Paul Davidson Email & Phone Number

Tallahassee, Florida, United States

Tallahassee, Florida, United States

Running multi-contract catering program, while expanding a growing brand of upscale events and high-end culinary standards♦ Staying current with culinary trends while tailoring those skills and recipes to our clientele, building trust, and expanding the options available for events♦ Managing team of 20+ while preparing events ranging from 10 to 3500 people♦ Enhanced collaboration between front and back of house utilizing systems, strategies and establishing new standard operating procedures to improve efficiency of execution♦ Working directly with VIP clientele including President of FSU and First Lady, legislators and board of trustees; top clients involved with the account

Tallahassee, Florida

University Center Club at FSU Stadium

Debary, Florida

• Overseeing all culinary operations, including cost management, inventory, scheduling, hiring, and ordering• Creating and developing new recipe concepts using the ClubCorp menu database• By direct member interaction and menu development, was able to increase overall member satisfaction by 3% in the first 3 months• Established strong collaborative environment with front and back of house teams• Maintain clean and organized kitchen operations respected by culinary team, including health code and food safety, cleanliness

Orlando, Florida Area

• Oversaw all culinary operations, including A La Carte, business functions, parties for over 1,000 people• Reduced food costs over 6 months from 32% to 29% using new purchasing strategies• Managed recipe and menu development to create versatile menu items to appeal to clients while maintaining corporate purchasing• Established healthy working relationships with administrative team to promote optimum communication• Followed corporate procedure while implementing new concepts to improve performance

Orlando, Florida Area

• Systematically tasted and tested all prepared food, observing color, texture and garnishes.• Implemented, supported and supervised company initiatives and programs.• Managed banquet department overseeing events serving up to 600 people• Established and maintained open, collaborative relationships with the kitchen team. • Enforced appropriate work-flow and quality controls for food quality and temperature.

Warren, Ri

Supervised all prepared dishes observing color, texture, and garnishes. Implemented and supported company initiatives and programs. Followed proper food handling methods and maintained correct temperature of all food products. Established and maintained open, collaborative relationships with the kitchen team. Enforced appropriate work-flow and quality controls for food quality and execution.

New Paltz, Ny

Systematically tasted and smelled all prepared dishes. Effectively managed and assisted kitchen staff in producing food for banquets, catering events, private parties and member dining areas. Enforced appropriate work-flow and quality controls for food handling throughout preparation, delivery, and overall execution. Developed strategies to enhance catering and retail food service revenue and productivity goals. Displayed a positive and friendly attitude towards customers and follow team members.

Scottsdale, Az/Payson, Az

Actively participated in staff meetings and operated as an effective management team leader. Built and fostered a team environment. Expert in final plate preparation with authentic presentation. Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction. Consistently tasted, smelled, and observed all dishes to ensure they were visually appealing and executed properly. Set up and performed initial prep work for food items such as soups, proteins, sauces, and various sides.

Essex Junction, Vt

Reduced food costs by 8% by expertly estimating purchasing needs and buying through approved suppliers. Provided courteous and informative customer service in an open kitchen format. Estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws. Collaborated closely with Owner/General Manager to conduct staff meetings and resolve service, product and personnel issues. Effectively managed and assisted kitchen staff in producing food for banquets, catering events and private dinners. Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.