Anthony Lucatero

• Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
• Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
• Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
• Forecasted seasonal staffing levels and interviewed and hired new staff members.
• Continuously researched industry trends and new culinary techniques to stay ahead of competitors while maintaining an innovative edge within the dining scene.

• Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
• Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
• Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
• Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
• Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
• Streamlined kitchen operations for increased efficiency by implementing effective inventory and staff management systems.
• Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
• Hired, managed, and trained kitchen staff.

Managing entire staff.

• Scheduling and Staffing.
• Managing Labor and Payroll.
• Have the most knowledge in the building of cuisine, recipes, ingredients, allergens, service standards, and culture.
• Train hourly team members
• Hire and staff for the needs in the restaurant.
• Restaurant cleanliness and maintenance.
• Manage orders.
• Complete line checks with the manager on duty.
• Troubleshoot back of house issues.
• Manage back of house employee incidents and accidents.

• In charge of storage location organization.
• Scheduling and hiring. Wrote all the schedules for the team.
• Inventory trouble shooting. Inputting and revising invoices.
• Coaching on new menu items and meeting deadlines for roll outs.
• Consistent one-on-ones with team members.

• Manager 30 BOH team members, partner with the Executive Chef and GM to ensure food cost is below budget and staffing levels and cross training is at par levels for our volume.