Food Service Executive
Resume:
Steven R. Johnson
Brookfield, WI
adcp27@r.postjobfree.com
CAREER OBJECTIVE:
To obtain an executive hospitality position for an extraordinary company that can incorporate my extensive industry experience with my passionate leadership and business skills.
SUMMARY OF QUALIFICATIONS:
Corporate Executive Chef responsible for the culinary operations of 62 restaurants in seventeen states generating $115M annually, including menu and recipe development, innovation, costing and food safety
Executive Sous Chef of a $38M annual revenue for a casino property with eleven restaurants
Over twenty years successful food service leadership including 18 years multi-unit management and the ability to continually meet and exceed financial goals
Veteran opening experience including 30+ new restaurants over the last 18 years
Proven track record with continuous professional growth and success
Exceptional P&L management with demonstrated and repeated financial growth
Extensive catering experience including on and off-site venues with groups to 3000 people and $250k/event
Comprehensive industry background and education with over 25 years of professional restaurant experience
Strong sales and marketing strategies with proven results which leads to increased revenue and profit
Responsible for all aspects of staff development, including: hiring, training, coaching and counseling
Wide range of experience including, a’la carte, banquet, buffet and pastry production with a variety of cuisines and styles, including fine dining and outstanding knowledge of foreign and domestic wines
Fully versed in the annual budgetary creation process
Excellent written and verbal communication skills, strong computer skill including Microsoft applications and Rosnet, Food Trak, MMS, Red Rock and Kronos
Successful execution of numerous VIP functions including state Governors, US Senators, Entertainers and Athletes
RELEVENT EXPERIENCE:
Marcus Theatres Corp Milwaukee, WI Corporate Executive Chef 12/16-present
Responsible for brand creation, development, adherence, and enforcement
Transitioned 22 all in-theatre dining restaurants to the Marcus brand in less than 4 months, Feb-May 2019
Oversaw the opening and training of seven new outlets in 2017, including an 800 seat all in-theatre dining venue
Accountable for guest experience and customer service scores
Creation for the culture and vision of our brands with an emphasis on extraordinary consistent execution
Incorporate current, modern industry service and food trends
Successful team builder and the ability to make good teams great
Meticulous financial hawk with a continual effort to reduce labor and COGS
Potawatomi Hotel Casino Milwaukee, WI Executive Sous Chef 12/06-11/16
Manage the performance of 10 Restaurant Chefs and 18 Sous Chefs responsible for $38M annual F&B revenue in eleven business units while achieving budgetary expense targets
Spearheaded the opening of seven restaurants in 2008 during a $260M casino expansion and three restaurants in 2014 during a $220M 380 room hotel addition
Created and enforced standard operating procedures for 200+ team members
Operate and formally trained in Cleveland cook chill production equipment and Alto Shaam Combi oven banquet systems
Created and enforced department wide standards and testing program including instruction of weekly culinary development classes
Enforce gaming commission and departmental minimum internal controls
Developed strong working relationships with other departments
Developed HAACP programs for ROP, sous vide cooking and sushi rice
Milwaukee Area Technical College Milwaukee, WI Culinary Instructor PT 1/14-present
Maggiano’s Little Italy, Brinker Intl. Milwaukee, WI Sous Chef 9/06-12/06
$8M in annual revenue
Cross-trained in FOH service and management
Insure corporate culinary standards are met on a daily basis
Coached and trained diverse kitchen staff of 40+
Accountable for reaching BOH labor and COGS targets
Winter Park Resort, Intrawest Corp. Winter Park, CO Executive Chef 10/00-6/06
Voted Colorado’s favorite ski resort
Responsible for the operation of seven business venues with an annual budget of $8.3 million
Managed the top two customer-rated restaurants in Intrawest Corp. out of 76
Reengineered server training program with an emphasis on guest satisfaction, speed and efficiency
Achieved the lowest COGS & labor, and highest margin out of 10 Intrawest F&B departments
Created, implemented and adhered to the annual fiscal budgets for multiple business units
Exceeded budget goals for COGS and labor costs for fiscal year 2005
Reduced expenses by 5% or $120,000 over previous fiscal in 2005
Designed various menus based on branding including: catering, restaurant, golf course, food court
Costed all menu items in Food Trak to insure COGS goals are meet
High Mountain Lodge Fraser, CO Executive Chef 10/99-7/00
Boutique lodge with inclusive breakfast and dinner, seating up to 75 guests serving Colorado cuisine
Voted one of the best boutique lodges by Colorado ski country magazine
Organized and produced the offsite catering for an upscale sleigh ride company with up to 300 plates per night
Developed and implemented country club style Sunday brunch menu to increase revenue
Top O’ the Cove La Jolla, CA Station Chef 8/98-10/99
Consistently voted one of the top three fine dining restaurants in San Diego county
Zagat rated for Top Food and Top Service
‘Best of the Best’, ‘Most Romantic’, ‘Best Service’ ‘Best Wine List’, San Diego Magazine
Four Diamond Award, Two Stars, Continental Gold Award, DiRoNA Award
Grand Award, The Wine Spectator, one of 82 in the world with this award
Produced up to 125 meals daily on three stations by myself
Ordered, received, inventoried and maintained proper stock levels
EDUCATION:
California Culinary Academy, San Francisco, CA 1998
Associate of Occupational Studies Degree in the Culinary Arts
Certified by the National Restaurant Association in Applied Food Service Sanitation, Nutrition for the Food Service Manager, Legal Aspects of Food Service Management, Hospitality Human Resources Management, Management by Menu, Managing Quantity Food Production, Basic Cost Control for Food Service Managers
San Francisco State University, San Francisco, CA 1991
Bachelors of Science Degree in Biology
AFFILIATIONS:
American Culinary Federation, Professional Member and former Chef and Child Chairman (2008-2012), Milwaukee Chapter
Pro-Start Mentor, Instruct high school students in culinary arts (2016), Bayview High School, WI
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