Kevin Banas

Experience

• 

  Biwako Kisen

  Feb 2002 - Dec 2002

  Kenshusei (Intern)

  Hospitality internship as a server and cultural ambassador in popular local restaurant with a tourism based clientele.

• 

  The Signature Room At the 95th

  Jun 2005 - Apr 2008

  Pastry Sous Chef

  Coached and oversaw staff of 7 to 9 people, inventory management and costing, large scale recipe development and production. Oversaw dessert production for roughly 150-250 people nightly.

• 

  Aigre Doux

  Jul 2008 - Feb 2009

  Pastry Sous Chef

  Recipe production, development and plating. Cost control and inventory management including purchasing and expense tracking. Organized dessert service for an average of 50 customers nightly.

• 

  StudentScout

  Apr 2009 - Nov 2012

  Operations Coordinator

  Oversee and monitor a staff of up to 100 call center agents, monitor work flow against interruptions and technical issues; statistical data retrieval and entry, administer corrective action as necessary, train agents in new procedures as necessary.

• 

  Cini-Little International, Inc.

  Nov 2012 - now

  Commercial Kitchen and Food Service Design- Work closely with the end client to define the project requirements and develope a facility plan- Design, specify, coordinate, and manage commercial kitchen construction projects- Coordinate efforts between food service, business consulting, laundry and waste management in facility planning - Design and draft food service facilities in the B&I, Education, and Entertainment sectors. - Coordinate utility and code requirements with architects and project engineers.- Assist end clients in determining best, most modern, and most cost effective equipment configurations to meet project needs.

  • Senior Project Manager

    Jan 2025 - now

  • Project Manager

    Nov 2018 - Jan 2025

  • Associate Project Manager

    Jul 2016 - Nov 2018

  • Foodservice Design Project Coordinator

    Nov 2012 - Jun 2016