Corporate Director Relations

SCOTT MORGANLANDER

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

Boca Raton, Florida 33428

*************@*******.*** 732-***-****

Highly accomplished and talented professional with more than 25 years of experience leading high-volume restaurants, hotels, catering halls and private clubs, controlling food, labor costs, and enhancing quality, customer satisfaction.

Additional abilities in HR functions including hiring, recruiting, staff supervision, training, and development. Demonstrated success overseeing startup operations and organizing community outreach/ fundraising events. Exceptional financial acumen with strengths in market analysis, pricing, strategic planning, and business development. Impressive track record of exceeding sales/revenue goals and improving profit margins. Top performer and valued contributor to restaurant management teams, reduction in Food and Labor Costs. Implemented corporate wide Farm to Table program, using vetted local growers of produce, poultry, cheese, and meat products.

WORK EXPERIENCE

Radius Hospitality Group (Ohio, New Jersey, Pennsylvania, Michigan) 2004-2021

Corporate Director Food & Beverage & Culinary Arts 2010 to 2021

•Responsible for oversight of corporate portfolio, including hotels, restaurant/bar concepts, catering facility and corporate conference center including current build outs of new construction projects, maintaining high level of sanitation, building maintenance.

•Fiscal responsibilities, driving revenues, budget control, beverage and food costs, payroll costs, capital improvements budgets, union and nonunion work force development, vendor negotiations and all levels of construction management maintaining relations with Owners, Contracted Clients and Vendors

•Property level management to make sure each property is running efficiently, profitable, clean and customer surveys exceed corporate standards, management onboarding and training, Culinary Training, Sanitation though out property

•Customer satisfaction, driving force behind property scores and hospitality surveys

•Kitchen Design, Equipment Procurement, Training of new management and culinary teams

•Development of Corporate wide Farm to Table program utilizing local Produce, Cheese, Meat’s, and Poultry

•Culinary art development, menu development, Food Costing, Pricing of items.

•Bar/ Nightclub management, inventories, promotions, drink programs, 6 properties with bars/night club

•Increased budgeted sales goals on average across portfolio 17-20%

•Decreased payroll expenditures 6-10% monthly across properties

•Driving force behind corporate standard improvements and corporate culture

•P&L analysis per property and report findings to General Manager and Upper Management

Corporate Executive Chef 2004 to 2010

•Oversee Food and Beverage operations for 4 hotels, 1 Golf course, and Catering Facility

•Property inspections to ensure corporate standards are being followed

•Budgets, Payroll, Food and Liquor Costs

•Develop corporate purchasing program via US Foods and local vendors

•Implemented guest satisfaction surveys to assure problem areas are immediately addressed

•Raised moral on all properties by proper interpersonal skills

•Worked closely with Executive Chefs with menu development and special events

•Property Maintenance with a keen eye for detail and perfection

•Corporate portfolio exceeded 12 million in total sales

•Recipe Development, Culinary Standards, Proper procurement of goods

•Chef development, training, managing all Culinary Staff for all outlets

•Food Cost management - Labor Forecasting- Departmental Budget- P&L

•Team moral management skills

•Kitchen Sanitation monthly inspections per property

Scott Moganlander, P. 2

Owner / Executive Chef

Sydney's Bistro - East Brunswick, NJ 1997 to 2004

•Developed fine dining experience located in East Brunswick, NJ

•3 forks Star-Ledger newspaper 4 Stars Sentinel Inserted: - newspaper

•Farm to Table menu with locally picked produce from surrounding local farms

•Seasonal Menu featuring Lamb, Quail, Veal and Various Seafood items

•Front of the House training for impeccable guest service

•Corporate Relations with local business

•Sold business Summer of 2004

Food & Beverage Director/ Culinary Director

Excelsior Catering - Manalapan, NJ 1993 to 1997

•Sales and Marketing of venue increased sales by 800k by getting involved with all appointments

•EOM inventories, payroll, and budgeting, sales goals

•Staff training from service, housekeeping, maintenance to ensure guest satisfaction levels were high Inserted: an

•20,000 square foot of banquet space

•Liquor cost 18% Food Cost 26% through proper purchasing, inventories, and training of service staff

•Glatt Kosher catering facility with strict Rabbi supervision

Executive Chef

Sheraton - Woodbridge, NJ 1991 to 1993

•Supervise kitchen staff of 35 chefs/utility associates

•Banquet sales of 7.5 million with a 50/50 split on social and corporate

•Food Production for 4 outlets from fine dining, pub, room service and buffet

•Food Production for banquet department and execution of all functions to ensure perfect service and quality

•Ordering, Inventories, Labor Controls, Inspections of all Kitchens, MOD, Weekly departmental meeting

•Functions from 50-1500 people,

•Remodeling of all outlets, oversee the design of the kitchen and developed new concepts for 2 dining area

Executive Chef

Prime Hospitality Group - Fairfield, NJ 1987 to 1991

•Task force Chef for company

•Travel to various properties to help troubleshoot food cost and culinary issues

•Reduce food and labor costs at properties through proper scheduling and implementing kitchen procedures

•Implemented monthly kitchen inspections, to ensure sanitation, safety and equipment was properly maintained

•Menu development, Costing and Corporate Recipe and Standards Program

•Culinary training and presentation to all kitchen associates

EDUCATION

Associate in Culinary Arts / Hospitality management

Culinary Institute of America

Hyde Park, NY

September 1985 to May 1987

CERTIFICATIONS

SERV Safe TIPS Certified

See Cover Letter, attached ] =

SCOTT MORGANLANDER

MONROE, NEW JERSEY 08831

*************@*******.***

Dear Mr. Spahn,

Please accept this letter as an expression of my interest for the opportunity you have available. I am a highly motivated and progress-focused Director with a long-standing background in this industry. With a track record of initiative and dependability, I have devised strategic initiatives which I believe will prove valuable to your organization.

Throughout the course of my career, I have perfected my team building skills and financial acumen that allows me to exceed corporate budgets and standards. I am a capable and consistent problem-solver skilled at prioritizing and managing projects with proficiency. I have mastered the art of managing and motivating my associates to create cohesive successful teams.

In my previous role, I contributed leadership, management, and exceeding all corporate budgets, forecasts and sales goals. I am progressive minded and in tune with new developments in my field. I have proven to be effective and collaborative, with strong team-building talents. I enjoy collective brainstorming sessions which all me to coordinate activities to achieve a common goal. I consider myself educated in Culinary Trends and have focused a lot on Farm to Table purchasing and expanding our menus to include all dietary trends and diets.

Please take a moment to review my attached resume and credentials. I would greatly appreciate the opportunity to speak with you regarding my candidacy.

Thank you for your consideration.

Sincerely,

Scott Morganlander

732-***-**** *************@*******.***

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