Richard L. Lanza

Palm Beach Gardens, FL ***** 631-***-****

www.linkedin.com/in/richard-lanza-a2615b19 ad3p11@r.postjobfree.com Executive Chef General Manager Food & Beverage Director Operations Management Guest Satisfaction Customer Service Profit and Loss Multi-Unit Management PROFESSIONAL SUMMARY

Exceptionally innovative culinary expert with a solid history of success contributing to stellar reputations of upscale country clubs, hotel/resort restaurants, fine dining, and family-style restaurants. Strong ability to lead, train, develop, and mentor dedicated teams focused on quality, presentation, cost containment, and safety. Demonstrated skills in creating and executing processes and procedures that increase efficiency and maximize profits. Successful track record of leading and realizing objectives by cultivating an entrepreneurial environment. Experience in team building, menu planning, and concept development with a proven ability to grow market share via sustainable sales growth and profitability. AREAS OF EXPERTISE

Creative Menu Development

Coaching/Leadership Accountability

Business Profitability/Development

Specialty Cuisine and Presentation

Purchasing and Inventory Control

Staff Training and Development

High-Profile Event Planning

Team Building and Leadership

Food and Kitchen Sanitation

World-Class Guest Relations

Private Chef – Catering

Catering Sales

Menu Development

Food Cost Management

Culinary Management

WORK EXPERIENCE

Executive Chef 2022 – Present

Kisco Senior Living (La Posada) – Palm Beach Gardens, FL Responsible for overseeing all culinary functions with innovative special event programs, venue concepts and services to push boundaries and modernize dining programs for affluent and demanding clientele (350+ residents).

Experience in staying ahead of industry trends while giving team members the right tools and resources to perform their best. Manage procurement of goods and cost controls – planning/creating menu items and managing inventory.

Provide leadership for all culinary and food & beverage staff including scheduling, assignment, direction, performance review, hiring, and corrective action consistent with company policies and procedures.

Define extremely high standards in terms of food and service quality and extremely low tolerance for subpar performance. Lead in all aspects of continuous operational improvement with a strong bias for action.

Plan weekly menus in accordance with community goals – incorporating nutritional foods and foods in season. General Manager 2021 – 2022

Safe Harbor Marina – North Palm Beach, FL

Restructured, reorganized, and revamped restaurant systems. Improved operational procedures – overseeing menu planning and staying current with seasonal offerings. Applied attention to detail on costs to ensure streamlined and cost-effective operations.

Served as leader, overseeing a staff of 25. Led in restaurant design and organizational structure. Coordinated front- of-the-house and kitchen operations while ensuring guest satisfaction. Experienced in menu planning, cost controls, payroll, etc. Provided leadership for special initiatives and operational standards for catering and event management.

Experienced in balancing the needs of both internal and external stakeholders (team members, restaurant guests, and owners) – driving initiatives to achieve goals within well-established financial objectives of the business.

Created seasonal menus for a la carte catering, sales, and execution of scheduled catered events and on premises.

Led in training of associates, including food service associates, in safety issues, emergency situations, infection control, and safe food handling practices – ensuring a well-trained staff to meet the needs of the community.

Established safety standards throughout all food preparation and storage areas for strict food safety purposes.

Managed and supervised overall operations, including scheduling food orders, purchasing, and hiring/training crew. Richard L. Lanza Page 2 of 2

Food & Beverage Director 2018 – 2021

Atria Senior Living – Lake Worth, FL

Managed a Flagship Property for Atria Senior Living – an Assisted Living & Resort with a capacity of up to 350 residents.

Supervised 65 staff members. Oversaw all Food and Beverage purchasing and staffing and resident satisfaction, while following strict state and company regulations. Improved food quality and standardize steps of service for FOH.

Implemented new service strategies, maximized financial performance, and ensured high standards of food and beverage quality, service, and marketing to maximize profits and ensure outstanding customer service.

Developed efficiency-enhancing workflow/process improvements that made it possible to accommodate increasing responsibilities, which propelled efficiency gains as well as significant time- and cost-savings. General Manager / Executive Chef 2014 – 2018

Ristegio’s Lounge – Patchogue, NY

Conceptualized and built out of this 200-seat New American Restaurant and Catering Service. Rapidly achieved $4.5M in annual sales. Led in catering sales and execution, menu and recipe development, cost controls, procurement, and sanitation.

Received 3-Star (Excellent) reviews in New York Times and Newsday. New York Times: “This restaurant’s look is as impressive inside as out. A large four-sided bar anchors the interior. There are three spacious dining rooms: one adjacent to the bar, and two others that can be used for overflow crowds or closed off for private parties.”

Worked directly with other founders and served in a leadership role during the pre- and post-opening of restaurant, which included hiring, recruiting, and training. Leveraged talent at all levels. Provided operational assistance, ongoing coaching, and implementation of sales and marketing tools for rapid expansion. Executive Chef 2011 – 2014

Blackstone Steak House – Melville, NY

Top rated upscale steak house 14M in annual sales, 40+ staff members. Created unique menu featuring prime dry-aged steaks, sushi, and seafood.

Saved owners more than $1.2M on operation costs in first year. Upgraded location to 3-star review in Newsday.

Spearheaded employee training and development support. Actively participated in the training program, which was a management training tool that was eventually used consistently to develop kitchen standards. Executive Chef 2009 – 2011

The Farmhouse / North Fork Oyster House – Greenport, NY Created and renovated two restaurant concepts for ownership – developing menus, managing F&B operations, and leading teams. Served as executive chef at both locations. Established and trained kitchen staff and held leadership of FOH operations.

Earned 2 3-star reviews from Newsday. Utilized strong leadership and mentoring skills with a track record of developing others and menu planning. Managed renovation site selection as well as restaurant remodel and opening. Executive Chef 2008 – 2009

Nico at the Gatsby Mansion – Islip, NY

Supervised a team of 20 at this 300-seat fine Italian dining restaurant in restored, 130-year-old Victorian mansion. Spearheaded operations, reaching $3.5M in annual revenue while catering events for up to 350 people. Re-structured staff concept and redesigned a la carte and catering menus with modern and traditional fare appealing to city dwellers and local clientele.

Named the most romantic restaurant on Long Island by Newsday for Victorian-era setting and fine Italian dining . Additional Professional Experience:

Executive Chef – Institute of Technology De Seversky Center, Old Westbury, NY Executive Chef – Pas-sion Fish Restaurant, Westhampton Beach, NY Executive Chef – Club Corporation / Monarch Country Club/ La Cita Country Club/ Governors Club Executive Chef – Waterway Café – Palm Beach Gardens and Chuck and Harold’s – Palm Beach, FL EDUCATION

Associate in Occupational Studies in Restaurant Operations Culinary Institute of America - Hyde Park, NY

AWARDS

Lifetime Achievement Award in Culinary Excellence – Suffolk County Community College Winner – Iron Chef Competition – The Hamptons

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