Manager Management

Friedrich Mortl

Email: abpyz8@r.postjobfree.com

Address:

City: Westfield

State: IN

Zip: 46074

Country: USA

Phone: 317-***-****

Skill Level: Any

Salary Range:

Primary Skills/Experience:

Director of Food & Beverage/Corporate Executive Chef/Consultant Profile. Professional offering versatile management skills on every aspect of f&b management. Strong planner and problem solver who readily adapts to change, works independently and exceeds expectations. Able to juggle multiple priorities and meet tight deadlines without compromising service and quality.

Educational Background:

High School Dipolma from Hospitality School, Zurich KS 1/2001 to 5/1980 (Hospitality Management)

High School Dipolma from, Zurich KS 1/2001 to 11/2012

Job History / Details:

Executive Profile

Director of Food & Beverage/Corporate Executive Chef/Consultant

Profile

Professional offering versatile management skills on every aspect of f&b management. Strong planner and problem solver who readily adapts to change, works independently and exceeds expectations. Able to juggle multiple priorities and meet tight deadlines without compromising service and quality.

Skill Highlights

Extensive Computer Skills

MS Excel

MS Word

MS PowerPoint

MS Outlook

Restaurant Management Experience

Executive Chef Background

Full spectrum of Event Planning

Customer Service Excellence

Menu Engineering

Wine Knowledge

Budgeting Knowledge and P&L impact Awareness

Team Building Skills

Staff Training Development

Experience working with Unions

Extensive History of Promoting from Within

Core Accomplishments

-Let the opening team for the new club house with Crooked Stick Golf Club.

-Established all services standards and staff training schedules.

-Executed the training of all new club house staff.

-Achieved excellent member response to all club house services.

-Key person for the club house in delivering an outstanding experience in the following International golf events held at Crooked Stick:

2005 Solheim Cup

2006 US Woman's Amateur Championship

2008 US Senior Open Championship

2012 BMW Championship

-Reestablished one of the countries premier private club, The Chevy Chase Club, to prominence in regard to outstanding food quality while serving as their Executive Chef

-While serving as Corporate Executive Chef for the Pepi Corporation established and Implemented standardized recipes.

-Executed outsourcing contracts with several food production companies to ensure a consistent company wide product line.

-Introduces a nation wide distribution network for all company outlets with the nations largest food distributor.

-Instrumental in the opening of Carnival's Crystal Palace Casino Resort.

-Worked with the Hotel Workers Union in the Bahamas to establish a better relationship between Management and line staff.

Professional Experience

February 2005 to November 2012

Crooked Stick Golf Club Carmel, IN

Club House Manager

Managed day-to-day clubhouse operations for exclusive private club with 225 resident members.

Oversaw all food & beverage and clubhouse operations.

Oversaw $5 Million new clubhouse and established all operating procedures and service standards.

Worked with committees to guarantee total-member satisfaction.

Raised clubhouse service standards to match the golf experience and achieved the Golf Digest top 100 ranking.

Hired personnel including Chef, Housekeepers and all Service Staff.

Maintained and oversaw service contracts for all facets of clubhouse facility.

Established operating budgets for clubhouse and responsible for adhering to such.

Planned and executed food & beverage as well as clubhouse details of 2005 Solheim Cup, 2007 U.S.

Women's Amateur Championship, 2009 U.S.

Senior Open Championship & 2012 BMW Championship.

Achieved the best ever food and beverage revenue number for the club in the 2011-2012 fiscal year.

Maintain a good working relationship with the Golf Professional and Superintendent.

June 2004 to February 2005

Orchard Ridge Country Club Fort Wayne, IN

Club Manager

Responsible for entire clubhouse operations.

Premier objective was to reestablish food and service standards.

Hired Executive Chef and Service Staff.

Maintained relationship between club management and member-driven committees.

Established and maintained operating budget for all departments within the clubhouse.

Coordinated all outings with golf professional and superintendent.

January 2003 to June 2004

Meridian Hills CC Indianapolis, IN

House Manager

Responsible for total clubhouse operation including pool, pool snack bar and half-way house.

Planned and implemented all club events.

Planned and coordinated weddings as well as other private member events.

On-going training of front of the house as well as management staff.

Promoted and mentored new chef to ensure a continuation of outstanding food quality.

Established food and beverage budgets.

Established total club house operating budget.

March 2000 to December 2002

Indianapolis, IN

Executive Chef

Implemented a scratch-kitchen concept.

Established a two week menu rotation for all dining areas.

Upgraded menus and plate presentation for catering.

Re-trained current staff as well as brought in new line staff and kitchen management.

Established new purchasing specifications.

Reduced vendors used and streamlined delivery schedules to take advantage of vendor price incentives.

Re-designed the banquet kitchen to allow all hot food to be plated and immediately served.

November 1998 to January 2001

Chevy Chase Club Chevy Chase, MD

Executive Chef

Responsible for bringing one of the Country's premier Country Clubs back to the culinary forefront.

Changed menus for all four dining areas as well as catering.

Re-trained current staff as well as bringing in new line staff.

Established purchasing specifications.

Oversaw remodel of high volume kitchen facility in the sports complex of the Club.

Planned and supervised construction of an in-house butcher shop.

November 1996 to September 1998

Pepi Corporation Houston, TX

Corporate Executive Chef

Introduced new menu items for this multi-unit national quick service restaurant chain.

Developed specifications for both the day-to-day unit, as well as corporate-wide purchasing.

Established relationships with outside product manufacturers to produce key lines for company wide use.

Worked with national distributors to make the new product line available to our individual unit operators.

Established national pricing contracts.

Redesigned kitchen set-up and equipment package for aged as well as new locations.

January 1995 to October 1996

Houston Country Club Houston, TX

Chef De Cuisine

Worked with Certified Master Chef, Fritz Gitschner.

Coordinated and supervised the production of two restaurants serving up to 200 covers for lunch and 350 covers for dinner.

Scratch kitchen, producing the highest quality food possible using only the freshest ingredients available.

Supervised and trained all line staff.

Developed new menus weekly.

Designed and generated forms for inventory, payroll and production.

July 1989 to December 1994

Carnival Crystal Place/ Radisson Resort Nassau

Executive Chef

1600 room Resort Hotel and Casino.

Supervision of 12 restaurants representing food from around the world serving 5000 to 8000 meals per day in addition to 24 hour room service.

Responsible for food and labor cost control for all kitchens.

Designed training manuals for every position in the various kitchens.

Education

Hospitality School Zurich,

Service Degree

Culinary Degree Hospitality Management,

Bachelor of Science Hospitality Management

Additional Information

ORGANIZATIONS

* Member of Club Managers Association of America since 2000.

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