JUSTIN LEFTWICH

ad3jfs@r.postjobfree.com

512-***-****

**** ****** **** ***** ****, TX 78681

An extremely motivated F&B, hospitality, sales, and office professional with a proven track record in small business, high volume restaurant, hotel, and family entertainment. I am seeking a new challenge where my skills and experience will be utilized, and honed. I am looking to join a team of fellow successful professionals with long term success, stability, and progressive upward mobility are important objectives. I bring a strong work ethic built on years of experience, and a curiosity for new ideas and experiences. I believe in spreading the “Aloha” spirit and treating everyone with dignity and respect. I am dedicated, determined, and disciplined. Integrity in all things business and personal is of the utmost importance. These values, and a fun loving, lighthearted nature make up the best and biggest part of me.

Associates, Culinary Arts

Pikes Peak Community College 1993 GPA 3.8

Assistant General Manager

Juliet Italian Kitchen – Georgetown TX

September 2023 – Present

A new store opening in a new venue for a small restaurant ownership. This is the 3rd location of a highly successful and popular Italian food and wine venue that has expanded from the original Barton Springs location. I was responsible for all things encompassing a new opening in a newly renovated building. From flatware to POS to hiring staff, etc. Managing training schedules for new staff at our other locations, payroll, staffing pars, hiring bar and floor managers, and much more

Owner/Operator

Pearl Raw Bar - Lahaina, HI

March 2020 to August 2023

A side gig that developed naturally from my relationships with local seafood vendors/importers and inquiries/demand for a private Chef service. Venues included private beach weddings, birthdays, etc to dinner parties at private residences and evolved into rotating “Guest Chef” appearances at various bars/restaurants in town.

AGM/Executive Chef

Spanky’s Riptide - Lahaina, HI

December 2019 to August 2023

Work directly with the GM and ownership group. Responsible for all culinary ops, and maintaining bar/dining workflow in a popular, casual beachside environment.

THE place to be for NFL, UFC, live music, etc.

Executive Chef

Koa's Seaside Grill - Lahaina, HI

January 2013 to December 2019

Oversee all culinary and back-of-house operations.

Hire, train, manage and develop kitchen staff.

Set the staffing schedule.

Lead pre-shift meetings.

Menu planning, development, recipe writing, daily and seasonal specials.

Determine plating and presentation.

Order and evaluate the quality of new food. Cultivate positive relationships with

vendors.

Maintain a well-stocked kitchen with necessary tools, equipment and supplies.

Help with financial planning and budgeting.

Handle and resolve customer concerns, dietary needs, and complaints.

Ensure the kitchen staff follows all food safety laws and any required certificates

are up to date.

Set and implement the kitchen policies and procedures.

Sous Chef (Seasonal)

Nantucket Prime - Nantucket, MA

May 2018 to October 2019

Seasonal Chef work summers of 2018 and 2019. A high-end steak and seafood establishment catering to tourists and elite clientele visiting their summer homes on island.

F&B Outlet Manager

Hyatt Regency Maui. - Lahaina, HI

January 2011 to December 2013

When originally hired, I was responsible for for the latter stages of a new concept build, “Japengo”, an Asian Fusion Pacific Rim concept with Sushi Bar. I was the purchaser for all equipment, china, glass, silver, etc. Designed workstations with efficient and effective workflow. I stayed in this outlet through the first two months open before beginning my role as an outlet manager. Here, I was on a monthly rotation of all the F&B outlets, poolside and grotto bar, breakfast buffet, banquets, luau venue, and in room dining (room service, regency club, mini bar ops). All things encompassing a floor manager in these outlets including payroll, pre-shift and staff meetings, weekly meetings with the executive committee, scheduling, etc. I sat 2nd chair on the safety committee and was awarded manager of the quarter on 2 occasions and runner-up in manager of the year voting in back-to-back years.

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