Chef  Nathaniel 'Nate' Cayer-Myette

Sorry Charlie’s:  www.sorrycharlies.com

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• Fixed Operating Expenses:  Implemented strategic cost-saving measures to optimize operational efficiency and reduce unnecessary expenditures, resulting in improved profitability and financial stability.

• Set up Major SOPs:  Established clear and effective Standard Operating Procedures (SOPs) to ensure consistency and efficiency in all aspects of restaurant operations, from kitchen management to customer service.

• Designed and Built Brand New Kitchen in Bamboo Room:  Led the design and construction of a state-of-the-art kitchen in the Bamboo Room, incorporating sustainable materials such as bamboo to align with the restaurant's eco-conscious ethos.

• Set up Banquet Program:  Developed and implemented a comprehensive banquet program to cater to private events and large gatherings, expanding revenue streams and enhancing the restaurant's reputation as a premier event venue.

• Renovated Old Equipment and Brought New Technology:  Modernized outdated equipment and introduced cutting-edge technology to streamline processes, improve productivity, and elevate the overall dining experience for patrons.

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Little Rituals:  littleritualsbar.com

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• Created Food-Driven Menu to Offset Famous Cocktail Program:  Crafted a menu that complemented the renowned cocktail program, focusing on innovative culinary creations that showcased seasonal ingredients and elevated the dining experience.

• Kept Food Cost and Menu Exciting on Low Budget:  Implemented cost-effective menu strategies while maintaining culinary excellence, ensuring that the restaurant remained competitive and financially sustainable without compromising on quality.

• Nominated for Best Cocktail Bar in America:  Elevated the reputation of Little Rituals through the fusion of exceptional cocktails and culinary offerings, garnering recognition as one of the top cocktail bars in the country.

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Oxford Hotels: www.godfreyhotelchicago.com/i-o-rooftop-lounge

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• Achieved Remarkable Revenue with Cost-Effective Operations:  Successfully spearheaded the launch of flagship hotels, achieving an outstanding annual revenue of $10 million while maintaining stringent cost control measures. This ensured optimal profitability and financial efficiency for the establishments.

• Transformed Chicago's Rooftop Culinary Landscape:  Pioneered a transformation in Chicago's rooftop culinary scene by introducing groundbreaking design concepts and culinary experiences. This visionary approach redefined standards of excellence within the hospitality industry, setting a new benchmark for rooftop dining experiences in the city.

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Scratch Culinary:  scratchculinary.com

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• Managed Three Venues/Kitchens with Comprehensive Oversight:  Successfully directed the day-to-day operations of three distinct venues and kitchens, overseeing a team of 45-50 staff members. Responsibilities included basic Human Resources tasks, ensuring smooth operations, and fostering a positive work environment.

• Ensured High Volume Operations with Precision:  Supervised the preparation of 8000-12,000 meals weekly, adhering strictly to time and temperature codes in a high-pressure environment. Maintained a "no fail" operation ethos to guarantee consistency and quality in every dish served.

• Innovated BBQ Concept from Conception to Execution:  Spearheaded the creation of a dynamic BBQ concept for the ownership, taking charge of recipe development, culinary techniques, and menu design. Delivered a unique dining experience that resonated with customers and contributed to the restaurant's success.

• Utilized Root Cause Analysis for Continuous Improvement:  Employed root cause analysis methodologies to assess operational challenges and implement targeted improvements. This proactive approach ensured that issues were addressed at their core, leading to enhanced efficiency and effectiveness across all areas of operation.

• Enhanced Team Productivity through Comprehensive Training:  Introduced tailored training programs for new team members, focusing on culinary techniques and best practices to optimize productivity and streamline kitchen workflows. By equipping staff with the necessary skills, productivity levels were boosted, and operational efficiency was maximized.

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These success stories demonstrate Chef Cayer's ability to drive positive outcomes and elevate the dining experience across various establishments, from restaurants to hotels.

 

Through strategic planning, innovative solutions, and a commitment to excellence, Chef Cayer has consistently delivered exceptional results for his clients.

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Allow Chef Cayer to assist you in crafting a profitable and efficiently-operated restaurant.