Experience

The Cellar Restaurant

• United States
• Hospitality
• 1 - 100 Employee

• Pastry Chef

  • Aug 2016 - Present



Grand Haven Golf Club

• United States
• Recreational Facilities
• 1 - 100 Employee

• Director of Food and Beverage

  • Jul 2015 - Jul 2016



Daytona State College

• United States
• Higher Education
• 700 & Above Employee

• Director of Dining Services

  • 2004 - 2014

  Directed all aspects of Dining Services on campus including 5 retail locations, catering, concessions and vending. Expert in staff training and menu development, multi-level catering, ordering systems, project leadership, financial administration, vendor relations, budget management, client relationships, organizational skills and multi-tasking. Managed installation of a national chain, contract development and negotiations, developed student and staff meal plans and constantly upgraded and improved services.



Sodexo, Inc. at Savannah College of Art and Design

• Director of Catering

  • Jan 2002 - Jan 2004

  Developed catering department with emphasis on new employee recruitment and training, equipment procurement, and new marketing plans. Developed new catering menu. Catered showcase dinners to enhance relationships with key college and city business leaders. Responsible for all profit and loss aspects of food production, inventory management, labor management, and cost analysis. Increased sales from $30,000 to $545,000. Developed catering department with emphasis on new employee recruitment and training, equipment procurement, and new marketing plans. Developed new catering menu. Catered showcase dinners to enhance relationships with key college and city business leaders. Responsible for all profit and loss aspects of food production, inventory management, labor management, and cost analysis. Increased sales from $30,000 to $545,000.



Hyde Park Restaurant Group

• United States
• Restaurants
• 100 - 200 Employee

• Director of Catering

  • Jan 2000 - Jan 2002

  Directed the total catering operation including: Booking. Selecting and pricing menu items. Hiring permanent and temporary employees. Equipment acquisition or rental. Supervision of staff. Direct the preparation and service of food and beverage. Directed the total catering operation including: Booking. Selecting and pricing menu items. Hiring permanent and temporary employees. Equipment acquisition or rental. Supervision of staff. Direct the preparation and service of food and beverage.



CA Muer Corporation/Charley's Crab

• Cleveland/Akron, Ohio Area

• Pastry Chef

  • Jan 1995 - Jan 2000

  Responsible for preparation, presentation, pricing of all desserts and specialty cake orders. Ordered and maintained inventory. Directed outside food shows and in-house cooking demonstrations. Assisted executive chef in food preparation. Responsible for preparation, presentation, pricing of all desserts and specialty cake orders. Ordered and maintained inventory. Directed outside food shows and in-house cooking demonstrations. Assisted executive chef in food preparation.