Texas Roadhouse －
Upon leaving my executive chef position in NH, due to family obligations, I took a position at Texas Roadhouse until i could find a more permanent location. During my time in this transition period, i was awarded most guest compliments of the year for two years in a row, food runner of the month, and opened the New Rochelle, NY store located in the Trump Towers, and the Clermont, Florida location, as a corporate trainer. I have also trained and validated over 30 new employees.
Jul 2011－Oct 2013
Purple Finch Cafe －
I was offered, and accepted a position as the executive chef for a new concept in Bedford, NH. Bedford, NH has an average annual income of $120,000 per household and the concept was designed to cater to special diets, local ingredients, and sophisticated taste. I arrived 3 months prior to the grand opening, and was responsible for creating the menu and recipes, hiring, installation and testing of all kitchen equipment, working with building and health inspectors, submitting the opening order, creating inventory and prep sheets, creating specials, marketing, and training of kitchen staff. Once open, I continued to create new specials on a daily basis, managed prep, food cost, and operation of the kitchen. My day began at around 4am and continued until about 5pm, as i opened and closed every shift, 6 days a week. During the shift i started with prep, and opening duties, intercepted and inspected deliveries, organized coolers and dry storage areas, setup for daily specials, adjusted the schedule based on volume, and worked line positions when needed. After business hours, i also worked catering events at both commercial and private events.
Salary FOH Manager
Oct 2008－Jun 2011
Texas Roadhouse Management LLC －
Everett, Brockton, Danvers, Leominster,
4 months prior to my 21st birthday I accepted a position as a salary FOH manager. During those 4 months i trained on every position in the restaurant, both FOH and BOH. I was responsible for memorizing every recipe and producing each one to spec, efficiently working all line positions, and butchering sirloin, NY strip, filet, and ribeye to spec with proper yields. I was also responsible for schedules, liquor orders, liquor inventory, employee development, completing prep sheets, food orders, food inventory, and maintaining accurate quote times. once complete, i was validated on each position. Upon completion of this training program i spent 2 weeks in Lousville, Kentucky, learning the legal aspects of the management position. On my 21st birthday i assumed the position as a FOH manager in Everett, MA and filled the void in management at the Brockton, and Danvers location until the building was complete at my home store in Leominster, MA. Upon completion of the Leominster, MA location, i began setting up the restaurant and preparing for the grand opening. I was responsible for interviewing and hiring, setting up equipment, creating policies, prep sheets, team sheets, liquor inventory sheets, and schedules. I also setup the bar, food, and liquor storage areas. Once open, i assumed my regular duties as a FOH manager and helped with store marketing and operation.
Sep 2006－Oct 2008
Texas Roadhouse －
I was hired as a server. My responsibilities were opening and closing duties, following steps of service, running side work, up selling, suggestive selling, maintaining proper uniform, running food, and proper cash out procedures. I also accepted the position as the local store marketer. The local store marketer position was put in place to build relationship throughout the community, charity events, food expos, and advertising the restaurant by networking with other local businesses. About a year into my employment with Texas Roadhouse, I accepted a position as an hourly manager. I began learning how to effectively and professionally manage employees, make schedules, work with guest relations, and accurately complete liquor inventories.
Sep 2004－Jun 2006
West Coast Prime Steakhouse －
This was my first job in the restaraunt business. I was hired, trained, and worked under Deb Aguda. I started in a busser position until my 18th birthday when i was promoted to server. As a server i participated in wine tastings and learned the relationship between wine and food. I was responsible for opening and closing duties, running side work, following steps of service, up selling, suggestive selling, maintaining proper uniform, building loyal guests, selling specials, and cash out procedures.