I am seeking an upper Management Position at an Executive level with a well organized team and a reputable company with a proven track record..

COMPANY	POSITION HELD	DATES WORKED
Zabars	Executive Consultant	7/2017 - 5/2018
Sandals Resorts	Head Chef	9/2012 - 2/2014
Garden City Grill	Executive Chef/General Manager	2/2005 - 3/2009
The Working Chef Inc	Chef and Owner	10/1988 - 1/2004

SCHOOL	MAJOR	YEAR	DEGREE
Nassau Community College	Hotel and Restaurant Management	1979	Associate Degree
Culinary Institute of America	Culinary Arts	1977	Associate Degree
Mepham HS	High School standard classes	1975	High School/GED Degree

TYPE	TITLE	URL	DESCRIPTION
Magazine	Saveur Magazine	media url	I think its a great magazine for relevant cooking ideas and techniques popular to todays preparation of food.
Magazine	Cooks Magazine	media url	This is very technical magazine that has proven and tried food preparation recipes and interesting relevant material
Magazine	Food and Wine	media url	I like fine wines and am very knowledgable in training wine to other employees and like to stay up on the new wine productions and what certain wines are being rated at

Highlights:

I took the controls of a busy and poorly operated hotel at Kennedy Airport and made changes that brought the hotel back into the proper guidelines that all companies should follow to make money and be profitable. It was a union run facility and the overhead and operating costs exceeded the revenues generated on a daily basis by a gross amount. After making serious and severe changes i was able to bring the operation back to a profitable position but not without serious repercussions from the union. In the end we had to renegotiate the union contract and remove a handful of employees that were stealing and to keep the operation open we all made some very serious changes. I operated and owned a very profitable event planning and off-premise catering company. We subcontracted out to many different vendors and I was very influential in starting some very serious trends in food presentation and tent design for the end result of some of Long Islands premier events for some of the wealthiest people in the Hamptons, Fire island and NYC. I did an event for the US Postal Service for 10,000 guests and had chefs manning grills that were cooking all sorts of foods cooked to order while at the same time I had put together a real amusement park for all the families that were attending this yearly event. The previous caterers that had done this event the years prior to me were unable to cook food and keep up with immediate demands of all the guests. I was very proud to have made this event one of the more memorable ones that the event coordinators could remember for quite some time.

Companies I like:

Hyatt Regency, Marriott, Hilton, Ritz Carlton

Train and implement training seminars for both front and back of the house employees at all levels
Food and beverage inventory controls with managing and requisitioning of all products to the proper departments and maintaining all products without anyone stealing
Reading and maintaining a P & L statement with budgets and forecasts and staying within and maintaing the companies policies and profit margins
Conveying of all directions of all staffs with a very stable temperament and making all staff members feeling as if whatever their job title is that they are made to feel that they are an important asset the company and they feel great coming to work
I think quick on my feet and when their are problems I focus on the best way of changing the situation as fast and easy as possible without making others feel less competent

• Food and Beverage Management
• Catering Director
• Chef
• Inventory
• Control Systems
• Inventory Control
• Sourcing
• Scheduling
• Uniface

I have years of hands on experience with both front and back of the house management. I can intelligently read and make the proper adjustments from a P & L statement with budgets and forecasts for a profitable future. I can train the proper employees that directly affect all of the inventory, food and beverage controls to adhere to all guidelines set in place by either upper management or the owners of the company.