Henry M Garcia

**** ** ***** ***

Las Vegas, NV 89104 Cell: 702-***-****

acrfpv@r.postjobfree.com

Experience:

SELF- Personal Chef/Consultant March 2013 to Present

Teaching clients on healthy cuisine along with professional kitchen navigation and fitness program. Consultation on all aspects of restaurant operations including but not limited to finance, ordering, culinary(Haute cuisine) preparation, food and labor cost

Seeking new future Team and professional challenge

- (Oscar’s Steakhouse) October 2012-February 2013

Executive Chef Las Vegas, NV

Responsible for the overall BOH performance of 3 operating departments, averaging 10 million dollars annually Fine Casual Prime Steakhouse Dining, Banquets, averaging a combined 300 – 400 covers daily

Exceeded annual food cost budgets 2011-2012 by decreasing cost of sales from 46% to 41%

Created contemporary methodology of eclectic Steakhouse cuisine with emphasis on premium meats

Improved the maintenance of da

iry system and warehousing while installing more efficient ordering system

Created high-performing management teams to ensure profitability, quality, guest service and high Team Member morale:

Consistently maintain optimal guest satisfaction

Consistently maintain operating expenses within or exceeding budget

REASON FOR LEAVING -- EXTREME FAMILY TRAGEDY- RESOLVED

October 2011-February 2012

Director of Food & Beverage, Hooter’s Casino Las Vegas, NV

Trained high-performing management teams to ensure profitability with forecast, quality, guest service and high Team Member morale by eliminating the BOH versus FOH with an all-for-one attitude

Responsible for the overall performance of operating departments, revenue and non-revenue, to include

o2 restaurant outlets including the highest revenue generating Hooters and Banquets with an annual revenue of 12.5 million dollars

oBeverage department consisting of 5 bars with an annual revenue of 3.5 million dollars

Exceeded budget by creating a Budweiser marketing plan, departmental efficiencies, cost controls and labor

Assured low beverage cost through proper pour controls, inventories, and prudent cash/comp procedures

Consistently maintain optimal guest satisfaction in both restaurants and Beverage area by focusing on sequence of service by using:

oConsistent salutations upon guest arrival

oUsing guest names at all possible moments

oTireless efforts with table service, table touches, plate presentations and beverage service

o• REASON FOR LEAVING --PROPERTY SOLD, NEW OWNERSHIP HAD THEIR OWN PERSONNEL

September 2005-September 2011

Executive Chef, Palms Resort Casino Las Vegas, NV

Responsible for the overall BOH performance of 8 operating departments, averaging 20 million dollars annually : Mexican, Café, Buffet, Banquets, Room Service and Team member Dining averaging a combined 3,500 – 4,000 covers daily

Exceeded annual food cost budgets 2005-2010 by decreasing cost of sales from 49% to 38%

Created an in house culinary class using classical French methodology

Created high-performing management teams to ensure profitability, quality, guest service and high Team Member morale.

REASON FOR LEAVING --PROPERTY SOLD, NEW OWNERSHIP HAD THEIR OWN PERSONNEL

June 2001-July 2005

Director of Food & Beverage, Sunset Station Henderson, NV

Created high-performing management teams to ensure profitability, quality, guest service and high Team Member morale by eliminating the thoughts of BOH versus FOH with an all-for-one attitude

Responsible for the overall performance of operating departments, revenue and non-revenue, to include

o7 restaurant outlets and Banquets with an annual revenue of 18 million dollars

oBeverage department consisting of 10 bars with an annual revenue of 7.2 million dollars

Exceeded annual budgets 2001-2005 by increasing departmental efficiencies and cost controls

Created harmonious Wine Dinners with applicable culinary knowledge to the wine pairing

Developed department marketing plans by creating guest data base and telemarketing to enhance guest return visits

Assured low beverage cost through proper pour controls, inventories, and prudent cash/comp procedures

Consistently maintain optimal guest satisfaction in both restaurants and Beverage area by focusing on sequence of service by using:

oConsistent salutations upon guest arrival

oUsing guest names at all possible moments

oTireless efforts with table service, table touches, plate presentations, and beverage service

December 1997-June 2001

Executive Chef, Sunset Station Henderson, NV

Created high-performing Culinary team to ensure profitability, quality, guest service and high Team Member morale by cross utilizing all outlets to a common goal

Responsible for the overall BOH performance of 11 operating departments, averaging 22 million dollars annually

Exceeded annual food cost budgets 1998-2001 by decreasing cost of sales from 43% to 33%

Introduced a Prime steak program for Station Casinos through the opening of Sonoma Cellars

Opened the Sunset Brew Company with Barley’s assisting in beer production

Created a revenue generating Butcher shop through cost savings to the bottom line with sausage and smokehouse /Dry Aging programs

Contact this candidate