Nathan Kahl Email & Phone Number

Folsom, California, United States

Noble Beast takes immense pride in offering a remarkable mobile dining experience that revolves around California-BBQ. Our culinary approach combines traditional bbq with an innovative twist inspired by the vibrant food scene of the region. The result is a blend of rich, smoky flavors infused with fresh, high-quality ingredients, captivating the taste buds of our loyal customers and turning them into devoted food enthusiasts.Our core value at Noble Beast is the belief that exceptional food starts with exceptional ingredients. We have forged partnerships with local ranchers and farms that share our passion for sustainability and ethical sourcing. By sourcing from these trusted suppliers, we ensure that our dishes are crafted with the freshest and most flavorful product available. Not only does this enhance the taste of our food, but it also supports the local economy and reduces our environmental impact, making Noble Beast an eco-conscious culinary choice.Beyond our culinary prowess, Noble Beast stands as a pillar of community support. We firmly believe that access to great-tasting local food is a right for everyone. We actively engage with local initiatives, and community events to contribute to the well-being and growth of the neighborhoods we serve. By sourcing our ingredients locally and supporting nearby farmers, we endeavor to create a positive and enduring impact on the communities we call home. Noble Beast takes its responsibility to the community seriously and endeavors to give back through the power of great-tasting, locally sourced-food.Noble Beast exemplifies the epitome of California BBQ with a fervent dedication to community support. Our culinary creations, inspired by the region's vibrant food scene, leave an indelible mark on the palates of our customers. As we continue our journey, we remain steadfast in our mission to support the community by providing great-tasting local food and promoting the well-being of those we serve.

San Francisco Bay Area

Drive the utmost in partnership acquisition by building, implementing, and upholding high standards. Train new hires to be fully knowledgeable on all policies, procedures, and processes. Research and develop strategies to improve member interaction and maintain placement within the world’s top dining destinations. Achieve operational objectives by strategically making expert recommendations, completing action plans, implementing standards, building vendor relationships, and driving positive change.

San Francisco Bay Area

Achieved increases in profitability by continuously revising the menu, thoroughly training and motivating the staff, and launching a new and improved POS system. Designed and implemented customer service and staff training initiatives that increased productivity and profits. Motivated revenue by facilitating excellent service on all levels, in front and back of the house. Maintained a clean, safe, and fully stocked environment while effectively managing staff and driving positive growth of business plan.

Excelled at cost analysis and menu creation while serving as a strong leader and team builder. Taught and mentored other chefs in order to cultivate positive staff growth and development. Controlled food costs in order to achieve optimum profit.

Processed proteins from primal cuts. Prepared cured meats, sausages, and other oven-ready proteins. Strengthened customer service and inventory management.

Acquired and serviced new restaurant accountsOrganized and executed events, trainings and release parties for Intelligent Design WinesWorked with restaurant accounts on pairing our wine with different cuisine

Procured wine for the number one store in the company. Annual sales totaled over $3.7M. Managed over 2k local and imported wines. Scheduled 75 employee shifts. Responsible for a monthly budget of $35k to $75k.

Ensured all customer needs were met before, during, and after services provided. Proactively resolved complex management problems and improved the flow of operations. Coordinated inventory, personnel, and resources. Created wine lists and food menus on a seasonal basis. Ensured all ordering was done accurately.

Procured wine for the number one store in the company. Annual sales totaled over $3.7M. Managed over 2k local and imported wines. Scheduled 75 employee shifts. Responsible for a monthly budget of $35k to $75k.