BRAD ROMOFF

949-***-**** ad4bnz@r.postjobfree.com

SUMMARY OF QUALIFICATIONS

A combination of specialized training and applied experience has resulted in excellent qualifications as an EXECUTIVE CHEF, DIRECTOR of CULINARY, DIRECTOR of F&B and GENERAL MANAGER. Command highly-developed leadership, mentoring and motivational skills. Successfully manage multi-departmental functions and staff. Excel in assessing requirements and determining priorities. Utilize superior forecasting and financial talents to develop and administer budgets. Create popular menus that meet client needs and drive sales.

Key Strengths Include:

Diverse background working at 4-Diamond and 5-Diamond resorts, private clubs, university dining services, high volume restaurants and high-end bistros. Previously served under 2 James Beard Award winning chefs.

Proven experience opening and managing successful, high-volume as well as fine dining operations.

Actively promote restaurants by hosting banquets for local businesses and non-profit organizations, and teaching cooking classes.

Develop successful wine pairings and bar menus that stimulate high customer interest.

Well-versed in all health and safety standards relating to the food and beverage industry. PROFESSIONAL EXPERIENCE

Executive Chef Multi unit Great Wolf Lodge, Anaheim, CA. (September 2022 to Present) Responsible for culinary operations for multiple outlets. Lead a team of 120.

Operate and train servers and cooks. Schedule, P&L budget and run all daily operations.

Direct team and instruct all team members, create SOPs, inventory, scheduling, payroll, and P&L

Labor control, proper health standards, company standards. Ecosure score average 97%

Serv-safe Proctor and certified trainer.

Executive Chef Multi unit Bristol Farms New found Market, Irvine, CA. (February 2022 to October) Responsible for culinary operations for multiple outlets. Lead a team of 95. Create seasonal menus. (Coordinated all design, budgeting, purchasing and managing a whole kitchen startup project new concept.

Operate and train servers and cooks. Schedule, P&L budget and run all daily operations.

Direct team and instruct all team members, create SOPs, inventory, scheduling, payroll, and P&l

Labor control, proper health standards, company standards. Executive Chef The Wellington Laguna Hills, CA. (May 2020 to Dec 2021) Responsible for culinary operations for all residents. Lead a team of 45. Create weekly menu. (Coordinated all design, budgeting, purchasing and managing a whole kitchen remodeling project.

Operate and train servers and cooks. Schedule, P&L budget and run all daily operations. Executive Chef Renaissance Long Beach Hotel - Long Beach, CA (2018 to 2020) Responsible for culinary operations at 5 outlets that generate over $6 million in annual F&B revenue. Lead a team of an Executive Sous Chef, 2 Sous Chef and a staff of 35. Achieved strong results with new banquet and outlet menus. Improved the hotel’s recognition in addition to sponsoring local charities.

Coordinated all design, budgeting, purchasing and managing a whole kitchen remodeling project.

Collaborate with the Sales Team in servicing key accounts including NFL teams i.e., Bengals, Broncos, Colts, Chiefs, Texans and Vikings.

Decreased food costs from 21% to 17.4%.

Initiated a 100% compliant Foam Free Program and recycling protocols which saves over $7,000 monthly. Executive Sous Chef Avenue of the Arts Hotel - Costa Mesa, CA. (2016 to 2018) Managed all aspects of food production at this 4-Diamond hotel, a Starwood/Marriott Signature Property. Interviewed, hired, trained and oversaw a staff of 40 serving the main restaurant, room service, and pool/buffet area. Continued . . .

BRAD ROMOFF Page 2

949-***-**** ad4bnz@r.postjobfree.com

Director of Culinary / General Manager Real Mex Restaurants - Redondo Beach & Los Alamitos, CA. (2015 to 2016) Responsible for all culinary production at 130 restaurants, including the El Torito, Las Brisas, Acapulco and Chevy’s chains. Also served on-site at the Redondo Beach El Torito as the Chef and General Manager. Directed a staff of 72. Handled all vendor and guest relations.

Changed processes for portioning and cutting standardized recipes. K.M. / Director of Culinary Operations Benihana - Anaheim, CA. (2014 to 2015) Oversaw a staff of 83 at this 220-seat restaurant which generated $8 million in annual revenue. Managed all ordering, inventory, including food and menu cost control. Directed all catered events, as well as private parties which rented out the entire restaurant. Served as Team Leader in a mass production environment.

Implemented a new 3-week chef training program that covered presentations and signature processes.

Significantly improved customer service.

Executive Sous Chef California State University, Fullerton. (2013 to 2017) Assist with large parties from groups of up to 5,000 guests. Also provide assistance with events at the University President’s House.

Executive Sous Chef Center Club of Costa Mesa - Costa Mesa, CA. (2013 to 2014) Directed all food production at this 30,000 sq. ft. meeting space/lounge which offered both daily meals to club members and banquet services. Created new menus for the lounge weekly, and on a tri-annual basis for the dining area. Conducted cooking classes for members. Managed budgets, P&L, labor, HR responsibilities, inventory control.

Reduced food costs by 20% while increasing member satisfaction.

Also handled Club Corps banquets, including a celebrity birthday party with 5,000 guests. Executive Chef Pizzelle’s Bistro - Tustin, CA. (2009 to 2013) Launched the restaurant from ground-up construction and helped grow it into a successful operation. Designed the restaurant and bar layout. Purchased $800K of kitchen equipment, furnishings and start-up supplies. Developed all menus and operational policies.

Taught hands-on cooking classes to children, teens and adults.

Hosted marketing events for non-profits and profit organizations, including wine tastings. Executive Chef Pangea Restaurant - Santa Ana, CA. (2002 to 2009) Built and grew this 60-seat downtown restaurant. Hired and oversaw both kitchen and server staff. Created a lunch delivery service that significantly grew business.

Opened the highly successful Proof Bar.

Executive Sous / Pastry Chef Roy’s Restaurant (Newport Beach) & Roy’s Bar & Grill (Big Island, HI) Roy’s Nicolina Restaurant (Kahana, Maui, HI)

Served on the Opening Team of the Newport Beach restaurant, after working as a Pastry Chef at the Big Island location. (Maui: 1994 to 1995; Big Island: 1995 to 1997; California: 1999 to 2001)

Began tenure with Roy’s as a Line Cook and Pastry Cook at the Nicolina Restaurant in Maui.

Pastry Chef Pinot Provence Restaurant - Costa Mesa, CA

Produced all pastries, desserts, ice creams, sorbets and breads for this restaurant that operated within the Westin Hotel in South Coast Plaza. (1998 to 1999)

Line Cook The Four Season Hotel - Big Island, HI & Newport Beach, CA

Prepared and cooked food as a key member of the line production team. Assisted with formal meal events and banquet functions throughout these Five-Diamond properties. (California: 1988 to 1990; Hawaii: 1997 to 1998)

Pastry Cook / Baker / Cook 1 The Ritz Carlton Kapalua (Maui, HI) & The Ritz Carlton (Laguna Niguel)

Started cooking career as a Line Cook and Pastry Cook at the Terrace Restaurant in the Ritz Carlton Laguna Niguel. Served on the Opening Team at the 5-Diamond Ritz Carlton Kapalua in Maui. Managed all pastry shop production.

(California: 1990 to 1993; Hawaii: 1991 to 1995)

EDUCATIONAL BACKGROUND

Graduate/Culinary Program ● Orange Coast College - Costa Mesa, CA

Certificate/General Business Ashworth College (Online)

Computer Skills: Word ● Excel ● Outlook ● Aloha ● Micros ● MenuLink ● HotSchedules ● CrunchTime

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