Bryan Ashlock Email & Phone Number

Downtown Honolulu (Pioneer Building

NEWS RELEASEPlaza Club Appoints Bryan Ashlock as Assistant General ManagerHONOLULU – The Plaza Club today announced the appointment of Bryan Ashlock to assistant general manager. In this role, Ashlock will support the general manager in the management of the Plaza Club’s operations, including assisting in the selection, development and training of all associates, managing and overseeing all safety processes, and most importantly ensuring an exceptional customer experience to all members and clients of the Plaza Club.“We are all very pleased to have Bryan join our team here at the Plaza Club,” said Randy Ha, general manager of the Plaza Club. “I personally have had the privilege to work with Bryan twice, for a total of 10 years. He truly brings a wealth of experience as a culinarian combined with his knowledge of food and beverage operations through his many years with Starwood Hotels in Hawaii and his recent consulting business.”Ashlock brings three decades of culinary and hospitality experience, including executive leadership positions. Prior to joining the Plaza Club, Ashlock served as a culinary operations consultant to the Kahala Resort. His extensive background also includes serving as hotel manager of Turtle Bay Resort, executive chef at Sheraton Maui Resort & Spa, and executive chef at Sheraton Moana Surfrider Resort.Ashlock earned his associate degree in Culinary Arts from Kapiolani Community College. He is a certified TIPS trainer and certified in food safety. He also is trained in gardemange and ice sculpting, and is a Starwood-certified property service culture trainer as well as a Starwood process engineering trainer. He currently resides in Kailua. The Plaza Club is Hawaii’s premier business and social club, located at the top of Pioneer Plaza in the heart of downtown Honolulu. The Club’s unparalleled service and breathtaking views make it the ultimate destination for business meetings, special events and downtown pau hana gatherings.

Honolulu, Hi. 96816

Process Engineering Consultant in food & beverage operations. Assist in operational improvements, menu engineering, time & motion study, profitability and increased incremental revenues. Training staff in production and job descriptions in all areas of culinary and stewarding departments.

Oahu

Kahuku

Managed daily operation in the food & beverage department. Turtle Bay went through major renovations with new concepts of two restaurants. Implement changes to menus and profitability , reduce labor cost and other expenses. Identify areas of the operational improvement to lower other expenses.

Hawaiian Islands And Asia

Responsible to oversee the entire culinary & stewarding department in all F & B outlets to include banquets of 10 million per year.Achieve projected budgets for the hotel, Creating of all menus in 5 restaurant and bars. Hiring of all staff & union members and train in each area of the operationKeeping Food Cost and Labor in line, Improving process engineering wherever possible. Work with catering & conference service and sales department to create tailored made events for the incentive market, group sales, wedding market and local market. Partnership with the community, supporting local companiesDIRECTOR OF FOOD & BEVERAGE, SHERATON MAUI RESORT & SPAJuly 1996 to February 2011Opening of newly renovated hotel, Hiring of the entire F & B department to include front of house associates, restaurant managers, banquet manager, chefs administrative assistant , stewarding.Controlling food cost and labor cost for each outlet, storeroom inventoriesImplementation of Eco-Sure food safety programs in place. Creating new venues for banquet events, theme parties, farm to table conceptsWorking with each department in hotel to support their Coaching and team building . Achieve highest scores in region with employee survey index (StarVoice).