Richard Lanza Email & Phone Number

Palm Beach Gardens, Florida, US

• Responsible for overseeing all culinary functions with innovative special event programs, venue concepts and services to push boundaries and modernize dining programs for affluent and demanding clientele (350+.
• Experience in staying ahead of industry trends while giving team members the right tools and resources to perform their best. Manage procurement of goods and cost controls – planning/creating menu items and managing.
• Provide leadership for all culinary and food & beverage staff including scheduling, assignment, direction, performance review, hiring, and corrective action consistent with company policies and procedures.
• Define high standards in terms of food and service quality and extremely low tolerance for subpar performance. Lead in all aspects of continuous operational improvement with a strong bias for action.
• Plan menus in accordance with community goals – incorporating nutritional foods and foods in season.

• Restructured, reorganized, and revamped restaurant systems. Improved operational procedures – overseeing menu planning and staying current with seasonal offerings. Applied attention to detail on costs to ensure.
• Served as leader, overseeing a staff of 25. Led in restaurant design and organizational structure. Coordinated front-of-the-house and kitchen operations while ensuring guest satisfaction. Experienced in menu planning.
• Balanced the needs of both internal and external stakeholders (team members, restaurant guests, and owners) – driving initiatives to achieve goals within well-established financial objectives of business.
• Created seasonal menus for a la carte catering, sales, and execution of scheduled catered events and on premises.
• Led in training of associates, including food service associates, in safety issues, emergency situations, infection control, and safe food handling practices – ensuring a well-trained staff to meet the needs of the.
• Established safety throughout all food preparation and storage areas for strict food safety purposes.

Louisville, KY, US

• Managed a Flagship Property for Atria Senior Living – an Assisted Living & Resort with a capacity of up to 350 residents.
• Supervised 65 staff members. Oversaw all Food and Beverage purchasing and staffing and resident satisfaction, while following strict state and company regulations. Improved food quality and standardize steps of service.
• Implemented new service strategies, maximized financial performance, and ensured high standards of food and beverage quality, service, and marketing to maximize profits and ensure outstanding customer service.
• Developed efficiency-enhancing workflow/process improvements that made it possible to accommodate increasing responsibilities, which propelled efficiency gains as well as significant time- and cost-savings.

• Conceptualized and built out of this 200-seat New American Restaurant and Catering Service. Oversaw daily operations of this start-up restaurant with 50 employees and $3.5M in annual a la carte, catering, and lounge.
• Received 3-Star (Excellent) reviews in New York Times and Newsday. New York Times: “This restaurant’s look is as impressive inside as out. A large four-sided bar anchors the interior. There are three spacious dining.
• Worked directly with other founders and served in a leadership role during the pre- and post-opening of restaurant, which included hiring, recruiting, and training. Leveraged talent at all levels. Provided operational.

• Managed food-costs, purchasing, kitchen operations, and 40+ staff with $14M in annual sales at top-notch, posh décor steak house. Created unique menu featuring prime dry-aged and Kobe beef, sushi, and seafood. Key.
• Saved owners more than $1.5M on operation costs in first year.
• Upgraded location from 2- to 3 star review in Newsday.
• Spearheaded employee training and development support. Actively participated in the training program, which was a management training tool that was eventually used consistently to develop kitchen standards.

• Helped owner of two establishments with developing menus, proposing décor changes, managing food, and hiring and teaching staff. Served as lead chef cooking for service and opening chef at both locations. Established.
• Earned 2- 3-star reviews from Newsday.

• Supervised 20 personnel at 300-seat fine Italian dining restaurant in restored, 130 year old Victorian mansion. Helped property reach $2.5 M in annual revenue while catering for up to 350 people. Restructured staff.
• Named most romantic restaurant on Long Island by Newsday.
• RESTAURANT AND CATERING FACILITY

• Directed daily operations of upscale dining facility with 20+ employees and more than $3M in annual catering sales. Served catered and ala cart meals to up 500 guests at weddings, business parties, and multiple.
• Collaborated with kitchen staff to provide food service in dining hall for students and faculty.

Upscale 140 seat Restaurant & 150 Catering Hall

Dallas, Texas, US

Associate In Occupational Studies (Aos), Restaurant Operations

Certificate, Food Services