Edward Leonard, Cmc Email and Phone Number
Edward Leonard, Cmc's Location
Glen Cove, New York, United States, United States
Edward Leonard, Cmc's Contact Details
Edward Leonard, Cmc work email
- Valid
- Valid
- Valid
Edward Leonard, Cmc personal email
n/a
Edward Leonard, Cmc phone numbers
About Edward Leonard, Cmc
Business success is driven by the ability to exceed expectations. With visionary leadership and a desire to be the best, clubs and organizations can consistently elevate the member experience to new heights.As a Sr. Leader in Food & Beverage Management, I have a proven track record of success in turnarounds, as well as business and people development in the industry. My accomplishments with prestigious clubs and institutions such as The Polo Club of Boca Raton, The Westchester Country Club, and Le Cordon Bleu grow from my passion for excellence in all things hospitlaity, leadership, operational and culinary.Firm and fair leader — natural teacher and educator. I truly enjoy facilitating the development of the best and the brightest in the business and am proud to be known as a dedicated hopsitlaity leader that leads with strength, and humility. A proficient communicator, I strive to build a culture of empowerment throughout all departments, promoting loyalty and connecting with people at every level from line staff, all levels of mangement and members. Throughout my career, I have driven results in such areas as:Financial Performance | Transformational & Market Leadership | Team Building | Strategic Relationships | Hospitality | Innovation | Education | Publishing | Mentoring | Research & DevelopmentI have many highlights in my career, including the successful training of four master chefs, my book publications, taking Westchester Country Club from 14th to 12th on the platinum club list. also very proud of leading as the Team Captain for the USA Culinary Team, winning five championships and over 30 gold medals.As the Director of Culinary Operations at The Polo Club of Boca Raton, I thrived on creating an innovative and dynamic artisan approach to all things culinary, bringing premier experiences to our members.My diverse work in the culinary world always excites and motivates me as I drive the highest standards of excellence each day — exceeding expectations with visionary leadership and uncompromising value.
Edward Leonard, Cmc's Current Company Details
Edward Leonard, Cmc Work Experience Details
-
General Manager / CooFresh Meadow Country Club May 2021 - PresentFresh Meadow Country Club is a prestigious 100+-year-old country club with an 18-hole golf course designed by A.W Tillinghast, a resort-style pool, Har-Tru tennis courts, Pickle Ball courts, a fitness facility, new driving range complete with a social area. The club features a 60,000 sq. ft. clubhouse. Fresh Meadow has $12M in total annual revenues. In progress, a five-year plan to refresh the clubhouse with new projected amenities to lead us into the next decade and ensure our membership takes extreme pride in their club and the experiences we provide.In 2022, selected to lead as General Manager and Chief Operating Officer of Fresh Meadow Country Club. Bringing my diverse and global executive experience and transformational leadership I have successfully built a reputation of hospitality and culinary excellence based on my culture of excellence philosophy and leadership program, recognized in the states and globally through Europe, and Asia as a leader that makes difference. Areas Of Focus: Culinary Excellence, F&B Management, Member Experiences, Financial Management, Mentoring, Development Of Team Members, Facility Renovations/Capital Projects, Public Relations/Special Events, Membership Development & Retention♦ Delivering effective management and leadership with initiatives driven by innovation to ensure Fresh Meadow Country Club is a premier club with a member-first focus, a high-quality culinary program, and member events. The premier club on the Island for memorable banquets, and events. Continue developing the club’s brand, and social media presence to ensure member pride and our designation as a 5-Star Platinum Club.♦ Provide mentoring and motivational leadership in all areas of operations while retaining and recruiting top talent in the industry that will focus on excellence in member service and be part of a special team that together will excel in the ultimate in membership experiences on the Island and deliver the Fresh Meadow Gold standard.
-
Director Of Culinary Operations ► F&B Management | Training & DevelopmentThe Polo Club Of Boca Raton Jun 2015 - Mar 2021Boca Raton, Florida, UsHighly accomplished chef and operational leader with long-term diverse career focus on the hospitality industry. Demonstrated success culture building and leading high-performance teams to achieve objectives and goals. Effective at leveraging relationships and key resources with leadership skills to promote a culture of excellence and promote brand awareness. Tailor and develop programs meeting and exceeding the membership and club objectives. Passionate about driving performance, innovation and revenue goals via strategic and operational planning while supporting continual bench-marking. Maintain rigorous quality standards by motivating and managing teams of experienced professionals. Spearhead strategic initiatives, rebuilding of kitchens, new concepts, financial and department restructuring. -
Director Of Culinary Operations ►Team Development | F&B ManagementReynolds Lake Oconee Dec 2014 - Aug 2015Greensboro, Georgia, UsReynolds Plantation, now known as Reynolds Lake Oconee, is a globally recognized resort, community and club, defined by the welcoming traditions of Southern hospitality, the spirit to Linger Longer, and the consistent rhythms and beauty of the Oconee Forest and its magnificent lake. Reynolds Lake Oconee has six golf courses, nine dining venues, four full-service marinas, swimming pools, 21 miles of walking and biking trails, a world class fitness and tennis club and The Ritz-Carlton Hotel as its centerpiece.▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬ In 2014, I joined Reynolds Plantation as the Director of Culinary Operations & Executive Chef. Here, I was responsible for the management of all dining venues, 10 chefs, 70 culinary team members with over 3600 members on 10,000 acres with 6 golf courses, 5 club houses, tennis, swimming pools, recreation centers and an array of awesome homes that create this lifestyle resort, hotel, and club venue.Areas of Focus: F&B Management, Recruiting & Training, Program Management, Member Experience, Budgeting/Cost Controls, Team Leadership, Quality Control, Culinary ArtsKey Achievements:♦ Successfully managed 7 restaurants, 4 eateries and 3 catering & banquet venues along with its management and culinary team♦ Built and developed a certified apprentice program ⇨ recruiting and training young, talented culinarians while working with a top culinary team ♦ Implemented crafted programs and special events ⇨ propelling the brand and business development goals of Reynolds Plantation -
Vice President Culinary Academia North America | ► Program DevelopmentLe Cordon Bleu Jun 2010 - Dec 2014Paris, Ile De France, FrLe Cordon Bleu is the world's largest hospitality education institution, with approximately 20 schools on five continents. Its education focus is on hospitality management, culinary arts, and gastronomy.▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬As the Vice President, Culinary Education North America, I liaised with Le Cordon Bleu International was in charge of 16 colleges, 11,000 students, 364 chef instructors, 18 lead chefs, 16 DOE, 13 restaurants, and $330M+ in revenue.Areas of Focus: Project Management, Educational Standards, Program Development, Curriculum, Student Engagement, Marketing, Quality ControlIn this role, I worked diligently to propel the utmost quality of the Le Cordon Bleu Brand in North America to match the institution’s global brand. Multiple responsibilities included curriculum development innovation sessions, business development projects, liaison for international studies, restaurant brand development, training, train the trainer sessions, and QCAV visits and reporting systems.Key Achievements:♦ Developed the concept, standards and managed 13 campus restaurants ♦ Managed and developed educational training programs and sessions ⇨ including the development of chef educators and continuing education programs♦ Collaborated with international LCB Michelin-Star chefs from London, Ottawa, & France ⇨ advancing excellence in global educational standards and programs -
Assistant General Manager | Director Of Culinary Operations ► F&B ManagementWestchester Country Club May 2002 - Jun 2010Westchester Country Club is an exclusive family oriented Club located in Rye, New York approximately 40 minutes outside Manhattan. Westchester has been ranked 29th of 4,000 private Clubs in the United State and maintains its status as a "Platinum Club." Club Members enjoy world-class facilities including two championship Golf Courses, a Beach Club on Long Island sound and comprehensive Tennis and Squash facilities. ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬Selected to join The Westchester Country Club, the 12th ranked platinum club in the USA, I led as the Executive Chef and Director of the Food & Beverage program. I held responsibility of a staff of over 120, a certified 2-year apprentice program, and a sous chef training program.♦ 9 F&B outlets | $7M+ in F&B Club Revenue | Managed Turnover $14MDuring my eight years with the club, it was awarded on many levels for its quality F&B program and considered one of the best culinary programs in the club world globally and in the USA. Under my leadership, the F&B program was profitable in every quarter for the first time in club history. A particularly rewarding part of my responsibilities was the extern culinary student program, where I had over 150 students work and train in the kitchens, and a two-year accredited apprentice program. The apprenticeship program had 8 graduates who are all moved on to executive chef’s positions. Key Achievements:♦ Successfully managed F&B program ⇨ elevating the club from 14th to the 12th top-ranked platinum club in the United States ♦ Received accolades for the culinary programs in 10 different venues♦ Increased revenue by one million in 5 years
-
National President | Coo ► Executive Leadership | R&D | Financial ManagementAmerican Culinary Federation Jun 2000 - Jul 2004Jacksonville, Florida, UsEstablished in 1929, ACF is the premier professional chefs’ organization in North America with more than 17,500 members in over 150 chapters nationwide. The ACF promotes the professional image of American chefs worldwide through education of culinarians at all levels.▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬As National President of the American Culinary Federation, I lead the premier professional chefs’ organization in North America for four years. In conjunction with the hard work of the organization’s board members, we accomplished tangible, relevant endeavors. Here, I provided executive leadership for the organization and its culinarians, and developed strategic business partnerships with many industry groups. Areas of Focus: Organizational Effectiveness, Financial Analysis & Management, Business Planning, Membership, Convention Leadership, and Mentoring.During my time with ACF, we also developed a new federation logo and culinary team USA logo. I also developed and launched culinary and business workshops at every national convention, cooked with top industry chefs at conventions and general sessions, and developed and launched practical testing for all certification levels across the country.Additional Key Achievements:♦ Delivered the first 5-year business plan with growth vision♦ Grew membership and kept federation in the black for the four years♦ Developed chef recognition contest to include cooking at the convention and showing skill sets to earn awards -
Managing Director | Vp Culinary Operations ► Food & Beverage Management | Revenue GrowthFood 1St Restaurant Corp Apr 1997 - Jan 2001Food 1st Restaurant Corp operated 14 venues consisting of corporate dining rooms, training development, corporate cafes, catering hall and restaurants generating over $8M in F&B revenue and employing 156 team members.▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬As the Managing Director and Vice President of Culinary Operations, I directed, managed and impacted all functions and workings of the company.Areas of Focus: Comprehensive Culinary Management, Client Relations, Purchasing, Operations, Menu and Concept Development. Key Achievements:♦ Delivered successful F&B management ⇨ propelling revenue growth♦ Partnered with ComSource ⇨ developing the first ever training videos and presentations on Global Cuisine♦ Contributed expertise and delivered advisement ⇨ for the full training culinary lab at the corporate office
-
Corp Chef Usa | Director F&B | Vice President - Operations ► International Operations ManagementTrusthouse Forte Jan 1984 - Nov 1997Trusthouse Forte, an international hotel, catering and restaurant company based in Britain, operated a multibillion-pound business including some of the world's most venerable 5 star hotels such as Hôtel George-V and Plaza Athénée in Paris; Brown's, Grosvenor House and the Hyde Park Hotel in London; the Ritz in Madrid; and the Westbury and Plaza Athénée in New York.▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬At Trusthouse Forte, I managed and led multiple diverse operations for the largest hotel & catering company in the UK and among the top three in the world. During my tenure, I served in several leadership positions, traveling from the U.S. to France, Holland and the United Kingdom. Business Areas: High-end corporate food service, B&I operations, hotels, airport and airline jet feeding, restaurants, catering operations, and private dining rooms for Fortune 500 companies.Bringing excellence in F&B Management, I facilitated culinary operations to improve brand and ensure consistency in the diverse portfolio of the company in North America. I also built and developed top talent for the company, inspiring a culture of excellence and passion.My career with Trusthouse included the following positions:♦ Board member and Executive Vice President Sales and Marketing North America♦ Vice President F&B Operations North America ⇨ 196 diverse properties with over $320M turnover in F&B, 7,000+ employees, 12 senior level direct reports, and 260+ chefs♦ Director Food & Beverage Operations North America ⇨ 89 properties & $148M turnover ♦ Corporate Executive Chef North America ⇨ 75 properties | Hotels | Airport Feeding for BA | Corporate Food Service | Catering Operations; 85 chefs reporting to me, 4 regional chefs; and a culinary program generating over $150M in sales
Edward Leonard, Cmc Skills
Culinary Skills
Catering
Food And Beverage
Menu Development
Cooking
Restaurants
Cuisine
Fine Dining
Recipes
Food
Restaurant Management
Pastry
Banquets
Sanitation
Hotels
Food Safety
Hospitality Industry
Food Preparation
Food Service
Chef
Hospitality
Hospitality Management
Food Quality
Gourmet
Wine
Pre Opening
Culinary Management
Training
Menu Costing
Food Industry
Baking
Culinary Education
Inventory Management
Hotel Management
Resorts
Purchasing
Haccp
Recipe Testing
Hiring
Cost Control
Ingredients
Front Office
Parties
Process Scheduler
Food Writing
Income Statement
Food Processing
Leadership Development
Mangemnet
Leadership
Servsafe
Wine Tasting
Edward Leonard, Cmc Education Details
-
Le Cordon Bleu College Of Culinary ArtsCulinary Arts -
The Culinary Institute Of AmericaCulinary Arts/Chef Training
-
Johnson & Wales UniversityCulinary Arts
-
Thameside International - London, EnglandSales / Marketing / Operations
Frequently Asked Questions about Edward Leonard, Cmc
What company does Edward Leonard, Cmc work for?
Edward Leonard, Cmc works for Fresh Meadow Country Club
What is Edward Leonard, Cmc's role at the current company?
Edward Leonard, Cmc's current role is General Manager / COO at Fresh Meadow Country Club.
What is Edward Leonard, Cmc's email address?
Edward Leonard, Cmc's email address is ed****@****lub.net
What is Edward Leonard, Cmc's direct phone number?
Edward Leonard, Cmc's direct phone number is +156144*****
What schools did Edward Leonard, Cmc attend?
Edward Leonard, Cmc attended Le Cordon Bleu College Of Culinary Arts, The Culinary Institute Of America, Johnson & Wales University, Thameside International - London, England.
What skills is Edward Leonard, Cmc known for?
Edward Leonard, Cmc has skills like Culinary Skills, Catering, Food And Beverage, Menu Development, Cooking, Restaurants, Cuisine, Fine Dining, Recipes, Food, Restaurant Management, Pastry.
Free Chrome Extension
Find emails, phones & company data instantly
Find verified emails from LinkedIn profiles
Get direct phone numbers & mobile contacts
Access company data & employee information
Works directly on LinkedIn - no copy/paste needed
Download 750 million emails and 100 million phone numbers
Access emails and phone numbers of over 750 million business users. Instantly download verified profiles using 20+ filters, including location, job title, company, function, and industry.
Start your free trial