Eat, Drink and Be Lazy.... Aged Dough... Homemade Sauces... Eclectic, fresh toppings... Super-sized slices & 30 inch pies - topped fresh and cooked to order!

•Directly oversee all areas of operations to include Front of House, Back of House, Vendor Management, and Owner/Operator/Business Partner Relationships for a 1.35 million dollar grossing restaurant specializing in home-made Neapolitan pizzas with top quality ingredients•Sourced and implemented new POS to enhance internal communications, reduce cost, and incorporate efficient inventory, ordering and food costs •Manage a team just under 50 staff (FOH,BOH,Catering, Supervisors & Leads)•Maintained schedules and coordinator for daily restaurant operations, daily specials, catering events, and Pizza Bruno related partnerships and events•Focused labor percentages weekly for 6% FOH and 12% BOH•Monthly average food cost 23%•Worked directly with Owner on incorporation policies, procedures and to streamline operations with goal of expansion of multiple locations

•Direct management of 15 back of house employees•Management of weekly schedule, monthly inventory, vendor relationship management•Acquired a BOH labor percentage +30% and reduced this to under 20% •Incorporated strict schedules, proper training and constant team coaching/building to reduce labor costs by 10% and increase profitability by $72k/yr•Constant teaching and coaching to reduce employee turnover

The newest addition for Metz Culinary Management's portfolio is located in Seminole County and provides independent living, assisted living, skilled nursing, memory care and a K-8 private school. The Metz's team and I will be providing a modern, chef driven, fresh and healthy approach for all of the facilities dining experiences.

Oversee all culinary operations on the Barry Law University Campus.-Wrote and oversaw all catering events including the Dean and President of the campus events.-Maintain seasonal, local and fresh menus within the student dining areas.-Managed and oversee all staff within the Metz Culinary team.-Oversee all departments ordering, employee training and daily operations.-Constant client and guest interactions consisting of face to face interactions, phone conversations/meeting, Skype meeting and detailed e-mail communication.-Oversee all marketing on campus with a focus on increasing sales volume in dining cafes, Starbucks sales and student catering.-Daily use and fluent in Microsoft Word, Powerpoint, Excel, Google Drive & gmail, Micros POS back of house development, GET online ordering back of house development, CTUIT inventory & invoicing, ------Weekly Labor Monitor reports, Weekly Ops Statement/Flash & Metrics reports, and Daymark label machine software.-Weekly inventory, ordering, schedule development, manager meetings and daily pre-shifts.

•Develop lunch, dinner and seasonal banquet menus and ensure proper execution •Supervise and execute all food tastings and meetings with club members to assist with food selection and menu development for events •Work with multiple venders to ensure proper food cost and inventory levels •Daily supervision of sous chefs to manage proper organization standards of menu execution and banquet events •Execute weekly BEO meetings and employee coaching to further develop the skills of my staff •Create cost analysis for future events to determine approximate profit margins

•All vegan and vegetarian cuisine made from scratch •Highly developed skills in gluten free, dairy free, and nut free food allegories •Directly oversaw all hiring, training and dismissing of any staff with the intent to develop a team with professional, presentable and engaging morals. •Attended monthly local vegetarian meet ups to create more brand awareness •Communicated directly with the owner to ensure exact standards were met and any additional duties assigned were completed

•Managed all catering events on the campus of U.C.F. •Successfully executed all corporate policies consisting of safety logs and procedures, food waste logs and recycling program, time and temperature control logs, and daily and weekly department meeting notes. •Directly oversaw all presidential functions ranging from intimate groups of 4 people to lavish functions equaling 900 people. •Highly skilled in multi-sized group plate-ups, buffets, banquets and production kitchen execution with a wide variety of menu options •Acted as Interim Executive Chef of department for 10 months •Monitored all food quality, production, ordering, and costs on a consistent basis

•Development of in-depth skills and knowledge of all kitchen operations •Development of leadership, communication, organization and relationship skills •Developed a true passion to exceed guest expectations while working diligently in a high-paced culinary establishment

•Extensive training in wine varieties, regions, and grapes with the skills to properly sell and up-sell •Extreme training with attention to detail in customer service and appreciation for guests needs without forgetting restaurant expectations •Responsible for end of day cash transactions

•Worked as garde manger to ensure recipe and food quality consistency •Managed station prep through execution of lunch and dinner service

•Re-designed the physical layout of the kitchen to re-establish proper flow and efficiency during meal services •Managed hourly employee's weekly schedules, payroll, training, coaching, evaluation and hiring •Acted as a liaison between all departments within the establishment •Successfully planned, coordinated and implemented special events and holiday functions