Peter do

Background

About Peter do

I have 10+ years of leadership experience in all areas of multi-unit Food Service Management. Throughout my career, I have managed a wide variety of restaurant settings and sizes, including day-to-day operations, restaurant design, new acquisitions, development and education. I am a certified food service executive, and certified food safety manager. I am available to travel across the country for short or long term opportunities as a Food Service consultant in all levels of the Senior Living Industry. I approach each client’s needs with focus and understanding, to obtain superior results. Day-to-Day Operations: • Work closely with the executive team, food service directors, chefs and dining room managers at the community level to ensure the program is running on all cylinders. • Meet with team leaders to address issues within HR, P&L, recipe and menu ideation, business processes and beyond while maintaining labor budgets as well as food cost. • Work closely with the Marketing team on new product ideas, and to ensure expectations are met. New Development: • I have opened and managed a total of ten new upscale restaurants that are located in Oregon, California, Nevada and Arizona. Specialties include Senior Housing, CCRC, IL, AL and Memory Care, all combined in each venue. New Acquisitions: As a part of the due diligence team, I am responsible for: • Evaluation of potential Food Service programs and restaurant looking to be acquired. • Meet with department managers, food service directors, chefs, and dining room managers to discuss labor, budget and analyze potential problem areas. • Review the current F&B budget, including all capital expenditures that can support the day-to-day operations. • Evaluate all kitchen equipment and restaurant FF & E. • Assist the regional food service directors to establish relationships with new local and national vendors, as well as develop standardized menus and recipes to enhance the food service program.