Customer Service Executive Chef

ROSEANN ROSTOKER

PROFESSIONAL SUMMARY

Creative business owner with exceptional background spent in hospitality. Proven leader with engaging demeanor and success working in most demanding environments. Talented in training and mentoring successful teams. Talented owner with excellent marketing, customer service and facility oversight skills and more than 3o years experience. Highly effective and comfortable working with people at all levels in organization. EXPERIENCE

CREATIVE CULINARY DIRECTOR - NOLA BREWING CO, NO LA, 6/2022-9/2022 Contract consultation position. Achieved all goals as required within time frame. Opened new, larger secondary kitchen. Created and costed catering menu. Created and costed additional, daily menu items. Trained and educated existing and new staff to maintain highest level of industry standards. Scheduling, inventory control, cost control, employee counseling. CHEF/OWNER RED GRAVY, NEW ORLEANS, LA 2010-2022

Managed day to day business operations, including accounting, finance, HR, marketing and public relations. Applied performance data to evaluate and improve operations, target current business conditions and forces needs. Was a key member of the daily production/service team. Remained up to date on current trends and attended industry trade shows and markets to view and order inventory. Trained and motivated employees to perform daily business functions. Founded and managed restaurant business, growing revenue in the first and subsequent years. Enhanced operational efficiency and productivity by managing budgets, accounts and costs. DINING SERVICE DIRECTOR - CHARTWELLS, MORRISTOWN, NJ 2008 - 2010 Monitored food production and corrected issues in preparation, portioning or other areas. Strengthened controls to minimize waste and reduce costs. Kept inventory levels in line with expected demands. Maintained exceptional standards of safety and sanitation in all areas. Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment. Organized and oversaw food service training to educate employees on various tasks, including resetting tables, relaying orders to cooks and upselling food and beverages. Liaison between clients and culinary team for all catered events. Developed unique events and special promotions including Farm Stands and Themed Events to drive sales. Purchased food and cultivated strong vendor relationships. EXECUTIVE CHEF - SODEXHO, NYC 2000-2008

Worked in multiple accounts, including New York Stock Exchange, Tiffany’s, Fordham University, Montclair State University, key member of Buffalo Bills Training Camp team. Oversaw all business operations for restaurant, including customer service, sales, strategic planning, policy development and inventory control. Developed menus, controlled food costs and oversaw quality, sanitation and safety processes. Collaborated with staff members to create meals for large banquets. Assisted customers in planning corporate events, social galas and gourmet dinners. Hired, trained and managed kitchen staff, including developing employees, inning disciplinary action and conducting performance reviews. Maintained key position with production team. EDUCATION

ASSOCIATE OF ARTS, FAIRLEIGH DICKINSON UNIVERSITY, TEANECK NJ SKILLS

Business development. Annual planning. Budget planning. Judgement and decision making. Industry expertise. Employee motivation and performance. Integrity and transparency. Innovative and visionary. Sales growth. People and culture. Empathy and humility New Orleans, LA. 70118

551-***-****

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