Troy Browne

** ******** ******

Winthrop, MA **152

929-***-****

adlgta@r.postjobfree.com

Summary

A dedicated and performance-driven professional with an extensive history in food service operations, client service, inventory management event planning, training/development, scheduling, food safety, budget management, and banqueting services. Proven aptitude for using strong interpersonal skills to work with cross-functional teams and management and directing all aspects of operational strategies with performance improvement. A talented and versatile producer who enhances food services operations for continued improvement and meets and exceeds short and long term objectives.

Skills

●Microsoft Office Suite, Open Table, Kronos Payroll, BirchStreet Purchasing, On Track Labor Management.

●Inventory

●Kronos

●Microsoft Office Suite

●Payroll

●Purchasing

●Safety

●Scheduling

Experience

Executive Steward 02/2018 to 04/2019

The Langham Boston Hotel Boston, MA

●Responsible for all food runners and stewarding department for a Four star/Four Diamond hotel with food and beverages sales in excess of $12 million annually.

●Ensuring the cleanliness of all equipment in multiple outlets, banquet operations, in-room dining and employee dining.

●Aided the executive to meet or exceed all financial, operational, and administrative goals.

●Coordinate all hotel events with the Executive chef, catering and banquet captains.

●Chaired administrative duties including creating purchase orders, scheduling, payroll and annual reviews.

●Served as a trainer and communicated food safety, cleanliness and daily operations.

●Maintain inventory of all glassware, China, silverware, chemicals and kitchen wares.

●Maintain health, sanitation and cleanliness in all food and beverage area.

●Manage Saturday's chocolate Bars and Sunday's city brunches.

●Maintain communication with food and beverage manager.

●Handle all Stewarding labor issues.

●Maintain inspection on all equipment and kitchen areas to ensure sanitary and cleanliness w all equipment are working properly.

●Communicate with overnight cleaning crew to ensure all kitchen and food and beverage area maintains cleanliness.

●Communicate with Banquets and catering team.

●Purchase all China, Glassware, Silverware, kitchen utensils and kitchen equipment for banquets, in-room dining, the kitchen and each outlets.

●(Reason for leaving: Hotel closed for multi-million dollar renavations.)

Executive Steward 06/2016 to 02/2018

Tavern on the Green New York, NY

●Manages Steward Services in the newly restored Central Park location, all catered events and private lunches for one of the most iconic restaurants in New York City.

●Oversaw team of 23; ensures all procedures and protocols followed.

●Communicate with the overnight cleaning crew to ensure all equipment's and kitchen areas are cleaned.

●Maintain health, sanitation and cleanliness in the entire kitchen area.

●Reports to Executive Chef (Reason for leaving: Toxic environment and Relocating.)

Executive Steward 09/2013 to 06/2016

Restaurant Associates New York, NY

●Managed steward service in the New Gensler-designed corporate cafeteria, all catered events and private lunches for one of the most admired law firms in the world.

●Oversaw team of 7; ensures all procedures and protocols followe.

●Reported to Executive Chef.

●(Reason for leaving: seek more responsibility and a faster pace in a larger setting.).

Executive Steward 07/2006 to 07/2013

Halcyon Cove By Rex Resorts ST.John's, Antigua

Oversaw 2 restaurant and the main kitchen at a tourist location with 300 rooms.

Manage staff of 18. Ensure all sanitation, order, oversaw set-up/tear down, receiving created schedules.

Reported to the executive Chef, and coordinated with the dining room manager

(Reason for leaving: To moved to NYC where father was citizen)

Executive Steward 08/2000 to 07/2006

Sandals Grand Resort & Spa ST John's, Antigua

Hired as a lead Steward, Promoted to Executive Steward after 3 years and oversaw 30-35 Porters.

Oversaw 4-5 restaurants plus main kitchen, Catering to over 800 guests.

Reported to Executive Chef, Coordinate with laundry manager, FOH manager and Housekeeping manager regular.

(Reason for leaving: Hotel was closing down for major renavations.)

Education and Training

Agricultural Science 07/2000

Otto's Comprehensive Secondary School

Antigua and Barbuda,

Activities and Honors

●National Restaurant Association,ServSafe Certified 2018

●Allergen Awareness Certificate 2018

●Safety Committee Member 2018 -2019

●Dale Carnegie Graduate 2018

●Manager of the Month of December 2018 Nominee

●Manager of the Year 2018 Nominee

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