DAREK STENNES CEC, CFBE

**** ******** ***** ***** ************, Florida 32256

904-***-**** ad43y0@r.postjobfree.com

RESTAURANT MANAGEMENT & HOSPITALITY PROFESSIONAL

Certified Executive Chef Certified Food & Beverage Executive Customer-focused, award-winning culinary leader with a stellar record of developing and directing top-performing teams, exceeding corporate goals and customer expectations, upholding impeccable quality standards, and accelerating revenue growth. Logical troubleshooter with the ability to multi-task, prioritize, and excel in fiercely competitive, fast- paced environments. Exceptional communication, presentation, negotiation, and time- management skills with a mindset for raising expectations and the creative vision to inspire and motivate others to peak performance.

Reputation for integrity, reliability, and professionalism with the attention to detail, initiative, and drive to produce results above and beyond expectations. Core strengths include:

Leadership & Collaboration

Profit & Loss Management

Food Safety & Sanitation

Training & Development

Event & Menu Planning

Sales & Marketing Skills

Analytical Problem Solving

Relationship Management

Strategic Planning / Execution

Catering / Banquet Operations Market Trends & Analysis Process Flow / Improvement

Computer / Technical Savvy Cost Control / Budgeting Quality Control / Assurance SUMMARY OF RELEVANT SKILLS

− Expertise in planning and preparing innovative culinary dishes, designing and developing menus, managing expenses and food costs, initiating cost-cutting methods, food purchasing and receiving management, inventory control, and overall P&L management for large-scale, high-volume kitchens.

− Interview, hire, on-board, mentor, and direct team members to ensure optimal performance, deliver accurate and timely results, and prepare for career advancement opportunities.

− Cultivate and leverage strategic business relationships and alliances that result in customer loyalty, brand awareness, client retention, and strong financial performance.

− Ensure compliance with corporate procedures, industry guidelines, labor board standards, safety protocols, food handling and sanitation techniques, and OSHA regulations.

− Remain current with industry trends, market conditions, competition, and technology in order to maximize productivity and adapt to current and emerging markets. EMPLOYMENT HISTORY

The River Club; Jacksonville, FL Executive Chef 2006 to Present

− Spearhead all day-to-day restaurant management operations for Jacksonville’s premiere private membership, five-star dining and events facility.

− Accountable for training, managing, and scheduling kitchen staff; vendor negotiations; maintaining strict financial controls; developing and documenting budgets; tracking profits and losses; evaluating labor costs; determining staffing requirements; and driving quality control initiatives in accordance with food and safe handling practices.

− Consistently recognized for excellence in job performance, contributing to YOY revenue and membership growth, employee accountability, effective time management, conflict and problem resolution, boosting customer service scores, and overall customer satisfaction. Darek Stennes Page 2

EMPLOYMENT HISTORY (Continued)

Boca West Country Club; Boca Raton, FL Executive Chef 2002 to 2006

− Led a staff of 150+ hospitality professionals in serving and accommodating 7,000+ Platinum Club members for high-end country club named Florida’s “Best Club” and “Second in the US,” with annual revenues between $14M and $16M.

− Successfully reduced costs and increased overall profitability and productivity via assessing staffing needs, adjusting hourly schedules based on demand patterns and budget constraints, reducing overtime hours, and effective on-going employee training. Hilton Resort; Hilton Head, SC Executive Regional Chef 1998 to 2002

− Managed all day-to-day restaurant operations, catering, and special event functions with a focus on exceeding Hilton’s dedication and commitment to the corporate brand, unprecedented quality standards, world class service, and superior hospitality.

− Handled food and banquet functions for Five Diamond Resort, 475-room property consisting of 6 food & beverage outlets and 2 golf clubhouses, with annual food revenues up to $22M. Destin Harbor Restaurant Group; Destin, FL Corporate Chef 1996 to 1998

− Served as Corporate Chef for 3 of Destin’s highest awarded fine-dining restaurants (Marina Café, Destin Chops, and Borago); managed all aspects of kitchen and menu development that resulted in enhanced customer loyalty and retention. Hotel Intercontinental; Atlanta, GA Executive Chef 1992 to 1996

− Directed and oversaw fine-dining restaurant and off-site catering operations for 600-room, 4 Diamond hotel that dominated in total banquet revenues throughout the Atlanta area. Penta Hotel / Porsche Racing; Atlanta, GA Executive Chef 1988 to 1992

− Worked in the capacity of Executive Chef for high profile, 600-room, 4 Diamond Luxury Hotel in the heart of downtown Atlanta.

− Served as Porsche Factory Racing Team’s personal traveling chef throughout the US and Europe during racing seasons.

The Polo Club; Palm Beach, FL Sous Chef 1986 to 1988 Hyatt Regency; Atlanta, GA Sous Chef 1983 to 1986

EDUCATION & CERTIFICATIONS

Georgia State University; Atlanta, GA Bachelor of Arts Degree Grande école; Saint-Germain, France Culinary & Hotel Studies American Hotel & Lodging Association Certified Food & Beverage Executive (CFBE) The Culinary Institute of America Certified Executive Chef (CEC) Professional Training: Hospitality Management, Food and Beverage Management, Kitchen Operations Management, Culinary School Training, Expeditionary Food Service Operations, Food Safety & Sanitation, Values-Based Leadership, Operations Management, Account Management, Managing People & Processes, Logistics Management, Process Improvement, Needs Assessment, Resource Coordination, Fiscal Planning, Diversity & Inclusion

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