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.
• 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.
• 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.

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.
• 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.
• 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.
• 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.

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.
• 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.
• 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.
• 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.

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.
• 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%.

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.
• 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.
• 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.
• Prior positions in Garden Hotel, Dallas, Vinings, Georgia, and Perimeter, Georgia; Chicago, Illinois