ROBERT VANMEER

Cell: ***-***-

****

E-mail:

ac4ipf@r.postjobfree.com

EXECUTIVE CHEF 2014 - present SAVOY BY

PETER & PAUL'S

DIRECTOR OF SALES &MARKETING Hotel, Restaurant,

Banquet, Catering

Hotel, Restaurant, Banquet & Catering. Responsible for marketing & sales

for all food & beverage outlets. Created new current menus for Restaurant

concept. Develop marketing strategy. Create a new DNA program that will

bring new groups into our banquet facility. Generate new sales in catering

in and around our area. Create our own social media awareness campaign.

www.Bypeterandpauls.com

PROFESSIONAL EXPERIENCE 2011 - 2013 Ramada Stage West

Hotel

EXECUTIVE CHEF TORONTO

AIRPORT, ON

Catering & Live Dinner Theatre. Created new food menus for each new show.

In charge of banquets, catering and rebranding. Developed and lunched a

new restaurant concept in the hotel. Over seeing sales of 8 million and

responsible for marketing & developing of all food & Beverage outlets.

www.stagewest.com

PROFESSIONAL EXPERIENCE 200*-****-** STIRS RESTAURANT &

BAR

RESTAURANT CHEF

TORONTO, ON

Worked with the owner of a Metropolitan style restaurant downtown Toronto

to reenergize his place. Responsible for new design, concept, menu,

catering and marketing, along with the hiring of all staff.

www.73stirs.com

RESTAURANT 2006-2008

DELTA HOTEL -

CHEF / CONSULTANT

TORONTO

Worked with the General Manager and Regional Manager for Delta Hotels to

create a one of a kind casual fusion style Restaurant responsible to

deliver some the following philosophy, tag lines and logos needed for this

concept, direction, mission statement, table settings, staff uniform, front

& back of the house manuals, management profiles, catering as well

retail.www.deltahotels.com

RESTAURANT 1997- 2005 THE BIG

TOMATO

OWNER/CHEF THE

BOBCAYGEON HOTEL, SPA

Developed, renovated and restored a 120-year old Inn and created a four-

part revenue stream property. 1) Casual dinning Restaurant called The Big

Tomato. 2) Quality & quaint small town Inn. 3) Full service Spa. 4) Banquet

hall with wedding and meeting space. Achieved over 1.3 million in sales a

year.

www.bobcaygeoninn.com

Page 2

ROBERT VANMEER RESUME (CONT'D)

CORPORATE EXECUTIVE/ 1990-1997 PRIME RESTAURANT GROUP

CHEF INC.

Responsible for multi-unit restaurants with 6 different concepts, sales

over $100 million.

Restaurants included are: East Side Mario's, Casey's Bar and Grill,

Casey's Grill house and Beverage Co. The Beire Market, Pat and Mario's,

Pat and Mario's Piazza, Red Devil Grill, Lime Rickey's.

Work outline with Prime Restaurant Group Inc.

Conceptualization, development and implementation of all new products and

on-going refinement of existing food products. Organized comprehensive

menus guided by marketing strategy, operational constraints, cost

objectives and purchasing criteria. The development of all recipes and

procedures to ensure integrity of product at restaurant level. Duplicating

scratch recipes on a manufactured level for restaurant ready products.

Product specifications and designated approved brands for all food items.

Performed menu analysis as well as directed training of new food items and

product introductions. Wrote, published and maintained food recipes for

all food preparation and presentation. Co-ordinate research on consumer

food preferences, food trends and focus groups.

CHEF 1986-1990 INFORMATION AVAILABLE

UPON REQUEST

1986 EDUCATION GEORGE BROWN COLLEGE

Certified Chef

Food service health and safety

Nutrition

ACCOMPLISHMENTS

Owner/operator of successful restaurants

Gold Medal winner in professional food competitions across Canada

Article write-ups in food service magazines

What I Can Do

For Your Company

Corporate Executive Chef

Product development Strategist

Operations Manager

> Implement a strong growth/revenue strategies within an independent

one of store or corporate, franchise structure.

> Create a leading edge, over competition based on my entrepreneur &

marketing history in this field.

> Lower cost through purchasing and proper extensive staff training.

> A strong back round in food service at high volume and being able to

know the custom from the inside out.

> Embellish and re-energize an existing Food & Beverage concept.

> Achieve media attention.

> Conceptualize and develop creative one of a kind Restaurants

> Develop and organize every aspect of this highly competitive

business.

I am a creative individual and would like to be a part of your group or

concept. I have a strong background in the food service industry, as well

as knowledge of franchising from the Prime Restaurant Group, the smarts of

an entrepreneur from having my own successful restaurants and hotels. I

have experience of hands on buying, owning and running of properties as

well as the ability to raise capital for new ventures.

If your company is looking for these attributes

I am a leader not a follower

E-mail ac4ipf@r.postjobfree.com

416- 797 2910

Contact this candidate