Executive Chef

MICHAEL A. MORRIS

305-***-**** ************@*****.***

Miami, Florida 33155 www.linkedin.com/in/michaelmorrisculinaryleader

EXECUTIVE CHEF

A passion driven result orientated leader, delivering top quality cuisine in four-star hotels and resorts, with sound financial performance in all aspects of responsibility. Demonstrated a modern approach to leading with intent, and commitment to mentoring and growth for all culinary professionals within the organization.

KEY STRENGTHS CORE COMPETENCIES

●Led with integrity, honesty and humility.

●Listened and empathized with team members to achieve preferred results.

●Completed financial control in all areas of responsibility achieving forecasts and budget projections for food cost, labor cost and revenues.

●Self-motivated, quality driven leader.

●Motivated team members to succeed in surpassing all guests’ expectations.

PROFESSIONAL EXPERIENCE

Draft SZN Sports bar and grill, Pinecrest, FL 2021-2023

Opened my own Corporation and subsequently opened a 200 seat sports bar with the emphasis on better than average sports bar food.

Chef/Owner

●Remodeled restaurant space, purchased all equipment Hired and trained all staff for all positions,

●Applied for and received all permits including Miami-Dade, City of Miami, and village of Pinecrest

●Created a Food Forward Menu with all fresh ingredients A Happy hour menu and beverage menu

●Met with customers daily to ensure maximum satisfaction

●Booked live music for the bar on Friday nights,

●Maintained inventories for all food Beverages and all other goods needed for the restaurant

●Participated in servicing the customers Daily including taking shifts for staff call outs, Whether it was bartender, server, busser, cook, or Dishwasher.

HYATT REGENCY MIAMI, Miami, FL 2005-2020

A 615-room convention hotel with over 100 000 sq ft of convention space. Hosting several city-wide conventions each year.

Executive Chef

●Embraced new cooking technology, achieved chef’s “buy in” to improve ticket times in the restaurant by more than half.

●Implemented a no start/stop cooking procedure in Banquets where everything is cooked the same day as the function and improved quality of food and ultimately improved the dining experience for all guests.

●Adapted new cooking technology to create pop-up restaurant “food truck” concepts giving patrons more dining options when large conventions are in house.

●Improved sales by 50% in JLK Center for concessions during concerts with new products, increased food quality and timing.

●Redesigned the concept of the three-meal restaurant several times to capture new trends and updated presentations, dramatically improving customer dining experiences.

●Updated bar menu semiannually with innovative and trendy food and beverage presentations.

●Created banquet menus with a “menu of the day” concept which improved food cost by 3% in banquets.

●Cultivated top clients of the hotel by utilizing Chef’s tables in the kitchen with an intimate setting where guests were served innovative, flavorful and trend setting menus created specifically for each client.

●Created videos showcasing cooking philosophy, dedication to fresh products to assist the sales team to achieve improved group sales.

MICHAEL A. MORRIS PAGE 2

HYATT REGENCY CORAL GABLES, Coral Gables, Fl 2003-2005

A 247-room boutique hotel with Spanish heritage and 20 000 sq ft of meeting space. The business of the hotel was Multiple Weddings accommodating up to 300 guests more than 60 per year, and small meetings from South America.

Executive Chef

●Initiated a new menu for Two Sisters Restaurant including marketing plan and local community involvement.

●Hosted Chef’s receptions in banquet kitchen allowing 30 people access to an amazing culinary experience.

●Organized and delivered menus simultaneously up to eight different meetings daily with small groups all having different menus and breaks.

●Increased customer service satisfaction by developing all new pastry program for breakfast pastries as well as in house desserts.

HYATT KEY WEST RESORT AND MARINA, Key West, Fl 1999-2003

A 120-room resort located in the heart of Old Town in Key West. Weddings and small corporate incentive travel for our group business, along with a large percentage of individual travelers on vacation.

Executive Chef/ Director of Food and Beverage

●Increased cover counts in the restaurant on average 50 covers a night for dinner.

●Created marketing plan with local radio advertisements resulting in recognition in the local community.

●Mastered art of decorating wedding cakes including fondant, or buttercream finishes; resulting in improved product and cost savings.

●Hosted meet the Chef cocktail receptions weekly to increase customer report and Chef visibility.

●Designed new wedding menus that increased average check by 12%.

●Managed all aspects of the Food & Beverage division including budgeting, forecasting, staffing, product development, sourcing.

ADDITIONAL EXPERIENCE

THE SAVOY, London, UK 1988-1990

A Historical 250 room hotel in the heart of London, opened over 125 years ago by Auguste Escoffier and Cesar Ritz.

Chef de Party

●Completed culinary training, under Chef Anton Edelman in the world-famous Savoy Hotel.

●Cooked for The British Royal Family regularly.

●Promoted from Commis Chef 1 to Chef de Party by showing leadership qualities and organizational skills.

EDUCATION & CERTIFICATION

Georgian College, Barrie, Ontario, Canada

Culinary Management Degree, 1987

Serve Safe Manager Certified, 2022

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