DanielCulhaneExecutiveChef-November-2015
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This document summarizes the resume of Daniel J. Culhane, an accomplished executive chef with over 16 years of experience leading multi-outlet, high-volume culinary operations. He has worked in restaurants, hotels, and corporate dining venues. Culhane is known for producing top-quality, creative products that contribute to revenue growth while reducing costs. He has a proven ability to effectively lead teams, develop menus, and manage budgets, inventory, and vendors. His resume highlights accomplishments in increasing sales, quality standards, and efficiency while reducing food and labor costs at various establishments.
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Garrett Pittler is an executive chef and managing partner based in Hermitage, TN. He has over 15 years of experience as an executive chef at various restaurants in Nashville, including his current role at City Winery. Prior to that, he was the executive chef at Chelsea Bistro and Loews Vanderbilt Hotel. He has received several awards and appeared on local television shows. Pittler's responsibilities in his roles have included developing menus, overseeing kitchen operations, training staff, and ensuring food and operational standards are met.HeribertoGomezResume2009-2- - Copy
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Heriberto Gomez has over 25 years of experience in culinary management. He has held positions such as Executive Chef and Kitchen Manager at restaurants and country clubs. His responsibilities have included menu development, staff management, food preparation, and ensuring health standards. He has a degree from the California Culinary Academy and is fluent in Spanish.Resume
ResumeElizabeth Applegarth
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Elizabeth Applegarth has over 25 years of experience in restaurant management. She is currently a Managing Partner at a high-volume Longhorn Steakhouse restaurant with $4 million in annual sales. She has a track record of exceeding sales targets, maintaining low turnover rates, and receiving numerous awards and recognitions. Her expertise includes overseeing daily operations, staffing, inventory management, training employees, and ensuring high quality customer service standards.Manuel Solano Resume3
Manuel Solano Resume3Manny Solano
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Manuel Solano is an experienced restaurant manager seeking a general manager position. He has over 20 years of experience in restaurants, including roles as assistant general manager, general manager, wine director, and floor manager. His experience spans fine dining restaurants in New York City. He is skilled in overseeing all aspects of restaurant operations including staffing, budgets, inventory, and customer service.Drake, Adam - Resume Final
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Adam Drake is an accomplished 19-year veteran of the foodservices industry seeking a transition into general management. He has experience supervising staff, overseeing operations and purchasing, managing multi-million dollar budgets, and driving cost reductions. Currently serving as Food Production Manager at Princeton Theological Seminary, Drake has a history of promotions to roles of increasing responsibility based on strong performance. He possesses leadership, relationship building, and problem solving skills.resume - Copy
resume - CopyAjay Khuntia
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Ajay Kumar khuntia has over 8 years of experience in food and beverage roles. He is currently the Food and Beverage Executive at Hilton Garden Inn Gurgaon. Previously, he has held roles such as Food and Beverage Bartender, Beverage Bartender, and Food and Beverage Associate. He has expertise in operations management, cost control, training, and developing service standards. His skills include knowledge of wines and food pairing, POS systems, flair bartending, and micros operations. He holds a Diploma in Hotel Management from Central Institute of Hotel Management and Catering, Bhubaneswar.Resume
ResumeMatthew Proper
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Matthew Proper is seeking a position as a customer-focused, team-oriented restaurant General Manager. He has over 5 years of experience as a General Manager at Buffalo Wild Wings, where he successfully managed over 65 employees and $3.5 million in annual sales. He has a strong work ethic and exceptional customer service skills. Proper received awards for supporting diversity in the workplace and was recognized as "Business of the Year." He aims to manage a successful restaurant operation through his leadership, attention to detail, and ability to achieve sales and budget goals.Diamond Gamble Resume 1
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Diamond Gamble is a high-energy manager who motivates teams and cultivates a culture of open communication and new ideas. They have over 10 years of experience in restaurant management, including as an assistant general manager and supervisor, focusing on customer service, operations, and staff development. Gamble has a background in business management and hospitality and is skilled in areas like payroll, sales, marketing, customer service, and staff training.Nelson Hernandez Resume-2
Nelson Hernandez Resume-2Nelson Hernandez
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Nelson Hernandez is an experienced restaurant manager seeking a new position. He has over 15 years of experience managing restaurants with annual sales over $1 million. He has a proven track record of increasing sales, optimizing profits, and developing employees. His strengths include operations, marketing, inventory management, and customer service.Z_Bocker 2016 Resume
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Zachary Bocker has over a decade of experience as a professional chef and kitchen manager, specializing in Italian, French, and fine dining cuisine. He holds an Associate's degree in Culinary Arts from Scottsdale Culinary Institute. Bocker's experience includes positions as Chef de Cuisine at M Club in Telluride, CO, Executive Sous Chef at Basso in St. Louis, MO, Sous Chef at Truffle Pig in Steamboat Springs, CO, and multiple positions including Sous Chef and Line Cook at Mastro's Ocean Club locations in Arizona and Nevada. He is skilled at managing kitchen operations, staff, budgets, and providing exceptional customer service. Bocker has experience in high-Dan_Pisarra_Resume
Dan_Pisarra_Resumedan pisarra
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This document is a resume for An Pisarra, an experienced restaurant manager seeking a new opportunity. Pisarra has over 20 years of experience managing various restaurants, including operating partner roles at Carmine's Pizza and Pasta and general manager roles at Mendelson's Deli and New York on 17th. Pisarra focuses on customer satisfaction, staff development, and profitability. Areas of expertise include operations management, marketing, financial oversight, and training. Previous restaurants received awards and recognition from local publications for best pizza, deli, and new restaurant.Jose Rosario Resume 1
Jose Rosario Resume 1Jose Rosario
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Jose Rosario is an innovative and energetic hospitality professional with 15 years of experience in the restaurant industry and business operations. He has held positions such as Multi-Unit Manager, Unit Kitchen Manager, and Assistant General Manager. Rosario has expertise in operations management, financial analysis, budgeting, marketing, and team building. He is proficient in Spanish and various software programs. His goal is to manage costs and establish strategic partnerships to maximize revenue and ensure longevity.Jose Rosario Resume 1
Jose Rosario Resume 1Jose Rosario
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Jose Rosario is an innovative and energetic hospitality professional with 15 years of experience in the restaurant industry and business operations. He has held roles such as Multi-Unit Manager, Unit Kitchen Manager, and Assistant General Manager. Rosario has expertise in operations management, financial analysis, budgeting, marketing, and team building. He is proficient in Spanish and various software programs. His goal is to manage costs and establish strategic partnerships to maximize revenue and ensure longevity.Ad
DanielCulhaneExecutiveChef-November-2015
- 1. Daniel J. Culhane - P.O. Box 555, Yonkers, NY 10704 914-522-6697 BBQDBRAIN2@YAHOO.com Accomplished Executive Chef with strong combination of culinary experience, management skills and a proven ability to effectively lead multi-outlet, high volume operation. Diverse 16-year work history spanning stand alone restaurants, major hotel and corporate dining venues. Culinary innovator known for producing top-quality, creative products contributing to revenue growth while simultaneously reducing food and labor cost. Thorough familiarity with a wide assortment of culinary trends and cuisines. Superior leadership, coaching and team building ability. Highly organized multi-tasker who thrives in fast- paced, high-pressure environments. A passion for food and flawless service. Run multi-outlet / high volume operation Price structuring and cost containment Budgeting / P&L control Staff training and development Menu/recipe creation Special events planning and execution Vendor negotiations and management Quality assurance Inventory / purchasing Safety and sanitation EXPERIENCE BLACKBOARDEXPRESS, Westchester County, NY Owner/Operator September 2014 to Present Created concept of adaptable gourmet pastry and coffee mobile food service. Designed functional kitchen, menu items and created marketing plan. OTG MANAGEMENT, New York City, NY Prime Tavern, a Michael LoMonaco steakhouse featuring dry aged prime steak and continental seafood dishes and Minnow, an Andrew Carmellini sushi/seafood bar. Executive Chef March 2013 to March 2014 Manage two 11 member union staffed restaurants at LaGuardia Airport with total average sales of $12,000.00 per day. Increased the quality standard of both high-end outlets by personally dry aging and butchering all steaks for Prime Tavern, sourcing the freshest seafood for Minnow and hand picking local, organic produce for twice weekly farmers market specials. Key Accomplishments: Achieved A rating from NY Dept. of Health Inspectors Slashed food cost from 36% to an average of 28% by: reducing wastage, eliminating the purchase of pre-packaged and pre-cut product, negotiated lower prices from vendors. BECKETTS RESTAURANT/ THE DUBLINER BAR & GRILL, New York City, NY Two high-volume destination sports bar/restaurants with over $6.2 million gross annual sales, 375 combined seating, serving an average of 700 covers daily. Working Chef- March 2008 to March 2014 Lead all BOH operations including recruiting and training of 14-member team. Create daily specials and test new recipes, ensure recipe adherence, quality and portion control. Maintain a sound and timely flow of food production to ensure consistency, control inventory and labor costs. Establish controls to minimize food and supply waste and theft. Key Accomplishments: Tapped to open The Dubliner after turning Becketts, a 250 seat $3mm a year establishment, into a smoothly running operation and increasing food revenue by 15% Contained food cost to below industry standard at a consistent 27% and labor cost at 14% Cultivated strong mutually beneficial relationship with vendors resulting in better service and prices Expand establishments visibility and general community good will by successfully catering multiple formal and informal affairs for Wall St. executives as well as organizing public outdoor special events for key holidays.
- 2. Daniel J. Culhane- P.O. Box 555, Yonkers, NY 10704 914-522-6697 bbqdbrain2@yahoo.com EXPERIENCE contd CARNE RESTAURANT, New York City, NY American Steakhouse, offering full-service lunch, dinner and Sunday brunch. Executive Chef- February 2007 to February 2008 Responsible for all kitchen operations and staff. Successfully created new restaurant menu and established menu prices. Key Accomplishments: Returned this struggling uptown restaurant to profitability by; Designing a new cost-effective menu that better suited taste and character of neighborhood Improving food quality and presentation Concentrating on improving kitchen staffs skills on output consistency Redesigning kitchen layout to improve workflow, efficiency and speed of production resulting in the ability to reduce head count from 8 to 6 members Effectively expedited dinner service resulting in faster table turnaround time Taking the initiative to increase the number of private parties booked through networking activities BISTRO CHARTREUSE, Yonkers, NY French bistro-style New York Times rated 3 遜 star restaurant catering to gentrifying Yonkers neighborhood and blooming night life. Executive Chef- December 2005 to January 2007 Promoted to Chef after 8 months on the job as sous chef. Instrumental in increasing sales and reducing food cost. Key Accomplishment: Implemented strategy coordinating communication between front and back of house, resulting in faster and more efficient service and allowing greater table turnover Created low cost, original specials through the imaginative use of seasonably available ingredients WESTCHESTER RENAISSANCE, White Plains, NY Full-amenities 350 room hotel and conference facility with multi-outlet food operations including fine-dining, caf辿/a la carte/room service, banquets and theme buffets. Sous Chef- November 2003 to December 2005 Responsibilities included managing food cost, creating daily specials as well as training of junior staff members. KeyAccomplishments: Reduced food spoilage by consistently monitoring food temperature, rotating and storing food properly. EDUCATION/LICENSES French Culinary Institute, New York City, NY August 1998 Certified Food Handler New York State June 2007 LANGUAGES Conversant in Spanish