Service Manager

ROBERT A. IBGUI

***** ** **** **.

North Miami Beach, FL 33179

****************@*****.***

6824. Phone

305-***-**** Cell

HIGHLIGHTS OF QUALIFICATIONS

Nearly over twenty years of experience in all aspects of kitchen and food

service operation; including hotels, country clubs and gourmet restaurants.

Principal qualifications include:

. Operational cost analysis and management including labor, supplies,

food and beverage

. Culinary team direction, supervision, training, and development

. Product high quality assurance and control monitoring

. Kitchen equipment maintenance and repair ordering

. Inventory supply needs assessment and ordering, vendor selection, and

food purchasing

. Recipe and menu development and implementation, portion control

management and supervision

RELEVANT EXPERIENCE

Charlie's restaurant Bel Air CA.

Aug.2012 to Feb. 2015

Executive Chef

. Opened an American and French cuisine 345 seats, with daily market

specials, homemade European pastries, and catering. Orchestrated a

$4.5 million annual F & B budget while maintaining 28% food cost

covering all aspects of culinary and kitchen operation including a

bakery.

VI At Aventura, Florida

Nov. 2004 to March 2012 Executive Chef

. Managed kitchen for luxury senior living residence with 247 apartments

and staff of 28 employees

. Serve 250 average for dinner a daily menu, private dining room of 25

and also provide menu and accommodate special diet requirements for 65

bed care facility

. Daily HACCP staff training

. Responsible for all aspects of kitchen operation

. Maintain excellent food quality and service while keeping within given

budget

Renaissance Hotel, Boca Raton, Florida August 2003 to

Oct. 2004

Executive Chef

. Managed kitchen for 285 room hotel and staff of 15 employees

. Created new concept and transformed steak house to a Tuscan and

Mediterranean cuisine restaurant of 275 seats

. Implemented all banquet menus

. Redesigned layout of the kitchen

Sofitel Miami {Accor}, Miami, Florida May 1999 to

March 2003

Executive Chef

. Managed kitchen for this world renowned 281 room hotel and staff of 25

employees

. Portion control, and cost analysis

. Managed capital projects, daily food inventory controls and labor cost

. Orchestrated a $8.5 million annual F & B budget while maintaining 26%

food cost covering all aspects of culinary and kitchen operation

including a bakery

. Opened the Sofitel NY, Sofitel Downtown Chicago, and Sofitel

Washington

Williams Island, North Miami Beach, Florida 1997 to 1998

Executive Chef

. Managed kitchen for this private, world class country club with annual

budget of $5.2 million

. Provided hands-on assistance with all aspects of day to day restaurant

and food service operations for the 150 seat dining room, as well as

private catering functions for 2 to 1000 people

. Managed pastry production, full banquet, buffets, special event and

charity event planning and coordination, menu planning and development

supply needs assessment, ordering and purchasing

Renaissance Hotel, Atlanta, Georgia 1994 to 1997

Executive Chef

. Managed kitchen for this deluxe airport hotel with 525 rooms, 2

restaurants, banquet and convention services and 42 employees

. Responsible for all aspects of kitchen operation and food preparation

oversight, quality and cost control for the five star restaurant

. Responsible for culinary staff training and development in operations,

menu planning, food costing for all dining room and banquet facilities

North River Yacht Club, Tuscaloosa, Alabama 1992 to 1994

Pastry chef/Sous Chef

. Responsible for kitchen crew direction in this exclusive facility

consisting of 2 restaurants, golf club, lodge, guest villas and

conference rooms

. Supervised all aspects of kitchen operations, food preparation

planning and execution

. Provided assistance in staffing and scheduling, staff training and

development in pastry and food preparation and service

La Residence Beach Hotel, Lavandou, France 1991 to 1992

Sous Chef

. Managed most areas of kitchen and provided staff supervision for this

luxury five star resort hotel with gourmet restaurant

. Supervised food preparation oversight and quality assurance, creative

menu planning and execution

. Planned special events and formal functions using organization and

coordination

. Focused on fast paced food preparation and presentation excellence for

nightly dinner service and elegant Sunday brunch for up to 600 guests

La tour d'Argent Restaurant, Paris, France 1989 to 19891

Commis de cuisine/Chef de partie

. Acquired an in depth knowledge in specialty and high-end nouvelle

cuisine preparation at this renowned restaurant with a Michelin guide

rating

. Consistently met the high demands of elite clientele by focusing on

the essence of high level service efficiency

EDUCATION

Mederic Culinary School, Paris, France - Degrees: French Culinary Diploma,

Professional Food Certificate, CEC and CDM

Bellouet, Paris, France - Diploma, Pull and Blow Sugar

Marcel Semba, Paris, France - High School Diploma

Florida Food Manager Certificate, Dietary Manager certification, certified

executive chef.

LANGUAGES

Fluent in English, French, and limited Spanish

Contact this candidate