Experience

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  Berlin General Store

  • 19 Central Street, Berlin, MA 01503

  • Business Owner

    • Jul 2021 - Present
    • 19 Central Street, Berlin, MA 01503

    Owner and manager of the Berlin General Store - providing provisions and victuals to guests since 1804.

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  Marriott International

  • Marriott Riyadh Hotel & Executive Apartments Diplomatic Quarter

  • Hotel Manager

    • Jul 2018 - Jun 2021
    • Marriott Riyadh Hotel & Executive Apartments Diplomatic Quarter

    Functions as the strategic business leader of property operations and acts as General Manager in his/her absence. Areas of responsibility include Front Office, , Retail/Gift Shops, Recreation/Fitness Center, Housekeeping, Security/Loss Prevention, Engineering/Maintenance, Food and Beverage/Culinary and Event Management, where applicable. Position works with direct reports (Executive Committee members and department heads) to develop and implement the operations strategy and ensuring implementation of the brand service strategy and brand initiatives. The position ensuring operations meet the brand’s target customer needs, ensuring employee satisfaction, focuses on growing revenues and maximizes financial performance. As a member of the Executive Committee, develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer and property employees and provides a return on investment

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  Marriott International - JW Marriott Kuala Lumpur

  • Hospitality
  • 700 & Above Employee

  • General Manager

    • Sep 2017 - Jun 2018

    Functions as the primary strategic business leader of the property with responsibility for all aspects of the operation, including guest and employee satisfaction, human resources, financial performance, sales and revenue generation and delivering a return on investment to both Marriott International and property ownership. Ensures implementation of the Marriott brand service strategy and brand initiatives with the objective of meeting or exceeding guest expectations, increased profit and market share. Holds property leadership team accountable for strategy execution, and guides their individual professional development. The position ensures Marriott International sales engines are leveraged and initiates independent and proactive sales activities, when appropriate, to generate demand. Ensures the objectives and goals of Marriott and property owners work together to achieve brand positioning and success. Builds owner loyalty through proactive communication, setting and managing expectations and delivering solid business results. The position is actively involved in the local community and builds strong relationships with local officials, businesses, and customers. Represents Marriott Hotels & Resorts and JW brand values in all leadership actions.

  • Hotel Manager

    • Nov 2016 - Sep 2017

    Functions as the strategic business leader of property operations and acts as General Manager in his/her absence. Areas of responsibility include Front Office, , Retail/Gift Shops, Recreation/Fitness Center, Housekeeping, Security/Loss Prevention, Engineering/Maintenance, Food and Beverage/Culinary and Event Management, where applicable. Position works with direct reports (Executive Committee members and department heads) to develop and implement the operations strategy and ensuring implementation of the brand service strategy and brand initiatives. The position ensuring operations meet the brand’s target customer needs, ensuring employee satisfaction, focuses on growing revenues and maximizes financial performance. As a member of the Executive Committee, develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer and property employees and provides a return on investment

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  The Riyadh Marriott Hotel

  • Director of Operations

    • Sep 2014 - Nov 2016

    Function as the strategic business leader of the property's Hotel Operations. Areas of responsibility may include Front Office, Business Center, Recreation/Health Club, Housekeeping, Food and Beverage/Culinary and Engineering/Maintenance. Position works with direct reports (department heads) to develop and implement departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures Hotel Operations meet the brand's standards, targets customer needs, ensures employee satisfaction, focuses on growing revenues and maximizes the financial performance of the department. Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand's target customer and employees and provides a return on investment while maintaining positive owner relations.

  • Director of F&B - Task Force

    • Feb 2014 - Sep 2014

    MAJOR FUNCTIONSManage the Food & Beverage operation in such a manner as to maximize revenues and minimize costs with particular attention to complete guest satisfaction, associate welfare, and profit margins.MAJOR RESPONSIBILITIES:Directly responsible for all Restaurants, all F & B Lounges, Banquet Service, Culinary and Catering areas, ensuring a smooth running, profitable operation within the framework of the Hotel. Responsible to maintain the overall welfare of all associates by providing them with the training and resources to take care of our guests.Develop and enforce standards, policies and procedures in the food service, restaurants and beverage areas.Attain high sanitation standards throughout the Food and Beverage operation by enforcing Marriott’s 48 point HACCP program.Develop, monitor and take corrective action of annual operating budget, controllable Costs, wage Progress Reports, monthly P&L Statements

  • Director of Operations

    • Dec 2011 - Feb 2014

    Functions as the strategic business leader of the property's Hotel Operations. Areas of responsibility may include Front Office, BusinessCenter, Recreation/Health Club, Housekeeping, and Food and Beverage/Culinary. Position works with direct reports (department heads) to develop and implement departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures Hotel Operations meet the brand's standards, targets customer needs, ensures employee satisfaction, focuses on growing revenues and maximizes the financial performance of the department. Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand's target customer and employees and provides a return on investment while maintaining positive owner relations.

  • Director of Food & Beverage

    • Oct 2010 - Dec 2011

    MAJOR FUNCTIONSAdminister the entire Food & Beverage operation in such a manner as to maximize revenues and minimize costs with particular attention to complete guest satisfaction, associate welfare, and profit margins.MAJOR RESPONSIBILITIES:Directly responsible for all Restaurants, all F & B Lounges, Banquet Service, Culinary and Catering areas, ensuring a smooth running, profitable operation within the framework of the Hotel. Responsible to maintain the overall welfare of all associates by providing them with the training and resources to take care of our guests.Develop and enforce standards, policies and procedures in the food service, restaurants and beverage areas.Attain high sanitation standards throughout the Food and Beverage operation by enforcing Marriott’s 46 point HACCP program.Develop, monitor and take corrective action of annual operating budget, controllable Costs, wage Progress Reports, monthly P&L Statements

  • Director of Operations

    • Jul 2007 - Sep 2010

    Functioned as the strategic business leader of the property's Hotel Operations. Areas of responsibility may include Front Office, BusinessCenter, Recreation/Health Club, Housekeeping, Food and Beverage/Culinary and Engineering/Maintenance. Position works with direct reports (department heads) to develop and implement departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures Hotel Operations meet the brand's standards, targets customer needs, ensures employee satisfaction, focuses on growing revenues and maximizes the financial performance of the department. Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand's target customer and employees and provides a return on investment while maintaining positive owner relations.

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  JW Marriott Cancun Resort & Spa

  • Hospitality
  • 700 & Above Employee

  • Executive Chef

    • Sep 2005 - Jun 2007

    Created and executed all menus for events for the Senior Vice President Ed Fuller’s meeting for Marriott International in September 2005, two weeks after arrival. Re-opened the kitchen and restaurants during re-construction from damage sustained during hurricane Wilma in May of 2006 with less than 50% staffing, (including all senior kitchen managers). Created and executed all menus for events related to the Grand Re-opening of the hotel in September of 2006. Created menus for, and implementation of new seafood restaurant concept; “Simply Seafood”, December 2006. Directly responsible for all areas of food production in hotel, banquets, restaurants, lounges and associate dining. Annual food and beverage sales in excess of 7 million dollars. All scheduling, hiring, calculation of theoretical and actual food and labor costs and menu development,. Supervision of 18 managers and supervisors and 90 associates including stewarding.Assisted UKIMEA North Area team with the re-branding of newly-acquired franchised Marriott Hotels, (formally Whitbread managed hotels). Audited 22 hotels in the Northern and Southern United Kingdom in relation to Brand Standards and Marriott sanitation standards, (HACCP Compliance), with complete photographic documentation and detailed recommendations for specific plans & actions for improvements in all F&B areas necessary to meet Marriott Brand Standards. Assisted corporate Chefs with the UK General Manager’s Meeting, “Quintessentials” held at the Bristol City Center for Marriott International President. Assisted Corporate Chef with the development of core standardized menus for hotels in the UK North & South regions.

  • Executive Chef

    • Apr 2002 - Sep 2005

    Directly responsible for all areas of food production in hotel, banquets, restaurants, lounges and associate diningAnnual food and beverage sales in excess of 30 million dollars. All scheduling, hiring, calculation of theoretical and actual food and labor costs, menus development,. Supervision of 21 managers and supervisors and 265 associates including stewarding.

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  The Warsaw Marriott Hotel

  • Warsaw, Poland

  • Executive Chef

    • Jul 2000 - Apr 2002
    • Warsaw, Poland

    Directly responsible for all areas of food production in hotel, banquets, restaurants, lounges and associate diningAnnual food and beverage sales in excess of 8 million dollars. All scheduling, hiring, calculation of theoretical and actual food and labor costs, menus development,. Supervision of 24 managers and supervisors and 180 associates including stewarding. Awarded Chef of the Year for Marriott Hotels 2001.

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  Marriott Hotels

  • Chicago Marriott O'Hare

  • Executive Chef

    • Apr 1996 - Jul 2000
    • Chicago Marriott O'Hare

    Directly responsible for all areas of food production in hotel, banquets, restaurants, lounges and associate dining Annual food and beverage sales in excess of 13.5 million dollars. All scheduling, hiring, calculation of theoretical and actual food and labor costs, menus development, purchasing of all food and controllables. Supervision of 11 managers and supervisors and 75 associates including utility. Served as national culinary recruiting chef for Mid- West Region.

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  Marriott International

  • Marriott Toronto Downtown Eaton Centre Hotel

  • Executive Chef

    • Jan 1994 - Apr 1996
    • Marriott Toronto Downtown Eaton Centre Hotel

    Directly responsible for all areas of food production in hotel, banquets, restaurants, lounges and associate dining.Annual food and beverage sales in excess of 6 million (Canadian $). All scheduling, hiring, calculation of theoretical and actual food costs, labor costs, menu development, purchasing of all food and controllables. Supervision of 5 managers and supervisors and 65 associates including utility. Served on the Local Apprenticeship Committee for Cook/Apprenticeship Programs at George Brown College, Toronto, Ont. 9/22/95 - 4/96. Designed and implemented Apprentice/Cook training program for Marriott Hotels of Canada LTD. Established and revised all food specifications to Marriott standard. Developed meat and produce programs and assisted with inspection and selection of purveyors.

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  Marriott Hotels

  • United States
  • Hospitality
  • 700 & Above Employee

  • Executive Chef

    • Oct 1990 - Dec 1993

    Directly responsible for all areas of food production in hotel, banquets, restaurants, lounges and associate dining. Annual food and beverage sales in excess of 3.5 million dollars. All scheduling, hiring, calculation of theoretical and actual food and labor costs, menus, purchasing of all food and necessary controllables. Supervision of 4 managers and supervisors and 45 associates including utility.

  • Senior Banquet Chef

    • Oct 1987 - Oct 1990

    Directly responsible for all food production, planning and execution of all banquet food and preparation. All menu development, food cost calculation and purchasing necessary for banquet events with a total annual sales volume in excess of 14 million dollars. Supervised all banquet functions ranging in size from in-room hospitality suites to full coarse dinners for up to 2,400 people. Supervised 3 managers and supervisors and 35 associates. Awarded Manager of the Year 1989.

  • Food Production Manager

    • Sep 1982 - Oct 1987

    Primary responsibilities included scheduling and management of kitchen staff including banquet and restaurant outlets. Annual sales volume in excess of 12 million dollars. Supervised 65 associates including utility.

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  Architectural Innovations

  • 19 South Street, Berlin, MA 01503

  • Administrative Assistant

    • May 1980 - Sep 1982
    • 19 South Street, Berlin, MA 01503

    Assisted the owner with basic administrative duties. Delivery and collection of blue prints to construction sites etc. Assisted with maintainance of property, landscaping and minor construction & renovation projects.

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  La Casa Mia Restaurant

  • Clinton, MA

  • Cook

    • Sep 1978 - Jun 1980
    • Clinton, MA

    Major Functions:To complete the assigned culinary task in a safe and professional manner. Responsible for the daily production of high quality food for a given station or outlet.Maintain sanitation standards to optimum conditions. Utilize at all times Marriott recipes, use records and production charts.Major Responsibilities:Follow the posted schedule and report at workstation on time.Follow set up and break down procedure that was set by the kitchen management.Maintains good quality and presentations by follow the use record and recipes.Follow safety and energy conservation procedure.Report any hazard condition to supervisor or manager.Follow food protection techniques, to include keep hot food at 60 C, cold food at 4 C or below, cover, dating and rotation.Assists attendant to complete the assigned tasks.To be able to operate kitchen equipment and tools.Perform any reasonable request made of management which is not life threatening or against the law. General Duties:Maintains food quality and service in accordance with standardized company recipes and proceduresKeep the Executive Chef informed of all pertinent information regarding the preparation kitchen, through the Chef de Partie or Demi Chef de Partie.Keep all production charts properly filled out and uses all charts as per SOP.Conduct daily taste panel with the first cookAttends all associate Meeting, and come up with suggestion for solving problemsStrictly practices and enforces the “ clean as you go” policy.

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  UMass Memorial Clinton Hospital

  • Clinton, MA

  • Porter / Commis Chef

    • Jun 1976 - Sep 1978
    • Clinton, MA

    Major Functions:Complete the assigned culinary task in a safe and professional manner towards the satisfaction of our guests.Sanitation and cleanliness of all areas of the dish room, kitchen aisle and dock area.Proper use of dish machine ; dishware washing ; sorting and storing all clean china, glass and silver.Major Responsibilities:Follow the posted schedule and report at workstation on time.Be able to work other areas when needed & take part in cross training when directed.Follows set up and break down procedure that was set by the Culinary management.Maintains good quality and presentations by follow the use record and recipes.Follow safety and energy conservation procedures.Reports any hazardous condition to management.Follows food protection techniques, to include keep hot food at 60 C, cold food at 4 C or below, cover, dating and rotation.To be able to operate kitchen equipment and tools.Perform any reasonable request made of management which is not life threatening or against the law. Neat appearance with proper clean uniform, wearing both a utility hat or hair net and work shoes (Sport shoes are not allowed).Breakdown of trays; washing of china, glass and silver; and stocking and distributing clean items, using specified procedures. Actively promote accident prevention by keeping all areas swept clean and dry at all times and using wet floor signs.Profile and Qualifications:Neat in appearance and will groomed.Able to work with little supervision.Able to lift heavy objects.Must have a friendly disposition and be well mannered.Must have reliable transportation.Must work quickly and safely.

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  The Clinton Daily Item

  • Greater Clinton Area

  • Free-Lance Local Sports reporter

    • Mar 1978 - Jul 1978
    • Greater Clinton Area

    Covered all local area high school sports events within region, including baseball. softball, etc. Responsible for writing and editing of articles for the newspaper featuring game summaries and highlights for all events. Supervisor: Owner Mr. William Coulter.

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  The Clinton Daily Item

  • Berlin, MA

  • Distribution Agent

    • Sep 1970 - Sep 1974
    • Berlin, MA

    Responsible for local distribution to greater central area for town of Berlin, Massachusetts. Covered the area market for approximately 70 households within a 5 mile route, (within a radius of 2 miles). Managing all aspects of delivery, transportation management, customer satisfaction, cash handling, account management, vehicle maintenance, and sales & marketing. Supervisor & Owner, Mr. William Coulter, Editor, The Clinton Daily Item.