Bill Berning Email & Phone Number

Williamsburg, Virginia

Forbes 5 Star & AAA 5 Diamond Hotel: Williamsburg Inn2018 Attained Forbes 5 Star.2017 Attained AAA 5 Diamond. On floor during meal service hours, expedite tickets, review all food produced, taste seasoning, check doneness, plate wipe rim cleanliness, check food prep & windows are set for service, resolve food issues for quality. Review staffing every shift & make adjustments as necessary, day of & the next few shifts ahead.Review all prep items for quality, prep levels & sanitation. Create prep lists from prep sheets to maintain consistency.Review menu knowledge with HOH & FOH staff about the menu items pairings, new items or changes.Delivered Results:2011: Responsible for AM shift & Butcher station. Increased guest service scores in food & utilized meat scrap. 2012: Responsible for Saucier & PM Expo stations with greater variety of garnishes & sauces.2012: Regency Room won top 10 Platinum Plate Award in Coastal Living Magazine, VA Beach 2013: Regency Room won 1st place Platinum Plate Award in Coastal Living Magazine, VA Beach2013: 30% more business & 25% less staff. Covered Executive Sous & Banquet Chef absences.2014: Wrote costed Breakfast cookbook with detailed recipes of the menu, photos & CAT sheets. 2015: Standardized costed Bistro cookbook & bento box menu with recipes, photos & sheets. 2016: Kronos timekeeper. Wrote, costed, cookbook with photos: breakfast a la carte menu.

Opened new clubhouse with seven staff, a restaurant, lounge, snack bar, and banquets serving upscale classic American food with a southern twist for lunch & dinner with $600K in revenue. Planned seasonal costed menus, and assured quality control by writing cookbooks & presentation photos. In charge of F&B checkbook. Carved ice.Key Achievements:Exceeded Special Event Food Revenue Budget 2007 by 27% or $80K & 2008 by 20% or $73K Saved Food Cost 07 with 33% on 38% saving $21K & 08 with 32% on 35% saving $15KSaved Labor Cost Budget by $9K first two quarters of 2009

Made the improvements necessary for flag change with eighteen staff, a restaurant, lounge, room service, and banquets serving upscale American comfort food for all meal periods with $2.5 million in revenue. Utilized Buy Efficient System to order, In charge of F&B checkbook and instituted railroad cleaning schedule. Reported to GM.Key Achievements:Beat food cost at a straight-line 27% on 29% resulting in $25,000 to the bottom line in six months. Won Best Brunch in Williamsburg's Gazette's Reader's Poll while increasing revenue for that service

Four Star/Four Diamond, Leading Hotels of the World) 1999 to 2003RESORT SOUS CHEF Revived "Hunt Brunch" with eight staff, two restaurants, room service, and banquets serving upscale American comfort food for all meal periods with $8 million in revenue. Planned menu cookbooks with presentation photos Hired, trained, counseled and directed staff of 45 FOH/ BOH union employees in six outlets and banquets serving upscale American regional meals. Planned menus, assured quality control, and minimized waste. Managed whole house back office operations including P & L's, checkbook, food, beverage and supply ordering on IBM AS400. Ice.

Daily line-ups & wine pairings for 10 sous chefs & 90 full-time staff culinary & utility in 11 different concept restaurants, the main serving a 700-seat dining room upscale American regional breakfast, lunch, & a four-course dinner menu that changed nightly. Banquets up to 1550. Managed back house operations for Chef by planning & execution of hiring, training, payroll, ordering, inventory, writing, costing and menu engineering. Culinary demos. Ice.Key Achievements:Increased top-line food revenue from $3.5M to $4.5 M/ half-year in five seasonal/ year time period.Expanded ice sculpture program for weekend buffets and banquets. Trained interns in ice & fruit carving.

Associate Of Science (As), Business Administration And Management, General, 3.86

Activities and Societies: Phi Theta Kappa Honors SocietyMagna Cum Laude

Associate Of Arts (Aa), Culinary Arts/Chef Training

The foundation

Honors, Colege Prepatory