Kirk Watson
Lethbridge,AB
Summary
Seasoned Chef and General Manager at The Pig and Duke, adept in restaurant operations management and skilled in fostering professional relationships. Proven track record in enhancing menu development and optimizing cost control, leading to significant profitability. Excelled in recruitment and mentoring, ensuring high-quality service and customer satisfaction.
Overview
29
29
years of professional experience
1
1
Certification
Work History
Chef and General Manager
The Pig and Duke
Calgary, Alberta
07.2022 - 02.2025
- Assigned specific duties to employees to maintain productive operation of kitchen and food service.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Resolved customer complaints regarding food quality or service promptly and professionally.
- Trained kitchen workers on culinary techniques.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Selected and developed recipes and planned menus, driving consistent food quality and production.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Observed food safety and sanitation protocols to reduce germ spread.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Exercised portion control for items served, eliminating waste.
- Planned menus, ordered supplies and managed kitchen staff.
Food & Beverage Manager
Manning Park Resort
Princeton, BC
03.2020 - 02.2022
- Maintained clean and orderly appearance throughout kitchen and dining area.
- Scheduled and directed staff in daily work assignments to maximize productivity.
- Updated computer systems with new pricing and daily food specials.
- Prepared weekly payroll to keep up with projected weekly revenue.
- Collaborated with chef to analyze and approve food and beverage selections.
- Collaborated with server trainees to document and resolve potential customer concerns to drive brand satisfaction and loyalty.
- Developed and deepened professional relationships with vendors, negotiated contracts and monitored performance.
- Mentored front of house personnel on company policies customer service techniques and professional communication.
- Collaborated with team to deliver timely service of items.
- Helped train and develop new talent.
- Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
- Designed custom private function and banquet packages for business dinners, sales presentations, club meetings, weddings and charity events.
General Manager/Kitchen Manager
The Elite
Penticton, BC
06.2018 - 02.2020
- Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
- Optimized profits by controlling food, beverage and labor costs daily.
- Collaborated with chef to analyze and approve food and beverage selections.
- Collaborated with server trainees to document and resolve potential customer concerns to drive brand satisfaction and loyalty.
General Manager
The Loop
Calgary, AB
02.2015 - 12.2018
- Scheduled and directed staff in daily work assignments to maximize productivity.
- Managed accounts payable, accounts receivable and payroll.
- Updated computer systems with new pricing and daily food specials.
- Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
Floor/Bar Manager
The Cactus Club
Vancouver, BC
06.2007 - 04.2012
- Recommended food and drinks to patrons based on preference, pairings and special promotions.
- Monitored patron alcohol consumption to encourage safety.
- Prepared specialty drinks to support servers.
- Stayed up-to-date on latest mixology trends, bar equipment and sanitation standards.
- Collected appetizer, entree and wine orders from patrons.
Kitchen/Bar Manager
Earls
Surrey, BC
06.1996 - 05.2001
- Interviewed, hired and trained staff to improve customer retention and bolster sales.
- Restocked beer and liquor regularly and after special events.
- Maintained detailed inventory of bar supplies and stocked work areas.
- Controlled labor costs by adjusting schedules and workflows to align with anticipated customer demands.
- Increased profits by overseeing inventory and strategically increasing menu prices.
Education
High School Diploma -
North Surrey Secondary
Surrey, BCSkills
- Diverse beverage knowledge
- Portioning understanding
- Recruitment and hiring
- Purchasing
- Restaurant operations management
- Full service restaurant background
- Menu development
- Hiring and training
- Special event coordination
- Decision-making
- Food and beverage pairing
- Performance assessments
- New hire training
- Cost control
Certification
- Servsafe
- Food safe
Education and Training
other
Timeline
Chef and General Manager
The Pig and Duke
07.2022 - 02.2025
Food & Beverage Manager
Manning Park Resort
03.2020 - 02.2022
General Manager/Kitchen Manager
The Elite
06.2018 - 02.2020
General Manager
The Loop
02.2015 - 12.2018
Floor/Bar Manager
The Cactus Club
06.2007 - 04.2012
Kitchen/Bar Manager
Earls
06.1996 - 05.2001
High School Diploma -
North Surrey Secondary
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