Assistant Director of Food and Beverage

Manage multiple food outlets. Lead and coach my team to ensure guest experience is second to none. Responsibilities include but are not limited to...Auditing quality of prepped items, as well as food safety and proper logging. Implementing continuously improving quality standardsManaging orders, bills, product variety, and menu. Training and development of staffMerchandising department layout to maximize sales and gross profit. New item and program development.Responsible for full P&L statement and budgeting. Maintain a well below company goal of food waste. While still capitalizing on sales growth opportunities.

I Established and assisted in maintaining sanitation standards in a fine dining food service setting of a 4 Diamond resort.I also managed food preparation and production, which was including but was not limited to...-Expediting dinner service which was served in a coursed format with synchronized wait staff service. Averaging 100-300 covers per night.-Overseeing up to 12 cooks during dinner service on hot cooking line as well as the Garde Manager.-Auditing quality of Chef's mise en place.-Assisting in coaching, mentoring, and helping prepping staff of 3 cooks during morning hours. Which included but was not limited to -stocks, demi glace, fresh pastas, mother sauces, whole fish and chicken butchery, fresh cut steaks, and preparation for full raw seafood bar. -I also contributed to menu development on a seasonally changing menu.In addition I assisted in scheduling, ordering, inventory practices, as well as managing food waste. In addition assisting in maintaining a food cost of 35% in an upper 40% food cost fine dining industry standard, and varying labor percentage of 18%-20%.

I assisted in running daily operations of two restaurants, and assisted in prepping and food service production on the line when needed at other locations. I worked on R&D aspects of menu’s and daily changing seasonal specials. I have a strong baking and pastry background. I would also contribute to dessert specials at two of the restaurants. I also assisted in the opening of one of the two restaurants.

Worked all stations on cooking line, assisted in specials and expediting behind the line on high volume nights. Maintained proper food safety and sanitation of stations.

Worked all stations on the cooking line. Prepped many scratch made menu Items. Worked on assisting in daily specials. Maintained sanitation of stations.

Worked in main lodge fine dining kitchen on hot and cold stations. Managed stations and daily prep, food safety and sanitation.

Started as a dish washer working my way up to become a baker and assist in cake decorating. I did daily production of baking breads, pastries, cakes, and specialty orders including large wedding cake contracts with local catering halls and resorts.

Handled cold preparations of menu and assisted in overseeing prep and stocking of buffet with carving stations and full salad bar. Maintained food safety and sanitation of stations.