Paul Perris

Implemented new strategies and created new menus that increased sales by 15 %
Developed use records for the operation team to insure high level of service . Worked with the marketing
Department on promotions elaboration and execution
Authored recipes, procedures and cost analyses for the food and beverage department
Trained staff in food cost,Yielding cost, product quality and equipment On Job Training for all Chef
Drafted and implement food safety procedures ,Organize different menus and theme nights for the event
Management department .Planed and directed food ordering and activities as per the business
Forecast
Leveraged the process of storage and handling (food, furniture and equipment's)
Tasked with purchasing, vendors, and manufacturers to develop unique signature products
Achieved optimum food service operating costs for the corporation at a critical juncture:
Kept restaurant food costs at 26.5% versus industry standard of 30-34%, and owner goal of 30%
Maintained whole staff labor costs at 26% versus industry standard of 30%