Robert Sonderman Email & Phone Number

Washington, Dc, Us

Washington, District Of Columbia, United States

Federalist pig is a Bibb gourmand awarded, globally inspired BBQ brand making waves in the DC food scene since 2016. - Cofounded the restaurant: created the menu, consulted on systems and operational procedures, assisted with restaurant and kitchen design. - Currently work with the team on operational and culinary execution to provide our guests with an excellent BBQ experience- Created numerous other revenue streams during the COVID-19 pandemic including catering, meal kits, and ghost kitchen concepts. - Responsible for supervising team in management of food quality consistency, staff training, and P&L financials, payroll and food cost budgeting.- Manage relationships with broadliners such as Sysco and USFoods as well as smaller more local purveyors in an effort to source products as needed and manage inventory and budgets appropriately.

Washington, District Of Columbia, United States

Honeymoon Chicken is a Bibb Gourmand award winning, premium fried chicken brand opened in January of 2022. - Created menu and all recipes including costing and product sourcing, systems and order guides, and trained opening team.- Continue to develop new menu items and work with team on consistency, guest satisfaction and profitability efforts. - Responsible for supervising team in management of food quality consistency, staff training, and P&L financials, payroll and food cost budgeting.Manage relationships with broadliners such as Sysco and USFoods as well as smaller more local purveyors in an effort to source products as needed and manage inventory and budgets appropriately.

Washington, District Of Columbia, United States

Overhauled menu and operations of a successful but outdated cafe at this DC landmark. - Worked through menu cutting underperforming and non-profitable menu items while adding new menu items and breathing new life into the menu. - Revamped, breakfast, lunch, dinner and brunch menus, retrained staff and put systems and recipes in place.

Washington, District Of Columbia, United States

Branch off of DCity Smokehouse designed to be a bar and dining area to serve the acclaimed BBQ. - Brought in a beverage director to help with our bar program and management. - Created a new menu of BBQ themed bar menu small plates and snacks utilizing many of the same dishes already created for DCity smokehouse.

Washington, District Of Columbia, United States

First time venturing out to create a new restaurant concept. Created the best BBQ in the DC metro area and turned the local BBQ scene on its head within the first year of opening. - Cofounded the restaurant: created the menu, consulted on systems and operational procedures - Supervised team in management of food quality consistency, staff training, and P&L financials, payroll and food cost budgeting.- Grew sales from less than 800,000 in first year to over 2 million in second year while turning close to 20% EBITA in a carryout only restaurant with a small team, only 700 square feet and only open 6 days a week.

Washington, District Of Columbia, United States

- Started as pitmaster and sous chef and took on the roll of purchasing and inventory management. - Compared prices weekly to keep food, supply and beverage costs in line, managed inventory to reduce waste and control spending on top of opening the restaurant daily and cooking BBQ for hundreds of guests a shift. - Managed relationships with vendors and local purveyors to bid and negotiate pricing of meat, seafood, produce, alcohol and other specialty items. - Worked with great management and hourly team to grow business from from 5-7 million plus in sales while doing more than 20% EBITA.

Washington Dc

- Hired as a pitmaster and sous chef. Part of opening team for high volume barbecue restaurant. - Worked opening and closing shifts managing kitchen line, prep, cleaning, maintenance and FOH staff for a 5 million plus a year restaurant serving 500-1000+ guests a day.