Executive Chef Customer Service
Resume:
Martelle Lorenz III
*** **** **** ******, ******** Ga
Phone: 912-***-**** ~ email: **************@*****.*** Instagram @chefmartellelorenz
ML
Overview
With more than 25 years of professional multi-unit hospitality management experience, I am seeking a position where I can exemplify leadership qualities and professionalism, backed by a consistent, verifiable record of achievement. I have acquired extensive knowledge in P&L spreadsheets, vendor initiation and set up, food inventory planning and procurement, menu design and development in both privately-owned and corporate hospitality settings. I thrive in hospitality service and work well in a multi-cultural high-pressure environment. Growing and developing my team is a passion; I do so through sharing my knowledge and experience. Area of Expertise and Career Highlights
● Multi-Unit Hospitality Management, Executive Chef experience with million-dollar private upscale establishments and up to twenty-two million dollar corporate hospitality establishments.
● Extensive experience in culinary demonstrations, classes, and cooking expos. (Latitude Margaritaville, Wind Creek Casino, 700 Drayton Cooking School, Hyatt Andaz)
● Doubled revenue of Latitude Margaritaville in March 2021 from 62k in revenue to 120k in April 2021 during covid epidemic. This revenue level has been consistently maintained through July 2021. All revenue is resident-capture based.
● Training and development specialist (LEAN Systems), which have been consistently applied with my teams, thereby ensuring consistent quality and value to the guest.
● Multiple successful catering events including the Grand opening of Latitude Hilton Head which served over 5500 people.
● Maximizing kitchen productivity and staff performance which broke the hotel record for profitability (Hyatt Andaz FnB 3/2019)
● Off-site catering and special events development and planning. (Weddings, corporate events, wine pairings, Bar mitzvahs and birthdays, etc.)
● Hosted two James Beard Events during my tenure at the Mansion on Forsyth Park, as well as creating and showcasing my own culinary contribution.
● Featured in Who’s Who in the “Chefs of the South” in Savannah Magazine 2019 ML
● Regularly contributed to Pensacola News Journal Food and Wine Section (Chefs Corner) Experience
Culinary Director
Kimpton Brice Hotel
601 east Bay Street
Savannah Ga 31401
09/2021- Current
• Responsible for running Kimpton Culinary program.. i.e. PnL, Birchstreet General Ledger and departmental accounting, ordering, scheduling, profit and loss statements, menu development, costing and design
Latitude Margaritaville Hilton Head
3295 Latitude Boulevard
Hardeeville, SC 29927
Timothy Albert Property General Manager 2019-2021
Food and Beverage Director
Responsible for all food and beverage operations and fiscal accounting on property. Including but not limited to all catering, Lake Club outlet, pool cabana, Bar n Chill restaurant, cooking demonstrations and skill classes, and off-site events
Helped develop Latitude Margaritaville as an emerging brand in the Active Lifestyle Living communities Responsible for creation of all vendor set up and accounting. (Processes and procedures, vendor applications, W-9 etc.)
Ordering and set up of all smallwares and chemical set up. ( i.e. water booster, dishwasher, chemical dispensers, plateware, glasses, cooking utensils, etc.) Developed all SOP currently in place within the brand, both FOH and BOH Staffing, onboarding, and training for the entire staff Inventory management and procurement management
Start-up budgeting and ongoing financial management Exceeded budget expectations by 25% within the first year Developed Facebook live cooking demonstrations during Covid to reach out to the residents, which provided a sense of community during the pandemic. Created a concept for TOGO-only dining during the first 4 months of the pandemic which was well received by the community
Reopened again, hired and trained the entire staff 6 months into initial operations Was one of the first restaurants to receive Palmetto Priority certification (Covid 19 Safety Cert) Maintained a DHEC score of 100 during my entire tenure ML
Hyatt Andaz Savannah 2017-2019
Executive Chef
14 Barnard street
Bobby Miller
• Responsible for running Andaz Culinary department. i.e. PnL, Birchstreet General Ledger and departmental accounting, ordering, scheduling, profit and loss statements, menu development, costing and design
• Broke hotel FnB profitability record 3/2019
• Hyatt manager of the quarter 2017
• Consistently hit or have exceeded food cost and labor goals.
• Specializing in working with local farmers and purveyors to build community relationships and helping with local sustainability and environmental concerns. Kessler Collection, Mansion on Forsyth Park 2013-2017 Executive Chef
700 Drayton street.
Tamar Kor
• Responsible for all aspects of culinary execution for the hotel and 700 Drayton restaurants, including but not limited to: inventory, ordering, scheduling/labor, time keeping, HAZMAT, Marriot Standard, and GFS.
• Responsible for culinary classes in 700 Drayton cooking school in the absence of the current school executive chef. Very positive feedback on Trip advisor and yelp on the classes instructed
• I successfully led and developed the entire culinary team in absence of an Executive Chef during my tenure at Kessler.
• Menu design and development
• Special event planning and execution.
PFChang’sChinaBistro
Hospitality Manager 2012-13
3333 Buford Hwy
Buford, Ga 30519
Trenton Austin
• Hospitality Training Manager responsible for implementing progressive and comprehensive training programs designed to develop employees into
all aspects of hospitality service.
ML
• Proven team leader and facilitator who motivates and cultivates teams to achieve optimal performance under pressure.
•Responsible for training others in hosting, serving, bartending, and all other aspects of hospitality management
Ruth’s Chris Hospitality Group 2009-2012
Mitchell’s Fish Market concept
500 Grand Blvd Suite K
Miramar Beach, FL 32549
Frank Hess General Manager
E XECUTIVE CHEF
• Executive Chef for restaurant serving Inter-Continental cuisine
• Hired, trained, and directed staff of twenty cooks/chefs.
• Planned daily menu specials, assured quality control, and recipe adherence while minimizing waste.
• Demonstrated continuous commitment to lowering food and labor cost in a seasonal resort area.
• Helped maintain P&L spread sheets and labor projections
• Resigned due to terminal family illness with letter of recommendation. Angus Seafood, Steak, and Spirits 2006-2009
Pensacola Fl 32501
Naomi Conner, General Manager 850-***-****
George Makris, Executive Chef 850-***-****
EXECUTIVE CHEF
• Directed all food preparation and catering activities
• Developed and implemented S.O.P for the entire B.O.H
• Trained Executive Sous Chef George Makris who is the current Executive Chef
• Revamped menu and food recipe concepts which are still in use
• Implemented and trained employees in vocal kitchen techniques and execution.
• Trained and certified F.O.H. and B.O.H. in ServeSafe certification and procedures
• Brought food cost down over 6% within first few months of employment through lowering purchasing cost, minimizing product on hand and insuring F.I.F.O. of product. The Appalachia 2003-2006
Big Canoe, GA 30143 770-***-****
Chef Jason Fitts
General Manager/Owner
EXECUTIVE CHEF
• Managed Kitchen staff and oversaw production of this high-volume, upscale establishment specializing in inter-continental cuisine.
ML
• Rated #6 in the top 10 restaurants of Georgia in Georgia Trend Magazine ‘06
• Trained under Master Chef’s John Lupi and Chef Jason Fitts.
• Made Sous Chef in first six months of employment and Executive Chef within first year through hard work, self-discipline and determination.
• Key player in development of menu selections optimizing the freshest product available while maintaining food rotation and customer satisfaction. Farmers Markets and local distributors were used as often as possible for “Farm to Table” freshness and quality.
• Trained staff in customer service and food handling procedures in line with high-end standards.
• Implemented training course for new recruits – speeding profitability and efficiency. Education
George Stone Technical College
Pensacola FL
Graduate: Certified Culinary Arts Diploma 5/1993
Dual enrollment program
North Carolina Wesleyan College
Rocky Mount, NC
Graduate: Bachelor of Arts
Business Administration and Computer Information Systems
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