Executive Chef Assistant Director

DANIEL LAFFITTE

*** ******** **, **** ********* Station,

New York, 11776 Phone: 516-***-**** ********@*****.***

SUMMARY

Customer-oriented GM with strong history of leading high-performance teams to meet or exceed objectives. Dedicated and hardworking with internal drive to deliver excellence. Tactical team builder with strong background in training and team development.

SKILLS

Goal setting Sound judgment

Profit and loss accountability customer retention

Staff leadership Bilingual in Spanish

EXPERIENCE

The Oldfield Club, East Setauket NY 04/21-10/22- Director of Catering Sales and Maître D’ Sold, organized and served all catered events

Tuscany Gourmet Market & Caterers Miller Place NY 10/2020 to 4/15/21- Catering Director outside sales

Cost analysis and savings financial administration Recruiting and Hiring Purchasing and planning Supervision and training Employee development Schedule management

LESSING’S INC., Stony Brook, New York 01/2009 to 08/2020- Area General Manager

I was retained as GM by Lessings after they acquired our company. I continue to managed the day to day operations of the Three Village Inn. I was promoted to Area GM and oversee Several properties for the catering division.

RESPONSIBILITIES

Responsible for the daily operations at the following venues:

Three Village Inn, Stony Brook: Hotel, catering operations, full-service restaurant, total sales of 6.5m

The Chateau at Coindre Hall, Huntington: catering operations, total sales of 1.5m

Smithtown Landing Country Club, Smithtown: catering operations, cafe, sports bar, halfway house, pool concession, total sales of 1.9m

Sunken Meadow, Kings Park: catering at the Pavilion, two concession outlets on the boardwalk, golf cafe, golf sports bar, sales of 2.m

Essex Club, Brentwood: catering operations, golf cafe, sales of 1m

JLM INC. FOOD SERVICE, THREE VILLAGE INN Stony Brook, New York

General Manager 01/1994 to 01/2009

Managed Restaurant, Country Inn & catering, responsible for day to day operations including all sales, hiring, purchasing, inventory controls. Assisted in marketing, Menu design and wine & beverage program. I was responsible for hiring and training of service staff. I worked closely with the owners to provide a great venue for the community to gather & celebrate.

Designed sales and service strategies to improve revenue and retention Encouraged, trained and disciplined employees to maximize performance Streamlined operational efficiencies by coordinating staff development Coordinated monthly budgets, managed profit and loss

RESTAURANT ASSOCIATES New York, NY. Assistant Director 03/1985 to 12/1993

Started my career with R. A. in 1985 as back of house manager at the Hemisphere Private club in Manhattan working with executive chef on purchasing and inventory controls. I also worked at the Rockefeller Center complex as head expediter at the Sea Grill Restaurant, I was part of the special events team for outside food services at sporting events as manager of stadium food services (US Tennis Open, Buick Golf Tournament, Lipton Tennis Tournament) My last position with the company was Assistant Director of the John Peel Room Restaurant until December 1993. My varied experiences with R.A. laid a solid foundation for my Career in Hospitality.

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