Executive Chef/F&B Manager

Eric Allbritton

Phone 940-***-**** **************@***.***

**** ******** **. ***** ** 75013

EXECUTIVE CHEF

Highly resourceful Executive Chef with more than 20 years of hotel and restaurant management. Impressive record of success in outperforming P&L statements consecutively year after year. Experienced in purchasing and receiving. Trainer of HACCP for BOH and FOH with excellent yearly inspection scores and quarterly local health dept. scores. Expert in menu design and excellent in menu and recipe production. Able to market trend with sales and the F&B manager.

Menu Design & Recipes Inventory Management Staff Training & Development

Business & Revenue Growth Back-of-House Operations Safety & Sanitation

New Establishment Start-Up Cost Control Purchasing Banquets & Special Events

Currently working with the Sheraton Market Center as F&B Manager

Hyatt Regency North Dallas

Executive Chef

April 2006- September 2012 - 972-***-****

• Implemented new and current creative menus.

• Lowered food costs from 26.5% to 22.9%

• Percentage of associate turnover 0% over 4 years.

• Previously ranked first out of 128 Hyatt hotels in food quality April, June and October of 2011

Marriott Hotel Round Rock Texas

Executive Chef

April 2001- June 2005- 512-***-****

• Produced new and updated catering menus.

• Ranked in top 10% for company guest scores

• Successfully placed number one in company for associate satisfaction. *

• Recognized as Manager of the quarter 2003

• Was recognized by the sales dept. in having so many 100% health dept. scores they used this against their competition. In Austin they announced the scores on the news

Renaissance Hotel Arboretum Austin Texas

Executive Banquet Chef

January 1998-April 2001- 512-***-****

• Instrumental in carving ice sculptures for company parties.

• Responsible for implementing a succulent Sunday brunch while increasing cover counts.

• Accountable for HACCP, sanitation recording documents, and training.

Double Tree Hotel Denver Colorado (Hilton/Promis)

Executive Chef

July 1996-July 1997 -303-***-****

• Reduced food cost from 31% to 27.5% under budget for the year

• Lowered labor costs 15.25% to 14.30%

• Successfully attainted a 100% inspection score exceeding Double Tree standards.

• Recognized for having outstanding associate satisfaction scores.

Red lion Hotel Austin Texas (Hilton/Promis)

Executive Chef

September 1993-July 1996 -512-***-****

• Received the Living within Your Means Award, the first time ever to obtain double digit profits.

• Reduced food cost from 28.5% to 23.5%

• Recognized by Gallop Poll as top manager and leader in the hotel.

• Guest satisfaction ranked in the top 80% within the company

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