Management * Proficient in Micro Soft Office, Word, Excel, Outlook and Internet. * Experienced in pre-opening of full service hotels, country clubs and restaurants, implementation of opening fiscal budgets. * Design monthly variance P&L reports and implement food and liquor inventories, order guides and par levels. * Write and implement job description, employee evaluations and employee handbook criterion. * Layout and design of restaurant menus and wine menus, catering banquet menus as well as room service menus. * Recipe costing, photo presentations, pricing levels for food and liquor. * Experienced in high volume food and beverage sales. Managing and training multi-lingual staff from 50 to 150 personnel. * Hands on management "Can Do Attitude" with guest and all food and beverage personnel. * Assured compliance with corporate guidelines, food cost, labor cost and company policies. * Set criterion for vendor negotiation pricing, monthly and weekly bid sheets to ensure maximum profit. * Personable and persuasive in communicating creatively with team members and customers. Staff Training * Implement service training manual's, composition training sheet specifications for menus. * Set criterion for OSHA, Serve-Safe, H.A.C.C.P. and Health and Safety Sanitation requirements. * Placement of POS systems, Micros, Info-Genesis, for cash and handle, close out daily reports. * First In First Out rotation of food product and Mark and Date prepped items on daily bases. * Creative scheduling to ensure hours of operation coverage. Culinary * Excellent in French, International, Pacific Rim, American Regional, Italian and Southwest cuisine. * Pastry skills contemporary creative trends. * Strong in Garde Manger, Ice Carving, and Tallow Sculpting and proficient in large catered events, great wine knowledge.

Highlights:

• Chef
• Training
• P&L
• Point Of Sale (Pos)
• Purchasing
• Management
• sheets
• Sales
• Entertainment
• Clubs