Jeff Astemborski

Senior Director OF Food & Beverage

Location 15h@2xJackson, Mississippi Area

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Summary

Director with 30 years’ experience in the industry of Food & Beverage and Culinary Operations with a demonstrated record of success leveraging management skills and experience to achieve business goals with focus on improved operational systems and processes, increase team productivity and generate significant local and corporate profitability.... Read more

Director with 30 years’ experience in the industry of Food & Beverage and Culinary Operations with a demonstrated record of success leveraging management skills and experience to achieve business goals with focus on improved operational systems and processes, increase team productivity and generate significant local and corporate profitability.

FUNCTIONAL STRENGTHS

• Seasoned Profit/Revenue Producer • Business Sense of Facility Design and Utilization
• Strategic Planning and Market Evaluation • Leader in Organizational Efficiency
• Skillful Manager with Staff, Management and Vendors • Capable Team Builder with Creative/Inclusive Management Style
• Expert in Selection & Purchasing of China, Small Wares and Equipment • Financial Management; Definition of Capital Budgets
• Development of Business Plans and Management Business Objectives/MBO
• Strategic Planning & Analysis
• Proficient with Check Books • Team Leader; Performance Management and Development Plans Based on Key Performance Targets
• Marketing and Promotion Adaptability
• Technology Savvy

Work Experience
  • Senior Director OF Food & Beverage

    Mar. 2012 to Oct. 2016 (4 years and 7 months)

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    Role & Tasks:

    • Managed and supervised all aspects of construction of the opening of Steak House, Conference center, Buffet, Team dining room, Snack Bar, Coffee Bar with the we proudly serve Starbucks program and rehab of capital money to update bars.
    • Incorporated bench strength program to develop team members for the next position in their career
    • Developed annual budget forecasts; food costs, labor and menu offerings for each venue, management and team relations according to defined business plans and goals
    • Successful planning and execution of culinary food & beverage for off property events; charity and community, in adherence to business specification
    • Developed Training manuals and plating guides to execute service standards and food quality measures

  • Corporate Chef

    Feb. 2002 to Jun. 2012 (10 years and 4 months)

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    Role & Tasks:

    • Managed multi-restaurant operation with overall direction of staff development, training, vendor contracts & relations, personnel and finances with strong advisory consulting with Marketing, Finance, Construction and Corporate teams generating $43M in annual gross revenues
    • Responsible for growing and developing restaurant operations and managing project of added venues to include construction, service and delivery, staffing, training and implementation; HOME Night Club, Lixx Circle Bar, Retail Bakery, Conference Center and restaurant expansions
    • Development and implemented comprehensive annual budgets and provided accurate and timely monthly reports to control costs with variances identified and action plans communicated appropriately
    • Development and implement restaurant strategies, communications and implementation of support systems in response to market trends to maintain competitive advantage of the local market
    • Organized, restructured and implemented performance/service improvement plans for the Beverage department with emphasis on management reorganization/structure and quality, redesigned operations process & procedures, training and development coaching and team member relations/satisfaction
    • Achieved scores exceeding the company standards; 4.75 in Guest Satisfaction and 4.75 Team Member Satisfaction both on a scale of 1 - 5
    • Achieved 95% score based on evaluation completed by Talent Plus; consulting firm utilizing scientific studies of success to build high-performing talent based organizations

  • Corporate Executive Chef

    Ameristar Casinos
    Jan. 2009 to Jan. 2012 (2 years and 12 months)

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    Role & Tasks:

    • Managing Director of multi-property (7) Culinary and Sanitation operations with overall direction of staff development, training, vendor contracts & relations, personnel and finances with strong advisory consulting with Marketing, Finance, Construction and Corporate teams generating $135M in annual gross revenues
    • Responsible for the review and testing of all Food and Disposable products on the properties to capture synergies across properties and drive cost efficiencies
    • Collaboration with all properties to develop new menus based on menu analysis and current market conditions and implement in a timeline based on the development of each properties annual budget. Menu scope included, but not limited to, Diners, Buffets, Steakhouses, Sports Bars, Delis, Seafood Restaurants, Banquets and Star Club Lounges
    • Responsible for the overall Health & Safety of all Food & Beverage outlets which encompassed 90+ departments; consistently scored 95%+ and/or Pass for local Health Departments in each jurisdiction and quarterly Steritech inspections, a 3rd party Health & Safety company; key findings were addressed and corrected in a timely fashion
    • Responsible for reviewing monthly financial statements and supporting key statistics to identify opportunities within each business and deliver action plans to address and correct opportunities within each business unit
    • Develop, review and implement annual budgets, capital budgets and cost savings initiatives based on timelines developed by the corporate food team to achieve operational goals

  • Assistant Executive Chef

    Reno Hilton
    Jan. 1997 to Jan. 2002 (4 years and 12 months)

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    Role & Tasks:

    • Oversee all restaurant kitchens and snack bars, including the Steak House, Asiana Chinese Restaurant and Sushi Bar, Andiamo Italian Restaurant, The Grand Canyon Buffet, Café Espresso, Lindy's Coffee Shop, Bowling Center Snack Bar and a 24-Hour Employee Cafeteria.
    • Supervised the service and delivery of the 24-Hour Room Service for 2001 guest room Hotel
    • Managed production and operations of banquet kitchen and food production for 200,000 square foot convention facility
    • Managed team member hiring, training, supervision of performance evaluation and coaching with emphasis on satisfaction to reduce turn-over
    • Developed annual budget forecasts; food costs, labor and menu offerings for each venue, management and team relations according to defined business plans and goals
    • Successful planning and execution of culinary food & beverage for off property events; charity and community, in adherence to business specification

  • Production Chef

    Flamingo Hilton
    Jan. 1990 to Jan. 1993 (3 years)

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    Role & Tasks:

    Oversaw food service operations to include; hiring, scheduling, and supervision, performance evaluation resulting in career development plan and improvement plan management, food and equipment purchasing, inventory costs and control, menu planning, analysis and costing

  • Assistant Executive Chef

    Nautical Inn and Resort
    Jan. 1990 to Dec. 1990 (11 months)

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    Role & Tasks:

    Oversaw restaurant operations focused on staff management and training, menu planning, and food costs to also include vendor management for all food and equipment selection, purchase and on-going maintenance contracts

  • Sous Chef

    Ramada Express Hotel and Casino
    Jan. 1988 to Dec. 1989 (1 year and 11 months)

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    Role & Tasks:

    Managed the opening of the Steak House from planning, menu development, operational system and process definition, staff management and financial budgeting with extension to leading the opening of additional hotel and restaurants for the property.

Education
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