Richard Cook

• Achieved sales goals and service targets by cultivating and securing new customer relationships.
• Negotiated contract terms with clients, securing favorable conditions for both parties while maximizing profitability.
• Expanded market share with strategic territory planning and targeted prospecting.
• Participated in industry trade shows to represent company and generate valuable leads for future business growth.
• Enhanced brand visibility, coordinating with marketing to develop impactful campaigns.
• Trained new employees on customer service, money handling and organizing strategies.

• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
• Maximized profitability by effectively managing food costs through portion control and minimizing waste.
• Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
• Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
• Crafted unique dishes that significantly increased restaurant reputation and customer base.
• Streamlined kitchen processes for improved efficiency and faster service times.
• Assisted with menu development and planning.

Organized, Staffed and opened Gordon - Biersch Brewery Retauants in Whitby and Mississauga Ontario.

Went to Columbus Ohio for 3 Months ,working in the restaurant to learn the food and concept.

Opened Cafe TuTu Tango Restaurant in Mississauga.

Worked in various restaurants

Dicks grill and Vine Company

Mustarde Grille

Sarduccis

Coyete Cafe