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Robert Eckhardt is listed as Executive Chef/owner of Dads modern cocktails and eatery. With over 17 years’ experience in the Restaurant and Hospitality Industries. Sev Safe Certified. based in Scottsdale, Arizona, United States. AeroLeads shows a matched LinkedIn profile for Robert Eckhardt.
Robert Eckhardt previously worked as Corporate Executive Chef at Pera Club and Executive Chef at Copper Canyon Golf Club. Robert Eckhardt holds Aos, Culinary Arts/Chef Training from Culinary Institute Of America.
Executive Chef with over 17 years’ experience in the Restaurant and Hospitality Industries and a successful history in improving guest satisfaction and bottom line profit. A charismatic Team Leader, adept at FOH and BOH operations, training and motivating staffs, and implementing improved systems and procedures to achieve guest satisfaction. Highly motivated, passionate and well-organized to execute all banquets, private parties, and catering operations around the country. Dedicated to kitchen hygiene and cleanliness and driven to raise the bar for fine dining and all aspects of guest relations.ACCOMPLISHMENTS• Lowered food cost from 40% to 32%, improved labor control and scheduling, and elevated the level of food quality and consistency at The Vig McDowell Mountain.• Interviewed, hired and trained staff on new menu and policies and procedures, while maintaining in first quarter of operations a 30.68% food cost and an average labor of 12% for BOH.• Earned great reviews from Phoenix magazine, among many others, and was featured in multiple TV shows and demos.• Started and owned Robert Chef Catering specializing in private dinner parties and weddings up to 150 people.• Completed 4 Externships and trained under Executive Chef Rod Uncangco at Aqua (San Francisco), and Chef Michael Mina.• Opened Drexel and Stella restaurants in Scottsdale from high end menu creation to specialized tastings and hiring all staff.
Listed skills include Banquets, Restaurants, Food Safety, Fine Dining, and 13 others.
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Tempe, Arizona, United States
Implemented new cost points to current times and designed new training policy, budget, and private and special event menus.Designed new $2.3M kitchen, and facilitated the opening and quick operation in new $32M building.Coordinated operations for daily average persons of 400+ and 3-7 events per day.Led corporate seminars and new hire orientations.
Sun City West, Arizona, United States
Hired new staff and all BOH crew. Wrote new menu for Indigo Grill. Trained all kitchen and FOH staff on new menu. Changed the service style from fast casual to full service. Created banquet menus for an ever-growing catering business at Copper Canyon.
Scottsdale, Arizona, United States
Took over as Executive one month after opening. Key accomplishments were lowering food cost from 40% to 32%, improving labor control and scheduling, and elevating the level of food quality and consistency. Executed all banquets and private parties. All ordering of BOH and FOH product.
Chandler, Arizona, United States
Key responsibility was supporting the Executive Chef in all areas of the kitchen. Heavy focus on consistency of food off the main hotline. Training of line cooks and proper cooking techniques. Executed banquets when Executive Chef was not on site. Tasked with proper rotation of food in walk-in coolers and ordering products when Executive was not on site.
Scottsdale, Arizona, United States
Was hired by Mark Drinkwater to convert the former Central Bistro location and reopen as Stella. Wrote and tested all menu concepts from start to finish. Put all inventory in place for FOH and BOH. Interviewed all new purveyors for the new restaurant. Hired and trained the staff on new menu and policies and procedures. Maintained in first quarter of.
Scottsdale, Arizona, United States
Opened highly publicized restaurant as the Executive Chef. Designed menu based owner’s concept. Wrote and tested all menu items. Wrote FOH and BOH inventory and all ordering guides. Hired all purveyors and designed the kitchen and flow of food for service. Hired BOH staff and trained them within 3 days of grand opening. Earned great reviews from Phoenix.
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Robert Eckhardt is listed as Executive Chef/owner of Dads modern cocktails and eatery. With over 17 years’ experience in the Restaurant and Hospitality Industries. Sev Safe Certified..
Robert Eckhardt is based in Scottsdale, Arizona, United States.
Robert Eckhardt has worked for Pera Club, Copper Canyon Golf Club, The Vig Mcdowell Mountain, Ocotillo Golf Resort, and Stella.
You can use AeroLeads to view verified contact signals for Robert Eckhardt, including work email, phone, and LinkedIn data when available.
Robert Eckhardt holds Aos, Culinary Arts/Chef Training from Culinary Institute Of America.
Robert Eckhardt is listed with skills including Banquets, Restaurants, Food Safety, Fine Dining, Culinary Skills, Catering, Food Service, and Cuisine.
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