Description
Accomplishments from Greek Town Casino-Hotel / Hyatt Corp Financial improvement at Greek Town Casino: created systems to improve food cost we went from a 48% in our outlets to 38% also we implemented systems to help maintain the cleanliness in the front and back of the house. Help Secured large banquets contracts. The Dearborn Hyatt sales department had problems landing a bid for a large group looking to book four-day event. We Invited meeting planner and his team members to visit for a food tasting and presentation. Boosted profitability in spite of increased product cost. Food costs for Hyatt Dearborn were very high with 38%annually cost of goods, affecting the overall profit in F&B. Upon hired i worked closely with purchasing director on adjusting food orders / prices. Increased some menu prices by 10%.and Bqt 20%. Turned around department food safety scores: Hyatt Dearborn hotel the food safety Kitchen inspection score was below the passing mark of 78%. I created systems for the kitchen areas, new Inspection schedule and retrained BOH staff. We Scored 85% and 90% the following two years, we were Voted most improved department in the company. Trained staff to enhance food quality. Employee morale and food quality scores were poor at Dearborn. After one month in the role, decided to cross-train each cook in different areas of the kitchen. We Improved employee morale and quality of food, leading to more revenue for the restaurant. PR. Hyatt New Brunswick managers volunteered monthly with a local food kitchen. Our greatest accomplishment was the day we were able to feed and served 150 people for Thanksgiving on short notice because of other volunteer's cancelations. We was Recognized by the mayor, local churches and media channels. Career Summary Executive Chef, 2014 - present Middlebrooks Catering. Owner and Operator Executive Chef, Jun 2013 to Dec 2014, Greek Town Casino-400 rooms Hotel staff of 14 Sous Chefs, 94 kitchen team members and Steward team members. I Oversaw 8 food outlets and the Hotel Banquet dept We generated over $ 28 mill annually. Executive Chef, Hyatt Regency Dearborn 2006 to 2012.I Transferred to 800 rooms Dearborn property, with a staff of 30 line employees, six sous chefs.i Oversaw four food outlets that generated $11M in food revenue and 52K feet of banquet space serving up to 2000 guests Executive Chef Hyatt Regency New Brunswick 1999 to 2006. Transferred to New Brunswick Regency a 300 room's property to oversee 20 team members and two sous chefs.. Our restaurant and sports bar, generated $2M in annual revenues' I work closely purchasing and the stewarding departments. With 36K feet of catering space we generated over $5M in revenue. Executive Sous Chef Hyatt Regency Crystal city 1997 - 1999 Grand Hyatt Washington 1995 - 1997 Assist the Executive on the day to day task of running a successful operation.
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