Matt Beyer Email & Phone Number

Lone Tree, CO, US

United States

Responsible for development and performance of food service at 30+ Park, attraction, and conference center accounts and generating $550M annuallyInvolved in day to day operations and long term division projects Report to Senior Director of Food and Beverage for Destinations Division.

Foundation Room At Mandalay Bay

Culinary oversight of 110 seat fine dining restaurant and 6000 sq ft lounge with 400+ membersResponsible for 24% food cost and 12% labor generating $6+Million annuallyWorked with culinary team to re-engage staff post pandemic generating record profit

Caesar's Forum Shops

Recruited to open 400 seat, fine dining inspired, upscale casual restaurantOversight of 5 sous chefs, and a team of 50+ over two locationsAccountable for maintaining 22% food cost and 16% labor at 5th busiest store nationwide, generating $15+ Million annuallyCoached and mentored two cooks to sous chef promotion

Las Vegas, Nevada Area

Assist in managing 50+ employees in outlets that generate over $22M in annual revenue Implementing changes to drive revenue and improve labor costs and efficiency

Las Vegas, Nevada Area

Las Vegas, Nevada Area

Assist in managing 22 employees in outlets that generate over $9M in annual revenueImplementing changes to drive revenue and improve labor costs and efficiency

Las Vegas, Nevada Area

Manage an outlet generating $4M in annual revenueEnsure proper staffing levels to meet customer satisfaction and labor target goalsOrder food dailyLead 17 staff members in day to day operations to ensure standards were met

Las Vegas, Nevada Area

Las Vegas, Nevada Area

Prep and execute events for banquets and main kitchenWork with chefs to ensure customer expectations were met

Las Vegas, Nevada Area

Open and close stations for nightly servicePrep food based on nightly demandHelp others as needed

Las Vegas, Nevada Area

Supervise the production and execution of food for up to 30 events per dayExpedite Food for events as large as 2000Ensure Quality and Proper Procedure are maintianed

Las Vegas, Nevada Area

Chef de Partie for parties as large as 1500Assist in receiving and preparation of foodComplete production using HACCP approved methods

Las Vegas, Nevada Area

Prepare and cook food for up to 20 events on propertyWork on hot line, garde manger, baking and pastry, and general prepReceive pallets of food as many as 8 per hourRotate and properly store all inventory in a timely manner

Las Vegas, Nevada Area

Prepare and Cook food nightly for serviceFilet fish and Butcher meats to specificationAssist with menu and recipe development

Fort Wayne, Indiana Area

Prepare hot and cold food for as many as 20 events per dayReceive food orders as high as $12,000, and rotate all food stock.Assumed responsibility for delivery and bartending on an as need basisSupervised on -site food production of an 8,000 person picnic

Fort Wayne, Indiana Area

Promoted from pizza maker to management, supervising 15 employeesMaintained a low turnover rate, about 1 person every 8 monthsWrote schedules, placed and received food orders.Designed end of the day spreadsheets, helped modernize production.

Fort Wayne, Indiana Area

Self trained, and very effective on all cooking stationsUtilized in all areas of the back of the house.Never missed a day of work

Masters Of Hospitality Administration, 3.9 Gpa

Bachelors, Hospitality And Tourism Managment, 3.5 Gpa

Aas; Specialized, Hospitality Administration; Culinary Arts, 3.8 Gpa