Experience

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  HCC LLC

  • Dallas, Texas, United States

  • Managing Partner, Chef

    • Jun 2020 - Present
    • Dallas, Texas, United States

    Managing Partner, Chef June 2020 – Present Drove Fast Track New Brand Launch (Hot Chicks Chicken) from pop up concept to 3 - locations, 2 ghost kitchens (Sammy’s Famous chicken), 1 - Sports/Entertaiment Venue (Landmark Bar/Grill). Managed pre-construction timeline, construction and initial equipment capital expenses. Set up all systems; POS, back office, payroll, processing, vendor relationship/contracts. Designed all food menus from scratch to large production commissary distribution kitchen. Designed individual items and recipe cost sheets, large format recipe conversations, build charts, kitchen mechanics and labor efficiencies into prospectus to future investors. Executed aggressive opening strategy for restaurants averaging 45K per opening week in 1900-2800 SQFT locations projecting 900K-1.3M in revenue. Landmark Bar and kitchen 5400 SQFT projecting 3.2M annual Revenue Championed inflation reduction management to meet original forecasted expense budgets. Maintaining 26% food cost with inflation rates averaging +35% - +100% in all food categories. Promoted 3rd party delivery Sales 300% since inception in 2 years (Uber, DD, Grub etc) averaging 8-10K per week per unit in Revenue. Maintained positive cash flow throughout the years mitigating losses and achieving positive net operating profits in line with re-forecasted revenue goals. Soley responsible for all profits and losses.

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  NYLO Hotels LLC

  • Plano, TX

  • Executive chef and Beverage Manager

    • Jan 2016 - Apr 2022
    • Plano, TX

    Led the NYLO Hotel Brand’s Culinary, Beverage and overall Concept vision from independent ownership to Hilton Tapestry National Brand’s in Plano TX, Los Colinas TX, Providence, RI Implemented costing structures to manage labor, food, and Beverage Cost. Maintaining a 23% food cost, 14% beverage cost and overall labor management at 36%. Grew GOP from a monthly net loss to a 34% gross operating profit margin constantly over 3 years. Increased sales and profits through maintaining an average 4.8 star google reviews along with renewing product profitability, consistency, and cross utilization of products to streamline labor and limit waste. Increasing sales at our Plano location from 900K to 2.2M working side-by-side with department sales leaders to drive B&C business. Achieved all available bonuses Set Annual Revenue, Expense, and Labor for department’s Budget. Managed Monthly Sales and revenue Forecasting through Profit Sword Software. Prepared Monthly and Annual P/L analysis and reports directly to ownership. Designed all departments' menus seasonally for (Outlets, a La Carte, Room Service, room amenities, Banquette, Grab-N-GO, and Sundries' Novelties Items). Participated in Task Force New Business Development, as chef, for Hyatt House and Hyatt Regency brands in Northern California. Excelled as a lobby lizard, hotel ambassador, driving outlet revenue primarily through daily personal interactions with hotel guests. 2019 “Manager of Year” Prism Hospitality Management, 3 years Hotel Executive Committee

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  Park Cities Club

  • Highland Park, Texas, United States

  • Executive Sous Chef

    • Jan 2015 - Apr 2016
    • Highland Park, Texas, United States

    Implemented new menus and culinary concept design for large renovation and over hall of the club. Modernized the Banquette and Wedding Menus to incorporate more Eruopean Style, trendier passed apps, action stations and more appealing banq presentations. Managed day-to-day operation of large kitchen staff up to 25 people. Achieved all bonuses averaging 28% food cost and 30% labor cost by increasing quality, consistency, variety of food to decreasing club annual membership attrition. Annual Food and Beverage Sales 3.6M Directed all culinary operations for Plated and Banquette events for up to 450 People.

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  Lombardi Family Concepts, Inc.

  • Lombardi Family Concepts

    • Jan 2014 - Jun 2015

    Sous Chef Toulouse on Knox and Henderson under Traveling Chef working at multiple concepts as chef where needed, (Bistro 31, Lounge 31, Sangria, Taverna, Penne Pomodoro) or working Lombardi Events and Caterings

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  WinStar World Casino Hotel

  • Oklahoma, United States

  • Executive Chef

    • Jan 2010 - Apr 2014
    • Oklahoma, United States

    Executive Chef over Capisce Fine Dinning Italiano, La Paris Bakery, B&C Division 2&3 Managed all Day-to-Day Culinary Operations, Training, Lead New Staff development for J1 visa program for culinary students. Grew operating Profits and achieved all bonuses for labor and cost managements. Managed Large culinary staff 35 Hourly Employees, 5 Salaries Manager, 2 Key Managers