Michael Molloy Email & Phone Number

Orlando, Florida

Overseeing all Banquet Operations at Loews Royal Pacific Resort and Loews Sapphire Falls Resort

Orlando, Florida Area

Executive Chef of a full off site catering company with 15 million in annual revenues

Tampa/St. Petersburg, Florida Area

Executive Chef of the Iconic Don CeSar. $23 Million in F&B Revenue 7 Food and Beverage Outlets including 22,000 sq feet of indoor meeting space 16,000 sq feet of flexible outdoor space

Columbus, Ohio Area

Opening Executive Chef during transition of prior F&B provider to Levy Restaurants.Set all new standards for the operation to include daily operating SOP, recipe cards, daily check lists, cleaning and HACCP standards, as well as food presentations for buffet and plated events. Concept and operational creation for new grab and go style restaurant including.

Jupiter, Florida

5 Food and Beverage outlets that included award winning deep blu seafood grille, roof top pool bar, Upscale lobby lounge and 3 meal room service operation 10,000 sq feet of flexiable meeting space, Part of the Preopening team Solely responsible for sourcing, delivery and organization of the $600K in opening OS&E. Created the concepts for each of the 4.

Orlando Florida

5 Food and Beverage Outlets25,000+ sq feet Meeting SpaceOversee all Ordering for all F&BMolecular Gastronomy is used in a lot of aspects of hotel including Banquet Functions and Deep BluAmazing new concepts and ideas keep us cutting edge always reinventing ourselves never stale

One huge operation 2000 Rooms500,000 Sq Feet Meeting Space85 Million+ in F&B Revenue per yearOver saw 90+ Culinary StaffHad a great time putting out amazing food for groups as small as 20 to as large as 10,000

Worked in all food and beverage outels in the hotel from the 3 meal resturant to banqet kitchen. 80,000 sq. feet of meeting space servicing functions up to 2,000 people. Was my original stomping grounds started as a cook came out as a chef !