David C.

Experience

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  Ralph Brennan's Jazz Kitchen

  Feb 2005 - Oct 2005

  Line cook
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  The Ritz-Carlton Lake Las Vegas

  Oct 2005 - Oct 2008

  • Pastry cook

    Jan 2008 - Oct 2008

  • Pastry cook

    Oct 2005 - Jan 2008
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  The Riviera Hotel

  Oct 2008 - Dec 2008

  Head pastry chef- opening team
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  Valley View Casino & Hotel

  Jan 2009 - Jun 2009

  Assistant Pastry Chef

  - Manage and maintain all pastry outlet production in accordance with budget and cost parameters.- Maintain and organize prep for pastry staff of 25- Develop new menu items and effectively train pastry staff to execute items

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  Langham Huntington hotel Pasadena

  Jun 2009 - Oct 2010

  Pastry supervisor

  - In conjunction with Pastry Chef managed all areas of pastry production for multiple outlets and banquets up to 1100 people- Ensure all food items for outlet production and amenities are within budgeted cost including labor and equipment. - Responsible for creating training manuals for multiple areas for departmental operations - Chef de Partie opening team the Royce Restaurant, responsible for training and development of new restaurant standards including bread, desserts, amenities, and truffles. Show less

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  MGM MIRAGE

  Nov 2010 - Nov 2011

  Assistant Pastry Chef

  - Assisted in managing hotel bakery operations for AAA 4 Diamond Hotel, multiple outlets and $18 million banquet operation- Worked directly with multiple hotel managers, executives, and accounting team to ensure proper food cost, labor budget, and procurement needs for all areas of daily operations are meet.- Worked directly with line staff of 36 employees to train on new menu items, production and progressive discipline needs.

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  The Peninsula Beverly Hills

  Nov 2011 - Feb 2013

  Assistant Pastry Chef

  - Managed and execute pastry operations for AAA 5 Diamond and Mobil 5 Star Hotel- Inventory management for pastry operation and work with purchasing to maintain effective food cost percentage of 22%- Worked closely with accounting team to ensure proper ordering, P.O. development, and payroll management through ADP system. - Property Team leader and contributor for award winning Naturally Peninsula “Chocolate Flavors” Cookbook - Culinary Operations Training Champion responsible for computer training of Microsoft programs up to and including Word, Excel, and Outlook Show less

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  Four Seasons Hotels and Resorts Westlake Village

  Mar 2013 - Nov 2015

  Pastry Chef

  - Managed all areas of the Pastry Department as department head for multiple outlets included in $20 million food and beverage operation for AAA 5 Diamond hotel. - Managed inventory and purchases through Birchstreet P2P System for all areas of hotel kitchen operations including bread, paper goods, food, and equipment. - Coordinated with accounting team to development and maintain department financial reporting standards and analytics to identify spending and sales trends for cost reduction areas that contributed to reduced food cost from 34% to under 24% year over year. - Utilized labor analytics and reporting to set and maintained culinary operations budgets and payroll through ADP system.- Property Birchstreet project lead, ensured all recipes for food and beverage are cost accurate in conjunction with procurement and accounting department. - Provided training of Birchstreet system to chefs and food and beverage managers in conjunction with corporate lead.- Responsible for hiring, firing, training and team development in conjunction with Human Resources team for multiple areas of culinary operations. Show less

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  Colorado State University

  Nov 2015 - Jan 2017

  Bakery Manager

  - Managed all areas of Pastry Department and retail outlets for student centers - Managed payroll, vacation requests, and sick pay through VEDA payroll system.- Developed and maintained food cost and cost effectiveness for current and new recipe development and for all menus and special events. - Worked with accounting and finance team developing monthly, quarterly and annual reports to determine spending trends and areas of cost reduction in food, labor, and equipment. - Provided quality assurance for all bakery recipes, ensuring accuracy and all details are followed by CSU staff and meet CSU Standards.- Provided management, training, coaching, and counseling of HR subject matters for up to 30 employees Show less

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  La Cantera Resort & Spa

  Oct 2021 - Jul 2024

  - Examined and implemented key data analytics reporting for $100 million dollar, 13 outlet, and 4 division hotel - Provided key data that generated GOP of 39% and year over year increase of 2%. - Proficient and property trainer for computer software’s: Hotel Effectiveness, Adaco, OneStream, ProfitSword, Sage Intacct, Workday, BirchStreet, Craftable, InfoGenesis POS, and Microsoft Office. - Developed and maintained key business and accounting systems at the property level including but not limited to Microsoft Dynamic (Finance and Office), Accounts payable software Dooap, NEO (data analytics), and Adra Blanacer.- Collaborated and lead cross property projects on labor standards, report development, and Visual Basic data presentation for asset management and ownership review.- Review, determine, and manage labor spending standards for all operational areas including but not limited to food and beverage, rooms, spa, and recreation centers that reduced annual labor expense by 3.2%. - Analyze and present financial data from all financial statements including the profit and loss statements to junior, senior, and executive level management for all areas of the operations including Food and Beverage, Spa, Golf, and Rooms divisions to determine profit generating opportunities. Show less - Examined and implemented key data analytics reporting for $40 million dollar, 13 outlet, Food and Beverage division that generates total profitability of 41% year over year. - Proficient and property trainer for computer software’s: Hotel Effectiveness, Adaco, OneStream, ProfitSword, Sage Intacct, Workday, BirchStreet, InfoGenesis, and Microsoft Office programs such as word and excel. - Through procurement relationships determine cost savings opportunities and vendor changes that reduced annual other expenses by 3%.- Developed and present food and beverage metrics such as cost of labor per cover, capture ratios, average checks, labor per revenue dollar, cost of goods sold, inventory turnover, food and beverage cost percentage, gross profit, and net profit. - Outline food menu mix data including contribution margin, menu cost, and menu item revenue to determine offering per outlet and menu placement, reducing annual food cost by 6.4% Show less

  • Director of Business Systems and Analytics

    Nov 2023 - Jul 2024

  • Food and Beverage Cost Controller

    Oct 2021 - Dec 2023
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  Hotel Emma

  Jul 2024 - now

  Director of Analytics