Robert Sonderman Email and Phone Number
I am an extremely passionate hospitality professional with a culinary arts and hospitality management degree from the CIA. My passion for food, service and problem solving has allowed me to gain experience in all aspects of hospitality operations. This experience includes both front and back of house management, high level restaurant operations, new restaurant openings, and development of multiple concepts from the ground up. I’ve found that creating strong systems and great culture leads both to great teams and great guest experiences which will then lead to great numbers. My background in fine dining provides me with the structure that has made me successful in all areas of hospitality sector; in full service, fast casual, large scale catering, banquets, vending, fine dining as well quick service operations. My passion for learning and continuing to grow my knowledge base has brought me from chef roles to owner/ partner and operation roles in numerous branches of hospitality where I have managed menu creation, budgets, team development and business growth.
Federalist Pig
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Co-Founder, Culinary Director And OperatorFederalist Pig Dec 2016 - PresentWashington, District Of Columbia, United StatesFederalist 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.
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Culinary Director And Operator, Co-FounderHoneymoon Chicken Jan 2022 - PresentWashington, District Of Columbia, United StatesHoneymoon 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. -
Culinary ConsultantKramers Feb 2016 - Nov 2016Washington, District Of Columbia, United StatesOverhauled 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. -
Co-Founder, ChefWicked Bloom Social Club Aug 2015 - Jan 2016Washington, District Of Columbia, United StatesBranch 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.
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Co-Founder, Chef, OperatorDcity Smokehouse Sep 2013 - Jan 2016Washington, District Of Columbia, United StatesFirst 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.
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Pitmaster, Purchasing ChefHill Country Hospitality Jan 2012 - Aug 2013Washington, 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. -
Sous Chef, PitmasterHill Country Hospitality Mar 2011 - Dec 2011Washington 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.
Robert Sonderman Education Details
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Hotel, Motel, And Restaurant Management
Frequently Asked Questions about Robert Sonderman
What company does Robert Sonderman work for?
Robert Sonderman works for Federalist Pig
What is Robert Sonderman's role at the current company?
Robert Sonderman's current role is A chef/operator dedicated to growth through fostering teams, systems and culinary innovation. Global soul food, service and hospitality are my passions. Molding menus, teams and businesses through food is what I do..
What schools did Robert Sonderman attend?
Robert Sonderman attended The Culinary Institute Of America.
Not the Robert Sonderman you were looking for?
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Rob Sonderman
Redmond, Wa4hotmail.com, microsoft.com, unifyconsulting.com, microsoft.com2 +150344XXXXX
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Robert Sonderman
Fort Lauderdale, Fl1gmail.com4 +195493XXXXX
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2aol.com, nps.gov1 1202345XXXX
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