Rick Brook

Director Of Food And Beverage at The Horse Shoe Farm
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Contact Information
us****@****om
(386) 825-5501
Location
US
Skills

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5.0

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Dustin Dye

I worked for Rick for several years at the New Theatre Restaurant. During those years, I saw Rick grow as a manager as he gained more experience. The New Theatre was hands down the most effectively run restaurant I've worked at, and Rick and the other managers were easily the most competent restaurant managers I've worked for. I'd recommend Rick for any position he applies for.

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Experience

  • The Horse Shoe Farm
    • United States
    • Hospitality
    • 1 - 100 Employee
    • Director Of Food And Beverage
      • Feb 2022 - Present
  • Self Employed
    • Real Estate
    • 1 - 100 Employee
    • Restaurant Operations Consultant
      • Jan 2001 - Present
  • Telluride Film Festival
    • Movies, Videos, and Sound
    • 1 - 100 Employee
    • Telluride Film Festival
      • 1990 - Present
  • Narrows Steakhouse and Bar
    • Restaurant And Bar Manager
      • Jul 2019 - Dec 2021
  • Cinema KC
    • United States
    • Movies, Videos, and Sound
    • 1 - 100 Employee
    • Board President
      • 2017 - Aug 2019

      Kansas City's Film Leader Kansas City's Film Leader

  • The Journey Steakhouse
    • General Manager
      • 2016 - 2018

      The best steakhouse in Kansas City The best steakhouse in Kansas City

  • Turner Classic Films
    • Turner Classic Movies Film Festival
      • 2010 - 2017
  • Cleaver and Cork
    • Ireland
    • Chemical Manufacturing
    • General Manager
      • 2015 - 2016

      Power and Light's downtown destination dining Power and Light's downtown destination dining

  • Providence/Drum Room Lounge
    • Restaurant General Manager
      • 2012 - 2015

      All outlet F&B Mgr All outlet F&B Mgr

  • HMS Micros
    • Account Executive
      • 2011 - 2012
  • New Theatre Restaurant
    • United States
    • Entertainment Providers
    • 1 - 100 Employee
    • DIRECTOR OF RESTAURANT SERVICES
      • 2005 - 2011

      Overseeing all aspects of restaurant operation of the nation's foremost dinner theatre, including a staff of management and operational employees of 200, achieved and surpassed all target budget, revenue and quantifiable guest satisfaction goals to attain record levels in each category. Restructured and modified every facet of service procedure and restaurant operation to maximize results and exceed profitability benchmarks. Overseeing all aspects of restaurant operation of the nation's foremost dinner theatre, including a staff of management and operational employees of 200, achieved and surpassed all target budget, revenue and quantifiable guest satisfaction goals to attain record levels in each category. Restructured and modified every facet of service procedure and restaurant operation to maximize results and exceed profitability benchmarks.

  • Union Café
    • United States
    • Restaurants
    • 1 - 100 Employee
    • GENERAL MANAGER/CONSULTANT
      • 2003 - 2005

      Returning to the restaurant during its acquisition by the area's premier destination steakhouse chain, The Hereford House, significantly reduced operating costs while achieving consistent profitability for the first time in the restaurant's Returning to the restaurant during its acquisition by the area's premier destination steakhouse chain, The Hereford House, significantly reduced operating costs while achieving consistent profitability for the first time in the restaurant's

  • Morton's of
    • United States
    • GENERAL MANAGER, ASSISTANT GENERAL MANAGER
      • 2002 - 2003

      Promoted in 3 months to GM, supervised all phases of front and back of house operation of a $3 million revenue restaurant, highlighted by a dramatic reduction in food costs, doubling our VIP database, and expanding and enhancing our wine list, winning our first WINE SPECTATOR Promoted in 3 months to GM, supervised all phases of front and back of house operation of a $3 million revenue restaurant, highlighted by a dramatic reduction in food costs, doubling our VIP database, and expanding and enhancing our wine list, winning our first WINE SPECTATOR

    • ASSISTANT GENERAL MANAGER
      • 2001 - 2002

      Directed all front of house responsibilities in a marquee museum space restaurant, including staffing, menu design, floor management and all duties attendant to operating one of the city's then destination downtown locations; identified wedding and on site catering as an untapped revenue opportunity, ensuing business contributed 25% more to the bottom line. Directed all front of house responsibilities in a marquee museum space restaurant, including staffing, menu design, floor management and all duties attendant to operating one of the city's then destination downtown locations; identified wedding and on site catering as an untapped revenue opportunity, ensuing business contributed 25% more to the bottom line.

  • Plumpjack Balboa Café
    • HEAD BARMAN/MANAGER
      • 1996 - 2001

      Performed all aspects of bar management at one of the nation's most storied and profitable restaurants, overseeing bar operation during a period of record profit growth, achieving one of the top ten profit per square foot ratios in the industry according to RESTAURANT BUSINESS NEWS. Performed all aspects of bar management at one of the nation's most storied and profitable restaurants, overseeing bar operation during a period of record profit growth, achieving one of the top ten profit per square foot ratios in the industry according to RESTAURANT BUSINESS NEWS.

Education

  • Dartmouth College
    B.A, English

Community

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