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Click here or scroll down to respond to this candidateCandidate's Name
Street Address Willow Pond Ct Cell: PHONE NUMBER AVAILABLE
Las Vegas, NV Street Address EMAIL AVAILABLE Home: PHONE NUMBER AVAILABLE
Operations Executive Chef General Management Food & Beverage Director
Management professional with 24 years progressive leadership experience and a history of contributing to significant revenue gains and cost reductions. Expert in identifying operational deficiencies and implementing improvements that increase productivity and guest satisfaction. Possess a motivational spirit.
Operational & Resource Management: Experience managing multi-business operations with full P&L responsibility and multi-million dollar budgets. Expertise in operational management, business planning, and solution delivery.
Leadership & Staff Management: Hands-on leader, leading by example and successful managing and motivating large numbers ofteam members towards improved service delivery.
Training & Development: Trusted to train and develop future leaders , build teamwork, and instill a culture of quality and service.Skillful at empowering team members to enhance individual capabilities while collaborating as a cohesive unit. Experience indeveloping and facilitating training programs.
Project Management  P&L  Budget Management  Profit Growth
Department Management Development  Guest Service  Financial Management
Quality Assurance  Team Building  Strategic and Operations Analysis
PROFESSIONAL EXPERIENCE
NORTHERN STAR CASINOS, SPARKS, NV 2010-2014
Corporate Executive Chef
Implemented fundamental and advanced systems, processes, policies and procedures. Created Executive Chef training manual to stream line all back of the house operation systems throughout each property, ie. checkbook, chefs check lists, profit and loss worksheets, and inventory accountability. Successfully providing efficient operating levels and maintaining operating hours of restaurants. Created menus, recipes, plating guide masters for two new concepts which were implemented in the hotel/casinos.
Recruited and trained all Executive Chefs, while continuing operations and concept implementation to achieve a successful conclusion on multi-unit operations.
Incorporated team oriented philosophies within the operating structure resulting in measurable increase in morale and motivation amongst team members.
Achieved 22% reduction in Food Cost and 18% in Labor Costs.
Implemented property level programs to improve service and food standards.
Strategic objectives were achieved by collabarating with F & B Director, CEO and COO.
Successfully partnered with Food and Beverage Director transforming restaurant menus.
Overhauled and reconditioned within four hotel/casino food operations, while maintaining operating hours of allrestaurants .
Worked closely with Corporate Director of Food & Beverage and Managing Partner in all aspects of back of the house operations, to achieve established goals for each of the properties in northern Nevada.
Candidate's Name Page 2
STATION CASINOS, Las Vegas, NV 1994 2010
Station Casinos reported net revenues of $1.3B for fiscal 2008, and employs ~ 13,000 team members.
Executive Chef, Fiesta Rancho Casino and Hotel (2001 2010)
Promoted to lead the Food operations of the Fiesta Casino property through the most dynamic period in company history. Led a team of 75+ Food and Catering team members including a culinary management team of 16 Room Chefs, Sous Chefs and Supervisors. Managed operations with full P&L responsibility and Food revenues of over $6M; oversee program and leadership development.
Responsible for budgets and financial results including food and labor costs which resulted in meeting or exceeding established goals.
Assumed all duties and responsibilities of Food & Beverage Director during periods of vacancies.
Deployed cost reductions that increased food profitability by 40% from 2007 to 2009.
Increased productivity by over 20% through innovative personnel moves and intensive management training, contributing to over 45% in the reduction of over $1M in 2009 vs 2008 and $800K in 2008 vs 2007 in food loss.
Achieved highest profitable month in past 9 years through a concerted team effort.
Member of the Corporate Task Force for opening new properties.
Partnered with Human Resources to oversee downsizing process with compassion and a deep commitment to team members 50% of impacted employees were placed within the company.
Assistant Executive Chef, Palace Station (1998 2001)
Transferred to Las Vegas to oversee operations of 6 full service restaurants, catering, room service, main kitchen and team member dining. Managed revenues of over $12M with responsibility of all food costs.
Achieved stated fiscal goals through the use of effective controls to meet the budgeted requirements including food, labor and equipment expenses.
Responsible for all meals of the Ownership and Executive Team.
Coordinated and planned banquets with off property and in-house VIP events. Responsible for menu planning, inventory of food and equipment. Accountable for the execution of food preparation and plating, final culinary objectives and event set up.
Assistant Executive Chef, Kansas City Station (1996 1998)
Recruited from Boulder Station to open the first major property of Station Casinos outside of Nevada. Opened four full service restaurants, catering, room service, bakery, butcher shop and garde manger.
Trained with Paul Prudhomme and Mark Miller in New Orleans and New Mexico to facilitate the opening of the the property s seafood and southwestern restaurants.
EDUCATION & PROFESSIONAL DEVELOPMENT
Certification in Nutrition for Food Service and Culinary Professionals by the National Restaurant Association
Gaming Card in Las Vegas, Nevada  ServSafe Certified  HACCP Certified
Comprehensive Management Development Program, Station Casinos
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