VINCENT LA MONTE, C.E.C.

US 540-***-**** ● Virginia Beach, VA ● adfifs@r.postjobfree.com ● www.vincentlamonte.com EXECUTIVE CHEF

Dynamic, accomplished culinary professional with distinguished culinary and management career encompassing fine dining, high-volume catering, banquet events, buffets and all food activities and facilities management for multiple concept outlets in premium branded hotels. Recognized for comprehensive knowledge of international cuisine and an innovative approach to setting the stage for a customized dining experience. Exceptional regional leadership while directing multiple locations simultaneously. Key contributor to growth via improvements in quality, productivity, profitability, operational efficiency and guest relations.

KEY STRENGTHS

F & B New Operation Roll-Outs, Organized, Creative Food Preparation & Presentation, Production Schedules, Innovative Menu Engineering, Schedule & Monitor Labor Time & Attendance, Audits, Invoice Coding into GL Accounts, Effective Communication, Web-Based Procurement, Inventory & Receiving, Budget Administration, Guest & Event Quality Assurance, Sous Vide Methods, Molecular Methods, Efficient Time Management, Team Training & Development, Maintain Food & Physical Safety, Support Nutrient Health & Wellness, Support Sustainable Farming, Support Environmental Responsibility, Hands-On, Results Driven, Strategic Vision & Planning Into Day to Day Operations PROFESSIONAL EXPERIENCE

ARMANI RESORT, Miami, Florida

Executive Chef/Food & Beverage Director, Pre-Opening, February 2020-April 2020 Operation is closed due to COVID-19

KINGSMILL RESORT, Williamsburg, Virginia

Executive Chef/CorporateTask Force, May 2019-February 2020

• The 5 diamond, IACC, ALHT golf resort on the James River is 2 miles from Busch Gardens, 5 miles from the Colonial Williamsburg Historic Area and 9 miles from Jamestown Beach. Along with 3 championship PGA golf scenic courses, amenities include 24 hours room service, marina, a spa, a fitness center, and indoor and outdoor pools there are also meeting facilities, elegant 20,000 square feet event space and 6 restaurants, as well as a grand riverfront house estate featuring patios and infinity pool, private concierge, private chef and 24 hour use of a private fleet of Limousine, exotic sports car, SUV’s provided with or without private driver.

• Restructured F & B Department reducing labor by 11%

• Increased standards in overall quality of food by 48%

• Increased standards in presentation of food through capital expenditure for banquet wares and equipment off set in part by savings in labor dollars.

• Supported corporate team in a task force capacity in properties throughout the U.S. ASSILA BY ROCCO FORTE, Jeddah,Saudi Arabia

Executive Sous Chef, Pre-Opening 2016-2019

• Senior Consultant Chef Supporting Pre-Opening team.

• Responsible for all food and food related activities including 5 outlets, Pampa's, Aubergine, Il Café, Lobby Bar, CoCo Ba as well as 24 hour Room Service, 1m per month in F&B revenue.

• Spearheaded talent sourcing for all culinary positions, implementation and establishing comprehensive culinary technical skills program for 136 personnel, including individually created lesson plans covering basic skill set knowledge and tied to performance reviews with training modules in PowerPoint format and documentation processes for completion.

• 5 Star Deluxe property with 306 rooms, 165 residential tower apartments and 18 Suites.

• Develop standard operating procedures related to creation and execution of new lunch, dinner, room service and amenity menu offerings.

• Conducted maintenance and monitoring of departmental transfers and credits with accurate account coding resulting in improved departmental profitability.

VINCENT LA MONTE, C.E.C.

US 540-***-**** ● adfifs@r.postjobfree.com ● www.vincentlamonte.com AMLAK HOSPITALITY/QATAR FOUNDATION, Doha, Qatar

Executive Chef, Pre-Opening 2013-2016

• Responsibilities include the successful launch for all new project operations with SOP’s development for all food & food related activities using a critical deadline roll-out for the following venues within Amlak Hospitality new Msheireb Project which consisted of the following: locally sourced farm to fork, supporting nutrient health & wellness, sustainable farming and environmentally responsible Al Shaqab Equestrian Academy Club & Chef’s Garden full service restaurant, barista and health juice bar; Sportel Hotel offering a la carte restaurant with full service restaurant outlet with catering & banquets, 24 hour room service & amenities; Mathaf Arab Modern Museum of Art Cafe featuring barista and juice bar available to patrons and guest of the museum daily for lunch; Qatar National Library featuring retail grab and go, coffee barista and health juice bar and Garden Deli Cafe available daily for lunch to students, guest and staff; Sidra Medical Research Center featuring cafeteria buffet with full barista, health juice bar and grab and go dining available to patients and staff promoting health and wellness; Staff Dining Hall cafeteria buffet serving 3600 meals

• Serve as key leadership supporting QF Qatar Foundation and QNCC Qatar National Convention Center which features a conference hall for 10,000 housing 40,000 sq. meters situated on Qatar Foundation’s 2,500-acre campus alongside the Education City & the new Msheireb Project located in Gharafa al Rayyan, on Dukhan Hwy Doha, Qatar.

• Reduced food cost percentage in line with budget, from a pre-opening operation of 78% FC to 32% within three months bringing an additional $32,646 to the bottom line for the period while directing multiple outlets.

• Created food and physical safety action plan in accordance with regulatory compliance for all food outlets.

• Organized and implemented central commissary producing relevant food stock with distribution systems for all food related activities

CAPITAL HEALTH, Philadelphia PA

Regional Director of Dining/Corporate Executive Chef, 2012-2013

• Led corporate regional management and support of all food and beverage operations and functions, serving approximately 5,400 residents in 11 regional assisted living properties & facilities, 24 hours, seven days a week.

• Oversaw auditing of regional properties while developing management tools for use by unit chefs.

• Established and implemented a comprehensive culinary technical skills program, including individually created lesson plans covering basic skill set knowledge and tied to performance reviews, training modules in PowerPoint format and documentation processes for completion.

• Managed financial performance of F&B operations via market metrics, shops, P&L, manpower reports, abstracts, flash and capture reporting.

• Provided quarterly assessment of regional chefs, recommending promotions and recruitment while participating as culinary resource for regional culinary support teams.

• Increased audit pass rates within all units from 66% to 89% by developing standardized assessment and auditing documents to track property progress and gauge against other properties.

• Decreased labor cost regionally from 30% to 18% in under two quarters by building and using labor trackers and scheduling tools later adopted nationwide.

• Controlled spending in daily operations by implementing strategic revenue and expense monitoring systems. BLUE HARBOR RESORT & CONFERENCE CENTER, Sheboygan, Wisconsin Executive Chef, Contract Task Force 2011-2012

● Blue Harbor Resort, voted the #1 Resort on Wisconsin’s Lake Michigan coast.

● 180 hotel rooms and 64 villas.

● Responsible for 5 food & beverage outlets that include a premier restaurant Latitude 43, a casual comfort restaurant The Beacon, Starbucks coffee at Shoreline Café, On The Rocks Bar & Grill, and Rocky Bottom pool side bar & grill in the Breaker Bay Waterpark.

● Established new SOP’s for the F&B program.

● Managed operation in a task force capacity offering operational assessment. VINCENT LA MONTE, C.E.C.

US 540-***-**** ● adfifs@r.postjobfree.com ● www.vincentlamonte.com CRESTLINE HOTELS AND RESORTS, Los Angeles, California Corporate Executive Chef, Pre-Opening 2007-2011

• Significantly raised the local California Health regulatory agency audit code from B to A rating in less than three months by developing and implementing a food and physical safety action plan to meet regulatory compliance codes.

• Raised critical ESS and GSS survey scores from 14 out of 334 company managed hotels for overall satisfaction in food and beverage and quality of food by setting aggressive benchmarks and deadlines.

• Established Avendra procurement program, elevating purchasing bracket to highest level of 90% compliant.

• Ranked 14 of 334 hotels on ESS and GSS scores for overall satisfaction in F&B and quality of food.

• Conducted Q&A audits, focusing on delivering brand promise, ensuring compliance with brand standards and reviewing annual performance.

•Developed and implemented brand differentiators and companywide SOP and F&B brand standards in support of client brand promise.

• Collaborated with RVP, GM and hotel teams on action plan, timeline and processes for compliance to address F&B challenges.

• Oversaw auditing of regional properties while developing management tools for use by unit chefs.

• Support regional sales team efforts via engaged client interaction, resulting in gross increase of banquet and catering sales by 38% over previous quarter sales.

• Managed financial performance of F&B operations via market metrics, shops, P&L, manpower reports, abstracts, flash and capture reporting.

• Controlled spending in daily operations by implementing strategic revenue and expense monitoring systems.

• Developed and implemented a comprehensive detailed training program with modules and powerpoint presentations for all culinary staff and used on a regional wide utilization. Previous experience includes:

Executive Chef for Crestline Hotel and Resorts at Renaissance Waterfront Hotel in Portsmouth, VA, 2007

Executive Sous Chef for Interstate Hotels and Resorts at Sheraton National Hotel in Washington D.C., 2004

Chef de Cuisine, Pre-Opening for Jumeirah at the Emirates Towers Hotel in Dubai, UAE, 2002

Executive Chef, Pre-Opening for Bourbon Street Restaurant in Shanghai, PRC, 2000

Sous Chef for Ritz Carlton Resort Hotel in St. Thomas U.S.V.I., 1998

4 year tournant as commis and chef de partie for Emeril’s, NOLA’s and Delmonico’s in New Orleans, LA, 1995 EDUCATION & CERTIFICATION

National Restaurant Association, Certification ServSafe Manager, 2013 Relias Learning, Certificate Silverchair Learning Systems, 2013 International HACCP Alliance, Certification HACCP, 2007 Les Amis D’Escoffier Society, Inc., Diploma of Membership, 2006 American Culinary Federation, Certified Executive Chef, C.E.C., 2006 American Culinary Federation, Certification Supervision, 2005 American Culinary Federation, Certification Nutrition, 2005 Culinary Institute of America, Certificate Pro Chef, Best of Asia Seminar, 2002 Southeastern Louisiana University, Hammond, LA, A.A., Communication, 1993 Grand Hotel Londres, San Remo, Italy, Tournant Commis, 1990 Ecole des Arts Culinaires et de L'Hôtellerie, Lyon, France, Culinary Arts, 1990 The Culinary Institute of America, Hyde Park, NY, Culinary Arts, 1989 Alfred Bonnabel High School, AP, 1989

Future Business Leaders of America, DECA, District Honor Award, 1988

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