Eric Moline Email & Phone Number

All Front and Back of House operations for food and beverage in 216 room focused service hotel.

Holiday Inn - Georgetown, DC

- Manage and execute all food service planning and operations for full-service hotel restaurant, front and back of house, and hotel food outlets (bar, coffee shop, and room service), including inventory and sanitation control;- Supervise and direct the activities of all culinary and support staff: interview and recommend hiring of new staff, train staff.

Hilton - Gaithersburg, MD

- Managed all culinary operations and supervised, scheduled, and trained kitchen and culinary support staff for full-service hotel restaurant and food outlets; - Managed all culinary operations for banquet, restaurant, room service, bar and coffee shop; - Managed inventory and sanitation control requirements and food and labor costs to support Executive.

Holiday Inn - Gaithersburg, MD

- Supported Executive Chef in all culinary and supervisory operations for full-service hotel restaurant;- Managed inventory and sanitation control activities;- Managed all aspects of special events on-site, including catering meals and special event needs; and- Managed daily opening and closing processes for restaurant;

Eurest Dining Services - NIH Campus

- Managed all front-of-house and back-of-house operations, including menu planning, food preparation and service (breakfast and lunch), purchasing, invoice processing, inventory and sanitation control, customer service, and payroll processing for on-campus dining service; and- Supervised staff employees in accordance with union contract requirements;

Gaithersburg, MD

- Managed and directed all activities in the restaurant’s kitchen, including inventory control, ordering, training staff, and sanitation control;- Supervised staff; - Supported Executive Chef in costing out menu items, creating and implementing new menu items, and creating daily specials;- In support of excellent customer service, expedited and worked line.

Rockville, MD

- Prepared varied menu items in eight different stations (Rotisserie, Grill, Sandwich, Salad, Platter, Line, Prep and Catering);- Trained subordinate staff in all stations and in general protocols;- Managed the service grill and buffet line; and- Worked opening and closing shifts on all workstations.

Certificate, Personal Chef

Associates Degree, Specialized Technology