Lance Warren Cec Email & Phone Number

Dallas/Fort Worth Area

• Drafted, designed, collaborated, and approved plans for kitchens, banquet facilities, restaurants and bars with the architect, project manager, and executive board a $38M new construction project.
• Migrated food and beverage operations from existing to temporary facilities during construction.
• Created and developed new multi-unit concepts for temporary facilities and future permanent facilities.
• Led food production, recipe standardization, menu development, systems development, and scheduling for 3 kitchens, 5 restaurants, and 2,000 annual banquet events.
• Conducted cost control, forecasting, and financial reporting for $3.8M in food and beverage revenue.
• Coached, trained, and developed a staff of 39 culinary professionals while fostering teamwork and positive relations.

Houston, Texas

• Drafted, designed, collaborated, and approved plans for kitchens, banquet facilities, restaurants and bars with the architect, project manager, and executive board a $33M new construction project
• Conducted cost control, budgeting, forecasting, and inventory control for $2.8M in food and beverage revenue for 3 multi-unit operations.
• Led and trained a staff of 60 servers, bartenders, managers, Chefs, and other culinary professionals.
• Received Manager of Merit in 2010 and 2014 for outstanding performance and impactful contributions.

Athens, Texas

• Evaluated and optimized systems, facilities organization, finances, service, and food quality
• Created seasonal menus for 2 restaurants and banquet events

Houston, Texas Area

• Developed a business plan for a new restaurant concept, researched real estate based on current business trends, and made financial recommendations to the investor.
• Managed 3 kitchens in a 38,000-sf private residence.
• Developed, created, executed menus, and oversaw service staff for family meals, executive business dinners, wine dinners and social engagements hosted in the residence.

Houston, Texas

• Led food production and cost control for $8.5M in food and beverage revenue.
• Supervised 2 kitchens, 2 restaurants, room service, and banquets for a 232-room, four-star, AAA, Five-Diamond hotel.
• Mentored and managed 34 culinary professionals in completing daily functions with superb attention to detail.
• Headed efforts for menu development, wine dinners, budgeting, forecasting, procurement, inventory control, bar stock management, scheduling, and staff development.
• Served on Starwood Task Force assignments, assisting with operations and implementing standardized systems across Phoenix, San Francisco, and Orange County properties.

Houston, Texas

• Helped establish operations for a 164-seated Asian Fusion restaurant from the ground up.
• Evaluated and optimized kitchen design, flow, and installation of equipment.
• Hired, trained, and led a team of 12 culinary professionals and numerous staff.
• Managed food production, cost, inventory control, purchasing, scheduling, menu and recipe development.

Houston, Texas Area

• Led food production for an Italian and South American-influenced restaurant, including room service