Quality Sales

Germain Haro

** ******* ***, *********** **, **228

(T) +1-301-***-**** (E) acb3po@r.postjobfree.com

Executive Profile

Accomplished chef with solid experience managing,

budgeting, and administration experience

Skill Highlights

. Financial management . WIG: Property

Champion

. Leadership/communication . CI/TY

skills

. Strategic objective . Marriott Operating

execution Systems

. New product delivery . Human resource

generalist

. Process improvement

Professional Experience

06/2011 - Current

12/2009 - 06/2011

Bethesda North Marriott Conference Center, North Bethesda, Maryland, USA

Executive Sous Chef

50,000sqft meeting space, 436 rooms

Built strategic alliances with front of the house that resulted in a

substantial growth in GSS quality of

food and service from 2010 to 2013

Manage a team of 42 professionals

Developed and directed strategy for launch of new menus and new training to

launch our food quality

ESS Quality of Food 71.7, to 93.0 # 30 in the company, #1 in the region

GSS Quality of Food improved 5 to 10 points over 2011-2013

Wig Property Champion

Consolidated part of events team to a kitchen back isle team

Oversee banquets and 4 outlets

Leader of the Quarter

Key Bridge Marriott, Arlington, Virginia, USA

Senior Sous Chef

Managed 32 associates

17,000sqft meeting space 571 rooms

Helped to increased sales by $244k to budget

Decreased food cost percentage by 1% to last year and

.5% to this year

Decreased wages by $5k to last year

Decreased controllable by $10k to budget

Decreased department expenses $10k to last year

Improved food quality in room service to top 30 in the

company

Improved bar/lounge food to top 39 in the company

Improved concierge lounge to top 79 in the company

Saved over $3k in purchasing by changing menu items

Ran cooking competitions and extracurricular activities

on behalf of the Marriott

(DC 101 Chili Cook Off, trips to local farms, Taste

of Elegance Black Box Competition)

Oversaw Banquets and 4 outlets

12/2008 - 12/2009 JW Marriott Washington, DC, USA

Specialty Restaurant Chef

Managed 50 associates

37,000 sq feet meeting space,

737 rooms

Improved food quality on GSS by 4pts in 6 months

Increased GSS food quality score to 5th in the JW

Marriott brand

Created seasonal menus and limited menus paired with

wine

Updated use records

Responsible for Payroll, Scheduling, Period End, and

Purchasing

Oversaw 5 outlets

Additional Experience:

12/2006 - 12/2008 Specialty Restaurant

Chef

Baltimore Inner Harbor Marriott, Baltimore, MD, USA

494 rooms 16Ksqft meeting space, 4outlets

12/2005 - 12/2006 Specialty Restaurant

Chef

Kapaula Renaissance Lahaina, Maui, Hawaii, USA

Managed 6 outlets

12/2001 - 12/2005 Sous Chef

Marco Island Marriott, Marco Island, FL, USA

664 rooms 60Ksqft meeting space, 7 outlets

Externship:

Caneel Bay, St. Johns, US Virgin Islands

Education

2003 Culinary Institute of America, Hyde Park, New York, USA

Culinary Arts

AOS

1994 La Salle Military Academy, Oakdale, New York, USA

Citizenship: United States, France

Languages: French, Spanish (not fluent)

Contact this candidate