Executive Sales
Resume:
HELMUT LEUCK
Avondale, PA **311
*******@***.***
SENIOR FOOD SERVICE DIRECTOR
Seasoned hospitality executive with 25+ years of progressive experience supporting and leading food and beverage operations at world class luxury establishments. Received numerous prestigious awards for culinary vision and operational leadership. Successfully implemented business process improvement initiatives, including streamlining requisition procedures and consolidate facilities to improve bottom line results, without sacrificing quality. Unwavering commitment to integrity, hired, developed and managed talent and collaborated across departments. Multi-lingual, with fluency in German, Spanish and English, comfortable working with and advising all levels of management, including senior and executive leadership.
KEY SKILLS AND ATTRIBUTES
Strategic Planning Marketing & Sales Event Planning
Drive for Results Talent Development Menu Planning
Financial Management Integrity Recipe Development
CAREER ACCOMPLISHMENTS
HARRAH’S CHESTER CASINO AND RACETRACK, Chester, PA 2008 - 2009
Directed overall strategy and day-to-day operations for all food and beverage outlets; leadership oversight for staff of 300 employees with 6 direct reports and revenue >$20M
Director, Food and Beverage
• Implemented revised menus in all outlets; successfully converted five restaurants to profitability
• Streamlined cost containment initiatives and adjusted staffing levels responding to seasonal need and business calendar; realized annual savings of >$300k
FOOD & BEVERAGE CONSULTANT, various locations 2005 – 2007
Provided executive leadership and culinary expertise to leading resorts along the East Coast; engagements included:
• Bedford Springs Resort (Bedford, PA, 2007): Director of Food and Beverage; coordinated and established food and beverage outlets for the new opening of this historic resort with 4 restaurants, conference center and spa
• Wyndham Resort and Spa (Southampton, Bermuda, 2006): Director of Food and Beverage; coordinated and re-established food and beverage outlets for the reopening of this renowned beach and catering resort
• Liberty Forge Resort and Arboretum (Mechanicsville, PA, 2005): Chief Operating Officer, providing leadership oversight for all food and beverage initiatives including talent acquisition and management for food and beverage, sales and marketing and golf and grounds-keeping departments
• Sands Hotel (Atlantic City, NJ, 2005): Food and Beverage Executive, directing all aspects of purchasing and operating culinary department for this 4-star casino hotel
HOTEL DUPONT/DUPONT COUNTRY CLUB, Wilmington, DE 2003 – 2004
Directed culinary strategy and daily operations with financial oversight for >$20M in revenue and management responsibility for 200+ employees for the world renowned, 4-star, 4-diamond Hotel DuPont and DuPont Country Club
Director, Food and Beverage
• Refurbished and repositioned the Green Room in the local market; created new ambiance while maintaining the dignity and brand
• Implemented business process improvement strategies resulting in annual savings of >$500k
• Hired, managed and mentored staff
HELMUT LEUCK *******@***.*** page 2
WALT DISNEY WORLD SWAN & DOLPHIN RESORTS, Lake Buena Vista, FL 2000 – 2002
Directed daily operations for the culinary departments in the two world class resort hotels with 2250 rooms,
10 restaurants, bars, in-room dining and banquets with specialized catering to large convention groups
Executive Chef
• Directed all strategic operations for food service and culinary deliverables for events serving 20-11,000 global customers; managed food sales >$50M
• Consolidated food operations, provided leadership controls for food purchases and implemented cross-training programs, resulting in savings of >50% in overtime labor and $3M savings, over 18 months, in food costs
• Managed, coached and promoted a staff of 10 Sous Chefs and >120 hourly employees
TRUMP HOTEL CASINO RESORT, INC., Atlantic City, NJ 1991 – 2000
Rapidly promoted, during 9-year tenure, from Executive Chef to providing financial, strategic and daily operating executive oversight for the food and beverage departments for this four-star, four-diamond 700 room hotel casino resort and marina
Vice President, Food and Beverage (1998 – 2000)
Executive Director, Food and Beverage (1996 – 1998)
Executive Chef (1991 – 1996)
• Managerial responsibility for 5 direct reports; 25 managers and 600+ hourly employees, developed and implemented new restaurant concepts including lobby bar
• Provided unwavering business process improvement controls, consolidating 3 Atlantic City properties resulting in savings of >$5M
• Provided leadership oversight for union contract negotiations
• Advisory Board member, Atlantic County Community College Culinary Program
LA COSTA RESORT AND SPA, Carlsbad, CA 1988 – 1991
Provided innovative culinary offerings for 500-room golf and tennis luxury resort with high profile clientele and country club membership; controlled theft and realized >$1M in cost savings within 12 months of tenure
Executive Chef
• Directed operation of the culinary department including 8 restaurants, catering facilities and room service, created new and innovative menus and significantly improved quality of catering
HYATT HOTEL CORPORATION, various locations 1974 – 1987
Held positions with increasing levels of culinary and leadership responsibilities and day to day operating management for culinary deliverables including restaurants, in-room dining, catering and serving 1400+ room hotels; managed food sales >$18M; elevated Hyatt culinary brand as world class hotel with promotional events and corporate programs
Executive Chef (New York, NY; West Palm Beach, FL; Cherry Hill NJ hotels) 1976 – 1987
Executive Sous Chef (Washington, DC; Richmond, VA) 1974 – 1976
• Leadership oversight for foodservice personnel and professional staff; mentored and developed talent with commitment to internal promotion; as Regional Executive Chef, elevated Grand Hyatt brand and opened 10 new hotels; member of Hyatt Corporate Executive Chef’s Committee
EDUCATION
Higher Education and Training:
Completed coursework with on the job higher education training opportunities including:
Rutgers University (Master Certification in Business Effectiveness); Alliance Française (5-month language immersion); Academia Suiza (3-month language immersion); Management Analysis Seminar (Career Track Management seminar); Mid Florida Tech (Supervisory Development workshops); DuPont Education (Six Sigma training)
LEADERSHIP
Awards and Honors: Extraordinary Contribution Award (DuPont Hospitality, 2004);
Chef of the Year Award and Professionalism Award (Professional Chefs
Association of South Jersey, 1999 and 1995, respectively);
Outstanding Chef (National Registry Chef’s in America, 1990);
Turnaround Award, Outstanding Team Award and Award of Excellence (Hyatt
Hotel Corporation, 1993, 1984 and 1984, respectively)
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