Luis Lucas

Elevated campus dining operations by launching tailored catering menus and optimizing food cost control, improving budget performance and leading a kitchen team of 15+ to increase retention and service quality.

Led hands-on cooking classes showcasing Zwilling’s portfolio and drove in-class sales with a 25–30% post-class conversion rate while partnering with retail teams to enhance guest experience.

Revamped food and beverage programs across three locations, increasing seasonal sales and guest satisfaction while reducing food and labor costs by 10% through scheduling and supplier renegotiation.

Directed kitchen construction and dining space planning for a boutique hotel opening, delivering the project on time and on budget and implementing SOPs that reduced startup labor spend by 15%.

Overhauled dining and catering operations to increase revenue by 8%, implemented a vertical farming system that cut produce costs 11% and water use 75%, and improved KPIs via systems and training.

Executed high-end catering for weddings and galas, improved event margins by 9% through cost reconciliation and staff training, and customized menus and service flows to meet client expectations.

Created and scaled a proprietary beef supply chain across nine locations, reducing food costs 6%, managing $10M annual revenue, and coordinating logistics, vendor relations, and staff onboarding.

Managed operations for two high-volume concepts generating $7M annually, reduced labor costs 4% and food costs 9%, and opened three units leading budgeting, execution, and training.

Led national kitchen openings, trained 50+ staff per opening on culinary standards and operations, and improved financial performance and waste reduction supporting $4.5M in annual sales.

Completed a Grande Diploma in Culinary Arts, focusing on professional culinary techniques and kitchen operations.

Earned a Bachelor of Science in Advertising with coursework in marketing, communications, and related advertising subjects.