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| Desired Industry: Hotel/Motel/Hospitality/Tourism |
SpiderID: 18850 |
| Desired Job Location: Chicago, Illinois |
Date Posted: 2/9/2008 |
| Type of Position: Full-Time Permanent |
Availability Date: Immediate |
| Desired Wage: 100,000 |
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U.S. Work Authorization: Yes |
| Job Level: Management (Manager, Director) |
Willing to Travel: |
| Highest Degree Attained: Other |
Willing to Relocate: Yes |
Objective:
I feel that my experience and insight can be utilized to the advantage of your company.
I have profitably applied skills in analyzing and implementing strategies in business development, budget management, resource allocation and organizational leadership to achieve superior results on all endeavors. This has been rewarded with multiple opportunities and a reputation for solving problems.
Experience:
BRIARWOOD COUNTRY CLUB – Deerfield, Illinois 2004- 2007
Executive Chef / Director of Food & Beverage
Oversee all food and beverage operations. Increased food and beverage revenues $200.000 in five months and reduced labor by 3% overall at peak season.
Developed internal marketing schemes for “ToGo” Foods for Members that resulted in increased revenue towards minimum spending.
In 3.5 years increased membership by 30 new members, and have been on a waiting list ever since.
Controlled purchases by working with vendors in the off season to establish contract pricing on primary foods for hospitality and Club Events.
WOLFGANG PUCK CATERING & EVENTS – Chicago, Illinois 2002 - 2003
Regional Executive Chef
Selected to oversee foodservice for mid-western region. Accounts included; Goldman Sach’s, Citadel, Museum of Contemporary Art, Spago, St. Louis Science Center, Minneapolis & Dallas
• Designed and developed themed menus for gala events in Chicago
• Lincoln Park Zoo Ball
• Brookfield Zoo Ball
• Ravinia Gala
• Peggy Notebaert Butterfly Ball
MORRISON & COMPASS GROUP – Chicago, Illinois 1999 - 2002
Executive Chef
Selected to oversee foodservice operations for Northwestern Memorial Hospital, consisting of over 2,500 meals per day in the Patient Services Department and 4,000 meals per day in the Retail Division. Oversaw an executive catering division spread across 21 buildings throughout the Northwestern campus serving 30 events per day.
Drove annual revenue from $800,000 to $1.6 million annually by streamlining food offerings, redesigning catering menus and custom writing menus focused on profitability.
Decreased purchasing by $250,000 while simultaneously increasing overall revenue through aggressive negotiation with vendors and maximized purchase yield.
Increased catering revenue to more than $700,000 by enhancing the style and sophistication of event offerings.
Added five new food venues for the retail cafeteria, offering unique themes for cafeteria visitors; gained additional revenue for the group through the sale of the concepts to other hospitals including the prestigious Mayo Clinic.
OCEAN REEF CLUB – Key Largo, Florida 1994 - 1999
Executive Chef
Brought on by a 4,000-acre privately owned club consisting of nine restaurants, three private clubs, three golf courses, two tennis clubs, in-home catering for members and conference services meeting the needs of over 40 events daily to direct food service for the entire club. Responsible for the daily operation of all food and beverage outlets and menu development. Directed 104 staff members including 17 chefs, sous chefs and managers and effectively controlled the administration of a $44 million operating budget.
Created over 30 theme menus and 5,000 banquet menus, ensuring total guest satisfaction by providing custom menu development services.
Exemplary leadership earned the club the esteemed “International Food Manufacturers Award” for excellence in a private club.
Generated Food & Beverage sales that increased revenue from $8.5 million in 1994 to over $16.5 million in 1999.
MINNEAPOLIS HILTON & TOWERS HOTEL – Minneapolis, Minnesota 1992 - 1994
Executive Chef, Carver’s Restaurant
As a key member of Hilton’s Opening Team, coordinated the opening of Jonathon Carver’s fine dining restaurant, with a menu focused on local fare.
Exceeded corporate expectations for the hotel, generating over $11.2 million in annual sales with a creative menu and highly trained staff that ensured customer satisfaction and repeat business.
CHICAGO HILTON & TOWERS HOTEL – Chicago, Illinois 1990 - 1992
Executive Chef, Buckingham’s Restaurant
Chosen to serve as a Chef’s consultant for the opening of Buckingham’s Steak House, Andiamo and Alexander’s restaurants for the Hilton Corporation. Additional responsibilities included directing the openings of Chicago O’Hare Hilton, Minneapolis Hilton & Towers, Chicago Hilton & Towers and the Portland Hilton.
Provided extensive training for executive chefs and enhanced the creativity of each hotel’s dining atmosphere, resulting in each hotel securing 5-star status.
Challenged to plan and direct all civic functions for the City of Chicago and the Hilton Corporation for as many as 10,000 guests, including Minneapolis’ “Ice Ball”; function included an elaborate menu priced at over $250 per plate.
GEORGE JEWELL CATERING – Chicago, Illinois 1988 - 1990
Executive Chef
Supervised 40 employees in off-site operations that included Saks Fifth Avenue, Marshall Fields, Water Tower Place, Merchandise Mart and the Lincoln Park Zoo with responsibility for planning, directing civic events and openings and establishing the company’s reputation for catering excellence.
LETTUCE ENTERTAIN YOU ENTERPRISES – Chicago, Illinois 1986 - 1988
Executive Chef
Directed the opening of PJ Clark’s, Shaw’s Crab House, Deerfield, The Restaurants of One Financial Place and the Pump Room. Operational responsibilities encompassed daily management, menu development and cost control.
LE PERROQUET – Chicago, Illinois 1980 - 1985
Executive Chef
Recognized for culinary expertise at Chicago’s only 5-star French restaurant with Mobil’s 5-Star Award for five consecutive years. Delighted guests, including many celebrities, with preparation of recipes derived from regional French chefs.
Education:
JOHNSON & WALES COLLEGE ¡V Providence, Rhode Island 1980
Associate¡¦s Degree in Culinary Arts
Affiliations:
James Beard Award, given for Culinary Achievement 1982
Minneapolis, Minnesota
STAGIAIRE/MOULIN DE MOUGIN ¡V Mougin, France 1984
Certificate in Culinary Arts; Executive Chef Roger Verge
AUBERGE DU LION D¡¦OR ¡V Geneva Switzerland 1984
Certificate in Culinary Arts; Executive Chef Henri Large
Diploma, Roger Verge, Moulin de Mougin, France 1985
Stagier, Program, L¡¦Cole Du Moulin
IFMA Award for Culinary Achievement at a Private Club 1996
Awarded, Ocean Reef Club Key Largo FL
Paul Bocuse Award given for Culinary Excellence 2007
Briarwood Country Club, Deerfield, IL
Club Chef¡¦s Association, Honorary Chef Host Presented 2007
Briarwood Country Club, Deerfield, IL
Skills:
„X Demonstrated ability to streamline and expand operations, increasing productivity and company profit.
„X Skilled in the creation and implementation of training initiatives to develop and retain effective service and management teams.
„X Excellent qualifications in strategic planning with comprehensive knowledge of management, organizational development, team building and project execution.
Reference:
Personal References:
Robert Snoddy Jr.
Personal friend 16 years, had worked Minneapolis Hilton, and The Ocean Reef Club, combined working relationship 8 1/2 years
b.305.394.0320
email: bobsnoddy@avendra.com
Jeff Kleckner
Board of Directors, Briarwood Country Club, Former President, Briarwood Country Club
Relationship, 5 years
h.847.432.3875
email: kleck@comcast.net
Patrick Coussee
Sales, US Foodservice, Premiered a Club Chef¡¦s Gala at Briarwood Country Club March 2007
Relationship, 6 years
m.847.727.7810
email: pat.coussee@usfood.com
Candidate Contact Information:
| Name: Steven Leviton |
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| Street: - |
Phone: 847-516-2723 |
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Fax: - |
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