Bernard Smith Email & Phone Number

Olney, Maryland, United States

United States

United States

Assigned to transitioning task force at Hyatt Regency Hotel Deerfield, IL, ($3.5M in annual revenue; food outlets generate $7K to $9K, BLD exclusive of banquets), replacing under-performing chef, originally as interim but asked to stay on during hotel renovations; worked 8 months without assistant.• Sustain food guest survey scores at or above company standard, placing emphasis on standardized systems and processes to maximize quality: - Redesigned breakfast buffet to increase guest satisfaction scores and enhance perceived value.- Crafted menu item rotation schedule giving guests more variety without increasing costs.- Improved food displays, adding excitement by featuring colorful seasonal fruits. - Implemented new fall menus for all 3 meal periods to recapture regular guest excitement.• Maintain food-on-hand inventory at record $32,000 (down from $50,000) to total food sales of $250,000 by controlling par levels and ensuring first-in / first-out rotation methods.• During hotel renovation, reduced labor, became more hands on, and filled in with more displaced personal; cross-trained current staff to handle ordering and some banquet-related duties.- Sought opportunities to develop line-level personal, identifying strengths and raising morale.Highlight: In tight Chicago labor market, largely contract labor, hired / mentored employee with very little experience, creating a basic culinary training program to teach the basic skills needed. Developed a highly reliable and enthusiastic line cook.INTERIM EXECUTIVE CHIEF – Embassy Suites Hotel, Evansville, IndianaStepped in to onboard chef for new facility, developing menus (3 meals and catering) and assisting accounting department in establishing efficient invoice processing.

Baltimore, Maryland Area

Direct all BOH operations, scheduling maximum production for ~15 cooks and full-time banquet staff with attention to labor control. Place emphasis on quality of food, service, and facilities. Command high-profile visibility within community with local television appearances.• Conduct F&B meetings to focus on efficient time and quality coordination ― start, distribution, and delivery ― for weddings and other special events to ensure optimal guest satisfaction.- Increased guest satisfaction results 95%.• Maintain food costs at 2% below goal / appropriate PAR levels with 18% Reduction in food inventory.• Fine tuned wedding tastings process, working collaboratively with Convention Services Manager; designed side dishes and plate presentation for high-impact impression toward ultimate booking.- Welcomed 33%+ more weddings, building guest confidence in quality and attention to detail.• Restructured kitchen team upon arrival, cultivating highest levels of culinary skill; enhanced pay rate for both restaurant and banquet facilities, attracting quality staff to accommodate volume.Link attached is a video of my appearance on local Baltimore TV demonstrating the work I do for the famous Sunday brunch at The Grand, Embassy Suites, a $6M historic hotel, premier wedding venue; 1 full-service restaurant, 40K SF banquet space / 14 rooms.

Washington D.C. Metro Area

• BET Network (2015) • World Bank (2014 - 2015) • U.S. House of Representatives (2013 - 2014)Oversaw culinary function in assigned outlets, managing / leading teams up to 60 (FOH and BOH), monitoring safety and sanitation, purchasing and controlling inventory. Planned effectively for optimal organization, efficiency, and accuracy, minimizing waste while maximizing customer satisfaction.• BET Network - Transferred to subsidy account at request of VP, citing exceptional work ethic and reliability. With shrinking customer base (due to recent layoffs), purposefully engaged customers, catering to tastes and preferences, exceeding expectations of quality and consistency. - Ran operations like a P&L account, with conscientious cost containment, high productivity, and decreased labor, to save contract with 25% fee reduction. - Streamlined menu, adding more homogenous items, while increasing prices (with no pushback).• World Bank - A smaller venue (J Cafe) / staff of 12, generating ~$4,500 per day in revenue, accommodating sophisticated palates with specialty items and a Chef’s Table twice weekly. - Recaptured lost trade with significant quality improvement and innovative promotions; realized 26% increase in customer satisfaction scores (while working within budget constraints).• U.S. House of Representatives - Managed largest of 5 kitchens with 30 cooks in union environment; purchased $40K per week with primary vendor. Turned around past sanitation issues within 4 months, implementing new systems and providing proper staff HACCP instruction with accountability and close interaction with both internal and external inspectors. - Developed and strictly followed operational plan / forecast to maintain food costs to budget, minimize waste; implemented strict inventory control standards. - Maximized staff productivity and efficiency with a firm yet fair and supportive leadership approach; effectively controlling labor costs and enhancing bottom-line results.

Huntvalley, Maryland

• 4 outlets: The Mansion fine dining, the Grill Room casual dining, seasonal pool service, and catering.Reinvigorated tired menus in 3 food outlets, introduced organizational improvements, increased staff retention, and rebuilt reputation for quality / restored member confidence.• Reduced staff turnover 40% through training and communication, offering tools and structure to maintain a positive work environment with focus on excellence.• Sourced suppliers / compared costs for high-ticket menu items to maintain food costs within budget.• Analyzed local competition and listened to customers, refreshing menus seasonally to improve customer satisfaction with overall revenue gains.• Enhanced catering / banquet operations, especially for special events / holidays; increased holiday covers 50% to maximum capacity. - Accommodated weekly golf outings / solicited more social events, generating a 30% boost in business with customer satisfaction “though the roof.”

Worldwide

Began with Wyndham right out of culinary school, continuing to learn and grow through various coveted assignments throughout the U.S. as well as Aruba. Earned promotions / raises from Sous Chef to Executive Chef, building a solid reputation for quality and efficiency with attention to continuous improvement at every opportunity.Managed staff recruiting and training, as well as administrative and financial responsibilities; selected to coordinate national rollouts of standardized recipes and presentations; creatively involved in food staging, presentations, and delivery for banquets, restaurants, and promotional events.• Baltimore Inner Harbor (Interim) - Maintained strong restaurant (Shula’s Steakhouse I and II) and catering business; added flair to banquet operations with new presentations.• Coconut Grove - High-profile location with high-end customer base and good reputation but needing some revitalization. Revamped menu with Latin energy, increasing capture ratio while reducing food costs 1.6% and labor .04% to budget.• Aruba Resort / Oranjestad Aruba - Brought in to strengthen compliance to corporate standards / increase operational efficiency in 2 main restaurants with banquet facilities; improved staff communications, learning Spanish to accommodate a culturally diverse environment.• Prior positions in Garden Hotel, Dallas, Vinings, Georgia, and Perimeter, Georgia; Chicago, Illinois