Executive Chef/Food and Beverage Director

Kevin Steele

***** ****** *****, ** ******, CA **253, 760-***-****

************@***.***

Food and Beverage Operations Specialist

"Managing the daily operations in the fast-paced F&B environments of golf

clubs, resorts and restaurants acting as Clubhouse Manager, General

Manager, Food and Beverage Director, Executive Chef is my expertise."

KEY COMPETENCIES

Experience Overview

. Menu Design, Cost Control, Pricing, Recipe Development, Kitchen Design

. Budgeting, Forecasting, Cash Management, long and short term financial

and product improvement strategies

. Cost Effective Scheduling, Payroll, Staffing, SOP Development

resulting in robust and financially successful programs

. Procurement, Inventory Management, Vendor Negotiation/Quality

Standards resulting in reducing costs under budgeted projections

. Creative Marketing to generate new revenue opportunities and grow

existing revenue streams

Executive Management Strengths

. Proven track record of being a strategic leader and building both

successful and underperforming operations

. Dedicated to problem solving results and quality through

entrepreneurial sprit

. "Hands on" management style. Effective motivator, trainer and mentor

. Command of food basics, trends, technique and philosophy

. Experience with Private Ownership, Boards and HOA's

. Resort Executive Member and MOD experience

. Multiple outlet management success

. Serve Safe Certified

Performance Milestones

Coordinated, planned, marketed, developed and delivered customized food and

beverage programs for such special and televised events such as:

. Humana Challenge, Wendy's Three Tour Challenge, Albertsons Team

Challenge, Big Break, Bill Clinton and Bob Hope private events

. Andrea Bocelli PBS Concert, "Stars on the Lake" Concert Series

. Hosted multiple James Beard Foundation and Chaine des Rotisseurs

Dinners

. Developed "Best Sunday Brunch in Las Vegas" three continuous years

running

. Raised Hilton Meeting Planner "SALT" Scores and Employee Survey

satisfaction scores over 10% from previous year

. Won multiple culinary awards including 1st place "Taste of Travel Las

Vegas" and "NACE Venue if the Year"

. Developed and maintained wine list named on "Wine Spectator's Top 100

in the Country"

. Wedding event featured in "Modern Bride" magazine

. Off-Site events up to 1,000 guests for Mayor Oscar Goodman and Celine

Dion

Team Management & Training

. Proven track record of training, coordinating and directing staffs of

up to 75 employees while strengthening employee retention rates and

creating a results orientated, high functioning team

PROFFESIONAL EXPERENCE

Food and Beverage Director/Executive Chef

Escena Golf Club & Grill, Palm Springs, CA

. Directing 3 meal restaurant with 2.4 million revenues

. Developed and maintained training of FOH and BOH

Executive Banquet Chef

La Quinta Resort & Spa/PGA West Waldorf Astoria Collection, La Quinta, CA

(2011-2012)

. Maintain and direct banquet department with meeting space of 60,000 sf

with revenues of $9,000,000 per year

. Oversee 2 pool outlets and coffee market as well as PGA West banquet

functions

. www.laquintaresort.com

Executive Chef/Owner

Foods by Design Catering, Las Vegas, NV (2010-2011)

. Operated independent catering company

Executive Chef/Food and Beverage Director, Clubhouse Manager

Silverstone Golf Club, Las Vegas, NV (2009-Dec 2010)

. Managed annual revenue of $1,600,000. Revitalized F&B program

updating restaurant and banquet menus seasonally and profitability

. Oversaw membership of "Silverstone 200"

. During crucial company cut-backs, successfully maintained three

positions as to save payroll and profitability of the club

. www.silverstongolf.com

Food and Beverage Director/Executive Chef

Lake Las Vegas Resort, Reflection Bay, Henderson, NV (2005-2009)

. Rated one of "America's top 100 Courses" by Golf Digest Magazine.

Jack Nicklaus design

. Managed profitability and maintenance of facility of $2,000,000 F&B

revenue and $8,000,00 golf revenue overseeing operations for three

meal period dining room, banquets, lounge, catered yacht events and

weddings, snack bar and beverage carts

. www.lakelasvegas.com

Food & Beverage Director/Executive Chef

Silverstone Golf Club, Las Vegas, NV (2004-2005)

General Manager

Stuft Pizza Bar & Grill, La Quinta, CA (2003-2004)

Food & Beverage Director/Executive Chef

Troon Golf, Sierra Nevada Golf Ranch, Genoa, Nevada (2002-2004)

Food and Beverage Director/Executive Chef

Doral Desert Princess Resort, Palm Springs, CA (1998-2002)

Executive Banquet Chef

Hyatt Grand Champions Resort, Indian Wells, CA (1996-1998)

Executive Chef

The Quarry Golf Club at La Quinta, La Quinta, CA (1992-1996)

CULINARY EDUCATION

Le Cordon Bleu, Portland Oregon, Associate Arts 3.9 GPA (1989-1990)

Internship: Four Seasons Hotel, Newport Beach, CA

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