Manager Executive
Resume:
ALFRED E. KATOPODIS
951-***-**** Cell 951-***-**** HM
SUMMARY OF QUALIFICATIONS
Thirty years of strong and diverse experience as an Executive Chef/Food and Beverage Manager, with over thirty-five years total of professional food services background. In time as Head Chef for the Governor of Tennessee and served many dignitaries and celebrities, including, President George Bush Sr., President Gerald Ford, the Japanese Prime Minister, and the Mexican President.
Wide ranging food preparation background encompassing American, French, Mediterranean, Italian, Cajun, Southern, and Mexican foods for special events such as weddings, theme parties, formal events, award dinners, banquets and picnics, etc.
Strong supervisory abilities. Recruited, hired, trained, scheduled, disciplined and motivated up to 400 staff members including 16 chefs and food managers, as well as all other support and line employees for a major resort/casino. Recognized for running a fun and yet very disciplined work environment that consistently inspired people to perform to their highest abilities.
Superb organizational skills. Effectively planned and coordinated numerous banquets for up to 4,000 people. Successfully managed complex, high-end offsite catered functions for up to 1,200 people, including one event under-tent, at over 40 miles away from the commissary during the middle of winter for one of the most influential individuals in the State of Tennessee .
Highly adept and aggressive operational turn-around professional. Specially recruited to resolve foodservice-related problems for a resort which was losing $1 million annually and consisted of five restaurants and three hotels requiring room service. Stemmed losses within three months and brought operations into profitability within ten months. Results accomplished through centralizing purchasing and distribution, introducing unique new services, streamlining labor costs and introducing important controls.
PROFESSIONAL EXPERIENCE
2013 to 2014
Executive Sous Chef Radisson LAX Loa Angeles, CA
2011 to 2013
Executive Chef Doubletree Hotel Claremont, CA
2006-To 2011 Hilton Hotel San Bernardino, CA
Executive Chef/Food & Beverage Director
2002-2006 Napa 29, fine dining establishment Corona, CA.
General Manager
Open restaurant daily and supervise lunch/dinner service. Supervised all operations of restaurant including catering and special functions.
1997-2002 Korne Foods, Inc. Corona, CA
Account Manager/Sales
Responsible for all phases of the marketing and distribution of a wide range of gourmet food products to distributors, hotels/resorts, restaurants, etc.
Directly participated in the research and development of new products to meet the continually changing tastes and needs of the marketplace and expanded existing product lines.
Interacted with new and existing customers to ensure quality service and built long-term relationships.
Assisted customers in the development and/or improvement of enticing recipes.
1996-1997 Glade Springs Resort/Winter springs Ski Resort Daniel, WV
Food and Beverage Director, Executive Chef
Simultaneously managed all food service for two separate, self contained resorts offering year-round golf and seasonal skiing.
Supervised and directed 185 staff members.
Monitored and managed food, beverage, and labor costs. Introduced a range of cost-management controls.
Oversaw all aspects of menu development and implementation including banquet, restaurant, clubhouse and food court venues, as well as food service channels service club members, visitors, and hotel guests.
Handled room service and banquet operations in a facility accommodating 1,200 guests, as well as a 50,000 square foot lodge.
Initiated staff training programs, continually seeking to improve service quality.
1994-1996 Broadwater Beach Resort Biloxi, MS
General Manager of Food and Beverage Operations
1993-1994 F & L Investment/Arthur’s Restaurants Nashville, TN
Executive Chef
1991-1992 Union Station Hotel Nashville, TN
Executive Chef
1989-1991 Korne Food’s Inc. Corona, CA
Outside Sales
1987-1989 Brass Rail Stables, Inc. (Printer’s Alley) Nashville, TN
Owner/Executive Chef
1986-1987 Radisson Hotel and Convention Center Lansing, MI
Opening Executive Chef
1984-1986 The Hermitage Hotel Nashville, TN
Director of Food and Beverage/Executive Chef
1980-1983 Governor’s Residence, State of Tennessee Nashville, TN
Director of Food Services/Executive Chef
EDUCATION/PROFESSIONAL MEMBERSHIPS
American Culinary Association Nashville, TN
Ecole Hoteliere Lausanne, Switzerland
Certified: Culinary Arts – 18-month Apprenticeship Program
Hyatt Corporation Anaheim, CA
Management/Training Program
AWARDS/RECOGNITIONS
DIRONA Award
Mobil Four Star Award
American Automobile Association Four Diamond Award
Silver Medal (twice), Chicago Food Salon
Best of the Best Award, Restaurant Association
Selected by PBS as featured chef for multiple broadcasts, including Great Chefs of the South series.
Numerous feature articles in restaurant, hospitality, and gourmet magazines.
REFERENCES
Bruce Bommarito, Director of Tourism, State of Nevada
Carson City, NV
Frankie Wright, Asst. GM Radisson Lax
Matt Green, Corp. Chef Sysco San Diego
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