Executive Food

Brent A. Hinz

**** ** ***** *******

Coral Springs, Florida 33076

954-***-**** (cell phone)

HYPERLINK "mailto:********@*******.***" ********@*******.***

Professional Experience

Director of Food and Beverage December 2010 to September 2013

Seminole Coconut Creek Casino Coconut Creek, FL

Responsible for the entire food and beverage areas and for the property.

Assist with the design and implantation of three additional F&B concepts.

Director for a department of over 500 full time team members.

Part of the team that is turning the property into a $40,000,000 plus food

and beverage operation.

Create and oversee the fiscal and budgetary process of all food and

beverage.

Develop a strong team of managers and supervisors to oversee all food and

beverage operations.

Responsible for expanding food and beverage offerings with three new brands

and several lounges.

Director of Food and Beverage June 2010-December 2010

The Sugar House Casino Philadelphia, PA

Responsible for all food and beverage areas for the property.

Designed and implemented menus and casino F&B concepts.

Opening director of the property that hired and trained all F&B management.

Direct over 260 full time employees.

Create and oversee the fiscal process of the F&B department.

Negotiated contracts with food and alcohol vendors.

Worked closely with point of sale systems for the opening.

Director of Food and Beverage: September 2007-June 2010

Presque Isle Downs and Casino Erie, PA

Responsible for all indoor and outdoor food and beverage operations.

Directed Menu development for four food and beverage outlets.

Responsible for all beverage inventories and staffing for casino floor.

Directly oversee 250 plus employees and managers to cover all food and

beverage needs.

Implemented wine inventory and menu to receive the Wine Spectators and Wine

Enthusiast awards.

Developed a strong team of managers to assist in the growth of the food and

beverage departments

Directly working with architects to plan new food and beverage outlets and

concepts.

Worked directly with chefs and management to produce strong profit and loss

statements with positive flow through.

Work with marketing department to understand and advertise to our

demographics.

Director of Hospitality Services: April 2006- September 2007

Isle of Capri Casino and Hotel

Colorado Central Station Casino and Hotel Black Hawk, CO

Responsible for all food and beverage and gift shops for both Colorado

Central Station and Isle of Capri Casino's.

Maintain Strict cost controls for eight different entities.

Oversee a staff of over 300 hourly team members and 25 salaried positions.

Created new techniques utilizing current technology to adhere to cost

controls and staffing requirements.

Member of the corporate innovation and technology committee.

Hire and develop top-notch management to improve quality and guest service.

Assisted corporate food and beverage in opening new food venues in

Mississippi, Florida, and Louisiana.

Designed and implemented two new food and beverage concepts in Colorado.

Food and Beverage Director: January 2004-April 2006

Soaring Eagle Casino and Resort Mount Pleasant, MI

Promoted from executive chef to director in charge of all food and beverage

operations for this 4 diamond resort.

Responsible for planning and developing the fiscal budget with increased

revenues in all food and beverage areas.

Directly in charge of all food and beverage training.

Responsible for staffing and organizing a team that can reach aggressive

budget goals well in excess of $40 million annually.

Executive Chef: May 1998-January 2004

Soaring Eagle Casino and Resort Mount Pleasant, Michigan

Executive chef for the four diamond casino and resort.

Directly overseeing all food and beverage culinary operations as well as

catering and convention services and 24 hour room service.

In charge of designing all menus in food and beverage as well as banquets.

Controlled all food and labor costs associated with any food outlet.

Worked closely with food buyers to lock in prices as well as procure

seasonal products for menu development.

Was part of the opening team in 1998 that opened with a four diamond

rating.

The Soaring Eagle is consistently noted for excellent guest service and

fine dinning.

The Soaring Eagle was the host of the 2004 Midwestern American Culinary

Federation Convention.

Executive Chef: October 1997-May 1998

Treasure Island Tennis and Yacht Club Treasure Island, Florida

Responsible for all food and beverage operations in this 1200 member yacht

club.

Met with members to develop menus for private functions and banquets.

Created specialty functions such as Mardi Gras, and summer parties.

Planned all seasonal and regular dinning menus.

Produced exciting daily specials utilizing seasonal ingredients.

Maintained strict budget control and oversaw purchasing for all food,

paper, china, and flatware supplies.

Responsible for all culinary staffing and related human resource

responsibilities.

Executive Sous Chef: May-October 1997 and 1998

The Grand Hotel Mackinac Island, Michigan

Executive Sous Chef for this 4 diamond property over 2 seasons.

Supervised a culinary staff of 120 employees to produce high quality food

for up to 2000 guests daily.

Responsible for managing main hotel and four club outlets all at 28% food

cost.

Worked directly under Executive Chef Hans Burtscher to maintain food

quality in the world's largest summer hotel.

Regency Room Chef: October 1996

Williamsburg Inn Williamsburg, Virginia

Responsible for all areas of food production for the Regency 5 star, 5

diamond dinning room in the 5 star Williamsburg Inn.

Responsible for staffing, menu development and implementing standard

operating procedures for line cooks and sous chefs.

Worked under executive chef Hans Schadler to maintain complexity and

quality within budget for upscale dinning.

Executive Sous Chef: October 1995-April 1996

Colonial Country Club Memphis, Tennessee

Supervised a staff of 15, oversaw purchasing of all inventories, and

organized banquets for up to 500 people.

Performed executive chef duties in his absence.

Worked with club members on special events and golf tournaments.

Worked with famous chefs from all over in guest's chef nights at the club.

Sous Chef: May 1994-October 1995

Sea Island Company

The Cloister Hotel Sea Island, Georgia

Supervised staff of 12 at the St. Simons Island Club at the Mobil 5 star

award property.

Ran fine dinning room and organized banquets and receptions for up to 300

people.

Daily duties included purchasing food and liquor, menu and special

development, and all meat and fish fabrication.

Supervised nightline and successfully trained culinary externs, and

apprentices.

Worked under executive chef Franz Buck to maintain Mobil 5 star award.

Education:

The Ohio State University 1989-1992 Hospitality Management

Pennsylvania Institute of Culinary Art 1992-1994 A.O.S Culinary Arts

Personal References:

Available upon request

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