Develop and implement strategic plans to achieve revenue and profit goals, enhance guest satisfaction, and maintain high standards of quality and service. Prepare annual budgets, monitor expenses, and manage costs to achieve financial targets. Analyze financial reports and make data-driven decisions to optimize revenue and profitability. Collaborate with chefs and culinary teams to create innovative menus that reflect current food trends, meet guest preferences, and align with budgetary requirements.Implement inventory management systems to control food and beverage costs, minimize waste, and optimize inventory levels. Conduct regular inventory audits and analysis to identify areas for improvement.Ensure compliance with health and safety regulations, food safety standards, and liquor laws. Maintain cleanliness and hygiene standards in all F&B outlets to meet or exceed industry and company guidelines.Oversee the planning and execution of special events, banquets, and catering functions. Coordinate with sales and marketing teams to promote F&B offerings and maximize revenue opportunities.Negotiate contracts with food and beverage suppliers and vendors to obtain the best possible pricing and terms. Monitor vendor performance and ensure timely delivery of quality products.

Developing unique and seasonally appropriate menus. Collaborating with the Food&Beverage Manager to set item pricesStaying current on developing trends in the restaurant industry Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulationsMonitoring inventory, purchasing supplies and food from approved vendorsHiring, training and supervising kitchen staff, labor costs. Monthly Inventory. Assisting and directing kitchen staff in meal preparation, creation, plating and delivery. Identifying and introducing new culinary techniquesPreparing meals and completing prep support as needed. Maintaining weekly operating schedule’s for team, based on need. A la carte service, BEO, weddings, private events.

Cooking for an upscale/private club on Kiawah Island. Learn and execute menu descriptions daily. Work for Executive Chef Paul Tinsley and Sous Chef Todd Keevern

Ran and operated a high volume deli. In charge off all staff members, menu development, daily specials, labor control, food costs and food inventory. Worked with local and regional preveyors. Ran a catering business out of the deli as well. Studied and learned the operation from Owner Shannon Campbell.

Worked in a fast paced, high volume French restaurant. Learned classic french cooking techniques.Worked for executive Chef Jon Banta during my time.