Customer Service Executive

Larry Middlebrooks

Email: abqmmh@r.postjobfree.com

Address: **** ******* **

City: Wayne

State: MI

Zip: 48184

Country: USA

Phone: 734-***-****

Skill Level: Director

Salary Range: $70,000

Primary Skills/Experience:

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Educational Background:

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Job History / Details:

larry middlebrooks

3113 Mildred St., Wayne, MI 48184 301-***-**** abqmmh@r.postjobfree.com

Executive Chef

FB / Costs Inventory Controls / Growth Strategies / Loss Prevention / Budgets / Forecasting

Purchasing / New Product Development / Hospitality / Customer Service / QA

My experience includes directing food preparation, restaurant and catering operations and managing million-dollar budgets. I have a background in performing food trend studies, foodservice company programs, inventory controls and purchasing practices leading to cost reduction and profit increase.

Directing and overseeing all culinary operations

Providing oversight of all meals, compliance, cost controls and profitability

Creating and implementing new menus based on current trends and regional tastes

Interacting with guests and clients to monitor and assess trends and address issues

Developing customer-focused teams to achieve growth and food quality

I am an innovative product developer. My AA degree in Occupational Science is from the Culinary Institute of America. Twice, I was recognized by Hyatt Corporation as Chef / Manager of the Year. Putting the team ahead of myself, I am known to focus on training and staff development in order to achieve maximum results.

Selected Accomplishments from Hyatt Corp.

Secured large banquet contract. The Dearborn sales department had problems landing a bid for a large group looking to book four-day event. Invited meeting planner and his team members to visit for a tasting and presentation. Landed $800K contract, increasing FB profit 40%.

Boosted profitability in spite of increased product cost. Food costs for Hyatt Dearborn were very high with a forecast of 32% annually, affecting the overall profit in FB. Upon hire, worked closely with purchasing director on adjusting food orders / prices. Increased menu prices 20%, leading to an increase in profitability of 30% annually.

Turned around department. Dearborn hotel didnt pass health inspections. Kitchen score was below passing mark of 78%. Stepped into new role and created a kitchen inspection schedule and retrained all cooks on food safety. Scored 85% and 90% the following two years. Voted most improved department in the company.

Trained staff to enhance food quality. Employee morale and food quality scores were poor at Dearborn. After one month in the role, decided to cross-train each cook in different areas of the kitchen. Improved morale and quality of food, leading to more revenue for the restaurant.

Led philanthropic effort, leading to positive PR. Hyatt New Brunswick managers volunteered monthly with a local food kitchen. Notified that another company backed out of serving Thanksgiving. Served 150 people in a pinch. Recognized by the mayor, local churches and media channels.

Career Summary

Over 20 years experience in culinary with Hyatt Corp and 8 different properties,from 260 rooms up to 980 rooms.

Executive Chef, 2006 to 2012. Transferred to $36M Dearborn property to control cost with FB staff of 30 line employees, six sous chefs and four supervisors. Oversaw four food outlets that generated $11M in food revenue and 52K feet of banquet space, serving up to 3K per function. Managed $3M budget.

Executive Chef, 1999 to 2006. Transferred to $20M New Brunswick Regency to oversee 22 line employees and two sous chefs. Managed restaurant and sports bar, representing $2M in annual revenues. Provided oversight of purchasing and stewarding departments and 36K feet of catering space, bringing in $5M in revenue.

Executive Sous Chef, 1995 to 1999. Assisted Executive Chef on day-to-day operations at $60M Crystal City hotel. Served as Chef in fine-dining seafood restaurant with eight cooks and $2M in annual sales. Directed VIP functions, including chef tables, chain dinners and owners lunches. Oversaw 32 staff $4M budget.

Earlier: Executive Sous Chef and Sous Chef, Hyatt Grand Washington. Hired as sous chef for all outlets in the culinary department and fine dining restaurant. Managed 20 staff and a $2M budget.

Additional: I enjoy golf, basketball, cooking and volunteering at local soup kitchens.

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