Valintinus Domingo Email & Phone Number

Savannah, Ga, Us

Rincon, Georgia, United States

Gourmet Food Market | Private Chef

Charleston Sc/Savannah Ga

After 25+ years in the restaurant industry, I have transitioned into the private sector still sharing my love and passion for creating good food and exceptional experiences on a personal level in the the cities of Charleston SC and Savannah GA.

Savannah, Georgia Area

Assisted in opening this new Sage Restaurant Group concept, a 167-room Starwood Luxury property• Supervising a staff of 30 in a full-service, three meal restaurant,generating $8.3M in total food and beverage revenue• Assisting in recipe development and execution of all menus seasonally,including catering and special events• Oversee all catering and special events• Food procurement, receiving, and inventory• Lowest food cost in Sage Restaurant Group, .5% below budget• Scheduling and labor management. 37% labor cost, 1.5% below budget• “Best New Restaurant In Savannah” 2018, Eat It and Like It• Highest social media review in Sage Restaurant Group• Open Table: Diner’s Choice Award• James Beard Celebrity Chefs Tour 2018 & 2019

Savannah, Georgia Area

Developed and updated banquet menus for iconic 246-room hotel• Organized and formulated plans of execution of all private events• Trained banquet cooks on prep and execution of new menu items• Conducted tasting sessions with banquet staff and provided informationeducating them on gluten-free, vegetarian, vegan, low-carb, diabetic options

Orlando, Florida Area

Heavily involved in pre-opening duties, including key decisions on both restaurant and kitchen design, equipment procurement• Hired and trained kitchen staff, including sous chefs• Responsible for seasonal menu and recipe development• Annual revenues of $3M• Developed standard operating procedures and trained sous chefs tomaintain team accountability• Developed partnerships with local farmers and businesses• Identified ways to improve business levels by volunteering and partneringwith local charities, nonprofit organizations, and supper clubs• “Best New Restaurant” 2016, Orlando Weekly• Zagat rated #2 “Hottest New Restaurant” 2016

Atlanta, Vinings, Sandy Springs, Midtown, Buckhead

Hired and trained head chefs for Meehan’s Public House, an Irish gastropub with three locations in the Atlanta metro area• Developed standard of operations for all units• Maintained a 28% food cost average across all locations while generatingan overall food and beverage revenue of $9.2M• Identified and implemented processes to maintain and improveconsistency and brand assurance• Developed FOH food and menu training programs• Assisted ownership in scouting new locations• Supported head chefs at each location in daily operations and specialevents• “Best Irish pub in Atlanta” 2014, Vinings and Sandy Springs location

Enhanced guests’ dining experience by introducing locally sourced, sustainable ingredients on revamped menu• Reduced food cost from 40% to 32% in first quarter by implementing inventory lists and ordering guides• Managed high-volume restaurant kitchen that achieved $4M in annual revenue• Created schedules according to forecasts• Taste of Glynn County, Best New Restaurant, 2008• Taste of Glynn County, Best Appetizer, “Tuna Tostada”, 2008• Taste of Glynn County, Best Seafood, “Lobster and Crab Ravioli”, 2010• Taste of Glynn County, People’s Choice Runner Up, Best Restaurant, 2010