Mark Witeck

Cell Phone 727-***-**** Email: acuzja@r.postjobfree.com

Carne ChopHouse Executive Chef/General Manager

Carne Chophouse is located in the heart of Ybor City and is part of the Historic Hospitality restaurant group. Overall annual revenue for my store is just over $3M. I was originally hired as the Exec Chef and quickly moved to the GM position. During my time here at Carne ChopHouse I was able to gain the trust of the staff to work as a team, by setting an example for a higher work ethic. At the same time having higher expectations for the staff and holding them accountable for those expectations. I accomplished this by designing side work and prep checklists to help the staff accomplish these goals. This ultimately resulted in higher scores on both Trip Advisor and Yelp. March 2015-Present

Westin of Tampa Bay/Aqua F&B Manager

The Westin of Tampa Bay is a 4 Diamond luxury hotel with 244 rooms, 7100 sf of meeting space and AAA 4 Diamond fine dining restaurant, Aqua. We have a farm to table menu, hand crafted cocktails and a 400+ bottle wine room. As the Food & Beverage Manager of this world class fine dining restaurant my primary focus has been on running the floor, overseeing the banquet department, hiring and training of the staff and the overall quality service. My responsibilities also included weekly beverage purchasing and inventories, scheduling and payroll, coding and entering invoices, BEO meetings, daily revenue and P&L reporting, January 2013-March 2015

Sheraton Tampa Riverwalk Hotel Executive Chef/ F&B Director

The Sheraton Riverwalk is a business hotel located directly on the Hillsborough River in downtown Tampa. It has 277 rooms, 14,000 sf of meeting space and a full service restaurant, the Ashley Street Grille. F&B revenues exceeded $5M annually. As a member of the executive committee, I was a direct report to the General Manager. I oversaw the kitchen, restaurant, lounge, banquets, catering and the concierge lounge. I was responsible for the hiring, training and development of the staff, handling disciplinary actions and scheduling reviews. Being a Starwood property I was instrumental in implementing many new brand standards to ensure positive GEI and LRA scores November 2004-December 2012

Tampa Brickyard Restaurant Executive Chef

An “Outback” type restaurant that generated 1.4M in revenue our first year of operation. With all of our food prepared from scratch, it was imperative that I developed the right type of menus, recipes and specs to maintain a consistent quality product. I also implemented the “Chef’s Pasta Bar” and “Sunday Brunch” which greatly increased sales and public awareness July 2001-October 2004

Countryside Country Club Executive Chef

A private club with over 1200 members, 27 holes of golf, 16 tennis courts and an active athletic center. My responsibilities included food and labor costs, creating new menus for club functions and supervising of a quality culinary operation. I also taught a cooking class that started out very small and blossomed into a monthly club event with more than 60 members. December 1999-June 2001

Pasadena Yacht & Country Club Executive Chef /F&B Director

A private golf course and marina community with 700 members. Along with F&B and Executive Chef duties, I also sold private parties, developed a catering data base and worked with member committees to renew interest is the club. By doing this, and managing the budget correctly, I increases revenues by 50% and erased a budget deficit of 160k September 1996-December 1999

Sirata Beach Resort Executive Chef

A family owned hotel located directly on St Pete Beach. With 315 rooms, two full service restaurants, two fully stocked beach bars and banquet facilities for 500. Our F&B revenues exceeded 3.5M. Supervising a staff of over twenty and creating new menus, I brought food costs and inventories into line while significantly raising the quality of our product March 1995-September 1996

Wentworth Country Club Executive Chef/F&B Director

Wentworth is an exclusive golf course community with an old style formal British clubhouse. I was responsible for supervising all club functions, hiring and training of the staff and the planning of the club social calendar and menus. This property required a high degree of culinary creativity September 1993-March 1995

Hotel Investors Corporation Executive Chef /F&B Director

Originally hired as the Executive Chef for a 160 room Sheraton, I was soon promoted to F&B Director. I traveled to different properties to help trouble shoot the F&B operations. I oversaw a 1M renovation of the F&B facilities for the Hilton in Merrimac, NH. Recognized seven times by corporate for highest monthly YOY sales increase. November 1987-September 1993

Four Seasons Apprentice Chef

Lodge of the Four Seasons is a 700 room resort hotel in Lake of the Ozarks with five restaurants and banquet facilities for 3000. While developing my culinary talents, I worked with Certified Master Chef Andre Torres, who came from a family of French chefs. This was a 60 month ACF sponsored apprenticeship program resulting as a Certified Working Chef. I held positions of Outlet Chef, Chef Saucier, Banquet Chef and AM Sous Chef March 1980-September 1985

Well versed in Pinnacle, Aloha and Micros, Delphi, Catertrax, ADP Timesaver, Hot Schedules,

Open Table, Profitsage, StarwoodOne, Winequest

MS Word, MS Excel, MS Publisher

Certified Professional Food Manager, TIPS certified, CPR certified

Guest Chef on Fox TV “Good Day Tampa Bay”

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