Robert Milliron Email & Phone Number

United States

Player/Coach making the best darn burgers around

Vancouver, Washington, United States

Explained bills, promotions, and financing to customers

Gresham, Oregon, United States

Zillah

Assist Chef in daily operation, lead kitchen when Chef is not present. Order from 6 productvendors 4 times weekly using both phone and computer interfaces. Lead work flow forpreparation of all food products based on production pars. Calculate food cost and gross profitmargin for all items on the dinner, lunch, and catering menus and submit reports to the Chef,General Manager, and Owners. Train new hires in procedures and recipes relevant to theirposition.

Greater Seattle Area

Advised restaurant owners and managers on operational performance, customer service, and culinary development.

Greater Seattle Area

Owned and operated a seafood-focused cocktail restaurant and lounge. Worked with the state toobtain a liquor license and ensure compliance with all state and municipal laws. Managed payrollfor 16 staff members. Determined inventory pars, created an ordering system. Facilitated menudesign and managed staff.

Greater Seattle Area

Developed menus for all hours of service with a focus on Southern Italian cuisine. Interviewed and hired a diverse staff of six full-time employees. Programmed and refined the POS to increase speed and reduce ticket time. Developed spirits program accounting for an additional 25% in revenue

Seattle, Wa

Local Seattle Record Label focusing on progressive hip hop. I manage day to day operations while also working with Artists to ensure their satisfaction as well as scouting new profitable talent to add to our roster.

Greater Seattle Area

Planned and established a commissary and catering kitchen to increase sales and scalerestaurant. Managed all inventory and ordering for three retail outlets and catering operations.Updated the menu on a seasonal basis using local, organic, and sustainable sourcing. Communicatedunique qualities of the new menu items to staff, better preparing them to sell the product.

Seattle

Built profeciancy in all positions of the French Brigade SystemLearned classic French cooking technique on the brigade of a CIA Certified Executive Chef

Seattle, Wa

Head chef of a neighborhood Italian restaurant focusining on organic and local sourcing and old world technique. Was responsible for all facets of the kitchen from food costing to scheduling, as well as training staff, menu development, and day to day cooking.Was featured on the Food Network program Diner's Drive-Ins and Dives while chef and reviewed in local publications.

Seattle, Wa

Managed a busy lounge and music venue kitchen with an award winning Happy Hour food program

Bachelor Of Applied Science - Basc, Business Administration And Management, General

Education record