Mary E. Howley

***** ****** ***** **** ***********, Maryland 20837 301-***-****

acr2lv@r.postjobfree.com

****-**** ********* ****/**** and Beverage Director, Four Streams, Beallsville, Maryland

Private Golf Club with 200 golf members and 100 social members

Successfully built 120 seat restaurant to a $1,000,000 operation through quality products, service, specialty events and activities

Achieved targeted budget numbers for revenue, cost of sales, and operating expenses

Created “scratch cooking” kitchen for savory and sweet menus, widely using farm to table ingredients and practices

1993-1998

Chef, Caves Valley Golf Club, Owings Mills, Maryland

Privately owned and managed member golf club

600 member facility with 33 overnight rooms and on-site cottages

Increased revenues and member participation in full-service fine dining, golf tournaments, business retreats and catering outlet for residential properties on site

1993-1998

Chef/Owner, Fine Catering, Monkton, Maryland

Private catering and personal chef company

Innkeeper for nearby Gunpowder Bed and Breakfast Estate

Consistently called upon for luxury events

1990-1993

Sous-Chef, Pier 500, Baltimore, Maryland

Managed staff of 15 for 200 seat full service fine dining restaurant on waterfront with 120 boat slips, private club and commissary

Created and executed events as amenity for sales and marketing of Harborview Marina Luxury property development

1987-1990

R&D Chef, Food Unlimited at Hearn-Kirkwood, Hanover, Maryland

Responsible for new menu item development featuring specialty fruits, vegetables, meat and seafood for the construction of in-house USDA facility

Fabricated and prepared customized line of handmade savory and sweet products for service to distinguished hotels, clubs and restaurants in the Mid-Atlantic

Education & Associations

Maryland Institute-BFA

Certified Professional Food Service Manager, HACCP

TIPS Trained & Certified

Coursework in Clinical Nutrition, Towson State University

Member, WCR Women Chefs & Restaurateurs

References available upon request

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