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Hotel, Club and restaurant management

Wilmington, NC
October 11, 2018

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More than twenty years of professional cooking and restaurant management experience. Exemplify leadership qualities and professionalism, backed by a consistent, verifiable record of achievement. Fifteen years in private club management in both the kitchen and front of house operations. Qualifications

• Executive chef / restaurant management experience with multi-million dollar, upscale establishments

• Successful catering experience (1,600+ people)

• Budget development and cost control

• Maximizing kitchen productivity and staff performance

• Extensive management of wine club programs

• Restaurant design and startup expertise

• Computer skills including multiple POS systems, Microsoft Office, EZChef Work History

The Blockade Runner Resort Hotel, Director of Food and Beverage 2015 to 2018, Wrightsville Beach NC

• Manage a team of 100 associates in a seasonal full service hotel

• Multiple construction projects within the department to improve the facilities

• Develop and implement budget

• Manage all written menus and POS system

Troon Golf/The Clubs at St. James Plantation, Director of Food and Beverage 2008 to 2015, Southport NC

• 81-hole golf operation with five food and beverage outlets with gross revenue of $5.4 million.

• Hire, train, and direct six chefs and six front of house managers.

• Managed a team of 110 associates

• Directly manage wine club.

• Develop and implement budget.

• Part of Troon food and beverage regional support team. Circa 1922 Group, Corporate Chef

2004 to 2008, Wilmington NC

• Responsible to fill in management positions at each restaurant.

• Managed back house operations.

• Commissary chef for each restaurant.

Country Club of Landfall, Director of Food and Beverage / Executive Chef 1992 to 2004, Wilmington NC

• Directed all food and beverage operations for private club with 1200 memberships.

• Hire, train, and direct seven managers and a total staff of fifty.

• Developed purchasing and receiving procedures which decrease food cost by 12%. Education

1993 to 1995, The Culinary Institute of America, AOS Culinary Arts with Honors Robert Astraikis

512 Church Street, Wilmington, NC 28401

Phone: 910-***-****

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