Peter Botcher Email & Phone Number

Bloomington, Mn, Us

Overseeing restaurants The Butcher's Tale, Boketto, BLVD, Crave, Union, Brit's Pub, Cowboy Jack's MOA

➤ Served breakfast, lunch, and dinner, and catered weddings and corporate events.➤ Directed kitchen operations for 5 restaurant and banquette outlets open both to the public and hotel guests.➤ Prepared wide-ranging menus of upscale casual cuisine for banquets, weddings, events, and a la carte dining.➤ Hosted up to 10 events per day and up to 600 guests per event and maximized catering and restaurant profit margins.➤ Managed and administered operating budget while negotiating cost-competitive food and supply purchases.➤ Built sales through meeting with prospective clients, maintaining positive client relationships, and overseeing logistics.➤ Worked in Anguilla for 10 weeks running a high-end hotel restaurant (Aurora Anguilla) in the winter of 2021.

➤ Directed kitchen operations for restaurant open to public and golf course members, serving breakfast, lunch, and dinner.➤ Prepared wide-ranging menus of upscale casual cuisine for banquets, weddings, and golf tournaments serving up to 350.➤ Successfully managed high volume kitchen and private banquet rooms with restaurant sales of over $85,000 a week.➤ Refined existing menu with new, fresh and creative dishes with sales practices that resulted in increased profitability.➤ Consistently met food cost goals of 30% and labor cost goals of 25% and ensured operational excellence.➤ Ensured food safety, quality, and positive guest experiences while leading teams of over 14 members per shift.➤ Coached a team of 3 team leaders and over 32 team members by providing in-the-moment feedback and quick huddles.➤ Conducted onsite tastings, site visits, and other client consultations to generate sales and established vendor relations.➤ Managed the wine, beer, and spirits program as well as established a new and more profitable pricing structure.➤ Oversaw all event details and lead the service team, prepared event proposals, created service plans and timelines.➤ Worked with clients to create menus for special events while exceeding the expectations of all guests and clients.

➤ Directed kitchen operations for food service to more than 500 daily restaurant patrons with $8M in annual sales.➤ Recruited, trained, and directed 25-person kitchen staff, prepared New American Cuisine, provided quality food service.➤ Drove menu/recipe development, production, training, cost controls, closing reports, and financial reporting.➤ Ensure the financial success of restaurant.➤ Developed and implemented structural systems as well as identified and provided solutions for operational gaps.

Greenwich, Ct, Us

Retail, Kitchen – Fatted Calf Charcuterie, Napa, CA – 2008 to 2010Chef de Cuisine - Ubuntu, 1 Michelin Star vegetarian restaurant, Napa, CA 2009 to 2010Chef de Cuisine – Vincent, Minneapolis, MN – 2006 to 2008Chef de Cuisine – Levain, Minneapolis, MN – 2003 to 2006Sous Chef – Vincent, Minneapolis, MN – 2001 to 2003