JAMES GIRARD SAUSE *

Arborvitae Road

abmkgk@r.postjobfree.com Jensen

Beach, FL. 34957

772-***-****

PROFILE

An innovative, highly organized hospitality professional with a history of

highly successful management in hotel/resort food and beverage/culinary

operational management within hotel/resort, cruise line and membership

clubs. Hands-on demonstrated leadership skills in operations, menu

creation and kitchen/galley design. A seasoned team leader with the

ability to coach and mentor staff to create a solid team with a commitment

to quality standards and customer satisfaction. Background encompasses

development of current five-star fine dining and casual cuisines with start-

up and pre-opening expertise along with extensive and diverse international

financial expertise. Financial acumen is all areas of revenue adherence and

profitability. Passionate and professional in hospitality work.

FUNCTIONAL COMPETENCIES

* Produce food and beverage, accommodation plans for hotel & resort and

membership clients.

* Create policy and procedure systems for contractors for guest &

member compliance.

* Delegate projects and responsibilities for maximum efficiency and

benchmarks.

* Direct day-to-day operations of up to 500+ employees and extensive

start-up applications.

* Approve food purchases for cost and quality and negotiate with

purveyors.

* Develop and implement budgets for food costs, operating supplies and

labor.

* Deliver systems and standards for H.A.C.C.P., sanitation and food

handling.

* Evaluate employee performance and line procedures to maximize

productivity.

* Design and implement staff development and training

programs and recruitment procedures.

* Cultivate and execute extensive start-up operations for hotel/resorts

and membership venues.

PROFESSIONAL EXPERIENCE

Hengshen Road Holdings Ltd. Shanghai, China - PRC

11/2008 - 4/2009

Group General Manager

* Appointed to access operational strategies of numerous fine dining

establishments within

Shanghai and Suzhou China.

* Management and development of 300 associates and training standards

implementation.

* Identify immediate concerns as to refurbishment per property and

procurement plans by Budget and Capex revisions.

* Modernization aspects of recruitment, menu engineering, sales and

marketing benchmarks.

* Labor integration throughout portfolio established to reduce casual

labor expenses.

* Build management team aspects to grow the individual and brand in

order to develop and build trust of competencies among associates.

* Created governmental liaisons in order to substantiate interests in

Shanghai Expo 2010.

* Extensive efforts in re-creating a brand that at one time, a

hospitality leader in the PRC through management and rank & file

training.

* Thorough review and re-engineering of menus throughout the portfolio

of properties.

* Daily reviews of all property P&Ls to derive inferences and develop

action plans.

* Supply chain management of multi-property food and beverage

consumables.

* Four venues, avg. 14MM.

American Club China, Taipei, Taiwan

02/2008 - 11/2008

EAM - Food & Beverage Director / Executive Chef www.americanclub.org.tw

* Recruited to re-establish the prestigious membership club's food and

beverage operation.

* Upgraded all operational standards within the mandated 90 day time

line and established service standardization.

* Very elite clientele with many requirements.

* Established no less than five new menus and added a 'live' jazz club

and sports bar.

* Implemented new international wine list with no less than 80

varietals and 1,000+ wine cellar. Very well received by membership and

awards received.

* Reduced labor cost by way of eradication of "casual staff".

* Food cost and membership ratings have never been at the present

level.

* $30MM annual revenue.

* Acted as GM in absence of.

Pandanus Resort, Phan Tiet, Vietnam

08/2007 - 01/2008

Director of Food & Beverage Services / Consultancy

www.panadusresort.com

* Contracted to initiate and implement 5* F&B operational standards in

a 200+ ocean front resort. Service enhancement and BOH training in all

aspects of food service and upgrading of international standards. Train

the Trainer implementation and Food Safety seminars along with recipe

indexing and costing. 285 room with 10 oceanfront villas. Total menu

and training review.

* Venue enhancement and menu engineering for 5 food & beverage revenue

outlets. DAILY training with comprehensive international standards

within BOH and FOH associates.

Hashoo Hotel Group, Islamabad Pakistan

02/2007 - 09/2007

Vice President / Hotel Operations - Food & Beverage www.hashoogroup.com

* Project Manager for revitalization of nine hotels including property

management, development and construction. Extensive interdepartmental

works with contractors. Lead advisor to CEO/COO. Build-out and

renovations with contractors. Benchmark feasibility projections for

required management appointments. Multi-venue build-outs. Extensive

menu planning and labor forecasting throughout the hotel group. Concept

strategist for Marriott Hotel International properties as well as Pearl

Continental Hotels countrywide. GM duties. 7x 125 to 400 room

properties with up to 15,000 sq. meeting per-average and up to 14 food

and beverage revenue outlets per property.

Pakistan International Airlines, Islamabad / Lahore / Karachi / Peshawar -

Hashoo Group Sub Contractor

* Collaborated with division chefs on kitchen/ on-board galley designs.

* Established procurement plan for five country locations.

* Menu engineering for contract revision

* Operational advisor to four locations in-country. 8,000+ meals per

day. Menu plans, food safety implementation and logistical planning.

* Serve - Safe implementation.

* Contracted Eco-Lab for monthly instructional seminars.

* Contract renewal negotiations with PIA Corporate.

* Logistical plans for all locations as to revenue enhancement and

product development.

* Leased with Lufthansa Airlines in international air-hubs for

continuity of service.

Azimut Hotels Russia, Moscow, Russia

05/2006 - 02/2007

Corporate Executive Chef/F&B

* Rebranding, pre-opening of eight hotels throughout Russian

Federation. Menu engineering, equipment contracting, training,

recruitment and open all new venues within project plan dates.

* Man- management deadline requirements.

* Extensive menu implementation in all properties with membership

affiliation .

* Design and negotiate with contractors/designers for new guest venues.

Eight 4* properties from 100 to 1,000 room properties with extensive

meeting and banqueting venues.

* Concept development for all properties with revenue outlets. Four to

seven F&B outlets per property.

Windsor Plaza Hotels - Saigon, Vietnam

08/2005 - 04/2006

Group Food & Beverage Director

Recruited to initiate and revitalize all aspects of F&B area outlets in a

410 room city center hotel with design management of over 50,000 sq. ft. of

function space and executive floor implementation.

* Design, cost and implement menus series for all restaurants

inclusive of two new venues.

* Establish proper banquet/conference menu frames resulting in 45

% increase in revenue.

* Advisor to purchasing department as to procedural formats of

cost effectiveness for menu.

* Responsibility for 6 restaurants, 4 bars, 3 free standing

restaurants H.A.C.C.P. program.

* Headed establishment of Vietnam's largest disco, build-out,

opening and all F&B.

* Advisor and consultant to pre-opening of new 700 room hotel in

Ho Chi Minh City.

* Kitchen design and menu adaptation to 160 room service

apartments under construction.

* Extensive training & development of dining room and culinary

staff.

* Branding of: Caf Central, Amigos Steak House, Gardenstadt

Restaurant in HCMC.

de Cuisine Hospitality Ltd. - Fort Lauderdale, Florida/United Kingdom

1997 - 07/2005

Director of Hotel/Food and Beverage Operations

Deliver consulting services to companies and provide hands-on F&B/Executive

Chef services. Develop menu products and food purchase stock plans.

Forecast costs and implement food safety policies.

* National Catering -Abu Dhabi

U.A.E. Sr. Operations Mgr. to the U.S. Coalition Forces in Iraq and

GCC. Establish central commissary in Camp Cooke, Taji-Iraq. Hired to

establish life support to Coalition Forces up to 30,000 meals per day.

* Avala Hotels - Budva, Montenegro/ Serbia

Retained to westernize all dining facilities in two Beepler & Jacobson

properties, menu adaptation and food safety instruction.

* Red Seas Hotels - Egypt

Regional Executive Chef for five multi-properties in Red Sea. Hired to

execute banqueting and conference areas of existing food operations.

Design with kitchens.

* Shipping & General LTD. - Montreax Switzerland

Executive Chef duties on ultra luxury 5* passenger vessel cruising the

world itineraries. Retained to enhance all food and beverage

operations and product procurement.

* Renaissance Cruise Line - Ft. Lauderdale, Florida

Recruited as Corporate Executive Chef with new management members to

enhance product and revenue. Renewal of three vessels and dining

facilities. Culinary management of eight vessel fleet.

* Apollo Ship Chandlers Miami, Florida

Executive Chef services to Renaissance Cruises. Quality

Assurance/Control Officer to Celebrity and Renaissance cruise lines.

Shore-side container management in world-wide ports of embarkation.

* Premier Cruise Line - Miami, Florida

Research and development of menu criteria for South American itinerary

on-board MS Rembrandt and purchasing procedurals.

Radar

Lightning Services/M.E.I. Express - Miami, Florida/Denver, Colorado

1996 - 1997

Food and Beverage Director

Planned all food services for the Phillip Morris Tobacco "Marlboro

Unlimited Train" operation 5* Hotel Train. Hired to initiate and implement

staff recruitment program. Acted as the Construction Rooms Division's

advisor and purveyor contractor in four states.

* Developed safety and sanitation manuals with the City of Denver

Health Department.

* Instituted training program for galley and utility crew members.

* Consulted with FDA and USDA for Sous-Vide manufacturing facility.

* Developed 14 day, three meal menu cycle.

* Staff housing design involving all aspect of procurement

and build-out.

Norwegian Cruise Line - Coral Gables, Florida 1993 - 1995

Executive Chef * S.S. Norway & * M.S. Starward

Directed all galley operations for the world's largest cruise ship serving

2,200 passengers and staff of over 1,000. Developed budgets, menus and

buffet designs. Responsible for personnel, waste control and sanitation.

Hospitality Development Corporation - Killington, Vermont

1992 - 1993

Corporate Executive Chef

Recruited as Operations Consultant for 5* hotel/resort properties in the

United States and the Caribbean. Acted as opening Chef to all facilities.

Annual average revenue up to 7.5 MM.

* Developed unique image for each property through creative menu

concepts. Increased annual revenue by an average of 25%.

* Created menus, manuals and job descriptions.

Cook Public Relations - San Rafael, California 1985 - 1994

Culinary Operations Director / Executive Chef

Provided marketing assistance in regional food trends for hotel properties,

menu composition and catering for this consultant firm to major hotel

properties in the United States, Asia and the Caribbean. Acted as Event

Planner for promotions and corporate black-tie functions.

* Increased profits by 40% to 65% by targeting and organizing major

hotel properties in the United States and Pacific Rim, Asia and the

Caribbean. Budgets per property up to 11MM. Extensive domestic hotel

operations.

Renaissance Cruises - Ft. Lauderdale, Florida 1989 - 1990

Chef de Cuisine

Provided oversight of all aspects of galley operations for this elite 5*

luxury passenger vessel. Responsible for food presentation, storerooms,

menu design, special functions and theme parties.

. Maintained responsibility for all on-board food and beverage

operations for new cruise line.

Napa Cabbage Caterers - Napa Valley, California 1981 - 1989

Executive Chef/Proprietor

Directed all operations of this prestigious catering company in the highly

competitive Napa Valley/ Sonoma Wine Country. Developed regional,

Mediterranean and Asian Pacific Rim menus for special promotional functions

at major vineyards, corporations and private retreat organizers, event

contractor for Napa Hoteliers.

Education/Certifications

* California Culinary Academy - San Francisco, California

* Southern Colorado State College - Pueblo, Colorado

* Centers for Disease Control USPH - Atlanta, Georgia

* Vessel Sanitation Management Certification

* Johnson & Wales - Miami, Florida

* Florida Food Manager Certification / HACCP

Verifiable references and further documentation are available upon request.

Contact this candidate