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BRIAN KATZ 4116 Cleveland Place [email protected] Metairie, Louisiana 70003 (504) 6103224 Director of Operations/Executive Chef Increasing BottomLine profitability through constant attention to the guest, creative menu development, detailed attention to financials, training and staff retention initiatives. Professional Profile Respected leader, able to build highly motivated teams in frontofthehouse, backofthehouse, sales, and administrative departments. Dedicated to all aspects of the restaurant and food service experience, including staff development, analyzing financials, and adjusting operational models to maximize the guest experience and financial performance. Accomplished Executive Chef with proven ability to effectively run high volume kitchens, as well as the administrative, financial and overall operations at multiple and divergent restaurant concepts simultaneously. Areas of Expertise Concept development New restaurant opening processes Menu development Labor management Executing both fine dining and high volume service Analytical and Financial Skills Establishing and maintaining relationships with third party ownership constructs Work History Besh Restaurant Group, New Orleans, Louisiana Director of Operations September 2013 to March 2015
• Promoted from General Manager of one property to overseeing ultimately 10 properties
• Responsible for overall operations of 10 restaurants within Besh Restaurant Group
• Management of the managers: direct supervision of over 65 managers • Responsible to maintain and exceed established levels of service and performance • Responsible for all financial performance of all metrics both front and back of the
house • Maintained prime cost at or below 60%
• Instrumental in planning and oversight of three new properties: Pizza Domenica, Johnny Sanchez, Baltimore, and Johnny Sanchez, New Orleans. Currently, planning opening operations at two more pending properties: Shaya and Willa Jean.
• Liaison between owner and operator of two management contracts: Besh Steak (Harrah’s Casino) and Johnny Sanchez, Baltimore (Horseshoe Casino)
• Handled all management Human Resource faculties including identification of new candidates, evaluation, maintenance and retention of over 65 management personnel.
• Implementation of milestone based, individually tailored training program for both line level employees and management personnel.
• Revenues in excess of $40 million annually. Besh Restaurant Group Luke Restaurant, New Orleans, Louisiana General Manager September 2011 to September 2013
● Responsible for overall operations of high volume upscale New Orleans Chef driven restaurant
● Directly responsible for financial performance ● Revamped staffing, hiring, and training procedures ● Revenue increased by 17% ● Prime costs reduced by 5.5% ● Profitability increased by 21%
Red Fish Grill, New Orleans, Louisiana Executive Chef May 2010 to September 2011
• Responsible for overall culinary operations of high volume upscale casual seafood restaurant
• Restaurant grossed over $8 million annually • Lowered Kitchen labor cost by 18% • Lowered food cost by 2.5% to 28% • Increased guest survey ratings by 6%
Besh Restaurant Group, New Orleans, Louisiana Director of Operations February 2009 to April 2010
• Responsible for overall operations of 6 restaurants within Besh Restaurant Group • Management of the managers: direct supervision of over 40 managers • Responsible to maintain and exceed established levels of service and performance • Responsible for all financial performance of all metrics both front and back of the
house • Maintained prime cost at or below 60%
• Instrumental in planning and oversight of two new properties: Domenica and The
American Sector • Liaison between owner and operator of two management contracts: Besh Steak
and The American Sector • Handled all management Human Resource faculties including identification of
new candidates, evaluation, maintenance and retention of over 40 management personnel.
• Revenues in excess of $20 million annually. Yacht Haven Grande, St. Thomas United States Virgin Islands Executive Chef and Director of Restaurants January 2006 to October 2008
∙ Responsible for opening of three restaurant concepts at multipurpose mega yacht marina complex • Assisted in restaurant conceptualization, physical design, menu design and
development of service culture ∙ Responsible for overall operation of both front and backofthehouse operations,
financial evaluation and success and budgetary processes ∙ Revenue in excess of $6 million in first full year of operation ∙ Cost of goods consistently held below 30% ∙ Consulted on parent companies’ (Island Global Yachting) other existing
properties and potential acquisitions. Old Stone Farm House Restaurant, St. Thomas United States Virgin Islands Executive Chef May 1999 to January 2006
∙ Responsible for creation, implementation and supervision of all backofthehouse procedures and programs
∙ Responsible for coordination and implementation of catering, both in house and off property
∙ Consistently maintained food cost below 28% and overall restaurant cost of goods below 30%.
∙ Directly supervised core of managers including frontofthehouse, sommelier, kitchen (sous chefs) and office manager.
∙ During tenure, restaurant consistently voted Best Restaurant in the Virgin Islands and voted Best Caribbean Restaurant by Caribbean Travel & Life magazine 2004.
∙ Voted Best Chef in the US Virgin Islands 2004 and 2002
East End Sushi and Tempura, St. Thomas United States Virgin Islands January 1999 to August 1999
∙ Opening Chef Responsible for creating sushi and Japanese themed menu program Randy’s Bistro, St. Thomas United States Virgin Islands Chef November 1997 to December 1998
∙ High volume Bistro catering to local clientele
Randolph’s restaurant, New Orleans, Louisiana Chef d’cuisine June 1996 to May 1997 Emeril’s Restaurant, New Orleans Louisiana Covered all stations June 1995 to June 1996 Awards and achievements
● Gold medal seafood division, New Orleans Wine and Food Experience, 2011 ● Best shrimp poboy, New Orleans Annual Poboy Festival, 2010 ● Best restaurant in the Caribbean 2004 –Caribbean Travel and Life magazine ● Best Chef in the US Virgin Islands, Virgin Islands Daily News, 2004, 2002 ● Best Gourmet restaurant in the US Virgin Islands, Virgin Islands Daily News
2005, 2003, 2001 ● Bon Appetit Celebrity Chef on “Savor the Caribbean Tour”, Celebrity Cruises
2005, 2004, 2003 References available upon request.