Ron Duprat

**** ** *** *** *** **** • Amarillo, TX 79106 • 561-***-**** • adp27j@r.postjobfree.com

PROFESSIONAL SUMMARY

Exciting, culturally diverse Executive Chef strong background in upscale resorts & hotels, country clubs, fine dining venues, and catering. Creative menu development/implementation. Emphasis on team building, staff training and teamwork, developing staff from line cooks to fine dining. Highly motivated leader, team player.

P&L / Operations Management: Strong P&L analysis, forecasting and budgeting. Consistently increased revenue while maintaining budgeted expenses.

Food & Beverage Management: Experienced in all areas of F&B, ordering, receiving, cost control, menu planning and development. Track record of instituting impeccable service standards, elevating food quality and reducing costs.

Staff Training, Development and Retention: Recruited, trained, and led customer service-oriented, dedicated teams of up to 110. Maintained very low staff turnover in each position. Always visible and accessible to guests and staff.

Culinary: Developed and executed innovative and effective Cuisine of new trends targeted to retain potential customers, increased sales. Provided training, and culinary collateral.

CULINARY EXPERIENCE

The Amarillo Golf and Country Club 2020 -Present

Food and Beverage Director/ Executive Chef

Highly accomplished Food and Beverage Director/Executive Chef and operational leader with long-term diverse career focus on the hospitality industry. Demonstrated success culture building and leading high-performance teams to achieve objectives and goals. Effective at leveraging relationships and key resources with leadership skills to promote a culture of excellence and promote brand awareness. Tailor and develop programs meeting and exceeding the membership and club objectives. Passionate about driving performance, innovation and revenue goals via strategic and operational planning while supporting continual benchmarking. Maintain rigorous quality standards by motivating and managing teams of experienced professionals. Spearhead strategic initiatives, rebuilding of kitchens, new concepts, financial and department restructuring.

The Amarillo Club is a premier golf community, which includes 700 family . The Club provides its members with a Championship golf courses, a nationally recognized tennis facility courts, a 35,000 square foot Spa and Fitness Center, and a myriad of social and cultural activities. 8 dining venues offering a range of cuisines and price points: Traditions Gazebo, Men’s locker room, Men’s card room, the sport bar,The Sport lounge,Kids Club, the Anther, The Formal Dining Room banquet services, Strategic and innovated leadership for all club F&B operations; standardizing procedures, innovated membership F&B programs, and project management processes.

Strategic Planning and Growth: Strategic planning, inclusive of evaluating the return on investment for proposed expansion of services/programs reflecting membership needs. Direct the F&B operating forecasting process; in-depth involvement developing business plans, mission statements, SOP’s and partnerships with the culinary team and managers to deliver on goals, fostering a innovated, efficient, and collaborative team environment.

The Bridgewater Golf and Country Club 2017-2020

Food and Beverage Director/ Executive Chef

I oversee the performance and strategy of 5 outlets, including our Pete’s Pub, Green Jacket restaurant, the pool the halfway House and our Banqueting operation. Besides managing food quality standards and financial goals, my responsibilities include assigning tasks and priorities, coordinating resources, orchestrating the Chef’s table/destination dining experiences for our members, overseeing our Culinary program, establishing budgets, controlling operating expenses, overall management and development of the culinary team, ensuring compliance to health & safety standards and exemplifying the philosophy and mission of The Bridgewater Golf and Country Club

During my tenure, I have:

• Meticulously redeveloped all menus in 2017, 2018 2019 & 2020, facilitating a boost in sales revenue from 12% to 28% per annum, through effective menu engineering;

• Implemented a la carte breakfast options consisting of American and international influences;

• Introduced contemporary banqueting menus resulting in a 32% increase in our Wedding events, and establishing the Bridgewater as a leading “wedding destination” in Indianapolis, specializing in International Cuisine with afro-Caribbean essence;

• Initiated waste-management processes that have reduced our waste by 29% and improved supply turn-over by 37%;

• Drafted and implemented new SOPs and established communication procedures such as daily briefings, operational meetings, etc., to discuss initiatives, brainstorm issues and collectively derive team-oriented solutions;

• Personally performed tasks whilst leading staff and managing all food-related functions;

• Managed the recruitment, hiring, training, mentoring, and coaching of all the kitchen brigade and service staff;

• Studied market trends, current issues, and daily operations to generate contemporary ideas and better methods of execution, thus promoting our overall success;

• Prepared and maintained the annual budget through accurate forecasting, cost control and labor-management;

Montauk Yacht Club, Hotel, Resort and Marina, Montauk, NY 2015 –2017

Executive Chef

Successfully managed $3.5 million per year F&B operation with 110 seasonal employees, many different ethnic groups. Direct reports included two restaurant managers, banquet manager, catering manager, and sous chef providing food and beverage service for rooms, marina, restaurants, and catering with events up to 500 people. Created menus, and wine lists, negotiated all F&B contracts with vendors. Hosted and participated in numerous community and Chamber of Commerce events. Hotel/resort with 130 guestrooms, 240 marina slips, fine dining restaurant, casual restaurant, and an outdoor venue hosting function for up to 500.

Sugar Bay Resort and Spa, St. Thomas, US Virgin Islands 2012 – 2015

Food and Beverage Director /Executive Chef

Day-to-day operations of the kitchen, and food and beverage outlets. The major areas of management included: catering operations, kitchen, restaurant, and lounge. Oversaw and directed menu and procedural changes. Responsible for maintaining food and labor costs within approved budget constraints. Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product. Participate in total hotel management as a member of the Hotel Executive Committee. Planned and managed the procurement, production, preparation, and presentation of all food in the hotel in a safe, sanitary, cost effective manner. Monitored and controlled the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which met or exceeded federal, state, corporate and franchise standards and regulations.

Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.

Manage Human Resources in the food and beverage department in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.

Gulf Harbour Golf and Yacht Club, Ft. Myers, Florida 2008 – 2012

Executive Chef

Directed day-to-day culinary operations and supervised 22 direct reports, including sous chefs, banquet chef, stewarding and dishwashing staff. Prepared annual operating and capital budgets, projections, P&L’s. Developed themes and general direction for all menus. Responsible for wine dinners, international menu, parties, receptions and special events and functions. Coordinated, supervised all aspects of the club food production while maintaining highest quality products and service levels, training all staff to meet all standards, establish and enforce food specification portion control recipes and sanitation control food cost and labor cost while maximizing guest satisfaction. Gulf Harbour is a private member owned club with 1100 members.

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Montauk Yacht Club, Hotel, Resort and Marina, Montauk, NY 2000– 2008

Executive Chef (2001- 2008)

Director of Restaurants (Seasonal; April-Oct. 2006)

Direct reports included two restaurant managers, banquet manager, catering manager, and sous chef providing food and beverage service for rooms, marina, restaurants, and catering with events up to 500 people. Created menus, and wine lists, negotiated all F&B contracts with vendors. Hosted and participated in numerous community and Chamber of Commerce events. Hotel/resort with 130 guestrooms, 240 marina slips, fine dining restaurant, casual restaurant, and an outdoor venue hosting function for up to 500. Rectified and resolved guest issues as needed. Provided daily support to General Manager oversaw marina and property maintenance. Managed $3.5 million annual F&B operation with 110 seasonal employees from various countries.

Pelican Bay Club, Naples, FL 1995 – 2000

Executive Chef

multi-unit property with 15,000 members, four pools, beach side; 18-hole golf course designed by Greg Norman. Team member involved in the kitchen design, menu creation, and grand opening of the exclusive Sand Piper Dining Room. Established excellent food cost, standardized recipes, and specialty nutritional content for four restaurants: The Sand Piper, The Sand Bar, Sunset, and The Beach Cafe. Pelican Bay was the busiest country club in Naples, successfully managed staff of 120. Served three meals a day to members and guests with weekly dinner specials. Schedule according to forecast, staff training/education, started program with Paul Smith Community College internship for 30 Interns. Directed and coordinated activities of the culinary team, maintained established operational standards to maximize profit for the club. Inspected and tasted prepared food on a daily basis to ensure ingredients, good presentation, and recipes met standards. Ensured culinary team followed all federal, state and local laws, including OSHA, EEOC, wage hour and health law. Followed company policies and procedures, and communicated with them effectively to subordinate formulates, short term and long term operational and financial plan for the culinary team. In addition, I communicated financial information to the food and beverage manager daily, including up-to-date budget information and revenue growth programs. Achieve budgeted revenues, control cost (which include, labor food cost, maintenance etc.), and maximize profitability related to the club. Responded to guest request in a friendly manner, follow up to ensure guest satisfaction.

Other Related Experience

Instructor/ Food &Beverage Cost Control (part-time) • Lorenzo Walker Institute of Technology, Naples, FL

Line Cook Noble House La Playa Beach Resort

Guest Chef • Cornell University

Chef Owner •Moca Café Restaurant

Education / Professional Development

A.O.S. Degree in Culinary Arts • La Varenne Ecole De cuisine France

Completed post-graduate culinary apprenticeship at the Registry Resort and Club Naples Florida

Pro-Chef • Culinary Institute of America, Hyde Park, NY

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