Ronald Howard Email & Phone Number

Hartford, Connecticut Area

Atanta Area

I am the owner and operator of Chef's Ron Catering Services with 30 years of experience in the Food and Beverage Industry. Chef's Ron and Catering Services provide services for Baby Showers, Graduations, Wedding, Retirements, Holiday parties, Family Gatherings, Bat Mitzvah, Bar Mitzvah, Tailgate Party, and moreServ Safe Certified. Work with 5-10 employees. Responsible for ordering of all food and non-food items. Catered functions for schools, churches, business lunches, baby showers, graduations, weddings, birthday parties, holidays and more. Catered breakfast, lunch and dinner events. Plated and buffets. Held employee appreciation outings and awards for employee of the month.

United States

• ServSafe Certified. Responsible for ordering, scheduling, inventory, and coding invoices for culinary department. Responsible for all employee functions (employee appreciation, cook outs and holiday events), V.I.P functions, tastings, wedding and all banquet functions, making the restaurant and catering menus and costing out all menus and keeping a monthly food cost at 28% or better, hiring and training all culinary staff. Responsible for local and Q and A inspections of 96% or better, maintaining a cleaned and organized kitchen. Responsible for making CMP flunch and dinner menus. Hotel has 300 rooms with revenue of 7 million to 10 million a year, 2 million to 4 million in Food and Beverage.

• ServSafe Certified. Responsible for ordering, scheduling, inventory, and coding invoices for culinary department, also ordering all paper goods for Housekeeping Department. Responsible for all employee functions (employee appreciation, cook outs and holiday events), V.I.P functions, tastings, wedding and all banquet functions, making the restaurant and catering menus and costing out all menus and keeping a monthly food cost at 28% or better, hiring and training all culinary staff. Responsible for local and Q and A inspections of 96% or better, maintaining a cleaned and organized kitchen. Hotel has 282 rooms with revenue of 7 million to 10 million a year, 2 million to 4 million in Food and Beverage.

ServSafe Certified. Asst in VIP parties such as Alzheimer’s Awareness, Spa Night, in house events for residents, breakfast club, weekly cookout and Men’s Night with Pizza and beer. Prepared and served Breakfast, lunch and dinner.

ServSafe Certified.Executive Committee Member also participated on Care committee representing the F&B department.Responsible for ordering, scheduling, inventory, and coding of all invoices for entire F&B department.Responsible for all employee functions (employee appreciation, summer cook outs and holiday events).Responsible for costing out all menus and keeping a monthly food cost at 28% or lower and liquor cost at 22% or lower.Responsible for local and Q and A inspections of 96% or better.Responsible for V.I.P functions, tastings, wedding, banquet functions, complimentary breakfast and manager’s reception.Responsible for training all F&B employees.Responsible for Banquet set ups and all Banquet functions.Hotel has 260 suites with a revenue 700.00 to 1.5 million a year, 450.00 to 850.00 thousand in Food and Beverage

ServSafe Certified.Executive Committee Member also participated on Care committee representing the F&B department.Responsible for ordering, scheduling, inventory, and coding all invoices for foh and boh.Responsible for all employee functions (employee appreciation, summer cook outs and holidays). Responsible for costing out all menus and keeping a monthly food cost at 28% or lower and liquor cost at 22% or lower.Responsible for local and Q and A inspections of 96% or better.Responsible for V.I.P functions, tastings, wedding, banquet functions, complimentary breakfast and manager’s reception.Responsible for training all F&B employees.Responsible for Banquet set ups and all Banquet functions. Hotel has 232 suites with revenue of 1.5 to 2 million a year, 700 thousand in Food and Beverage.

• ServSafe Certified.• Executive Committee Member also participated on Care committee representing the F&B department.• Responsible for ordering, scheduling, inventory, and coding of all invoices for entire F&B department.• Responsible for all employee functions (employee appreciation, summer cook outs and holiday events).• Responsible for costing out all menus and keeping a monthly food cost at 28% or lower and liquor cost at 22% or lower.• Responsible for local and Q and A inspections of 96% or better.• Responsible for V.I.P functions, tastings, wedding, banquet functions, complimentary breakfast and manager’s reception.• Responsible for training all F&B employees.• Responsible for Banquet set ups and all Banquet functions.• Hotel has 260 suites with a revenue 700.00 to 1.5 million a year, 450.00 to 850.00 thousand in Food and Beverage

Responsible for ordering, scheduling, and prep of all banquet functions up to 3,000 people for receptions, buffets and plate ups.Responsible for making and costing out all banquet menus, making a banquet ordering guide, keeping a monthly food cost at 21% to 24% and inspections between 96% or higher.Responsible for V.I.P functions, tastings, off-site functions, weddings, horsD’oruvres for the Executive levels, holiday brunches, Sunday brunch menus, ordering and scheduling of special functions (The Mayors Masked Ball, NFL Super Bowl, MLB All-Star Game, NBA All-Star Game, Men’s and Women Final Four Games.)Responsible for daily prep of the (800) employee cafeteria, breakfast, lunch and dinner buffets in the Restaurant.Responsible for making a soup rotation for buffets, making recipes for soups, sauces and special banquet items.Assisted stewarding department and all banquet functions on and off propertyHotel has 1,226 rooms with revenue of 19 million a year, 8.5 million in banquets.

Responsible for daily prep of on and off-site property catering functions for up to 500 people, making hors D’oeuvres, sauces, special food items, butchering of all meats, fish and poultry.Assisted in developing new menus, supervised kitchen staff up to 50 cooks and 10 stewards.

Responsible for ordering, schedules and daily prep in banquets, Garde Manger and employee cafeteria for up to 500 people, buffets and plate ups.Responsible for tastings, wedding, V.I.P functions, ice carvings for holiday banquets and Sunday brunch.Hotel has 350 rooms with revenue of 6 million a year, 3 million in banquets.

Responsible for daily prep, ordering, scheduling, soups, sauces, butchering and ice craving tasting, wedding, proms, V.I.P functions, Bat Mitzvah and Bar Mitzvah for 500 people.

Responsible for all cold items and Banquets and Restaurants.Responsible for breakfast, lunch and dinner cold items. Buffets and plate ups.Responsible for pate’s galantines, terrines, salad dressings and weekly preparations.A.M. Sous ChefResponsible for breakfast, lunch buffets and a La Carte menu up to 500 peopleResponsible for soups, sauces and specials of the day.Responsible for making brunch menus, prep for Sunday brunch and ice carvings for up to 500 peopleP.M. Sous ChefAssisted in developing menus and schedulesResponsible for daily prep in the restaurant, specials of the day and butcheringResponsible for pub restaurant for up to 100 people and for room service menusHotel has 250 rooms with revenue of 5 million a year, 3 million in banquetsResponsible for making menus and ice carvings for Saturday night dinner and dance buffetExpedited restaurant during when busy. Restaurant averaged 150 to 180 people a nightProvare/Mallards Sous ChefMallard was a four star restaurant, wild game theme that changed over to Provare, an Italian theme restaurantAssisted in developing menus, schedules making pizza dough, tomato sauce, soups and butchering for lunch and dinner a La Carte for up to 200 people