Robert Lilly Email & Phone Number

Richmond, Ca, Us

San Francisco, California, United States

Assess individual account needs through account visits, inspections reports, and communication with the Regional Operational managers. Draft/review/edit documents for unit such as: press releases, fact sheets, rulemaking documents, supporting analyses documents. Review food production practices in each account for efficiency, quality, and safety. Enforce scratch and batch cooking preparation standards. Manage the delivery of the regulatory processes and strategies. Teach and implement innovative cooking and presentation techniques and execute high catering standards. Communicate and reinforce our culinary culture and food quality standards. Inspire staff to excellence. Support all levels of on-site client and off-site catering functions. Multi-unit operations experience. Participate in recruitment of regional culinary talent. Includes setting up stages (food tasting) for the purpose of screening chef candidates. Maintaining contact with culinary associations and participates in recruiting activities and interviews. Demonstrate safe work habits to prevent accidents in the kitchen and act to prevent or correct any unsafe practices or situations. Collaborate with senior and professional support staff to ensure development and implementation of company regulatory development programs. Evaluate sanitation in each account assigned and work with the operations to immediately correct deficiencies. Prepare drafts of responses to inquiries regarding rulemaking activities from outside interests including Congress, trade associations, and the public for the unit. Evaluate kitchen organization and flow for safety and efficiency; make corrections as needed working with the chef and manager. Ensure full compliance and effectiveness of the HACCP (Food Safety) program and auditing process. Ensure immediate corrective actions are given, and documented when workplace safety and sanitation guidelines, policies, and procedures are not being followed.

San Francisco Bay Area

Supporting Executive Chef. Assisting with retail food outlets & high end, high volume special events. Hands on within the operations while training, developing of hourly employees and scheduling. Responsible for overseeing all aspects of the staffing of the operation, from a management level through hourly positions. Responsible for working with the management team to increase guest counts and to develop a loyal guest base. Good professional communication skills. Creating an overall vision and plan for the restaurant. Designing innovative restaurant menus to suit the theme of the restaurant. Designing new dishes to fit the menu and keeping customers returning to try new dishes. Developing menus and item pricing. Sourcing unique ingredients for the menus, and keeping stock levels fully up-to-date. Keeping the kitchen fully equipped with all the tools and inventory. Ensuring that the quality of food is consistently high and that hygiene standards are exceeded. Organizing, employing, training new staff and motivating staff in the kitchen and on the restaurant floor. Organizing budgets and finances for the kitchen. Assisting kitchen staff with food prep and recipe creation. Purchasing food and supplies from vendors approved by the company. Responsible for developing a cohesive team of managers, chefs and staff who are working towards the common goals of the operation. Possessing high level of initiative and drive to do whatever is necessary to build and run a successful operation. Facilitating weekly manager meetings to ensure clear communication. Working with Directors and their clients to help develop a marketing strategy which works for the operation. Ensuring that performance reviews of all hourly employees are completed yearly. Teaching and coaching all employees and managers on a daily basis. Proficient in Food/Beverage knowledge, POS System, TMX.

Oakland, California, United States

Supervise the daily production of food for all the catered events. Control food and labor costs, ensure preparation, plating and presentation standards are maintained, the appropriate quantity of food is prepared and safety standards and regulations are followed to provide top quality food. Supervise banquet kitchen employees. Analyze Banquet Event Orders, plan and coordinate the functions with the Catering staff to ensure the events meet/exceed customer expectations. Monitor and control the maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Assist in the creation and planning of menus and implement changes to continue to attract business.

San Francisco Bay Area

Supported Senior Executive Chef 3. Assisted with retail food outlets & high end, high volume special events. Hands on within the operations while training, developing of hourly employees and scheduling. Strong customer service interactions. Going above and beyond for guests and clients. Good professional communication skills.

New York, New York, United States

Directly involved in the production, working the line. Continuously training the team with hands-on demonstrations. Created and implemented standard operating procedures. Ensured that quality, consistency and timeliness of all dishes are maintained. Created and cost out menu items. Ensuring that recipes are adhered to. Took inventory and complete ordering sheets. Accomplished human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining of staff; communicating job expectations; enforcing policies and procedures. Provided overall leadership; recognize and motivate members of the team. Created, posted and monitored staff schedules. Reviewed weekly payroll for accuracy. Attended daily pre-shift meetings with service staff to go over points of service, menu items, specials, and any other pertinent culinary information. Attended and contributed to weekly managers’ meeting. Addressed patron culinary complaints rapidly; ensuring a positive resolution. Ensured that the cleanliness of the kitchen, stewarding, and storage areas are maintained. Ensured Department of Health regulations are adhered to. Maintaining a safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations. Developed a yearly company budget for review by the Operations team. Monitored and maintained all cost control centers, further development of cost savings programs and strong follow through on all systems which are in place. Analyzed monthly Profit and Loss statements, developed accurate plans from them, implemented them and following through on plans. Oversaw all aspects of purchasing within the operation.

Brooklyn, New York, United States

Hired, trained, supervised and managed kitchen staff. Organized logistics and prepared food for events and catering services. Budgeted all ordering and receiving of all food and supplies. Maintained all NYC health code and food safety regulations. Knowledge of proper conditions and food storage with understanding the needs of people with allergies so that there were no food cross contamination. Putting together a menu for kitchen staff to follow and prepare sufficient meals. Knowledge of measuring and calculating for serving portions.

Brooklyn, New York, United States

Coordinating and overseeing internal and external catering events. Developing and maintaining the catering marketing plan including a comprehensive event planning service to clients and detailed menu development. Hiring, training, and scheduling catering staff, actively involved in the development of existing catering staff in service techniques, menu presentation, policies, and procedures. Ensuring successful operations of catering functions including labor cost control, foods cost control and preparation, transportation, setup, operation, and clean up of all events.

New York, New York, United States

Worked directly with staff to ensure all catering menu proposals are presented to the client accurately & effectively. Worked with staff to see that message handling with administrative support is efficiently handled and placed in the computer based system immediately. Worked closely with the Audio Visual to ensure room set-ups, audio/visual needs and special request. Ensured that all appropriate communication for upcoming business is complete and distributed in a timely manner to the management team. Hired, trained and scheduled catering associates and was actively involved in the development of existing associates in service techniques, menu presentation, policies, and procedures. Menu development and marketing functions as they relate to the catering department. Performed related duties and special projects as assigned.