DAVID CRAINE ad2tk5@r.postjobfree.com 917-***-****

VA Beach, Va

23451

Innovative culinary professional with 30 years of fine dining, hotel, multi-unit operations, concept and brand development experience including directing and participating in over 15 restaurant openings for multiple concepts and brands. Very experienced in high volume, banquets, catering, P&L statements, and leading large numbers of associates.

Proven track record of improving service, streamlining operations, creating contemporary menus that meet with current trends and presentations while maintaining the highest levels of quality and effective cost control methods

Mature leader and mentor who fosters a collegial, professional work environment that promotes growth and advancement

Restaurant Consultant who is a proven innovator in refreshing or redesigning current existing concepts achieving successful results through new menu implementation, beverage and bar restructuring, health department compliancy as well as food and labor cost assessments and solutions. Through these methods has aided in positively turning around struggling businesses into successful, money-making concepts.

Task Force Assignments- Ritz Carlton-Aruba, Trump Hotel Waikiki, Ballys Las Vegas, Trump International DC, Dune-Auberge Residential Property-Ft Lauderdale

EXECUTIVE CHEF, Delta Hotel, VA Beach, VA Jan 2023-Aug 2023

-Created menus for all meal periods and outlets for restaurant rebranding including recipes and costings for 35+ dishes including grab n go and retail items for all day café.

FOOD AND BEVERAGE MANAGER, COASTAL GRILL, VA Beach, VA 2020-2022

MULTI-UNIT EXECUTIVE CHEF, OTG Management, Newark Airport 2018-2019

-Directed all operations and a staff of 120 employees at 11 quick-serve restaurants, including a fully operational bakery, with annual food revenue of $36 million.

ESQUARED HOSPITALITY/BLT STEAK RESTAURANT GROUP, New York, NY

2010-2018

COMMISSARY EXECUTIVE CHEF/QSR DEVELOPMENT 2016-2018

-Co-conceived, designed and operated an 11,000 square-foot production facility for the twelve By Chloe quick-serve restaurants.

-Directed overall food production operations---delivery systems, logistics, manpower planning, and inventory management—and developed HACCP and FDA plans for all operations.

CORPORATE EXECUTIVE CHEF 2015 -2016

-With the culinary director, organized and executed new openings and quality assurance visits for the BLT Steak & Casa Nonna brands at various sites including the Ritz-Carlton and J. W. Marriott.

EXECUTIVE CHEF, W HOTEL, New York, NY 2010-2015

-Oversaw opening and operations, including menu development of multiple hotel venues including BLT Steak Bar and Grill, BLT Burger and the W Hotel’s lounge, banquets and events, room service and staff cafeteria. Managed 60 employees with annual revenue of $10M, food cost of 28% and labor cost of 14%. Menu offerings included prime aged steaks, house made pastas, house cured meats, woodfired pizzas and green market driven seafood and vegetable dishes.

EXECUTIVE CHEF, AQUAKNOX, Atlanta, GA 2008-2010

-After taking over, reduced food costs from 39% to 33% and labor costs from 16% to 11% through skillful implementation of cost-control and staff reorganization measures. $8M annual revenue

EXECUTIVE CHEF, BURTON & DOYLE, Great Neck, NY 2006-2008

-Directed all kitchen operations and staff of 25 employees, with average dinner seating of 250-450.

-Increased food sales by 25% through new menu implementations and reorganization of back-of-house operations. $12M annual revenue.

SOUS CHEF EXPERIENCE:

- Union Pacific, Chef Rocco Dispirito, New York, NY

- Gotham Bar and Grill, Chef Alfred Portale, New York, NY

- Gramercy Tavern, Chef Tom Colicchio, New York, NY

- Coastal Grill, Chef Jerry Bryan, Virginia Beach, VA

CONSULTANT EXPERIENCE:

-Poco Restaurant, New York City

-Grand Lo Cafe, New York City

-Charleston Place Hotel, Charleston, SC

-Dune, Fort Lauderdale, FL

-Coastal Grill, VA Beach, VA

-The Gourmet Gang, VA Beach, VA

INTERNSHIPS:

-Chef Jean Louis Palladin, The Watergate, Washington, DC

-Chef Gray Kunz, Lespinasse, New York, NY

-Chef Alain Passard, L’Arpege, Paris, France

RELATED EXPERIENCE:

-Organized and participated in multiple national and international culinary events.

-Worked with culinary related media platforms, including television, publishing, and charity events.

-Trained for in store set up and operations with Dean & Deluca Market for future opening project for Oahu, Hawaii with the BLT Group.

CERTIFICATIONS:

NYC HEALTH DEPARTMENT CERTIFIED

SERVSAFE MANAGEMENT CERTIFIED

COURT OF MASTER SOMMELIER INTRODUCTORY COURSE AND EXAMINATION

JAMES BEARD FOOD COMPETITION WINNER

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