Manager Sales

***** *** *** ****:305-***-****

Gulf

Marathon, Cell:

Florida 33050 843-***-****

Email:

williammaros@yaho

o.com

William David Maros

Objective

To obtain a position as Executive Chef

Experience

March 2010 - Present

Cabana Breezes Beach Club; Marathon, Florida

EXECUTIVE CHEF

Oversee all areas of the Culinary Operations,

Private Club, Tiki Bar, Restaurant, Weddings and

Banquets

Instrumental in maintaining a high quality food

standard operation for a venue with 2.5 - 3

million in revenues

Instrumental in the overall budget processing to

ensure lowering and maintaining all areas of

operation costs, labor costs, support costs, event

costs and food cost

Responsible for creating and maintaining item cost

analysis sheets and assigning such prices to food

items that will result in a net profit for the

heart of the house in line with the club's business

plan

Conduct inventory each financial period which

included updating pricing 100% each period with the

shelf to sheet process

Created new menus to insure a higher profit margin

considering probable number of guests, marketing

conditions, popularity of various dishes, recent

menus and holidays

Established a more in depth staffing guideline to

reduce labor cost. Hire, train and develop each

team player using the highest service elements and

other appropriate training as needed

Consult with clients to ensure their events are

held with the upmost highest standards and quality

Consult closely with the owners to trouble shoot

the operation back to having the highest quality of

service standards and product consistency

June 2006-March 2010 ARAMARK Sports &

Entertainment/Ovations Food Service @ The Lakeland

Center Lakeland, Florida

Executive Chef

Oversee all areas of the Culinary Operations

(Theater, 7 Arena Outlets and Banquet Operations)

2.5 million revenues

Instrumental in the overall budget processing to

meet budgetary guidelines for miscellaneous

operation costs, labor costs, support costs, event

costs and food cost

Systematically developed menus per corporate specs

to reduce food cost from an average of 34% to an

average consistency of 22.5%.

Maintained a clean and safe environment by adhering

to all federal and state guidelines

Created new staffing guidelines and training to

maintain a lower labor cost

Collaborated with General Manager in the delivery

of staff meetings, as well as the resolution of

issues regarding product, equipment or personnel.

Communicated and coordinated with the sales

department for catering procedures, Banquet Event

Orders (BEO'S), and weekly forecast/catering sales

meetings

Planned and coordinated Signature Center Stage Caf

buffets for the Broadway Series Show ticket

holders

Assisted other ARAMARK properties across the

country during high banquet events up to 15,000

guests

Nov 2003-June 2006 Planet Hollywood Myrtle Beach,

SC

Executive Chef

Increased sales from $2.5 million to $3 million

with being instrumental in all areas of the

budgeting process

Systematically developed menus per corporate specs

and reduced food cost from an average of 28% to

consistency of 25%.

Suggested new products that increased earnings by

23%.

Oversee all areas of the kitchen operation in

production, staffing, training

Instrumental in all kitchen renovations

Created new Staffing levels and training to

maintain labor costs at 9 to 11%.(Managed 75

representatives in culinary operations)

Execution of 1600 covers on a daily average and

banquet operations

Instrumental in being a trouble shooter for the

operation

July 2002-Nov 2003 Anniston Country Club Anniston,

AL

Executive Chef

Oversee all areas of the Culinary Operations of the

Country Club. (Three Outlets and Banquet

Operations)

Instrumental in producing weekly elegant specials

and buffets to increase earnings by 18%

Helped maintained a good quality food operation for

a revenue of 1.5 million

Managed 25 representatives in the culinary

operations.

Implemented training course for new recruits -

speeding profitability.

Coordinated the Anniston Country Club Invitational

Golf Tournament food operations- Produced and

created all menus consistent with 22% COS

Nov 1997-July 2002 The Cloister Resort, Sea

Island, GA

Four Star, Five Diamond Resort

Sous Chef

Interim Executive Chef (September 1998 - February

1999).

Simultaneously oversee all areas of the culinary

operations (Six Outlets) with revenues up to 33

million in food and beverage

Chairperson for the Sea Island Culinary

Apprenticeship Program. Maintained all records of

training and placement of Apprentices. Worked

closely with the students on a one and one basis to

insure quality standards

Controlled labor costs by estimating staffing

needs; utilizing labor scheduling tool to adjust

hourly schedules following demand patterns, budget

and local labor laws

Produced weekly elegant specials and buffets

Instrumental in all of the decision making

processes of high volume fine dining restaurant (6

million Operation)

Responsible for recruiting, selecting,, hiring,

orienting, training, assigning, scheduling

Instructed and conducted onsite cooking demo

classes and demonstrations.

Coordinated Sea Island Food and Wine Classic for 4

years

Coordinated the 2001 USGA Walkers Cup

Utilized Culinary expertise on the Southern Living

Cooking Show (Turner Communications)

Feb 1994-Nov 1997 Saddlebrook Resort

Wesley Chapel, Fl

Chef de Cuisine

Developed and implemented new menus with respect to

creating innovative items and cost analysis

Systematically reduced food cost percentages and

established excellent cost evaluations

Responsible for all Holiday Buffets

Planned and coordinated Signature weekly seafood

buffets

Directed the daily operations of food preparation

in a elegant and fine dining styles

Produced daily requisitions and maintained precise

TIPS accounting for a profitable food cost for a 1.3

million dollar food venue

During my Career, I have also worked at several

other resorts

Doral Country Club, Miami FL-Villas Of Grand

Cypress, Orlando,FL

Shangri-La Golf and Tennis Resort, Afton, Oklahoma

Education 1980-1982 Culinary Institute of America Hyde Park,

NY

Qualifications & Certified Food Safety Manager, Pro Chef

Interests Certificate, Healthy Cuisine Cerified

Teaching Culinary Cuisine, Golf, and Fishing

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