Service Executive Chef

Award-winning, innovative Professional with an exceptional record of service and experience at such noted high volume establishments as the Century Plaza Hotel and the Hotel Bel~Air. More than 20 years of experience in food and hospitality environments. Adept communicator with team leading and development skills. Forward thinking multi-tasker able to analyze situations and costs and successfully determine profitable outcomes in all facets of hospitality management for Four Star/Four Diamond Hotels, Restaurants, and world class Casinos. Excels in supervising large staffs of 50 or more and overseeing multi-million dollar food revenues.

CORE QUALIFICATIONS

Certified Executive Chef

Excellent communication

Team leadership and development

Scheduling and budget software

Solid organizational capabilities

Budget analysis and cost planning

Sales & Marketing

Event planning

Food and beverage pricing

Firm grasp of sanitation guidelines

PROFESSIONAL EXPERIENCE

FOUR POINTS BY SHERATON HOTEL AND CONFERENCE CENTER Bellingham, WA November 2014 – Present

Food and Beverage Director – Manage the daily operations of two full service restaurants, the lounge and bar, room service department, and the 12,000 sq ft banquet/catering departments. Constantly developing, implementing, and maintaining all dining service productivity standards, systems, procedures and controls, controlling department labor, pour, food and OS&E costs.

Key Contributions:

Exceeded 2017 1Q total F&B Revenue Budget by 10% despite the closing of one of the outlets for renovations.

Leveled food services expenses across 4 categories while preserving quality and service

Banquet Food costs to 29% vs. industry standard of 32%

Maintained restaurant food costs at 31%, in line with industry standard of 34-36%

Lowered Pour Cost to a budgeted 21%

Leveled restaurant labor costs at 18% compared to industry standard of 17-20%

Events up to 500 guests

RED LION HOTELS 2007 – 2014

Food and Beverage Director – Provided regional support to three full service hotels. Managed the daily operations of multiple full service restaurants, lounge and bar, room service, and banquet facilities in various locations throughout Washington/Idaho. Trained new hires and retrained existing staff on food presentation techniques when rolling out new seasonal menus. Oversaw purchasing, menu development. Attend weekly management meetings and conducted monthly staff meetings.

SWINOMISH CASINO, Anacortes, WA 2005 - 2007

Full service restaurant and buffet, deli, large catering facility and three bars with annual revenues of$3.2M

Food and Beverage Director – Responsible for the quality of the service for three full service restaurants. Directed the food and beverage service for banquets/catering for up to 1,000 guests. Responsible for monitoring the supervisory staff in charge all the food and beverage preparation. Coordinated a staff that included assistants, managers, and other service workers. Reviewed the training of staff and developed all the training programs.

SILVER REEF CASINO, Ferndale, WA 2002 - 2005

Full service restaurants and buffet, deli, bakery and large catering facility with annual revenues of$4.3M

Executive Chef

The opening team of casino in 2002 and each of the expansion phases that followed which included; The Steak House restaurant, the Hotel with the Pan Asia restaurant and (2) Bars.

Hired, trained and coordinated a team of one Sous chef, two Bakers, three Lead Cooks and a support staff of (20) cooks and dishwashers.

Created all the recipes and training manuals for the Casinos (5) outlets including catering and the menu and working recipes for the Pan Asia restaurant and Hotel.

Events up to 1,000 guests.

The Steak House restaurant received the “Achievement of Distinction in Dining” award from Distinguished Restaurants of North America and “Best of Award of Excellence” from Wine Spectator, which recognized the restaurant’s extensive wine selection.

DOUBLE TREE HOTEL, Bellevue, WA 1999 - 2002

Full service convention hotel with large banquet facilities with annual revenues of$6M

Executive Sous Chef – Managed the daily operations of the two restaurants, room service, and banquet production and employee cafeteria. Supervised 32 member team including and support staff. Oversaw all banquet operations that generated annual revenues in excess of $3M

SCHWARTZ BROTHERS RESTAURANTS, Seattle, WA 1998 - 1999

Chef of Daniel’s Broiler and Chandlers Crab House with annual revenues of$4.2M

Executive Chef – Managed the daily operations in high volume setting, two restaurants. Supervised 18 member team including two Sous chefs and support staff. Managed recruiting, training, scheduling, purchasing, inventory, sanitation, menu development, price structuring, and food /labor cost. Attended weekly management meetings and conducted monthly staff meetings.

HOTEL BEL~AIR, Los Angeles, CA 1996 – 1997 Five-star diamond luxury hotel with large banquet facilities with annual revenues of$7.5M

Sous Chef – Managed the daily operations of the two restaurants, room service for 92 suites, banquet production and employee cafeteria. Supervised 25 member team including two Sous chefs and support staff.

Key Contributions:

Oversaw all banquet operations that generated annual revenues in excess of $7M

Responsible for ordering, preparing and scheduling for the restaurant and events up to 500 guest.

SHERATON GATEWAY HOTEL, Los Angeles, CA 1994 - 1996

Full service convention hotel with large banquet facilities with annual revenues of$6M

Executive Chef/IBU General Manger – Responsible for the quality of the service in all food establishments in the facility. Supervised the operation of the two restaurants, 24 hour room service department servicing 807 guest rooms, banquet department including production and the employee cafeteria kitchen. Coordinated a team of four Sous chefs, two Banquet Chefs and a support staff of 25 cooks and dishwashers. Managed two dining rooms and the room service department.

Key Contributions:

Implemented food and labor cost control system to achieve profitably

IBU Business Plans/ Budgeting

Responsible for ordering, preparing and scheduling for the restaurants, room service and banquets up to 1,000 guests

Achieved Food and Beverage incentives annually.

LOS ANGELES CULINARY INSTITUTE, Burbank, CA 1992 - 1994

Culinary Arts Institute in Los Angeles that provided its Students with a focused, theoretical foundation of learning classic techniques combined with modern innovation and the latest in global cuisine – the essential skills that are applied to any style of cooking.

Chef Instructor

Oversaw the safety and sanitation of the schools labs/ kitchens, classrooms and equipment

Instructed advanced culinary course including cooking techniques, methods, garde~manger, food and labor cost controls, menu planning, purchasing, safety and sanitation

Responsible for ordering, preparing and scheduling

Prepared a wide variety of International cuisine and buffet presentations including ice carvings

WESTIN CENTURY PLAZA HOTEL AND TOWER, Los Angeles, CA 1989 - 1992

Full service convention hotel with large banquet facilities

Executive Sous Chef – Oversaw operation of four restaurants, two 24-hour room service department servicing 1,400 guest rooms, banquet production and the employee cafeteria kitchen. Coordinated a team of four Sous Chefs and 75 or more support staffs

Responsible for ordering, preparing and scheduling for the restaurants and banquets up to 3,000 people

Prepared a wide variety of International cuisine and buffet presentations including ice carvings

WESTIN SOUTH COAST PLAZA HOTEL, Costa Mesa, CA 1984 - 1989

Full service convention hotel with large banquet facilities

Sous Chef – Oversaw operation of two restaurants, two 24-hour room service department servicing 150 guest rooms, banquet production and the employee cafeteria kitchen. Coordinated a team of 43 employees and support staffs

Prepared International cuisine including Italian and American Cafe

Responsible for ordering, preparing and scheduling for the restaurants and banquets up to 1,000 guest

EDUCATION

Westin Apprentice Program, Costa Mesa, CA

A.C.F. / C.C.A.C. Accredited

Orange Coast College, Costa Mesa, CA

Certificate of Achievement and Associate in Art Degree

Studies included supervision and training techniques, hotel & restaurant management, advanced garde~manger, menu planning, purchasing, safety and sanitation

CERTIFICATIONS

Certified Executive Chef, ACF

Ecole de Gastromie Francaise Ritz~Escoffier, Paris, France

Cesar Ritz Diploma

Culinary course in pastries

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