John Calvert

• Oversaw daily operations, ensuring high standards of food quality and customer service.
• Developed and implemented strategic marketing initiatives to enhance brand visibility and attract new customers.
• Managed staff recruitment, training, and performance evaluations to maintain optimal team efficiency.
• Analyzed financial reports to identify cost-saving opportunities and improve overall profitability.
• Established vendor relationships to negotiate favorable terms for supplies and inventory management.
• Implemented health and safety protocols, ensuring compliance with local regulations and industry standards.
• Led menu development processes, incorporating customer feedback to drive dining experience enhancements.
• Managed payroll, daily deposits, and cost controls.
• Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose.

• Developed and executed comprehensive event strategies to enhance stakeholder engagement and satisfaction.
• Led cross-functional teams in planning and executing high-profile corporate events, ensuring alignment with organizational goals.
• Managed vendor relationships to secure competitive pricing and high-quality services for all event-related needs.
• Implemented innovative event marketing strategies that increased attendance and brand visibility across multiple platforms.
• Coordinated logistics, including venue selection, catering, and audiovisual requirements, for seamless event execution.
• Trained and mentored junior staff on best practices in event management and customer service excellence.

• Led culinary team in menu development and execution, ensuring high-quality standards and innovative dishes.
• Streamlined kitchen operations, enhancing productivity and efficiency through effective resource management.
• Mentored junior chefs, fostering skill development and promoting a collaborative kitchen environment.
• Implemented cost-control measures, optimizing ingredient usage while maintaining exceptional food quality.
• Collaborated with suppliers to source fresh, sustainable ingredients aligned with seasonal trends and customer preferences.
• Developed and maintained food safety protocols, ensuring compliance with health regulations and industry standards.
• Conducted regular staff training sessions on culinary techniques and equipment usage to improve overall performance.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.

Managed Internship from the Culinary Institute of America