Sentences with phrase «fine dining operations»
Not exact matches
In this role, he is responsible for the hotel's high - volume banquet operations, three fine - dining restaurants, room amenity program and wedding banquet operations.
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These experiences have given him expertise and insight into the wide realm of volume food service operations from simplistic operations with limited resources to luxurious, fine dining events for top tier corporate executives.
Her early career experience includes front - line restaurant operations management in the casual - dining, upscale and fine - dining segments.
Founded by Danny Meyer's Union Square Hospitality Group, LLC («USHG»), Shake Shack was created leveraging USHG's expertise in community building, hospitality, fine dining, restaurant operations and sourcing premium ingredients.
Founded by Danny Meyer's USHG, Shake Shack was created leveraging USHG's expertise in community building, hospitality, fine dining, restaurant operations and sourcing premium ingredients.
Acapulco restaurants run the gamut from traditional and casual family - run Mexican operations to ultra-luxurious fine dining of a world - class level.
Presently manage P&L and front - and back - of - house operations for hotel's fine dining steakhouse, family - style casual restaurant, poolside spa café and room service operations.
Manage operations, FOH staff in fast - paced, fine - dining steakhouse; seats 350 guests, grosses $ 11 million each year.
Performed additional operations management to other establishments in the country club including Fine Dining Restaurant, Half - Way House, two Snack Shops, Banquets, Catering and Golf Outings.
My proven success in managing all aspects of kitchen operations and budgets, along with my comprehensive expertise in developing and managing innovative and refined menu fare, will contribute immensely to the success of Lion's Head Fine Dining.
Coordinated operations for one of the most successful high volume lounges, bars, casual dining cafés, and fine dining restaurants in the United States
Executive Chef & Operation Manager — Chammout Corporation's Restaurant Concepts, - Dearborn, MI 2000 - 2002 Provided successful Business Development and critical management for multiple restaurants catering to fine dining, casual, fast food, and corporate events catering that included menu and recipe development, and day - to - day operations, staff recruiting, and financial management.
Event Planning Highly - experienced and participative management professional who demonstrates results - focused, entrepreneurial and fine dining restaurant operations, and food and cost reduction initiatives.
Resourceful and flexible possess the ability to achieve in both first - class, fine dining and high volume operations.
Highly experienced and knowledgeable Executive Chef with more than 30 years in the culinary industry, and who demonstrates results - focused, fine dining restaurant operations, and food and cost reduction initiatives.
Highly experienced and knowledgeable International Executive Chef with more than 20 years in the culinary industry, and who demonstrates results - focused, fine dining restaurant operations, and food and cost reduction initiatives.
Sal Grosso, Atlanta • GA 2003 — 2008 General Manager Oversaw all operations for this high - volume fine dining Brazilian Steakhouse, effectively managed a staff of 50 + in addition to a $ 1.1 M annual budget.