Operational Specialist

• Feb 2020 - Present

General Manager

• Apr 2017 - Feb 2020

Executive Chef & Beverage Director

• Feb 2017 - Apr 2017

Executive Chef

• Jan 2016 - Feb 2017

Assistant General Manager

• Jul 2014 - Dec 2015

Food & Beverage Director

• Jul 2013 - Jul 2014

Food & Beverage Director responsible for pre-opening development and post opening execution of a la carte and banquet menus, food and labor costs, hiring, training and scheduling of BOH, FOH and Bar staff, food ordering and inventory control. Assisted Front Desk, Valet, Housekeeping and Engineering departments daily. Food & Beverage Director responsible for pre-opening development and post opening execution of a la carte and banquet menus, food and labor costs, hiring, training and scheduling of BOH, FOH and Bar staff, food ordering and inventory control. Assisted Front Desk, Valet, Housekeeping and Engineering departments daily.

Food Service Director

• Oct 2012 - Apr 2013

Oversee all food production in an upscale assisted living environment including staff and resident assistants, recipe development, special dietary restrictions, event functions, program development to provide a good quality of life for the resident community, maintain an ongoing positive professional relationship with the resident community and their families. Oversee all food production in an upscale assisted living environment including staff and resident assistants, recipe development, special dietary restrictions, event functions, program development to provide a good quality of life for the resident community, maintain an ongoing positive professional relationship with the resident community and their families.

Corporate Chef

• Aug 2011 - Aug 2012

Customer menu development and staff training for all levels of restaurant management Menu development and sales of both Sysco and brokered products Design and execution of all on-site catered corporate and customer events Off-site customer support, training and product sales Sales support for Marketing Associates, both on-road and in-house Significant contributions: Attentive and personable interactions with clients and sales team, including brokers, manufacturers and Sysco staff; Worked with department team to plan future events, to promote the company brand, and to increase sales Show less

Sous Chef

• Apr 2007 - Aug 2011

Creation, design and execution of à la carte and banquet menus Training, supervision and scheduling of back-of-house staff Food and product ordering, inventory and cost-control for an ever-changing menu Ensuring kitchen meets all health department regulations Education of front-of-house staff on menu items Significant contributions: Assumed Executive Chef responsibilities as needed; Worked closely with all other department managers towards constant improvement and personalization of customer experience; Manager-on-Duty for resort, as needed Show less

Sous Chef

• Sep 2006 - Apr 2007

Daily “Specials” creations, utilizing on-hand product Food and produce ordering and inventory control Supervision, training and team-building of back-of-house staff Ensuring kitchen meets all health department regulations Significant contributions: Assumed full duties of Head Chef for three months during his medical leave of absence Daily “Specials” creations, utilizing on-hand product Food and produce ordering and inventory control Supervision, training and team-building of back-of-house staff Ensuring kitchen meets all health department regulations Significant contributions: Assumed full duties of Head Chef for three months during his medical leave of absence

Sous Chef

• Apr 2001 - Jul 2006

Weekly “Specials” creations and à la carte and banquet menu design and execution Food and product ordering, inventory and cost control Supervision, training and scheduling of back-of-house staff Ensuring kitchen meets all health department regulations Significant contributions: Assumed Executive Chef responsibilities as needed; Seasonal menu reconstruction; Member of Bruce Bogartz’ opening staff at both Harry’s by Regas and Cici’s Café Retrained Copper Cellar kitchen staff to meet Chef Bogartz’ expectations Catered both large and small events through Regas and Buckberry Assisted in execution of special-event wine dinners at all finer-dining establishments Show less