Executive Chef Customer Service
Resume:
PROFILE
TIM. A. ABRAMS.
Laughlin, Nev, *****
DETAILS EMPLOYMENT HISTORY
Phone
H # 928-***-****
C # 760-***-****
************@*****.***
PROFESSIONAL
DEVELOPEMENT
Managed a banquet team of 15 team members for plated and buffet style events up to 2600 guests in two contiguous seating's. These venues encompassed 8 rooms including a large pavilion capable of 1300 guests in one seating. Participated and took active rolls in union negotiations for 220 F&B team members. Maintained a beverage COS at or below a budgeted threshold of an 8.2% consolidated.
Multiple publications in the local Entertainment paper. Multiple promotional pieces for restaurants and pool venue via radio and TV.
Vice President of Food and Beverage, focused on a positive goal based environment concentrating efforts on exceeding budgeted forecast; minimizing COS and payroll thresholds while maximizing revenue and increasing EBITDA margins. Effectively managed two Casino Hotel properties, overseeing 8 Bars, 7 restaurants, 2 pool venues, and 8 breakout rooms for banquets with annual revenue of $30M. Directed 200 team members with effective communication encompassing operational expectations, focusing on guest satisfaction, time management, fiscal accountability and follow through.
Strategic Plan preparation and review: Presenting the company's mission strategies in a positive and proactive setting. Developing menus and promotional programs. Analyzing business trends against prime demographics to increase food and beverage quality while maximizing our retail segment with strategic increases in the average check.
Maximizing EBITDA budget thresholds, generating higher revenues while minimizing COS and payroll margins.
Comprehensive knowledge of
industry-related software and
programs
Incisive role as the entertainment director for SPLASH and Edgewater lounges. Directly involved with the vetting and hiring of all acts, contracts and performance criteria's. Monitored and tracked stage performance and ancillary revenue, maximizing venue presentation.
Vice President of Food and
Beverage
A full understanding of advanced math functions with proficiencies in EXCEL and WORD programs dealing with P&L statements, financial statements, build sheets, POS cash/credit transactions, and product inventories. 10182 South Townsend Circle,
Mohave Valley, Az, 86440
Vice President of Food and Beverage AQUARIUS/EDGEWATER CASINO HOTEL, Laughlin, Nev 03-2013 to 05-2022
Excellence in leadership, explicit
attention to quality, consistency
and accountability.
Promoted and implemented a J-1 visa, or Exchange Visitor Visa Program, including onsite interviews and evaluations, while promoting property and companywide benefits.
Progressive awareness towards
increased moral, productivity and
efficiencies in the working
environment to maximize margins
in profitability
Proficient Team Builder: identifying
weaknesses, procuring emphasis
on training while identifying and
capitalizing on individual strengths
Ability to interpret and analyze
relevant data
Took an active role in the training and guidance of 2 Directors, Executive Chef, Executive Steward and 25 managers/asst managers, developing and encouraging proactive measures to resolve work related challenges and to inspire continuity in their solutions. Directed 200 team members.
Significant organizational skills and
attention to detail
Created craft drink program with detailed recipes and methods for our premium experience non smoking bar.
Education
President of MCC Culinary
Advisory Board
Managed an outdoor concert venue with seating up to 13K, that facilitated a food venue for the band riders, 5 bars and 36 P.O.S. stations and a V.I.P. suite. Serve Safe Certified
PERSONAL REFERENCES
Extensive knowledge of buffets up to and including health, sanitation, production, food quality, display pieces and final execution.
Menu development, tastings, build sheets, including local market statistics, trends and pricing opportunities.
Dana Kissinger 928-***-****
Gina Najdzin 928-***-****
Pastry Chef, Laughlin, Nev 06-01-1992 to 04-15-2003 Extensive working knowledge of baked goods, breads, pastries, cakes etc. Knowledge of many mediums of decorating, sugar, fondant, chocolate, and gum paste.
Ewald Notter International
School of Confectionery Arts
Responsible for the overall 120 team members, BOH performance, food quality and COS for café, buffet, fine dining, coffee/wine concept, and banquet venues. Development of team member training program for retention and increased performance. Guest service training, providing increase overall guest experience, increases in average check, with total increases in revenue. NEW venue openings: Duet: Coffee and Wine concept venue. Cove: Upscale non smoking bar with craft cocktails and premium appetizers. Rivers Edge Pool Bar: Resort style pool venue with 10 cabanas. River Rock Pizza and Pasta: Upscale Italian venue with expedited to go options. PTs Express: Appetizers, hamburger, wings and pizza concept venue. Stockman Steakhouse: Upscale steak house featuring 1855 Black Angus program focusing on elevated service and superior product quality.
Executive Chef AQUARIUS CASINO HOTEL, Laughlin, Nev 04-2003 to 03-2013 Directly supervised and trained 26 team members. Maintaining all baked goods for buffets, café, fine dining and banquets.
Mark Daukas Advanced Ice
Sculpting Workshop
Sean Hammond 702-***-****
The French Pastry School,
Chicago, Illinois
Responsible for day to day operations to include forecasting, financials, labor, and COS.
Advanced ice carvings, single block to multiple block displays using a multitude of techniques.
Proactive cost containment measures centered on behavioral and mechanical accountability, consisting of observing staff oversight and consistent calibration of bar guns and solenoids for optimal performance.
Communication and support:
leadership by example,
accountability and follow through.
Crafted and maintained a wine service program used in our steak house, primary focus on server presentation, introduction, wine knowledge, paring suggestions and technique. This program included server sales incentives based around volume and average check. We increased wine sales 30% after first month of program. Culinary Institute of America at
Greystone, St. Helena, California
Competed annually in our local Chefs Fest and Margarita Fest events, utilizing creative and exceptional menu presentations with displays that maximized visual impact.
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