring a wide range of specialty diets while maintaining the highest quality standards for the members and guests.

Fort Myers, Florida Area

• Coordinated all opening orders and reinstallation of equipment. • Wrote, implemented and maintained service standard manuals.• Created and installed all POS programing (PC America).• Hired, trained and supervised 30 + F&B employees.• Prepared and maintained all F&B budgets.• Supervised the operations of all aspects of the restaurant.• Raised the annual revenue from $750,000-$1.2 million.

• Re-defined food and beverage program of existing facilities. • Direct the culinary operations of four private restaurants.• Controlled all purchasing and inventory management systems for three restaurants.• Prepared and carried out budgets for all restaurant operations.• Recruiting, hiring, training, and directing all kitchen employees.• Produced special functions for up to 1250.• Developed creatively designed menus for exclusive ala carte dining, multi-cultural functions, weddings, theme parties, holidays and off-site catered events.• Facilitated a cohesive working environment with the food & beverage, golf operations and golf course maintenance teams.• Continually trained the team in the most up to date culinary trends.

• Ensuring the creation and preparation of the finest quality cuisine for the club's members and quests.• Motivating, developing and counseling culinary and food & beverage teams.• Managed daily operations for banquet and off-site catered functions including all of WCI corporate catering.• Maintained efficient food inventory, purchasing and receiving systems.• Created all daily features and soups