Food and Beverage
Adam Witney
Incline Village, NV | ------------
A------------
Executive leader with 20 years expertise in all facets of designing, opening, purchasing, and managing high-profile restaurants, hotels, resorts, and casinos.
PROFESSIONAL EXPERIENCE
FIFTYFIFTY BREWING COMPANY / DRUNKEN MONKEY SUSHI and TAPAS, Truckee CA 2006 � 2018
General Manager
? Designed, opened, hired and trained staff, directed all food and beverage purchasing, and managed Fiftyfifty brewpub, Fiftyfifty production facility, and Drunken Monkey Sushi and Tapas. Raised FiftyFifty Brewing Company�s status from mom and pop start-up to a recognized leader in national and international award-winning craft beer.
? Directed day-to-day restaurants and brewery operations, increased profitability yearly at both restaurant locations, set up and expanded brewing production/distribution to include eight countries and numerous states
? Created and oversaw Human Resources, payroll, finances, all purchasing, compliance and annual reporting from inception; reported directly to owners and shareholders
MONTBLEU RESORT, Casino and Spa, Stateline, NV 2006
Restaurant / Nightclub Manager
? Launched Lake Tahoe�s Opal Ultra-Lounge and Blu Nightclub while implementing and overseeing all dining, entertainment, and events operations.
? Supervised construction, hiring, Micros/Open table installation and training, sound and light installation, bar and cocktail set-up and opening then all front of house daily operations, including trainings and scheduling for both venues.
? Designed and costed food and beverage menus, set liquor pars and ordering, initiated purveyor relationships, coordinated with executive Hosts and theater venue for all VIP parties
WILD HORSE CASINO, Cripple Creek, CO 2003 � 2006
Food & Beverage Director / IT
? Part of four-person survey and design team, coordinated construction and installation, purchased equipment, and hired staff for food and beverage, IT, and valet. Acted as company representative at city council, and state gaming meetings.
? Negotiated corporate pricing structure with all major purveyors for food, liquor, and supplies and led team in purchase/ set-up of Oasis player tracking system and Digital Dining POS.
BLACK HAWK CASINO, HYATT, Black Hawk, CO 2001 � 2003
Executive Sous Chef / Assistant Food & Beverage Director
? Developed bar designs and layouts, restaurant designs, employee dining room, and kitchen layouts. Purchased all necessary equipment, coordinated and assisted in installation of all equipment with PCI contracting firm.
? Hired, trained, scheduled, and managed staff of over 150 employees
? Installed and set up Micros POS, Food Trax Ordering System, Kronos Time Keeping, and stage sound system for live music.
? Managed all food operations including fine-dining steak house, 360 seat Kitchens of the World action buffet, Wolfgang Pucks, Starbucks, and two theme bars.
THE LODGE CASINO, Black Hawk, CO 1999 � 2001
Chef / Fine Dining Restaurant Manager
? Managed kitchen and dining room operations of the White Buffalo, a fine dining restaurant seating 128 with an open kitchen, wood fired oven and grills. kitchen operations for buffet seating 280, an extensive deli, banquets, and employee dining room
? Boosted deli sales to over $2.5 million per year, increased fine dining revenue by $1 million first year, while initiating an eight-day revolving menu for buffets at two properties to streamline purchasing and consistency of food product.
THE RITZ / ST. REGIS, Aspen, CO 1997 � 1999
Executive Sous Chef
? Chef of Dining room during unique transition between two large corporations. Wrote, costed, and executed daily 5 and 7 course menus for 128 seat high profile dining room.
EDUCATION & CREDENTIALS
Culinary Institute of America � A.O.S. Culinary Arts ? TIPS and Servsafe Trainer
Adam Witney
Incline Village, NV | ------------
A------------
Executive leader with 20 years expertise in all facets of designing, opening, purchasing, and managing high-profile restaurants, hotels, resorts, and casinos.
PROFESSIONAL EXPERIENCE
FIFTYFIFTY BREWING COMPANY / DRUNKEN MONKEY SUSHI and TAPAS, Truckee CA 2006 � 2018
General Manager
? Designed, opened, hired and trained staff, directed all food and beverage purchasing, and managed Fiftyfifty brewpub, Fiftyfifty production facility, and Drunken Monkey Sushi and Tapas. Raised FiftyFifty Brewing Company�s status from mom and pop start-up to a recognized leader in national and international award-winning craft beer.
? Directed day-to-day restaurants and brewery operations, increased profitability yearly at both restaurant locations, set up and expanded brewing production/distribution to include eight countries and numerous states
? Created and oversaw Human Resources, payroll, finances, all purchasing, compliance and annual reporting from inception; reported directly to owners and shareholders
MONTBLEU RESORT, Casino and Spa, Stateline, NV 2006
Restaurant / Nightclub Manager
? Launched Lake Tahoe�s Opal Ultra-Lounge and Blu Nightclub while implementing and overseeing all dining, entertainment, and events operations.
? Supervised construction, hiring, Micros/Open table installation and training, sound and light installation, bar and cocktail set-up and opening then all front of house daily operations, including trainings and scheduling for both venues.
? Designed and costed food and beverage menus, set liquor pars and ordering, initiated purveyor relationships, coordinated with executive Hosts and theater venue for all VIP parties
WILD HORSE CASINO, Cripple Creek, CO 2003 � 2006
Food & Beverage Director / IT
? Part of four-person survey and design team, coordinated construction and installation, purchased equipment, and hired staff for food and beverage, IT, and valet. Acted as company representative at city council, and state gaming meetings.
? Negotiated corporate pricing structure with all major purveyors for food, liquor, and supplies and led team in purchase/ set-up of Oasis player tracking system and Digital Dining POS.
BLACK HAWK CASINO, HYATT, Black Hawk, CO 2001 � 2003
Executive Sous Chef / Assistant Food & Beverage Director
? Developed bar designs and layouts, restaurant designs, employee dining room, and kitchen layouts. Purchased all necessary equipment, coordinated and assisted in installation of all equipment with PCI contracting firm.
? Hired, trained, scheduled, and managed staff of over 150 employees
? Installed and set up Micros POS, Food Trax Ordering System, Kronos Time Keeping, and stage sound system for live music.
? Managed all food operations including fine-dining steak house, 360 seat Kitchens of the World action buffet, Wolfgang Pucks, Starbucks, and two theme bars.
THE LODGE CASINO, Black Hawk, CO 1999 � 2001
Chef / Fine Dining Restaurant Manager
? Managed kitchen and dining room operations of the White Buffalo, a fine dining restaurant seating 128 with an open kitchen, wood fired oven and grills. kitchen operations for buffet seating 280, an extensive deli, banquets, and employee dining room
? Boosted deli sales to over $2.5 million per year, increased fine dining revenue by $1 million first year, while initiating an eight-day revolving menu for buffets at two properties to streamline purchasing and consistency of food product.
THE RITZ / ST. REGIS, Aspen, CO 1997 � 1999
Executive Sous Chef
? Chef of Dining room during unique transition between two large corporations. Wrote, costed, and executed daily 5 and 7 course menus for 128 seat high profile dining room.
EDUCATION & CREDENTIALS
Culinary Institute of America � A.O.S. Culinary Arts ? TIPS and Servsafe Trainer