Eric Neri Email & Phone Number

United States

United States

PROFESSIONAL HOSPITALITY SOLUTIONS, January 2013 - PresentPresident and Executive Chef: A Growth and Consulting Firm that offers comprehensive services including menu engineering, restaurant consulting, custom culinary training, kitchen design, task force, vendor placement, food photography, and also resort services such as housekeeping assessments, full property evaluations and quarterly property inspections that ensure corporate standards are being maintained.

Florida, United States

Passionate and Dynamic Real Estate Agent committed to helping clients achieve all of thrie real estate goals. Adept in providing thoughtful guidance and assistance through every phase of the real estate process.

St Pete Beach, Florida, United States

Executive Chef (1996-2012): Lead all facets of $18.5M food operations, overseeing 6 food & beverage outlets and extensive banquet facilities. Direct 40 culinary professionals and 25+ stewards, managing performance and coaching and mentoring staff. Engineer specialty menus and manage VIP tastings and events, including presidential dinners and other high-profile occasions (400+ weddings per year). Manage costs, maintaining 26% food cost on a budget of 28%. Oversee staffing and manage payroll / labor costs. Collaborate with human resources and accounting leaders to control expenses and ensure adequate staffing. Manage food and product purchasing for the hotel. Key Accomplishments:• Coordinated 3 major restaurant renovations, increasing revenue by a combined $2.7M, and established wedding cake program that generated $250k.• Introduced multiple innovations, including launch of the Chef Table in the 4-diamond Maritana Grille, which features the chef personally preparing food for guests (a Tampa Bay 1st).• Hosted high profile dinners for Presidents Clinton and Bush as well as the Joint Chiefs of Staff for Central Command and the Middle Eastern Chiefs of Defense. Orchestrated Taste of the Nation dinners with guest chefs Charlie Trotter, Norman Van Aken and Don Pintabona and served as Host Chef for the Tampa Bay Food and Wine Festival (4 years) and James Beard Foundation in New York (3 times).

St Pete Beach, Florida, United States

THE DON CESAR • ST. PETE BEACH, FLORIDA • 1991-1996 • Executive Sous Chef: Developed corporate menus and played key role in coordinating operations in conjunction with director of food and beverage and corporate chef at top resort. Generated $260K in additional revenue by designing and implementing innovative promotions and events. Served as co-chair on special events, including SOS dinners with high-profile guest chefs and Bacchus Wine Dinners as well as dinners with exclusive winery and brewery representatives. Created weekly food and beverage forecasts. Received numerous awards, including Manager of the Quarter (2 times), Hotel of the Year and Food and Beverage Department of the Year.

Certified Executive Chef (Cec) . Certified Culinary Administrator (Cca), Culinary Arts/Chef Training

Managers’ Food Handling Certification • Green Program Certification • Management Awareness Catering Conference Management • Exceeding.

Florida State License, Real Estate