STEPHEN D. WINTERLING, PCII, CEC

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

Arlington, VA 22205

adwsn1@r.postjobfree.com

703-***-****

EXPERIENCE

Director of Dining January 2022-Present

Marymount University Arlington, VA

Oversee all Dining operations on campus, including main dining hall, catering & conference service department, three retail locations.

Responsible for over 2,000 meals served per day on campus and overseeing a staff of 50.

Meet with clients on a daily basis and ensure that the campus and students are cared for.

Control budgets in each department by meeting with department managers weekly and laying out guidelines and goals.

Sodexo Marymount University December 2018 – December 2021

General Manager Arlington, VA

Oversee all Sodexo operations on campus, including main dining hall, catering & conference service department, three retail locations and housekeeping, (EVS).

Responsible for over 2,000 meals served per day on campus and maintaining cleaning of 7 buildings with a staff of 90.

Meet with clients on a daily basis and ensure that the campus and students are cared for.

Control budgets in each department by meeting with department managers weekly and laying out guidelines and goals.

Sodexo Marymount University May 2016 – December 2018

Campus Executive Chef Arlington, VA

Oversee all food operations on campus, including main dining hall, catering department, and three retail locations.

Responsible for over 2,000 meals served per day on campus.

Personally catering to President of University.

Food costs and labor costs have come in under budget this year, and bottom line profit has increased from previous year by over 10%.

Won district chef fare competition between 8 Campus Executive Chefs.

SodexoMagic

Boeing Long Bridge December 2014 -May 2016

Executive Chef Arlington, VA

Oversee all operations of the Cafe and all catering and special events.

Managing labor, inventory, food costs, and menu development.

Managing a staff of 16 cooks and 7 front of the house staff.

Personally catering to senior executives of Boeing.

Assumed position in a Cure letter situation, and elevated quality of food and service to complete all requirements of Cure letter and resume to normal daily business.

Sodexo

Marine Barracks Washington, DC October 2013 – September 2014

Executive Chef/General Manager Washington, DC

Work directly with the Marines to maintain the master menu and compliance with and regulation of the J8 contract, meanwhile maintaining quality of food, and food and labor costs.

Maintain current budget numbers and create future budgets within the government services division.

Oversee all ordering, scheduling, and cash deposits.

Manage dual staff of Sodexo culinary team and Service Source front house team.

Increased survey scores from 3.5 to 4.6/5.0.

Increased sales by 18%

Aramark

Georgetown University Dining June 2010 - August 2013

District Executive Chef Washington, DC

Oversee the culinary department at Georgetown dining of over $25 million in yearly revenue.

Work with the culinary team of an Executive Chef and 3 Sous chefs at the dining hall to create a 4 week cycle menu and several monthly events and managing a staff of 85, while maintaining a food cost of 23%.

Serving 6000 meals daily at the dining hall.

Work with the catering department on special events to include new student orientation weekend serving over 10,000 in 4 days, and Graduation working on over 50 events in a week with several events with over 1000 guests.

Catering department's yearly sales of $5 million.

Retail department of 6 National brands: Starbucks, Cosi, Subway, Einstein's, Elevation Burger, and Salad Creations. Overall staff of 150+

Guckenheimer

International Monetary Fund June 2007 – April 2010

Director of Catering Washington, DC

Oversee all aspects of catering, to include coffee service, private dining rooms, Terrace restaurant, IMF Bistro and all catered events.

Work with event services department to co-host annual IMF Holiday Party, consisting of 3,000 plus attendees in a multi-building event.

Organize and oversee IMF Spring and Fall meetings to include 600+ events; 1,500 plus plated Participant lunches; senior VIP catered breakfasts, lunches, dinners and receptions hosting over 10,000 guests within a 4 day period

Catering sales in over $2 million annually.

Participate in establishing unit financial and operational goals, including quality standards for service Maintaining monthly and yearly food costs and labor goals.

Awarded the TGS Excellence Award 2008 for Outstanding Client Service and Performance

Personally recognized by the Managing Director of the IMF for a “Perfectly executed black-tie farewell event".

Area Resident Executive Chef

Promoted to Area Resident Executive Chef within nine months of being Executive Chef in one of the two IMF dining rooms

Oversaw both IMF Dining Rooms, kitchens and executive chefs

Produced a 6 week cycle menu, incorporating an ethnic chef exhibition, exceeding revenue expectations for the exhibition Directed day to day operations to ensure quality, productivity and cost control to meet and exceed budgets.

Founders’ Restaurant & Brewing Company January 2003 - January 2006

Chef/Owner Alexandria, VA

Created and opened casual-style restaurant and brewery.

Managed every level of restaurant operations including employees, brewery, marketing and advertising, all administrative aspects, as well as managing the kitchen.

Created American-fare menu and daily specials, inventorying food, wine, and liquor.

Created specialized menus for private parties and gourmet wine and beer dinners.

Capitol City Brewing Company October 1998 - December 2002

Executive Chef Washington, DC

Managed large kitchen staff Maintained food and labor costs, assisting corporate executive chef in updating and revamping menu yearly

Represented company in community festivals, and traveled in between Cap City franchises to ensure quality food control.

Expedited lunch and dinner shifts

Timpano’s Italian Chophouse September 1997 - September 1998

Executive Chef Rockville, MD

Managed inventory and ordering, staff schedules and payroll.

Created daily specials.

Maintained all budget requests made by corporate office, including a weekly total inventory and food cost analysis.

Expedited lunch and dinner shifts

Le Yaca September 1996 - September 1997

Sous Chef/Executive Chef Williamsburg, VA

Promoted to Executive Chef within eight months

Responsible for operations of all aspects of the kitchen, including stations on the line.

EDUCATION

The American Culinary Federation June 2013

Certified Executive Chef

The Culinary Institute of America Hyde Park, New York - 2012

Pro Chef II

Baltimore International Culinary College Baltimore, Maryland - 1996

Professional Cooking

National Restaurant Association

Registered Servsafe Exam Proctor

AllerTrain

Certified Allergen trained

United States Marine Corps Camp Lejeune, North Carolina 1988 - 92

Earned:

Marine Corps Achievement Medal

Combat Action Ribbon - One Star

Navy Presidential Unit Citation

Navy Unit Commendation – One Star

Marine Unit Commendation – One Star

Marine Corps Good Conduct Medal

Marine Corps Expeditionary Medal – One Star

National Defense Service Medal

Southwest Asia Service Medal – Three Stars

Humanitarian Service Medal - One Star

Navy Sea Service Deployment Ribbon - Three Stars

Kuwait Liberation Medal (Saudi Arabia)

Kuwait Liberation Medal (Emirate of Kuwait)

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