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SERGE M. ROCHE

Naples, Florida

617-***-**** (cell)

ad1hjk@r.postjobfree.com

EXECUTIVE Profile

Highly skilled hospitality entrepreneur/professional with over 30 years experience as executive chef, general manager, consultant, designer, and business owner; successful track record of managing world-class, large-scale, premiere food service facilities, corporate dining, and education centers as well as museums, cultural and performing arts centers; ability to direct projects from concept, business planning, design, financing, permitting, construction, hiring and development/education of staff. AREAS of Expertise

Project Development Client Relationships & Service Food & Beverage Operations Multi-Unit Management Revitalization & Renovation Visionary Leadership Private Partnerships Contract Negotiation Employee Retention & Safety Financial Performance Site Selection & Construction Mentoring & Team Building DIRECTOR OF HOSPITALITY AND MARKETING OCTOBER 2022-PRESENT COMPASS GROUP- LIFESPACE COMMUNITIES, FL

• Responsible for 5 accounts across Florida with full-service dining rooms, catering, and healthcare food service

• Reinstate and manage bar programs and create new catering menus and protocols

• Develop monthly marketing with sales and operation of 25 events monthly for each account

• Develop and implement front-of-the-house training on a 13-week cycle.

• Reinstate accounts to profitability within 5 months to budget. GENERAL MANAGER OF DINING SERVICES AND CULINARY DIRECTOR JANUARY 2020-OCTOBER2022 COMPASS GROUP- MOORINGS PARK, NAPLES, FL

• 6 high-end restaurants on 3 campuses in Naples. FL in 1 of the top 5 adult resort-style retirement communities in the country

• Oversight of all restaurant operations, including 130 hourly partners, daily cover counts exceeding 750 people

• Maintained guest satisfaction rating of 90% or higher through strong guest and team relationships

• Responsible for all menu development and creation with the culinary teams

• Implemented a revolutionary delivery program for food and wine at the height of the pandemic that allowed 4-course meal delivery to all guests in their homes

• Led culinary committee meetings and multiple senior leadership meetings, and quarterly business reviews

• Created and implemented 5-stars server and bar training programs.

• Oversight and maintenance of complex reservation system platform for over 1000 guests

• Orchestrated regular theme evenings/week that maximized the guest experience through eclectic quality food and corresponding entertainment

FIELD DIRECTOR OF OPERATION EXCELLENCE JUNE 2015-2020 COMPASS GROUP (NATIONWIDE)

• Owned the customer experience development, training, and assessment of success

• Created and sustained the look and feel befitting of the client culture supported by the corporate standards

• Worked with the sales team supporting client-facing collateral to ensure quality and alignment with location image and identity

• Led department project teams in developing and implementing new food concepts, in-unit promotions, positioning concepts, merchandising tools, products, and techniques

• Utilized industry market research to validate project objectives and take advantage of opportunities associated with emerging trends 2

Field Director of Culinary October 2013-May 2015

Compass Group (Nationwide)

Reorganized a 10K square foot free-standing large service restaurant with a full liquor license and 4 open kitchens Maximized retail sales by leading the implementation of an entrepreneurial state of mind and an organizational culture change, enhancing client and guest satisfaction at 30 properties in New England. Catering Director January 2012-October 2013

Harvard Business School, Compass Group-Restaurant Associates, Inc. Boston, MA High-profile academic campus with international clientele, including graduate students, executive education, faculty, international forums, and university-related special initiatives

• Re-engineered menu writing strategy and improved product selection from local vendors

• Instituted professional development program for catering managers through Harvard continuing education and leadership excellence through Compass training classes

• Facilitated relationship with long-standing union by implementing highly focused meetings with key stakeholders and yearlong training efforts for hourly employees

Multi-Unit Operations Manager 2007-2011

Compass Group-Restaurant Associates, Inc. Boston, MA

• Appointed by the Chief Executive Officer of Restaurant Associates, Inc. to strengthen client relationships and the level of service

• Secured client contracts and orchestrated meetings, conferences, and special events Founder and Owner 1999-

2007

PRIVATE CORPORATION, VERMONT

• Developed and profitably owned 3 businesses in a popular golf and ski resort destination. National Corporate Chef 1987-1999

Restaurant Associates, Inc. New York, NY

• Responsibilities included all food and beverage activities surrounding recipe development, beverage selection, inventory control, menu design, scheduling, and talent acquisition

• Managed all culinary and catering operations and special events at New York establishments, including the Metropolitan Opera, Lincoln Center, The Metropolitan Museum of Art, American Museum of Natural History, Rockefeller University, and the Ford Foundation

• Handled food and beverage for special events, including US Open Tennis Tournament, Westchester Golf Classic, Academy Awards in CA, and Grammy Awards

• Oversaw food service facilities of the Kennedy Center, The Washington Post, Longwood Gardens Princeton University, and the United Nations

• Orchestrated events for up to 5,000 attendees with multi-million dollar budgets

• Negotiated service contracts with vendors and consistently developed cost-cutting, and profit-building initiatives

• Maintained outstanding client relationships by ensuring high-level food quality and service

• Hired and trained managers in “team management” principles generating unmatched loyalty, low staff turnover, and excellent safety records

• Guest instructor at Paul Smith’s College and the French Culinary Institute DUAL CITIZENSHIP (United States, France)

Fluent in English and French; Spanish (conversational)