Martin Knustgraichen Email & Phone Number

Mechanicsburg, Pennsylvania, United States

United States

Abingdon, Maryland

Edgewood, Maryland

Life and Health Agent

North East, MD

• Lead the recruiting, training and supervising of entire restaurant staff
• Supervised construction as well as kitchen design while establishing new vendor relationships
• Managed the scheduling and lead staff in daily work assignments to maximize productivity for front and back of restaurant
• Established the merchant, website creation and online ordering for efficiency in cash flow
• Developed and lead standard for food, beverage, and labor cost on a daily basis while monitoring growth performance through P&L
• Created daily, weekly and recurring promotions and marketing plan to grow the visibility of the new restaurant while promoting through our web site and social media accounts

White Marsh, Maryland

• Ensure the production of high quality foods on a consistent basis.
• Supervise the cleaning and maintenance of equipment and arrange for repairs, contracts, and other services both interior and exterior of the restaurant.
• Ensure positive guest experiences by monitoring and ensuring timely delivery of food product.
• Review financial information such as sales and costs and monitor budget to ensure efficient operation limitations. Take action and correct any deviations from the budget.
• Drive positive results for labor through proactive scheduling and reacting to business trends.
• Ensure quality recruiting, hiring and training managers and staff members.

2600 Insulator Drive

My position involves hiring, training and sustaining a strong and quality staff. I must maintain execellent inventory and product control for an entirely fresh seafood restaurant ensuring maximum company profitability. I continually develop new menu items and oversee all recipe development for staff instruction and procedures. I am entirely involved in all.

Baltimore Region

I was responsible for the day to day management of a 13+ million dollar location. I create action plans to focus on improving food cost and labor. My position requires the scheduling of 40+ kitchen staff as well as implementing strong coaching, training and development programs. My team upholds corporate standards as well as execute great shifts from day.

Owings Mills, MD

Managed Visa's corporate facility focusing on fresh, quality ingredients and a commitment to consistently creating healthy and inspired cuisine for our clientele. I used to oversee all daily kitchen operations including: ordering, quality control, hiring, HACCP training, inventory, nutrition and creating customized menus for various corporate functions. I.

1032 Light Street

Blue Agave has Modern Mexican cuisine with a selection of over 130+ Tequilas. Handed day to day operations of all aspects of the restaurant. Lots fun and exciting atmosphere in Federal Hill.

Pikesville, MD

Starting off Linwoods I was a sous chef and worked all areas of the kitchen. I took over Due which was Linwood's second restaurant, a Northern Italian/ Mediterranean addition to Linwoods. When it closed I returned to Linwoods as the Chef de Cuisine

Deerfield Beach, FL

Opening a brand new restaurant grossing over 6 million. I got to develop new menu items, manage kitchen, food cost, ordering, inventory and training. Beautiful ocean front property!

27 Ocean Blue Boca Raton Florida

Opening and helped created a new restaurant. AAA Exxon Mobile awarded 4 star / 5 diamond restaurant. New American, coastal cuisine influenced restaurant. Worked in all positions of the kitchen. Was in charge of Vip dining and tasting menus

Associate'S Degree, Business Management

Education record

Education record