Customer Service Manager

Ron Duprat

**** ******** *** . **********, ** ***14 . 561-***-**** .

acfh3m@r.postjobfree.com

Track record of success in:

< P&L / Operations Management: Strong P&L analysis, forecasting,

budgeting, operations, long term planning, human resource planning,

reporting and presenting corporate. Consistently delivered increased

revenue while maintaining budgeted expenses

< Food & Beverage Management: Experienced in all areas of F&B, ordering,

receiving, cost control, menu planning and development. Track record

of instituting impeccable service standards, elevating food quality

and reducing costs.

< Staff Training, Development and Retention: Recruited, trained and led

customer service-oriented, dedicated teams of up to 110. Maintained

very low staff turnover in each position. Always visible and

accessible to guests and staff.

< Culinary: Developed and executed innovative and effective Cuisine of

the new Trends targeted to highest potential customers, increasing

sales. Provided Training, and Culinary collateral.

Sugar Bay Resort and Spa .2013

Food and Beverage Director /Executive Chef

Planning and day-to-day operations of the kitchen, and food and

beverage outlets. Recommends menu and procedural changes. Recommends

the budget and manages food and labor costs within approved budget

constraints. Performs all essential functions while adhering to all

SOP's and future food programs to ensure a consistent, quality

product. Participate in total hotel management as a member of the

Hotel Executive Committee.

Plan and manage the procurement, production, preparation and

presentation of all food in the hotel in a safe, sanitary, cost

effective manner.

Monitor and control the maintenance/sanitation of kitchen, equipment

and related areas to ensure a healthy, safe work environment which

meets/exceeds federal, state, corporate and franchise standards and

regulations.

Develop and implement menus and back-up (use records, production

lists, pars, training, etc.) within corporate guidelines to

continually improve revenues and profit margins while maintaining

quality.

Manage Human Resources in the food and beverage department in order to

attract, retain and motivate the employees while providing a safe

environment; hire, train, develop, empower, coach and counsel, conduct

performance and salary reviews, resolve problems, provide open

communication vehicles and discipline and terminate as appropriate.

Responsible for short and long term planning and the management of the

Food & Beverage operations in the front and back of the house.

Develops and recommends the budget, marketing plans and objectives and

manages within those approved plans. The major areas of

responsibility/management include: Catering Operations, Kitchen,

Restaurant, and Lounge. Participate in total hotel management as a

member of the Hotel Executive Committee.

Gulf Harbour Golf and Yacht Club, Fort Myers Florida.2010-2013

Executive Chef

Directed day-to-day of the culinary operations and supervised 22 direct

reports, including Sous Chefs Banquet Chef, Prepared and presented annual

operating and capital budgets, projections, P&Ls Recruited and conducted

quarterly employee Performance Evaluations. Developing themes and general

direction for all menus. Hosted Monthly Wine Dinner and Cooking Classes A

private club with 11000 members

Responsible for wine dinners, international menu, parties, receptions and

special events and functions for a very exclusive private membership.

Coordinated, supervised all aspects of the club food production while

maintaining highest quality products and service levels, training all staff

to meet all standards, establish and enforce food specification portion

control recipes and sanitation control food cost and labor cost while

maximizing guest satisfaction. Responsible for all staff back of the house

December 2008- Dec 2010

Hollywood Beach Marriott/Latitudes on the Beach

Executive Chef

Full service 285 room Hotel. It also has 1800 square feet of meeting and

catering space, 12 million in F&B. The Hollywood Beach Marriott is the

premiere resort in the state of Florida. It was voted a Top 10 destination

by Mobile.

Duties and Responsibilities: Supervising staff of 30 including 5 different

food and beverage outlets. Cooking classes for up to 75 guests, wine

dinners, clambakes, theme night dinners, receptions, weddings, fund raisers

to include President Obama Our outlets service an average of 600 guests a

day, including pricing all menus, to meet approved food cost, food

preparation to all guest satisfaction, plan daily function and assist

entire culinary team with day to day tasks, work with the Executive Banquet

Chef for all banquets and catering functions; responsible for food aspect

of the culinary team and profit and lost forms; training and scheduling,

ordering & inventory.

Montauk Yacht Club, Hotel, Resort and Marina, Montauk, NY . 2001 to 2008

Executive Chef (2001-2008)

Director of Restaurants (Seasonal; April-Oct. 2006)

130 rooms, 240 marina slips, fine dining restaurant, casual restaurant, and

an outdoor venue hosting functions for up to 500. Property sold 2007

Rectified and resolved guest issues as needed. Provided daily support to

General Manager with over-seeing marina and property maintenance. Managed

$3.5 million per year F&B operation with 110 seasonal employees from

various countries. Direct reports included 2 Restaurant Managers, Banquet

Manager, Catering Manager, and Sous Chef providing food and beverage

service for rooms, marina, restaurants and catering with events up to 500

people in various locations. Designed menus, and wine lists, negotiated all

F&B contracts with vendors. Hosted and participated in numerous Community

and Chamber of Commerce events.

Ron. Duprat . Page 2

February 1995 - July 2001

Pelican Bay Club Naples, FL

Executive Chef

This is a multi-unit property with 15,000 members, four pools, beach side;

18 hole golf course designed by Greg Norman. I was involved in the kitchen

design, menu creation, and the grand opening of the exclusive Sand Piper

Dining Room. I established excellent food cost, standardized recipes, and

specialty nutritional content for four restaurants, The Sand Piper, The

Sand Bar, Sunset, and The Beach Cafe. This is the busiest country club in

Naples- with a staff of 120. Served three meals a day to members and guests

with weekly dinner specials; scheduling and training, started the program

with Paul Smith Community College internship for 30 Interns. Directs and

coordinates activities of the culinary team, maintaining Established

operational standards to maximize profit for the club. Inspected and tasted

prepared food on a daily basis to ensure ingredients, good presentation,

and recipes met standards. I was involved in the developed of the new menu

items and sets pricing keeping in tune with the market. Also I improved the

existing practices and services both in the front and back of the

House. Ensured culinary team was in compliance with all federal,

state and local laws, including OSHA, EEOC, wage hour and health law.

Followed company policies and procedures, and communicated with them

effectively to subordinate formulates, short term and long term operational

and financial plan for the culinary team. In addition I communicated

financial information to the food and beverage manager on a daily basis,

including up-to-date budget information and revenue growth programs. The

annual budget was prepared for the culinary team. Achieve budgeted

revenues, control cost (which include, labor food cost, maintenance etc.),

and maximize profitability related to the club. I provided my professional

image at all time. Responded quickly to guest request in a friendly manner,

follow up to ensure guest satisfaction.

1989-1994

Keewayding Resort and Club/Five Star AAA Mobile, Naples, FL

Executive Chef

A private Island club with 200 members. Breakfast, lunch, dinner and

banquets were available.

Responsibly for wine dinners, international menu, parties, receptions and

special events and functions for a very exclusive private membership.

Coordinated, supervised all aspects of the resort food production while

maintaining highest quality products and service levels, training all staff

to meet all standards, establish and enforce food specification portion

control recipes and sanitation control food cost and labor cost while

maximizing guest satisfaction. Responsible for all staff back of the house.

Catering for Miami Dolphins and Dan Marino birthday parties.

Seasonal /Highland woods Golf and country Club

Executive Chef

Duties and Responsibilities: Planned daily lunch and dinner specials, lunch

and dinner menus on a quarterly basis and develops banquet and special

evening menus. Wine dinners, cooking classes, special functions, weddings,

receptions, theme nights and In-Home Dinner Parties prepared by our staff

and served. Coordinated the work of Dining Rooms and halfway house. Ensured

that the food preparation was economical, and technically correct. Ordered

all food supplies from chosen food purveyors. Responsible for monitoring

kitchen payroll, so as to stay with the budget guideline. Price all menus

to meet all approved food cost. Promote team work and cohesiveness between

all departments. Effectively motivated staff members by offering incentive

or goals that are attainable. Assured that member satisfaction and

standards were consistently attained. Work in conjunction with the Food and

Beverage Director.

*Seasonal 199*-****-****

Noble House Hotels & Resorts

*LA Playa Beach Resort Naples, Florida

Working with Chef Randall H Cox

*Opening Chef for Benchmark International

French lick Resort and Casino

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