Executive Chef
Resume:
Henry M Garcia
Las Vegas, NV 89104 Cell: 702-***-****
*********@*****.***
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
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