Executive Chef Manager

Resume

JOHN HESSE

** ********* *** ******** ** *1782

631-***-**** ********@*****.***

DIRECTOR, CORPORATE EXECUTIVE CHEF

Skilled Hospitality Professional, recognized for innovative approach to setting stage for customized dining experience. Over 20 years of progressive experience managing provision of fine dining restaurants and catering environments, utilizing front and back of house knowledge to optimize profitability and standards. Particularly adept at teaching and mentoring, team building and solidifying company culture. Committed to leaving patrons with especially memorable dining experiences. Manage P&L analysis, budgeting, inventory control and purchasing. Proven ability to lead successful fine dining and high-volume operations. Thrive in high pressure environments. Passion for food and flawless service. Budgeting Cost Accounting Expense Control Start Ups / Turnarounds Strategic Planning Team Leadership / Motivation Policy Development Process Improvement Scheduling Employee / Labor Relations Training / Development Policy Development Talent Management Performance Management Business Development Client Relations Event Planning Customer Service Internet Marketing Inventory Management Procurement / Purchasing Vendor Relations Cost Reduction PROFESSIONAL EXPERIENCE

THAT MEETBALL PLACE, Patchogue and Farmingdale, New York 11/2013 to Present American Restaurant

Director of Operations, Corporate Executive Chef,

Opened 2 restaurants from concept to complete build out, including design, equipment procurement and staffing. Instrumental in creating corporate identity through crafting unique menu items, stylized plating concepts and unique offerings, all tailored to appeal to a wide demographic.

Achievements:

Voted one of “Top 10 Gastro-pubs” on Long Island 2 years in a row.

Helped create a very cool, hip and fun environment that has been one of the most popular venues in both locations.

Combined annual sales in excess of $7 million.

Hired and mentored a staff of over 120 resulting in a strong, cohesive team that enjoys achieving corporate goals.

Resume

JOHN HESSE

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JACK BISTRO, New York, New York 9/2005 to 10/2013 French American Restaurant

Executive Chef

Oversaw all kitchen operations including purchasing, cost/inventory control, recipe creation and regulatory compliance. Created new menu items including specials/changes, performed customer needs assessments regarding special dietary requirements, drove strict sanitation guideline adherence, and delivered cross-functional staff training for all personnel ensuring proper coverage in emergency situations. Handle back-of-house employee and cleaning schedules, and created standardized recipes for all menu changes ensuring consistent quality of dishes. Drove cost control measures through strategic equipment procurement including durable glassware and china reducing breakage and lowering replacement costs. Achievements:

Designed and implemented kitchen layout for new restaurant, within budget, facilitating fast, smooth service.

Increased early dinner service sales 20% by redesigning menu focused on faster pick-up items meeting needs of movie-going patron with specific time requirements.

Achieved 8-10% savings on spiraling food costs through sourcing and utilization of outside purchasing group.

Consistently received “A” grade on inspections by refining sanitation procedures to meet new municipal Department of Health requirements.

THE SNAPPER INN WATERFRONT RESTAURANT, Oakdale, NY 5/2001 to 10/2005 250 seat restaurant and catering facility

General Manager

Directed facilities and daily operations including recruiting, training and supervision, as well as, menu creation, inventory and budget management. Analyzed and adjusted labor scheduling, drove store marketing including growth, cash flow, inventory management and vendor sourcing and negotiations. Maximized face time on the floor interacting with guests, as well as, trained employees in best-in-class service for optimum guest retention. Managed large-scale event bookings and execution, delivered key contributions to facilities upgrade including menus, bridal suites, and landscaping for picture friendly areas, and oversaw menu changes based on guest feedback. Re-vamped catering contracts, handled liquor, beer and wine orders, re-engineered ordering sheet format, and developed front and back-of-house training programs. Achievements:

Boosted food sales 30% and achieved improved turnover in main dining room by installing second hot line servicing lawn bar with hot appetizers.

Increased bar revenues by 28% by designing larger outdoor lawn bar.

Facilitated capacity crowd turnouts and 25% increase in parking capacity by sourcing valet service to work busy evenings.

Bolstered seasonal/outdoor area revenue by partnering with local radio station creating successful on-going Thursday night event.

Streamlined service by implementing new computer system. Resume

ADDITIONAL EXPERIENCE

RIVERBAY SEAFOOD BAR AND GRILL, East Williston, New York Executive Chef

BRIDGE CAFÉ, New York, New York

General Manager / Executive Chef

PARKER MERIDIAN HOTEL, New York, New York

Executive Sous Chef

EDUCATION

Associate in Applied Science, Hotel Technology

Sullivan County Community College – Loch Sheldrake, New York CERTIFICATIONS

Suffolk County Health Department Certification NYC Health Department Certification Nassau County Health Department Certification

TECHNICAL SKILLS

Microsoft Office Suite Micros Posi-Touch

Chef-Tec Aloha

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