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Click here or scroll down to respond to this candidateCandidate's Name
PHONE NUMBER AVAILABLE EMAIL AVAILABLEHOSPITALITY LEADERSHIPAccomplished, solutions-oriented leader with over 30 years of experience in coordinating quality-driven initiatives and programs within high-volume restaurant locations. Adept in driving continual efforts to optimize customer experiences and surpass performance expectations. Committed to remaining current with todays culinary and service standards while improving brand images and building solid, trustworthy industry relationships. EXPERTISE*Restaurant Operations *Food & Beverage *Employee Training *Quality Assurance*Program Development *Hiring / Staffing *Budget Management *Cost Assessments*Food Safety & Sanitation *Team Building *Culinary Leadership *Purchase Orders*Project Coordination *Audit Programs *Menu Development *Inventory Control HIGHLIGHTSLed and guided teams during the openings of 25 Ruths Chris Steak House restaurants.Positioned restaurant locations for consistent improvements in quality, revenue, and overall performance following the development of multiple training and food safety programs.Received Dardens quarterly RSC Award following Dardens acquisition of Ruths Chris Steak House. EXPERIENCERUTH'S CHRIS STEAK HOUSEOperations Excellence Manager (Orlando, FL) 2023-PresentOversee the implementation and improvement of quality standards, policies, and procedures for all locations.Ensure that culinary team members are equipped with the necessary skills and resources to properly execute specific recipes and menus.Collaborate with operations leadership personnel to develop strategies for improving sales, guest count, and operational efficiencies.Work with enterprise functions, including human resources, finance, and marketing specialists, to deploy and evaluate branding initiatives and business plans.Oversee the creation of deployment training materials.Train culinary personnel on new products and menus.Promote timely communications of proper equipment handling and preparation methods.Identify and introduce plans to enhance existing products and recipes.Conduct in-depth cost analysis of specific foods and ingredients to determine cost-effective product formulations.Initiate quality audits to verify that new cooking platforms, products, menus, and existing products meet quality standards and requirements.Candidate's Name
PHONE NUMBER AVAILABLE EMAIL AVAILABLEHOSPITALITY LEADERSHIPRUTH'S CHRIS STEAK HOUSE, CONTINUEDCulinary Quality Assurance Manager (Winter Park, FL) 2018-2023Completed quality audits and inspections of key suppliers to ensure food manufacturing processes adhered to government, processing, consumer, and industry standards.Designed and implemented food safety trainings for all company team members.Worked with the VP of Purchasing to perform standard vendor audits and 3rd party food safety assessments.Collaborate with purchasing department to establish low-cost wholesale food production methods.Vetted and approved alternative products and procedures.Managed and maintained internal crisis response manuals and food safety manuals.Coordinated the development of lists/menus for allergens on core and new menu items.Tracked and recorded key data obtained during health inspections of varying locations; addressed areas of concern identified during inspections.Ensured compliance with key regulations, including OSHA, CDC, and FDA food codes.Collaborated with menu/dish development team members to prepare food samples for nutritional testing.Maintained and updated culinary websites with videos, photographs, and new/revised recipes.Assisted the VP of Culinary Operations in the deployment of culinary materials and supplies needed for new restaurant openings.Co-developed training videos as well as marketing materials.Provided key contributions during the execution of the Tastemaker wine dinner series.Held accountability for a pest control management program as well as an institutional chemical program. Regional Executive Chef (Orlando, FL) 1997-2018Supervised kitchen operations for multiple restaurants.Conducted quarterly restaurant audits to ensure compliance with facility, branding, and food quality standards.Collaborated with Regional Vice Presidents and Corporate Chefs to handle key complex restaurant issues.Tested and implemented new recipes prior to company-wide rollouts.Coordinated training activities and orientations for culinary operation procedures.Worked with the Vice President of Culinary and Purchasing during the execution of R&D (Research and Development) projects.Initiated and supported 20+ new store openings, including various international locations.Led BOH (Back of House) team members on direct culinary functions and systems.Spearheaded efforts to review and improve cost controls and procedures.Executed bi-monthly calls with Chefs in the region to promote professional and continual development. CERTIFICATIONNATIONAL RESTAURANT ASSOCIATIONServSafe Food Protection Manager Certification2021-2026 |
