SAMIR LABRINY

571-***-****

adjcg7@r.postjobfree.com

EXECUTIVE SUMMARY

Over thirty years of experience in the food and beverage industry, including management, instruction, training, cooking as well as developing and implementing new food and beverage programs.

Demonstrates excellent leadership and organizational skills to complete multi-faceted tasks within time and budget constraints allotted. Motivated, self-starter, who takes initiative to produce results, inspires others to grow and achieve their professional goals.

I have virtually worked every position in the food and beverage industry, from prep-cook to Resident area manager.

EMPLOYMENT HISTORY

1/14/20 to present Sodexo at Westminster Lake Ridge.

Food Operations Manager

Budgeting the weekly expenses of the restaurant. Solve any customer complaints or issues. Follow all food safety regulations. Schedule staff and cover for any shifts. Hire and train new employees. Set long term goals for the restaurants. Ensure high quality food comes from the kitchen. Develop a menu for the restaurant.

10/16 to 1/10/20 Kensington Assisted Living

Director / Executive Chef

Directing and managing the food and beverage for a luxury retirement community,

Including menu planning and production. Handling all production according to the Health regulations. Implementing daily specials and special diet meals.

Creating, managing and executing all private events to market the home and it’s services.

Training the culinary staff on new menus and trends.

07/ 14 – 7-16 Bistro du Soleil in Alexandria Virginia

Executive chef / Partner

Rebuilt a restaurant from ground up, run the daily operation Front and Back of the house.

Managed the financial activities, scheduled and staffed the special events.

9/10- 07/14 Grand Oaks Sunrise Senior living

Director of Nutrition Services

Directing and managing the food and beverage for a luxury retirement community. Provide food and dining services for 187 residents plus guests and staff. Fiscally responsible for a budget of 3.5 million dollars. Leading and coaching a staff of 68 employees, 4 supervisors.

Duties to include: Daily management of staff and supervisors, procurement, menu planning, cooking demos, supervision of the production, implementation of new trends and new programs. Assist in the regional training for new staff.

9/04-9/10 Sodexo Holy Cross Hospital, Silver Spring, MD

General Manager 5

Overall management of the Food and Nutrition Department. Handling and managing a staff of 120 employee and 7 supervisors for an 800 bed hospital.

Managing a budget of 5.2 million Dollars.

Responsible for successfully coordinating and directing all F&B activities within the Hospital through assigned managers, supervisors and employees. Works with Client and District Manager to deliver services that establish and maintain a solid and mutual beneficial business relationship. Oversees the planning and execution of major special functions. Maintains financials, cash control and payroll records.

6/03-9/04 International Monetary Fund, Washington, DC

Resident District Manager

Full responsibility for management and operation of all “food and beverage outlets and satellite locations” of the International Monetary fund. Extensive and exclusive banquet and catering operation with high visibility clients.

Managing a staff of 180 employees. Responsible for food and beverage of a daily 6500 meals daily and budget of 9.4 million.

Created and crafted menus for around the globe diplomats, ministers of finance and dignitaries during the spring and the fall financial world meetings.

10/97-10/03 Colony South Hotel, Clinton, Maryland

General Manger

Full responsibility for an $8 million operation in a four star hotel. Managed a team of 14 managers, as well as the daily operations of a fine classical Italian restaurant, international café serving quick elegant meals, and exclusive lounge with daily live entertainments.

In addition to managing a $5.5 million banquet and catering sales.

The 4 ballrooms and conference centers throughout the hotel. Created and implemented International gourmet lunch programs and Coffee bar kiosk concept cart.

Developed take-out menu for international café and initiated wine tasting seminars, cooking classes and perfected Afternoon High Tea.

Increased revenue by 30% and decreased expenses by 12% in one year.

Total revenue Food & Beverage 9 millions dollars. Rooms revenue 13 millions a year.

9/97-8/01 Baltimore International Culinary College, Baltimore, MD

Senior Adjunct Chef-Instructor (Evening and weekend program)

Taught theory and practice courses of International cuisine program, classical French cuisine, soup, stocks and sauces.

Trained future chefs, management classes and starting business.

Pilot programs for externship between USA and Ireland for the graduating classes.

1995-1997 Kennedy Center for the performing Arts

Assistant director for the food services

Managed a total 140 employees for the food services. The banquets were of high caliber celebrating the who’s and who in the USA. The largest performing arts space in the world with attendance of 10,000 guests at one time. Average food production for 7,400 meals daily. Managed budget of 36 million yearly. Food cost of 29% beverage cost of 19%. Trained and coached staff on Micros systems. Introduced service training and implemented incentive programs for menu up selling.

Education and Awards

Académie de Cuisine - Culinary Arts Diploma Theory and Practice

B.A. Business Administration Technology, Minor Computer Programming

Chef instructor for Baltimore Culinary College for over 8 years

Certificate in Natural Herb and Health science

Fluently speaks French and Arabic; communicates well in Spanish and German

Named 1 of 10 Top Mediterranean Chefs in the Washington area 1997 and 1998

Named 1993 Hospitality Manager of the Year by the City of Alexandria

Featured on international, national and local television and radio as guest chef on numerous cooking shows.

Featured on the cover of the French magazine Trait d’ Union, distributed in 46 French speaking countries.

Prepared meals for several presidents and heads of states

Excellent communication skills and proficiency with Word, Excel, Power Point, Outlook, Print Shop and Internet Explorer

Involved with informal network of Washington chefs, including the late Culinary star Jean Louis Palladin

Won First prize for Taste of Falls Church 2018 and 2019 (Two years consecutive)

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