FRANK G. GHIA

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

East Syracuse, New York

13057

advze6@r.postjobfree.com advze6@r.postjobfree.com

315-***-****

SUMMARY OF QUALIFICATIONS

Background includes extensive practical experience and specialized training in facilities operations, management in fine dining, catering, which have provided a detailed working knowledge and professional expertise in the following key areas:

P&L Accountability Ordering & Inventory Control

Budget Planning, Development & Allocation Staff Recruitment & Hiring Statement Reconciliation’s Food and Beverage Management Cost Controls & Containment Strong in purchasing and negotiation

Staff Training & Orientation programs Staff Scheduling & Assignments Current with most computer programs Front Room & Back Room Supervision Fine Dining & Specialty Menu Development

Theme Planning & Special Events Quality Standards & Assurance

On Premises & Off Premises Catering

Excellent communication, interpersonal and public relations skills. Interact with all levels of management and personnel. Organizational and planning abilities. Work under pressure and against deadlines. Effective team leader, member and resource person. Presents positive and professional image. Prioritize projects and follow through to completion. Identify existing problems and develop workable solutions or alternatives. Utilize judgment, initiative and experience. Adapt and apply new methods and procedures. Accept challenges and meet or exceed objectives.

EDUCATIONAL BACKGROUND AND CAREER DEVELOPMENT

Adjunct Professor at NYU-TC3 Teaching Survey of Beverages/ Wine Marketing

Culinary Institute of America at Greystone Napa Valley, Ca.

University of North Carolina / Radio & Television Communications

Member Club Managers Association of America & Club Management Institute

Member Chaine Des Rotisseurs of Palm Beach

Master Sommelier Brotherhood Of The Knights Of The Vine

OSHA Sanitation & Safety Code Compliance Certification / FL Awarded & NY

Chief Sommelier, Breakers Hotel / Wine Spectator’s Grand Award Recipient 1979-88

Member Lion’s Club

Stones Lakeside/Stones Steakhouses Cicero New York/Syracuse New York 2021--present

Corporate Executive Chef-Arguably one of the most beautiful properties in central New York located on Oneida lake with banquets up to 300 people, and 300 people for ala carte restaurant and waterfront dinning. Hired to lead this formerly family owned restaurant for 60 years to revamp and start a whole new restaurant sensation responsible for hiring all new staff, writing brand new menus and bringing more contemporary updates to this well-established restaurant.

Performed executive chef duties at Stone steakhouse revamping menu control and cost and re-staffing total kitchen.

Avicolli’s Coal Fire/Fayetteville New York 2019-2021

Executive Chef- I was hired to lead a major effort to stabilize sales and turn around performance for this contemporary establishment serving Italian influenced American cuisine. I overhauled their menu to expand offerings while increasing quality and consistency. In addition, I led and mentor team members on preparing and presenting dishes. I also work closely with the vendors and suppliers. My noticeable accomplishes in this role: Achieved 40% increase in revenue because of menu changes and customer service improvements we stayed open through COVID and came up with solutions to serve our public with takeout which was very challenging. After COVID customers flock to this organization. I also did weekly cooking demonstrations on local news channel 9 on a show called Bridge Street which made the public aware of the new and exciting changes going on in this restaurant.

Marriott Syracuse Downtown/Syracuse New York 2016-2019

Banquet Sous Chef- Exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff and managing all food related catering functions for 10+ million in banquet food revenue. Accountable for coordinating menus, purchasing, scheduling, food preparation and plating for catering events. Responsible and executing all initial tastings for all Weddings, Business parties, fund raisers etc., delivering a consistent, high-quality product with an appetizing presentation. Supervise and manage employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. Responsible for two kitchen supervisors and 20 + line personal.

Estimates daily Banquet Event Order production needs. • Assists the Executive Chef and Purchasing Manager with banquet menu planning and food purchasing.

Cortland Country Club/Cortland, N.Y. 2010-2016

Club General Manager- Answering directly to the Board of Directors of this privately-owned club. Responsible for all daily functions, handled operating problems, overseeing the food and beverage department and functioning as the administration link between departments. Maintains contacts with membership and directly responsible for membership satisfaction. Implements ongoing staff training and education, as well as incentive programs. Supervise of direct report from MOD, s and executive chef, to include training confrontation and evaluations. Ensure budget is met in all areas of P&L. Develop and maintain good member relations; devising methods to present a positive, fun, and comfortable atmosphere in the club.

Chef by Choice/East Syracuse, N.Y. 2002 - Present

Chef/Owner - Catered to many families in the Central New York area. Serving from 2 to 30 customers using the kitchen(s) at their private homes. Starting with the initial interview I discuss the menu concerns food and beverage pairings along with the service they would prefer. From simple grilling to gourmet I will do the shopping to preparation to service and clean up dealing with many different budgets.

Skaneateles Country Club/ Skaneateles, N.Y. 1996-2002

Clubhouse Manager/Food and Beverage- Answering directly to the Board of Directors of this privately-owned club. Responsible for all daily functions, handled operating problems, overseeing the food and beverage department, and functioning as the administration link between departments. Maintains contacts with membership and directly responsible for membership satisfaction. Implements ongoing staff training and education, as well as incentive programs. Supervise of direct report from MOD, s and executive chef, to include training confrontation and evaluations. Ensure budget is met in all areas of P&L. Develop and maintain good member relations; devising methods to present a positive, fun, and comfortable atmosphere in the club.

Bon Appetite Management Co. / Menlo Park, Ca./ San Francisco, Ca. 1992-1996

Food and Beverage Director - Corporate food service for major companies in the Silicon Valley region of Ca. to include Amdahl, Hewlett-Packard, Oracle, Intel, and Stanford University. Overseeing production, staffing, training and implementing workable team playing to a successful operation in cafeteria and formal dining. Liaison between a major hotel firm (Embassy Suites Santa Clara, Ca. A Promise Company) with a leased-out food and beverage outlet.

Colony Hotel / Palm Beach, Fl. 1990-1992 Food & Beverage Director - Responsible for all aspects of operations management for three restaurants, banquets facilities, lobby bar and room service grossing more than $3.3 million in food and beverage sales. Facilities include fine dining, casual dining and pool bar with combined seating of over 400 and wait and service staff of 50. Banquet facilities operations capable of accommodating over 1,500. Full charge responsibilities for budget development, staff supervision and scheduling, ordering and inventory, P&L and all aspects of customer service.

The Breakers Hotel / Palm Beach, Fl. 1978-1990

Chief Sommelier (from 1982) - Responsible for all aspects of quality control and operations management for Mobile 5 Star Resort Hotel. Facility featured 5 cocktail and lounge areas seating 650 and 3 fine dining restaurants seating 790 with gross revenues of over $14.3 million in food and beverage sales. Coordinated banquet facilities which accommodated more than 6,400 people. Assisted clients with banquet menu planning, theme development and coordination of all in-house services. Developed maintained and upgraded extensive wine list and selection and buying of over 700 entries. Wine cellar inventory had 185000 bottles and turned over 3 times in the year. Wine list awarded The Wine Spectator’s Grand Award being one of only thirteen awarded in the world for a resort hotel. Also implemented extensive ongoing training in food parings, service and pallet development for Over 23 sommeliers and 28 captains.

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