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Banquets FOH & BOH Operations Food Safety Purchasing & Receiving
Quality Menu Development Team-Building & Leadership Guest Satisfaction
Offer 20+ years experience in culinary arts and in managing the full range of restaurant operations including P&L (profit & loss), inventory, multi-unit operations, food preparation and preservation, menu planning, pricing, guest service, regulatory compliance, and employee relations.
Proven success in training, coaching, and directing personnel; consistently promote efficiency, productivity, food safety, quality, freshness, kitchen safety, and team cohesiveness.
Winner of numerous awards and possess impressive track record of leading top-tier food service teams of up to 120 personnel.
Able to leverage keen analytical abilities to assess and optimize restaurant s fiscal performance, profitability, cost control, and revenue opportunities.
Creative, passionate, engaging, collaborative, and fiercely committed to quality and innovation.
The Army Navy Country Club, Arlington, VA, 2013 - Present
Executive Chef / Assistant General Manager
Spearhead culinary department operations including staffing and training for club ranking among top 3.5% of all private country clubs nationwide and producing up to $8M in F&B revenues annually.
Oversee six a la carte outlets and five kitchens providing both casual and formal dining, and orchestrate catered events and private functions.
Championed historic achievement of elevating culinary operations to Platinum Club level, and nominated twice as Platinum Club of the World .
Led team in 2016 to earn Achievement of Excellence award by American Culinary Federation.
Influenced efforts for club kitchens to be selected as extern site for Culinary Institute of America.
Named Top Wedding site by Washingtonian magazine.
Increased food & dining member satisfaction on McMahon Group membership surveys from scores of 2.15 to all-time high of 4.89 in food quality (on a scale of 5)
Increased a la carte cover count by 41%+ in conjunction with increased check averages along all outlets, doubled overall F&B revenue, and expanded member events by 30%+.
Built, mobilized, and directed culinary department comprising 75+ team members and six management staff for newly-built 100,000 square foot facility.
The Madison Hotel, Washington, DC, 2011 - 2013
Oversee hotel s culinary department, Federalist and Post Script restaurants, Barista coffee bar, lobby bar, in-room dining, and stewarding for AAA 4-diamond rated hotel considered among Top 10 hotels in Washington, DC, and #1 ranked property in Destination Management with F&B revenues of $9M.
Governed HR for department of 44 personnel including staff training, mentoring, advancement, performance management, and union relations.
Dramatically elevated Revinate hotel rankings to among Top 10 in one year by Trip Advisor, achieving 92% favorable rating by Revinate and named as Top Place to Hold a Wedding in Washington, DC.
Recipient of Successful Meetings Pinnacle Award and Meetings & Conventions Gold Key Award.
Updated menus and recipes to capture food cost savings of $167K+ below budget in first 12 months.
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Hilton Alexandria Mark Center Hotel, Alexandria, Virginia, 2007 - 2011
Executive Chef / Director of Outlets
Governed culinary department operations spanning restaurant, lobby bar, in-room dining, purchasing, stewarding, staffing, and training for 100 associates and 10 managers/sous chefs.
Created corporate-wide core menus and launched promotional events across over 20 company hotels.
Realized F&B revenues of up to $12M (with many days producing more than $100K+ each) encompassing award-winning Finn & Porter restaurant, in-room dining, 70-seat atrium lobby bar/caf , 100-seat patio, 60-seat bar/sushi bar, and 200-seat main dining room, and 12-seat private wine cellar room.
One of eight hotels to pass annual company audit with 100% F&B score.
Led hotel s signature restaurant to be named among top 12 restaurants in DC by Rich Massabny.
Voted Open Table Diners Choice Award for three consecutive years and presented with Wine Spectator Award of Excellence .
Implemented new purchase policy and procedures to bolster quality of products and result in $180K below budget in food, beverage, and labor savings.
Sheraton Baltimore City Center, (formerly Wyndham Baltimore Inner Harbor), Baltimore, MD, 2006 - 2007
Directed department of 60 direct reports and seven managers across two restaurants, catering/banquets, room service, staff dining, and stewarding operations at 707-room, full-service hotel in downtown convention center location with F&B sales exceeding $7M annually.
Transformed kitchen operations inspection score from worst to first , claiming #1 ranking company-wide in less then nine months.
Lowered food and supply costs by over $84K, and implemented new catering menus to boost profitability and guest satisfaction.
Streamlined kitchen schedule to slash annual labor costs by $70K+ while fortifying staff accountability.
Hosted internships from local culinary schools as well as ACF apprenticeship, and mentored sous chefs in obtaining ACF certification and in participating in culinary competitions.
Served as F&B director during absences with responsibility for purchasing, receiving/shipping, personnel leadership, and budget compliance.
Hilton Hotel Alexandria Old Town, Alexandria, VA, 2003 - 2006
Directed three chefs and 18 cooks at full-service hotel featuring banquet services, a la carte restaurant, in-room dining for both Hilton Hotel and adjoining Fairfield Resorts Hotel, staff cafeteria, and catering for Regent University and George Washington Masonic Memorial.
Proactively implemented changes to lower food, labor, and supply costs by $55K.
Positioned hotel to win Masters of Hospitality Award by ranking among top 3 of 240+ Hilton hotels.
Overhauled menus, standardized recipes for all F&B departments, and resourcefully implemented digital pictures of all plate presentations to augment staff training and plating consistency.
Served as Interim Food & Beverage Director and as Senior Hotel Manager in GM s absence.
The Jury s Washington Hotel, Washington, DC, 1998 - 2003
Helmed all food/kitchen operational functions for new upscale downtown hotel with two restaurants, patio/caf , banquet and catering space, in-room dining, and employee cafeteria collectively generating $6M in F&B revenues annually.
Directed, mentored, and motivated three sous chefs and 25 kitchen staff.
Controlled purchasing and receiving of food and non-alcoholic beverages, devised kitchen policies and procedures, and created dynamic menus for restaurants and banquet/catering functions.
Introduced software to enhance inventory management, scheduling, and expense tracking resulting in 3% decrease in food cost and greater department consistency.
Secured $75K+ in food cost savings since hotel s opening through strategic price modifications, improvements in portion control, and negotiations with vendors to lower pricing.
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Certified Executive Chef - The American Culinary Federation (ACF)
Certified Wine Expert - CWX
Candidate, Certified Master Chef - American Culinary Federation, 2014 & 2017
Participate in ongoing continuing education and professional development covering areas such as Latin Cuisine, Healthy Cooking, Advanced Sous Vide, Barbecue Techniques & Science, and Modern Plating
Winner, Northeast Regional Chef Professionalism Award 2016 ACF
Two-time Winner, Cutting Edge 2016 & 2017 ACF
Elected Chef of the Year by Nation s Capital Chefs Association ACF
Awarded regional Presidential Medallion by ACF
Two-time finalist for Northeastern Regional Chef of the Year, ACF
Awarded with Nation s Capital Chefs Association - ACF Chef Professionalism Award
ACF Presidential Award Rising Star Chef Nation s Capital Chef s Association
Inducted into Confrerie de la Chaine des Rotisseurs
1st Runner-Up and Best Appetizer in US National Finals of the International MLA Black Box team competition Featured in Food Arts Magazine
Selected to represent Maryland in The Great American Seafood Cook Off and a featured chef profiled on the TV Food Network. Placed 4th nationwide
Awarded over 38 ACF medals including 16 Gold Medals in certified culinary competition
Guest Chef, Princeton University s Culinary Great Chef Series
1st Place - National Association of Catering Executives Culinary Challenge mystery competition
Winner, Sysco-sponsored Platinum Chef Competition
Finalist, US Culinary Olympic Team 2020 - American Culinary Federation
Chef contracted to prepare and serve Guinness Book of Records-certified largest plated dinner in US serving 17,000+ guests three-course dinner during Alpha Kappa Alpha celebration in Washington, D.C.
Lead Approved Certification Examiner - American Culinary Federation
National Chairman, ACF Seal of Approval Committee ACF
Committee Member for National Knowledge Bowl American Culinary Federation
Consulting coach of United States Navy Culinary Team
Inaugural member of The Culinary Enrichment and Innovation Program
Member, Hormel Foods Circle of Excellence
Adjunct Professor, Anne Arundel Community College, HCAT-culinary arts program
Invited Chef, Taste of the Nation , Baltimore, and Washington DC Share our Strength
Invited Great Chef of Maryland for Cystic Fibrosis fundraiser
Invited chef, "Supper Under the Stars" for Old Town Alexandria, Virginia
Featured on The Best Of on TV Food Network Washington, D.C.
Special Olympics Chefs Degustation Dinner Washington, D.C.
Mentor, Marriott Charter Hospitality High School Washington, D.C.
Guest Chef, Fish Fest Capital Hill/U.S. Congress Marine Fish Council
Mentor, Culinary Institute of America, Johnson & Wales, Cordon Blue, Art Institute, and Stratford College
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