Robert Lia Email & Phone Number

Golden, Co, Us

Aurora, Colorado, United States

Director of Food & Beverage with both Blackstone & Black Bear Country Clubs in Denver Colorado

Greater Los Angeles Area

Restaurant Consultation Group

Tarzana, California

Oversee Food and Beverage operations for an exclusive private country club with over 2100 members, 5 food outlets, and $5m in annual revenues. Source, hire, and lead team of 75-100 employees. Establish operating procedures, strategies, tactics, and action plans to meet company goals. Control $5M annual operating budget and drive superior guest experiences, new memberships, and revenue growth.

Tarzana, California

Oversee Food and Beverage operations for an exclusive private country club with over 2100 members, 5 food outlets, and $5M in annual revenues. Source, hire, and lead team of 75-100 employees. Establish operating procedures, strategies, tactics, and action plans to meet company goals. Control $5M annual operating budget and drive superior guest experiences, new memberships, and revenue growth.

Santa Monica, Ca

Area Executive Chef overseeing an $4.5M upscale casual dining restaurant featuring Latin cuisine, seating 200, 2 food trucks, and a catering division. Monitored and directed culinary operations for all locations and compliance with service, quality, and safety. Recruited, mentored, and developed performance of 30-35 employees.

Downtown Los Angeles, Ca

Area Executive Chef overseeing an $4.5M upscale casual dining restaurant featuring Latin cuisine, seating 200, 2 food trucks, and a catering division. Monitored and directed culinary operations for all locations and compliance with service, quality, and safety. Recruited, mentored, and developed performance of 30-35 employees.

Santa Monica, California

Woodland Hills, Ca

Recruited to revitalize and modernize The Villa's Italian menu by introducing sous vide and other modern techniques and redesign presentations. Transformed Duplex on Third's Culinary operations including food quality, menu, training operations, and overhauled all kitchen staff activities.

Valencia, Ca

Scouted to transform culinary operations for upscale casual dining restaurant serving local clientele. Performed as Executive Chef and General Manager. Oversaw cutting-edge and quality French and Sushi food pairings and service. Sourced and recruited top performers for restaurant.

This small €1.5M Parisian casual restaurant featured French and American cuisine and was in the 11er.Directed team of 15 and oversaw all kitchen operations including purchasing, costing and inventory control, recipe creation, and local regulatory compliance. Developed new menu items daily including specials, formula du jour, and a la carte selections featuring fresh seasonal items.

Restaurant featured seafood in Palm Desert's famed El Paseo District, seating 350 and generating $6M annually. Supervised team of 30 including Chef de Cuisine, Sous Chef, Cooks, and restaurant Managers of high paced fine dining. Oversaw kitchen operation including purchasing, cost/inventory control, recipe creation and regulatory compliance.

Supervised team of 15 including Sous Chef, Cooks, and Managers of high-end fine dining restaurant generating $2.8 million annually. Oversaw kitchen operation including purchasing, costing and inventory control, recipe creation, and regulatory compliance.Planned and prepared numerous food and wine pairing dinners with wineries and importers.

Directed kitchen operation for popular fine dining Italian restaurant in world famous Oviatt Building with annual revenues of $4M. Rated one of the top 10 restaurants in Los Angeles Rated #1 décor, Zagat Survey. Achieved Sommelier d*Italia, Italian Consulate General

Oversaw kitchen operation for $5 million popular fine dining beachfront restaurant serving new American cuisine. Rated one of the top 50 restaurants in Los Angeles/Ventura/Orange Counties. Created recipes, hired & trained and managed staff; revised wine list; ensured quality; sourced vendors/purveyors and handled purchasing and inventories. Increased business from $4.2 to $5 million while decreasing overhead, food and labor costs.Stabilized and maintained food cost at or below 25% for entire tenure.Implemented wireless and paperless inventory and purchasing system, wireless research.Planned and prepared numerous food and wine pairing dinners with wineries and importers.Designed and programmed website, www.geoffreysmalibu.com.; managed successful operation of both restaurants during ownership transfer. Reorganized kitchen in preparation for new chef. Reduced food cost from 31% to 27% in 30 days, Redesigned menu for profitable margin

Supervised team of 15 including Sous Chef, cooks and restaurant manager of high end fine dining restaurant serving California cuisine, seating 140 and generating $2.5 million annually. Oversaw kitchen operation including purchasing, cost/inventory control, recipe creation and regulatory compliance.Designed kitchen; created and designed menu for successful restaurant opening.Maintained food cost at 28% throughout tenure. Programmed and maintained website (www.belairbarandgrill.com)

Sommelier, Italian Wine

Activities and Societies: Consulate General of Italy - Sommelier D'Italia

Level I, Wine

Education record