He was involved in the ownership of a few local area restaurants, Mullberry Street and La Doce Vita, in the late 80's and early 90's.
In addition, as a Corporate Food and Beverage Director for a local Hotel Group, he handled an average of 5 - 7- weddings per week for over 13 years.
Most recently, he worked in a Jewish nursing home serving 750 Kosher meals a day while specializing in inside and outside Kosher catering.
Licenced with The National Registry of Food Profesionals
(Certificate # XE20071545)
Education:
Associate of Science Degree - Restaurant Management (1976) Delhi State University, Delhi, New York
Chef Degree Culinary Institute of America, Hyde Park, New York (1976)
Certified Kosher Chef (2005)
Food Safety Manager and Trainer Certificate # XE20071545 (2006)
Summary of Qualifications:
5 years experience Full Health Care Nursing Home and
Assisted Living Facilities.
Over 30 years experience in Restaurant Hotel Management
Food and Beverage Management and Full Service Catering
On and off premises.
Extensive development, troubleshooting and training experience
Expertise in all phases of management from Chef to Accounting
Ability to start from architectural stage to create bottom line profitability.
Ambitious, with strong work ethic and follow thru
capabilities.
HIGBEE INC.
AAA ACTION CONSULTANTS,
Tampa Bay, Florida
Restaurant Consultation:
Mulberry Street, Palm Harbor, Florida Gourmet Italian Food and Ambience Assisted with the design and set up of this new 45-seat restaurant.
Wrote menus and assisted with the development of recipes and wine
selection of this immediately successful business. Trained and managed
staff to promote gourmet tableside service to clients. Assisted with
the marketing and opening and the ongoing management of costs.
La Dolce Vita. Palm Harbor Florida Gourmet Italian Food and Ambience
Participated in the ownership and development of this I80-seat
establishment from the architectural stage. Responsibilities were
essentially the same as those listed above. Restaurant was sold.
Consolidated Casinos Inc., Las Vegas, Nevada
8/ Restaurants, 50 bars, Night Club 5,000 seat and Buffet 5,000 seat
Recruited by this very successful entity to build an existing staff
into a more productive and service oriented group.
Working with 3 other managers
developed and conducted extensive personnel training programs including
all phases of operations and all points of service covering everything
from basic grooming skills to sales improvement. Other areas of reorganization
were menu design, beverage selection,
inventory controls and staffing
budgets; offering immediate working of all services and the marketing of these changes.
The major thrust of this reorganization was the
increase of profit to the Ownership and renewed enthusiasm of many I5-year employees.
Bottom line profits were increased
by XX% in the 18 months of consultation.
During this time I also did sanitation reviews & bartender spotting.
New construction consultation / Drawing of kitchen layouts along with total Restaurant plans.
Assisted numerious clients with purchasing of equipment, food and liquor,inventory controls, and in general ways to increase bottom line profitability.