Sales Customer Service

KEVIN M O'NEILL

*** ****** **. *********, ** ****3

917-***-**** *********@*****.***

Summary

Culinary and Hospitality leader with proven success in a multi unit environment, with a track-record of creating and delivering innovative dining experiences, inspiring and developing chefs who provide stellar guest reactions that yield favorable financial results for the business. Skilled at utilizing data management tools to optimize sales and control costs. Core Competencies

Food and beverage cost controls and operating

procedure

Proven track record of financial cost and

revenue tracking and controls

Purchasing and inventory management and

controls

Expert in diverse menu design and

development

Employee training and team building

Labor cost control and analysis

Strong interpersonal and organizational skills

Manage Stress and time

Experience

Director Of Operations - Green Summit/Red Ryder Group March 2016 – Current As the Director of Operations I have succeeded in financial and operational success of the currently existing units as well as the opening of new concepts and re – launch of currently operating concepts. As the existing locations become more operationally sound and as new units/concepts continue to come online my oversight has grown into a larger and more complex organization.

§ Led the development and successful launch and re – launch of multiple concepts on the Grub Hub/Seamless platform to increase revenue.

§ Successfully decreased ticket turn around developed and implemented systems to improve efficiency throughout current operations.

Executive Operations Chef – OTG Management June 2008 – November 2015 Being Heavily involved in a growth company I was an integral part of a team that designed, planned, developed and executed the successful opening and continued operation of a diverse portfolio of business units that included full service restaurants as well as Quick service units. This included the research and development of multiple cuisines and cooking styles, purchasing of small and large equipment for currently operating and new business units and the recruiting and training of experienced team of Chefs and kitchen managers. Successfully directed and trained Front of the house management on improving guest satisfaction at the point of the transaction.

§ Achieved the position of Partner in January of 2015.

§ Led the opening and take over of 26 culinary business units in the fall of 2014 over a 6-week period at Newark Airport a project that reached $150MM a year in sales.

§ Led the opening of the LaGuardia Airport project starting with 4 units and expanding to 15 over the next 4 years increasing sales to $70MM per year.

§ Directly worked with supply chain management to develop national contracts to decrease cost company wide.

§ Increased sales quarter over quarter by utilizing item sales data to identify high and low sellers for menu tailoring through menu changes and daily menu additions as to take advantage of market cost trends.

§ Developed and successfully executed in-house costing procedures and menu cost analysis systems.

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§ Developed crew training and systems to increase efficiency in service and decrease average ticket times.

Quatorze bis – Executive Chef March 2003 – May 2008 n Chef of 80 a seat Parisian style French restaurant in Manhattan. Managing and overseeing a kitchen staff of 10 while also maintaining a classical seasonal bistro menu with specials on a daily basis. Oversaw all facets of culinary business including the execution of catered in-house functions, bar menu execution and development, purchasing and inventory control. Consistently meeting all food and labor cost figures while keeping customer satisfaction at an all-time high. Russian Tea Room – Executive Sous Chef November 1999 – September 2002 n Hired as Chef Tournant and was promoted to Sous Chef and then Executive Sous Chef within a 2 year period. Oversaw a team of 60 plus crew while executing high end Franco – Russian Cuisine in a high volume setting.

La Cote Basque - Tournant April 1998 – November 1999 n Initial job out of culinary school gaining experience on all stations in a classical French Restaurant. Education

Culinary Institute of America

Associates degree received.

Serve Safe Certified

NYC-DOH Food handlers

Other Relevant Experience

NYC Food and Wine Festival Burger bash 2013

NYC Food and Wine Festival Burger bash 2012

Private Chef 2004

4 Stars Catering, Los Angeles California 2002

Medi Restaurant Executive Sous Chef 2002

James Beard Awards Dinner 2001

Gula Cocinas Catering Owner/Operator

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