Executive Chef /. Director of food and beverage / general manager
Resume:
KIM LAMBRECHTS
*** **** ******, ********** ** ***90
********@*****.***
FOOD AND BEVERAGE EXECUTIVE
Culinary and Operations Specialist with training and experience on 3 continents in luxury dining environments
Dynamic, Results-Oriented leader with extensive menu development and beverage expertise
Overview
Over twenty years of professional restaurant leadership and kitchen management experience. Leadership qualities and professionalism are backed by a consistent, verifiable record of achievement. Consistently associated with luxury and innovative independent dining.
Areas of Expertise
• Maximizing kitchen productivity and staff performance for FTE counts from 50 to 200
• Development of departmental budgets, expense management and purchasing
• Menu engineering and profitability analysis
• Positioning and marketing strategies for independent restaurants
• Executive chef in 5 star environments for ten years
• Experience in union and legacy labor environments
Professional Experience
The Café & Street Bar at Taj Hotel, Boston, MA
2013 - Present
DIRECTOR OF FOOD AND BEVERAGE
• Grew revenues in Café 44.8% and Bar 24.4% since taking over in 2013 – combined 126 seats
• Payroll savings of $200k in year one and $475k projected FY ’15-16 in union environment
• $16k savings from renegotiation of music contracts
• F&B losses decreased by 160% through cost management and top line emphasis
• Food costs reduced from 26% to 24.5% and Beverage cost reduced from 24% to 22%
• Average check at Bar increased $2.00 through introduction of small plate and juice cocktail concept
• Added $65k to top line via second Holiday Brunch throughout the year
The Dining Room, Lounge and Bakery at Trapp Family Lodge, Stowe Vermont
2011-2013
FOOD AND BEVERAGE DIRECTOR/EXECUTIVE CHEF
• Improved overall departmental profit to 15% vs. loss of -16% when taking role – combined 180 seats
• Increased overall F & B revenue by $1m via introduction of sellout promotional events (Beer and Wine dinners, Live Music and BBQ special events)
• Introduced nightly events in bakery to increase capture from condo owners
• Emphasis on food quality increased average check $5.00 while simultaneously decreasing payroll by 15% via combining positions and adding on call staff
• Reduced food cost 33% to 30% and beverage cost from 27% to 25%
• Trip Advisor rating for Dining Room improved from #39 to #1 within 8 months
The Grill (Upscale) and Christie’s (Casual)Restaurants at 41 North, Newport, RI
DIRECTOR OF RESTAURANTS AND EXECUTIVE CHEF
• Responsible for all F&B operations in stylish seasonal destination dining outlets in Newport – combined 240 seats in bar, upscale dining and outdoor spaces
• Increased overall revenue by $750k or 21% in one year through introduction of higher pricing and seating optimization in high volume environment
• Improved profitability from 17% to 25%
• Re-designed menus in both outlets to capture respective target customer – Christie’s: younger, The Grill: premium price point
• Oversight of procurement for all FF&E after high end renovation
2011-2011
Pietra Restaurant and the Tap Room at Stone House, Little Compton, RI
DIRECTOR OF RESTARAUNTS AND EXECUTIVE CHEF
2009-2011
• Total of 180 seats in high season
• Responsible for all aspects of food and beverage in newly renovated destination dining facility associated with small Relais and Chateaux property
• Developed and managed all aspects of food and beverage budgets including purchasing, labor and P&L accountability to ownership
• Served as PR liaison for all special events (wine dinners, lawn events, etc)
Solstice Restaurant at Stowe Mountain Lodge, Stowe, VT
DIRECTOR OF FOOD AND BEVERAGE
2007-2009
• Pre-opening senior leadership responsibilities that included concept development, development of staffing model and opening budgets for 5 star destination facilities
• Conducted local competitive surveys to recommend positioning, pricing and marketing strategies for both local and tourist target audience
• Responsible for all menu design, table design and procurement of “local” artisanal products for Vermont-themed upscale dining outlet with 175 seats
Four Seasons Resorts Maldives at Kuda Hura, Republic of Maldives
DIRECTOR OF FOOD AND BEVERAGE
2006-2007
• Executive responsibilities during re-opening of resort damaged by tsunami
• Full oversight of (3) outlets – Indian, Italian and Asian themes including menu redesign and beverage program with 250 total seats
• Responsible for all financial results as well as training, staffing and special events for 5 star lucury resort
SPIRE Restaurant, Boston, MA
GENERAL MANAGER
2005-2006
• 105 seats
• Responsible for all aspects of operation, culinary oversight and financial results in destination dining outlet in downtown Boston
• Served as liaison with union representatives
Sydney’s Grille at Hotel @ MIT, Cambridge, MA
FOOD and BEVERAGE DIRECTOR/EXECUTIVE CHEF
2002-2005
• Executive Chef promoted to Food and Beverage Director in boutique property owned by MIT
• Responsible for all staffing, training and operations in high profile environment for the University
Additional Experience
Hilton Mauritius Resort, Mauritius
EXECUTIVE CHEF/FOOD AND BEVERAGE DIRECTOR
2000-2002
Bay Tower Restaurant, Boston, MA
EXECUTIVE CHEF
Abu Dhabi Hilton (Hilton International), UAE
EXECUTIVE SOUS CHEF
1998-2000
1996-1998
Museum of Fine Arts, Boston, MA
EXECUTIVE CHEF
1994-1996
Harvest Restaurant and Vista Bar (Hilton International), Washington DC
CHEF de CUISINE
1993-1994
Waltham Ports and Restaurant and Vineyard Café (Hilton International), Waltham, MA
CHEF de CUISINE
1992-1993
The Four Seasons and Windsor Pub, Michelin One Star Restaurant, Brussels, Belgium
COMMIS, CHEF de PARTIE, Chef TOURNANT
1988-1992
Manoir de St Aubert, St Aubert, Belgium
CULINARY STAFF
1988
Education & Qualifications
Education
1987 Institute Technique Des Metiers De L'alimentation, Tournai, Belgium
Graduated with Distinction
Awards
1988 Master Cooks of Belgium Award
Second Place Commis of Belgium
1991 Minervois International Competition
Semi – Finalist
1990 - 1992 Master Chefs of Belgium
Selected to participate in the Gala Dinners
1996 Special Award in Excellence
Received from Master Chef of Belgium Pierre Fonteyne
1997 Salon Culinare Dubai
Silver Medal, Lamb Gastronomic
Silver Medal, 5 Course Vegetarian
Gold Medal, Live Cooking
Special Prize, Best Live Cooking Team
Languages
Fluent in French and English
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