Gravitas

Sous Chef

Executive Sous Chef

Apprentice

Phone: 435-503-2254 Email: [email protected]

Food Beverage

Expo/ food runner

SUMMARY Results-driven and self-motivated Food & Beverage professional with extensive experience in the hospitality industry. Skilled in analyzing P&L statements and financial data to develop strategies that consistently exceed budgetary objectives. Proven expertise in operations management, personnel development, and delivering exceptional customer service across diverse settings, including casual venues and fine dining establishments. Demonstrated ability to identify opportunities for improvement, reduce costs, enhance efficiency, and cultivate high-performing, successful teams. CORE QUALIFICATIONS  Expertise in Profit/Loss oversight, budget management, and cost analysis.  Key contributor to pre-opening teams for new builds and rebranding initiatives.  Achieved consistent beverage cost control (18-20%) and food cost efficiency (22%).  Skilled in determining food and beverage pricing strategies to maximize profitability.  Proficient in inventory management for food and beverage items.  Experienced in recruiting, training, and managing front-of-house staff.  Efficiently manages staff scheduling and attendance records.  Promotes staff discipline and professionalism  Successfully organized wine dinners  Strong multitasking, organizational, and prioritization skills.  Develop and implement marketing plans for restaurants, happy hours, etcetera.  Focused on improving customer satisfaction and building long-term relationships.  Maintains clear and effective communication with ownership and guests.  Create sales incentives to increase average check.  Multilingual: Fluent in English and Spanish; proficient in Italian; basic knowledge of French.  Extensive wine knowledge gained through tours of France, Spain, Portugal, California, and Oregon.

Assistant General Manager/ Kitchen Manager