Hilton After the Sheraton changed flags to a Renaissance I was reviewed by Marriott corporate and I became the Executive Chef of the Renaissance Woodbridge. I was responsible for the transition from a Sheraton to a Renaissance. In charge of the transition team responsible for all aspects of the F&B department including implementing all Marriott SOP's, developing menus, purchasing the PIP items for the transition. Completed all the Marriott manager training courses for franchised hotels. Downsize the culinary team from 30 members to 16 members. Reengineered all the outlet cooking lines and banquet lines to compensate for the reduction in team players. Maintained the same revenue throughout the hard years and increased revenue after the economy recovered. in Long Island NY and the Hilton on 23erd in NYC. Created menus and cooked for the company leadership meetings for the past 5 years. Hersha is a up and coming hospitality and real estate investment REIT.

Highlights:

• Chef
• Payroll
• Purchasing
• Expeditor
• Microsoft Windows
• N?mecký jazyk
• Real Estate
• Scheduling