Executive Chef General Manager

Nicholas J. Forlano

Charles Town, WV.

Phone: 540-***-**** Email: *************@*****.***

EDUCATION:

● The Restaurant School Associates – Culinary Arts

Philadelphia, PA

● United States Air Force, 1989-1995 Civil Engineering

● Servsafe Manager Certification 05/2024

PROFESSIONAL EXPERIENCE:

04/2023 - Present FLIK International / Compass Group

United Polaris Lounge, Dulles Airport

Executive Chef.

● Annual Revenue $19.5MM

● Oversight of the complete Culinary department, including Four satellite clubs’

● Adherence United Airline guideline, Compass group policies, and Flik

International Standards.

● Maintain Compliance to all Local,State and Federal Inspections.

● Supervise staff of 30 daily BOH, additional 25 FOH.

● Implementation of inventory and ordering procedures.

● Responsible for training,hiring and staffing.

● Developing and adherence to standardize recipes.

● Developing, cost control menus, activations and catering.

06/2021 – 03/2023 Bia Kitchen

Purcellville, VA

Executive Chef

Annual Revenue: Projected $2MM-3MM

● Launched new Restaurant 2022 with small plate concepts and local infused menus

● Hired on as Executive Chef, created a purveyor list sourcing out local farms and

companies

● Worked with Kitchen designers, recommended changes, and updates for better flow

● Hired initial staff, created menus, and train them on service

● Manage total of 10 BOH Employees, train and establish standards of menu

(Reason for looking: Direction of business concept and personal career goals do not align)

06/2017 – 06/2021 Dolce Vita

Fairfax, VA

Executive Chef / General Manager

Annual Revenue: $2.1 MM

● Dual responsibilities as General Manager and Executive Chef

● Reduced Labor Cost from 37% to 25% by restructuring labor force for AM and PM

shifts and cross utilizing staff for multiple roles

● Reduced Food Cost from 44% to 27% by implementation of portion controls,

preparation pars, menu management, redesigned POS system to manage waste and

eliminating pre-cooked menu items

● Total implementation of to-go programs to include delivery methods and wine club for

members

● Several special events, wine dinners, cooking classes, and to go programs to maintain

stability throughout the recent pandemic

● Trained and mentored FOH staff to develop Bar Managers and Floor Captains

● Designed seasonal cocktail menu, created liquor and wine inventory, and spread sheets.

05/2015 – 05/2017 Piedmont Country Club

Haymarket, VA

Executive Chef

Annual Revenue: $2+ MM

● Oversee all culinary responsibilities

● Manage labor costs to 18%

● Manage food costs to 32%

● Coordinated with sales department for banquet events - $1.8 MM in Banquet revenue

2008-2015 Forlano's Market

The Plains, Va

Chef/Owner

Annual Revenue: 1.8 MM

Owner Responsible for all aspects of the operation, including FOH and BOH, management,

accounting,payroll and marketing

● Food cost 27%

● Labor cost 17%

● Beverage Cost 25%

Additional Experience

2005-2007 Rail Stop Restaurant The Plains VA.

Chef de Cuisine

2000-2003 The Ashby Inn Paris VA.

Executive Chef

1997-2000 The Gables at Chadds Ford Chadds Ford PA

Executive Chef.

1995-1997 The Wood Company Wilmington DE

Sous Chef

05/2024 Serve Safe Manager Certification

.

Contact this candidate