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To continuously elevate the culinary experience within the mobile food service industry.
To introduce a fusion of cultural tastes to our patrons through an uncontested culinary experience by showcasing our skillful Chefs using high quality ingredients.
Mobile food service business that will be utilized to enhance revenue of the Bear Springs Bistro and Lounge while marketing the Bear Springs Hotel brand.
Feature California Fusion inspired by Chef de Cuisine Kyle Luke and Sous Chef Richard Diaz.
Utilized as a method to market cuisine being served at the in-house restaurant.
Will provide a catering option for the San Manuel Village Event Center.
Menu offered will be extension of cuisine served at Bear Springs Bistro and Lounge.
Bear Springs Bistro will have a relaxed urban feel highlighted with lively music that will blend in with its Southern California backdrop.
# of employees: 4
Hourly Rate: $14.00
Hourly Labor: $56.00
Cost Total (8 hr shift): $448.00
Weekly: $2,240.00
Yearly: $116,480.00
Bear Springs Bistro
Grilled Artichoke
with a lemon pepper vinaigrette drizzle
Five Fried Lobster-Stuffed Risotto Balls
wild-caught lemon-poached lobster | handcrafted risotto balls | creamy house-made lemon garlic sauce for dipping delight
Three-Way Poké
Three Wraps: fresh sesame & soy poké | Napa champagne vinaigrette slaw | zesty homemade pickled Fresno chilies | sweet chili citrus glaze drizzle | crisp Boston Bibb lettuce
Traditional Bowl: fresh sesame & soy poké | subtly sweet seaweed salad | ripe sliced avocado | zesty pickled Fresno chilies | chopped green onions | sushi rice
Mexican Bowl: fresh poké tossed in chorizo oil & lime | ground spicy pork | freshly-made guacamole | rich crema drizzle | tortilla chips
Lobster Rolls
Maine-style (chilled): wild-caught lemon-poached lobster salad | garlic aioli | flying fish roe | micro celery garnish | toasted brioche roll
Connecticut-style (warmed): wild-caught lemon-poached lobster | seafood butter sautéed yellow onions and bell peppers | micro celery garnish | toasted brioche roll | lemon garlic aioli drizzle
Bear Springs Bistro will be directed by Bear Springs Hotel’s Food and Beverage Manager, Ky Noffsinger, in supervisory conjunction with Chef De Cuisine, Kyle Luke. Day-to-day operations will be designated to a supervisor on shift.
As an extension of Bear Springs Hotel, the mobile food service business will follow the managerial structure of the hotel. Bear Springs Hotel operation is overseen by General Manager Grant Hirata with the support of Assistant General Manager Alastair Jones. Bear Springs Hotel and Bear Springs Bistro are owned by Hakwaanain, LLC and operated in partnership with the San Manuel Band of Mission Indians.
Grant Hirata has joined San Manuel Band of Mission Indians as General Manager at the Bear Springs Hotel Property. In this role, Grant will be responsible for all aspects of the operation, including guest and employee satisfaction, financial performance, and sales and revenue generation. Grant will work closely with property stakeholders, local officials, businesses and the neighboring community to foster successful relationships in order to advance the hotel brand.
Grant brings more than 19 years of hotel leadership experience from a variety of hotels and casinos across the country. He previously served as General Manager for Wyndham Vacations, as well as Opening Director of Hotel Operations at Thunder Valley Casino and Director of Hotel Operations at Morongo Casino. Grant is a proven performer and has a history of producing positive results in guest satisfaction, financial performance and community relations.
Alastair Jones has joined San Manuel Band of Mission Indians as Assistant General Manager at the Bear Springs Hotel Property. In this role, Alastair will be responsible for managing all daily hotel operations. He will be instrumental in ensuring guest satisfaction, building the hotel reputation, supervising hotel staff and establishing strong business effectiveness at the property.
Alastair brings more than 24 years of hospitality, guest services and food and beverage experience to this role. He has served as General Manager, Assistant General Manager, Director of Rooms, Director of Guest Services and Operations Manager of several chain and timeshare hotels and resorts throughout the United States
Ky Noffsinger has joined San Manuel Band of Mission Indians as Hotel Restaurant Manager at the Bear Springs Hotel Property. In this role, Ky will be responsible for overseeing the day-to-day restaurant and mobile food business operations.
Ky brings more than 20 years’ experience in food and beverage, property management and hospitality. He has served as Resort Duty Manager, Area Manager Food and Beverage and Guest Services Manager at the Disneyland Resort.
Kyle Luke has joined San Manuel Band of Mission Indians as Hotel Chef de Cuisine at the Bear Springs Hotel Property. In this role, Kyle will work alongside the Hotel Restaurant Manager and will be responsible for supervising the culinary team in daily overall kitchen operations and mobile food business.
Kyle brings more than 15 years’ experience in the culinary industry. He most recently served as Executive Chef for the State Restaurant in Redlands and Rancho Cucamonga.
Crispy Pork Strips
sliced and seasoned pork belly | pan-seared then roasted | brûléed figs | fig glaze drizzle
Pork Belly Tacos
braised pork belly | house-made kimchi | spicy pickled daikon | cilantro garnish | three warmed mini corn tortillas
Duck Broth Scallops
three scallops | pan-seared | sautéed oyster mushrooms | soaked in delectable duck broth made from scratch
Duck Confit Fries
fries decadently tossed in duck fat | deliciously deep fried | divine duck confit | duck skin crisps garnish
Pork Fries
Verde Fries: crispy fries | juicy pulled pork | salsa verde | sautéed onions | guacamole | crema drizzle | cilantro garnish
BBQ fries: crispy fries | slowly cooked barbeque basted pulled pork | shallot crisps garnish