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.• Restructured culinary staff to meet industry labor and salary demands; increased individual salaries by 20% while maintaining the same overall labor budget.• Designed and implemented programs that increased efficiency and margins while retaining internal and external clients

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