ad3s3z@r.postjobfree.com 954-***-**** Kimberly R. LinkedIn Restaurant Leadership – Operations and Program Management – Business Development Strategic Leadership Staff Development Quality Assurance P&L Management Renowned for overseeing the restaurant’s daily operations of the F&B department, leading and training catering staff, preserving exceptional guest service and experience, and maximizing the business success/profitability of restaurants, bars, and banquet services. Accomplished and dedicated Restaurant Director and Consultant with expertise supervising all aspects of food and beverage operations, including new menu creation, cost analysis, contract customization, and event planning for high-profile restaurants. Impressive track record of supervising front-of-house/kitchen teams, delivering exceptional culinary and dining experiences, orchestrating seamless, high-impact food and beverage operations, and consistently meeting/exceeding customer expectations. Well-versed in accelerating business growth/profitability, elevating brand reputation through innovation, improving culinary and dining experiences, increasing operational efficiency, reducing costs/expenses, and maintaining quality standards. Demonstrated exceptional aptitude in developing and implementing innovative business strategies, establishing long-term relationships with customers, promoting the restaurant’s financial success/reputation, and consistently exceeding sales/revenue targets. AREAS OF EXPERTISE Restaurant F&B Operations Leadership Profitability and Sales Maximization Event and Catering Management Inventory Control and Management Staff Training and Development Strategic Planning and Implementation Team Management and Collaboration Food and Beverage Cost Control Business Marketing and Promotion Profit and Loss Management Sales and Business Development Quality Assurance and Improvement Menu Development and Management Budgeting and Financial Analysis Key Customer Service and Satisfaction Performance Metrics Tracking Vendor and Supplier Negotiation Food Safety and Hygiene Compliance PROFESSIONAL EXPERIENCE Steel House Tavern (aka Tavern Catering), News, VA Executive Chef/Business Manager May 2013 – Present Oversee all aspects of the restaurant's business-related and kitchen operations of events through menu development, food preparation, and high-quality service to meet the contract requirements of clients/guests to ensure the restaurant's success. Inspire and lead kitchen staff by hiring/training a team to cook the dishes, expediting catering orders, adding dishes to the menu, and ensuring the quality of food items. Maximized the daytime revenues for Steel House Tavern by developing and implementing a new business plan for catering services for corporate events while identifying and securing additional business in close liaison with BEO’s executives and potential clients. Enhanced the restaurant’s financial performance by controlling food/beverage costs through P&L utilization, setting budgets, and making informed business decisions for reducing food/liquor beverage costs and effectively achieving high profit margins. Appointed as a general manager and food safety manager for revitalizing/managing the daytime business while overseeing the daily operations of Steel House Tavern by leading a staff, improving customer satisfaction, and optimizing the business profitability. Optimized the customer experience and satisfaction by creating the restaurant’s food/beverage menus, developing all standards of operating procedures to ensure consistent quality food products, and training all employees to maintain the highest standards. Confirmed the successful operation of a nightclub and catering business by opening/closing of restaurant and managing physical building/financials and daily operations of the business to make strategic decisions and enrich the business's success and growth. Reinforced the culinary excellence of Steel House Tavern by managing a private catering business, specializing in custom diets and menus per client, and creating custom menus tailored to the specific dietary preferences, restrictions, and tastes of all guests/clients. Manalapan Italian Cuisine, Lantana, FL Chef de Cuisine August 2014 – November 2016 Managed the daily operations of restaurant and hotel kitchens by preparing the menu design and production of authentic Italian cuisine with a key focus on freshness and top-quality products/ingredients to maintain the restaurant's reputation. Provided culinary training to the staff in leading the efforts toward exceptional guest satisfaction, employee productivity, compliance with brand standards, and hotel profitability. Facilitated the preparation of high-quality, scratch-made meals from Manalapan Italian Cuisine’s menu by developing and testing new recipes, experimenting with quality ingredients, and designing new dishes to promote the restaurant's Italian cuisine concepts. Revitalized the mom-and-pop pizza place into an Italian-French fusion high-end restaurant by developing/implementing a creative and innovative menu that combines Italian and French culinary traditions to offer a unique dining experience to key customers. Promoted the significant expansion of the restaurant's business by coordinating the back-of-the-house/front-of-the-house aspects of the restaurant, such as menu development and service concept development to attract a customer base and increase sales. Supervised the restaurant’s front-of-house/kitchen staff by providing effective training in FOH/BOH management, improving guest satisfaction, monitoring food quality/presentation, and maintaining the restaurant's reputation for excellent Italian cuisine. Interfaced with the restaurant's management in updating the menu to offer a diverse/appealing selection of Italian dishes to suit seasonal ingredients and culinary trends; maintaining a clean, safe, and organized kitchen to meet food safety regulations.

Greatbridge Sports Club, Chesapeake, VA May 2012 – November 2012 Daytime General Manager Selected as a general manager for overseeing daily operations of the club’s event center, restaurant, and bars during daytime hours by leading and training cross-functional staff of 5 retail outlets while merging the Cugini's and Eaglenest. Engaged in ordering the supplies, managing the payroll, and creating new menus for HR clients, such as Hope for Heroes, Wounded Warrior, James Wesley, The Band, and the Outlaws. Streamlined the day-to-day operations of the club before, during, and after an 8,000-square-foot expansion for clients during daytime hours while managing staff, schedules, facilities, and services to ensure the smooth/efficient functioning of a sports club. Amplified the club's success and long-term viability by overseeing a range of tasks, from ordering food and beverage items for 5 outlets, coordinating various aspects of equipment installation/maintenance, and supporting the merger of two businesses. Facilitated the delivery of exceptional services and positive experiences to key members/guests by optimizing the club processes, managing resource allocation, and ensuring the smooth running of all the club's facilities and services during daytime hours. Promoted the reputation of Greatbridge Sports Club by introducing, developing, and implementing the club’s standards/training program while monitoring QA of food to ensure the delivery of high-quality services as per the needs of potential customers. Maintained the integrity of 25-year-old Italian restaurants by effectively managing/reducing food and labor costs to improve the club’s financial performance; implemented cost-saving measures without compromising the restaurant's quality and authenticity. Successfully elevated the club's status as a sought-after venue for high-profile events, particularly hosted by music icons by focusing on offering exceptional culinary experiences to customers and contributing to the club's reputation and revenue generation. Participated in managing and executing successful fundraising and charity events from start to finish raising 20,000 for Hope for Heroes through the local roughriders’ motorcycle club using local/social media platforms to maximize event visibility/attendance. Veneziano's Italian Restaurant, Norfolk, VA October 2010 – May 2012 Wine Bar Manager/Consultant/Pt Sommelier Supervised the wine bar staff in providing a high-quality/memorable wine experience to the Veneziano's Italian Restaurant’s customers and serving the 125 wine menu to meet the preferences of valued customers and guests. Maintained a well-stocked bar with a variety of wines and properly stored bottles for suggesting the wine pairings to improve the flavors of dishes and maximize the bar’s wine sales/profitability. Successfully opened a new WineBar (on-premises) with a focus on elevating the dining experience of customers at Veneziano's by offering a selection of wines that complement Italian cuisine to generate a profitable revenue stream for the restaurant. Delivered an exceptional wine experience to high-value customers by effectively managing the wine program while serving as a Primary Bartender for the Wine bar (Orlando's Diversion) to enrich the restaurant’s overall success, reputation, and profitability. Introduced and implemented a new inventory system for tracking and managing the wine and food/beverage items to ensure the availability of the right quantity of wine in stock; maintained food cost control of 35% and a liquor cost control of 25%. Enhanced the consistency, quality, and efficiency in the operations of Veneziano's Italian Restaurant's wine bar by creating and implementing standard operating procedures (SOPs) to create a memorable and consistent dining experience for customers. Partnered with the restaurant management in hiring/training the new staff members for curating and managing a wine list and guiding on the wine service/pairing with proper wine presentation, decanting, and serving techniques for the wine program. Engaged with the bar’s management and customer-centric staff in preparing the wine bar for daily service, assisting in opening and closing shifts, ensuring proper stock of wine bottles, and maintaining clean glasses/stemware for efficient service. Strategically advised the restaurant management on improving the structure/service of business, enhancing the existing restaurant's operations, curating the wine list, making wine recommendations, and ensuring the highest quality of wine service for all customers. Hilton Garden Inn, TownCenter, Virginia Beach, VA December 2007 – December 2011 Food and Beverage Director/Bar/Restaurant Manager; Fine Dining Server/Bartender Offered strategic direction and leadership to the restaurant’s team of 25 employees in developing and implementing the hotel's food/beverage strategy for planning menus, setting pricing, and ensuring the restaurant/bar meets the standards of quality and profitability. Steered all aspects of food and beverage operations at the restaurant, bar, and other dining outlets while managing inventory for special events and promotions. Reinforced all food and beverage aspects of the 176-room hotel, including the restaurant, bar, catering services, room service, and F&B-related offerings while focusing on maintaining/elevating the high standards of quality service and guest satisfaction. Optimized the success and profitability of the hotel's food and beverage business by managing the day-to-day operations of banquet, catering, and restaurant services to ensure a memorable dining experience for valued guests at Hilton Garden Inn. Maintained the quality, consistency, and presentation of food and beverages in line with the brand's expectations while serving as the executive chef for balancing brand standard requirements to prepare the menus and serve food to suit different events. Enhanced the guest experience and satisfaction by incorporating local produce and seasonal menus with local produce, seasonal menus, and adult beverages to encourage guests to dine on-site and increase the food/beverage revenue for the restaurant. Maximized the restaurant's revenue and profitability by working daily with the P&L to balance the labor budget and keep food costs low while ensuring the operation of a food/beverage department in compliance with Hilton Garden Inn's standards. ADDITIONAL EXPERIENCE Fine Dining Server/Bartender, Hilton Garden Inn, Virginia Beach, VA December 2009 – May 2010 Bartender/Banquet BarKimberly R. Gubitosi VA September 2009 – December 2009 Bartender/Waitress, Hilton Garden Inn, Harbour View, Chesapeake, VA April 2009 – September 2009 Bar/Morning Supervisor Bartender/Banquet Trainer, Hilton Garden Inn, Virginia Beach, VA April 2007 – October 2008 EDUCATION Culinary Institute of Virginia (Deans List), Norfolk, VA September 2009 – January 2014 LICENSES AND CERTIFICATIONS Serve Safe Certified (expires 2026) Food Manager ABC Manager Certified, c Gu Tips Certified MART Certified through ABC CJI of Florida (Awarded Face of College), 1999 Certificate Program in Corrections Awarded - Certificates Specific to School Montclair State College, 1984 – 1988 John Hopkins and Rogate for Gifted/Talented Certificate for Computers/Math VOLUNTEERING Tasa- Tidewater Autism Society - January 2014 Surfers Healingvb.org June 2008 – 2013 Lucaswilliamfoundation.org Founder/May of 2008. Raising Money for Autistic-Related Events PROJECTS Food Displays, Associated with Hilton Garden Inn, Towncenter, Virginia Beach, VA May 2009 – /Morning Supervisor