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Summary

My professional experience in hospitality extends over two decades. I am a culinary innovator creating dishes from scratch that are still being used in restaurants today. I have spent most of my career in high volume restaurants and can handle any situation.   My experience extends to inventory control, labor control, sanitation management, team development, and P&L management.  I am also Serve Safe Certified.

Work Experience

Rollhouse Entertainment

March 2020Present

Food and Beverage Director

Upscale bowling and Entertainment centers with bars, restaurants, games, escape rooms, banquet centers, and Bocce courts.  

The largest indoor entertainment company in Ohio.  Annual revenue of over 35 million in sales.  65% of Revenue coming from food and beverage.  Managing 6 locations restaurants and bars.  

  • Opened Dick and Alice sausage and Pierogi Haus in 2020
  • Opened The Bomb Bar entertainment Spot in 2020
  • Brought in Sysco Foods to lower food cost by 8% by creating an organized ordering system, making all centers sheet to shelf, and creating new menus at all centers to raise the quality of food and have a better menu mix. 
  • Create seasonal craft cocktail specials to help raise bar revenue by over 12%
  • Organized inventory by utilizing on-line application ORCA inventory at all locations.  
  • Followed the Traction program EOS holding level 10 meeting every week, reviewing P&L's and managing tasks and goals

Fatheads Brewery

February 2017February 2020

Executive Chef

Ohio Largest Independent Brewery, known for its custom iconic beers and sandwiches bigger than your head.  Extremely large volume restaurant with revenue of 6 million +.  

Managed a high volume successful kitchen in Canton Ohio.  Worked closely with major vendors like Sysco, Cantonese Seafood, Atlantic foods, and Sanson produce.  Hired and trained my entire team including sous chef, and five kitchen supervisors.  

  • 70% Food and 30% Beverage Sales of over 6 million dollars
  • Managed a staff of over 50 kitchen employees
  • Received 0 violations from the health department
  • Second place in Chef of the year, at Taste of Hall of Fame by Harvest for Hunger
  • Food Cost average of 28% and BOH labor cost of 12%
  • Created over 200 weekly specials most pictures on Facebook or Instagram
  • Developed many of the recipes still being used

100th Bomb Group

March 2017September 2017

Executive Chef

A full service aviation restaurant concept that has a rich history in the Cleveland area.  It is a well known Cleveland spot for great food, large banquet events, weddings and our weekly Champagne Sunday Brunch. 

I was hired by the 100th Bomb Group to help change the culture in the back of the house and to update the food to a newer concept.  I oversee a staff of twenty people. This includes Chefs, line cooks, dishwashers, prep cooks, and cleaning crews.  I also managed training and development, scheduling, inventory, food ordering, sanitation, menu research/development, seasonal promotions, and food/labor costs.   

  • Increased weekly Sunday Brunch Sales from 110 covers to over 300 covers, increased repeat customers and positive feedback online
  • Oversaw a Holiday Brunch of over 1850 people which grossed over $50,000 in sales
  • Streamlined the 100th Bomb Group Inventory System.
  • Excelled at keeping Food/Labor Costs below budget every month without issue
  • Implemented sanitation control throughout the restaurant 
  • Food Ordering for Restaurant, Banquets, and Sunday Brunch
  • Consistently created new menus for restaurant, buffet, and Sunday Brunch on a weekly basis

Hard Rock Rocksino

May 2013March 2017

Head Chef

The Hardrock is a very successful business model with locations all over the world.  Concerto Italian Kitchen is the first of  its kind; a fast paced Italian scratch kitchen. Due to my success setting up the restaurant, training the staff and conceiving large parts of the menu this restaurant concept will be spread to more locations across the world.

I was hired at the Hard Rock Rocksino to open a brand-new restaurant concept called Concerto Italian Kitchen.  Opening this restaurant came with many challenges like creating all the recipes from scratch, hiring and training of all kitchen staff, Creating the systems in the kitchen to be successful like food ordering, inventory, labor management, recipe costing and much more.  

  • Daily sales average of $5800 and weekend sales of $8900. Monthly Sales from $160,000-$210,000.
  • Organized preparation and readiness of staff for concerts of up to 3,000 people. Also, catered and supervised many large banquets and events
  • A+ Health department rating on every inspection
  • Featured on FOX 8 News, New Day Cleveland, Channel 5 News, ESPN Radio and Cleveland.com

Education

Pennsylvania Culinary

Mar 1998Jul 2000

Associates Degree

Course Study Restaurant Management GPA 3.8

Certifications

Summit County

2016

Serve Safe Certified Level 2

Level 2 certification with safe food handling Certification for management. 

Level 2 Serve Safe Certification  -Medina County

Portfolio

Some of the hundreds of dishes I have created.