M ICHAEL C OLLIER

*** **** ***** ***** *******, PA 17078 717-***-**** abl65u@r.postjobfree.com

E X E C U T I V E M A N A G E M E N T : F O O D S E R V I C E /H O S P I T A L I T Y

Operations, Menu and Strategic Planning, Training and Development

Visionary culinary professional with more than 25+ years experience contributing to operational performance. Highly skilled

in delivering exceptional experiences to guests, commitment to service, and sales, while producing positive revenues. Record

of excellence in growth in revenues, create client loyalty, establish menu strategies to propel growth, and launching food

service training programs. Proven ability to listen to clients needs, ascertain solutions within allocated financial budgets.

Management Culinary Operations Food & Beverage Service Operations Unit Start Up

Turnaround Management Team Training/Development Supplier/Vendor Contract Negotiations Employee Retention

Financial Analysis and Budgeting Proficient in Kitchen Design

PROFESSIONAL EXPERIENCE

HERSHEY ENTERTAINMENT & RESORTS Hershey, PA

Executive Chef/Director Food and Beverage Hershey Golf Collection, 2004 to May 2010

Spearhead and direct operations for 5 outlets including all catering functions on and off properties, logistics, training and staff

scheduling. Synergized company Green Purchasing efforts, member events, culinary classes, intern/extern training. Conduct recruiting,

training and development programs. Elevate product programs.

High Volume Sous Chef – Hotel Hershey, 2002 to 2004

Work as senior manager creating and enhancing policies, procedures, training programs. Manage culinary and front of house teams,

creating win win opportunities for all involved to enhance guest experience.

Key Results:

Executive Chef for Hershey Golf Collection, One Private Club and One Public Club, total 5 restaurants plus Banquet facilities

serving diversified cuisines

Design/Write/Cost Current Menus Considering Current Trends and Guest Needs

Budget and Forecast all Food, Beverage and Labor Costs for F & B Division

Manage daily operations for multi restaurant/catering properties

Create/Continual Updated Training Materials for Culinary and Front of House Teams

Committee Chair for Corporate Green Team – Purchasing Committee

Responsible for Researching Green Items (F&B related); Coordinate Corporate Green Purchasing Programs, Coordinate

Corporate Green Local Produce/Dairy/Meats Program

Introduced company’s first formal performance review program, creating a flexible and well received tool that was later

adopted company wide

Created and Implemented HACCP and Serv Safe programs for Hotel/Country Club

Managed back house operations for multiple outlets

Specializing in American, Mediterranean, Upscale Comfort cuisines

Transferred to Golf Collection as Senior Management in 2004 to open, create and run daily operations teams

Triggered increase of sales due to elevation of product development and availability

MICHAEL COLLIER PROFESSIONAL EXPERIENCE (PAGE 2) abl65u@r.postjobfree.com

ESPN ZONE Corporate Offices, Baltimore, MD

Regional Culinary Manager, 2001 to 2002 Executive Chef, 2000 to 2001

Recruited to help establish and open new company, create menus, design restaurants, set policies and procedures, opening standards

and management training program.

Key Results:

Championed launch of opening concept, responsible for creating menu items, roll out packages, new opening guidelines and

expectations

Trained and managed on all areas of food and beverage procedures

Oversaw and Maintained profits and teams of East Coast operations including New York, Baltimore, Washington D.C. and

Atlanta

Dramatically increased sales of food operations for New York store producing over $24 million revenue yearly

CAFÉ CONCEPTS New York, NY

Executive Chef – Red Eye Grill and Fireman’s of Brooklyn, 1998 to 2000

Enlisted to help lower food costs, reduce operating expenses, labor costs, create and execute menus, design restaurants, set policies

and procedures, opening standards and management training program.

Key Results:

Increased company’s flagship property in sales, increasing profit and guest satisfaction scores

Created and executed production/training of all menus

Executed daily operations, reduced labor costs and reduced food costs

CHEESECAKE FACTORY Multiple Properties, USA, 1995 1998

Kitchen Manager – Westbury, NY Kitchen Manager – Cambridge, MA

Kitchen Manager – Chestnut Hill, MA Kitchen Manager – Marina del Rey, CA

Opened new restaurants, roll out new menus, lower and maintain food costs, assist in creation of menu items, set policies and

procedures, operations standards and management training program.

Key Results:

Developed method for corporate consistency and coordination in dual kitchen operation.

Assisted in reducing company outlets food costs

Responsible for multiple restaurant openings

MICHAEL COLLIER Phone: 717-***-**** n Page 3

Responsible for training new Back of House and Front of House Managers in Training

Responsible for creating successful culinary menu roll outs

MICHAEL COLLIER PROFESSIONAL EXPERIENCE (PAGE 3) abl65u@r.postjobfree.com

CAREER NOTES

Career Notes: Chef Huntington’s, Dallas TX (1993 1995) and Café Pacific (1991 1993)

Executive Chef/Consultant St. Paul Medical Center, Dallas, TX (1990 1991 and 1986 1989)

Chef Instructor North Hampton Community College, PA (2008)

EDUCATION & CERTIFICATIONS

CULINARY INSTITUTE OF AMERICA Hyde Park, NY

A.O.S. Degree, 1981

Culinary Designations:

PA Preferred Best Chef of Pennsylvania, 2008/2009

ServSafe Food Protection and Sanitation Certified (Trainer)

HAACP Certified

TIPS Alcohol Service Certified

Stephen Covey Leadership Program

Technical Skills:

Inventory/Ordering Systems Food Trax, Ebtech, Sysco, Stratton Warren

POS (Point of Sale) HIS, Micros, Aloha

Excel, Word, Power Point, Viewpath Gantt Charts

REFERENCES UPON REQUEST

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