- Report directly to the General Manager.- Member of the Leadership Committee, directorial leaders of the property.- Scaled food costs down to 20% to reflect hotel financial goals.- Control labor costs by scheduling appropriately.- Ensure the consistency, portion and presentation of all food.- Implemented “Restaurant to Go” concept, created menu and trained staff inusing new equipment (Turbo Chef).- Doubled revenue of the Lobby Café cart by enhancing the menu and creatinga visible and appealing presentation.- Bi-annually enhance banquet menus to reflect customized culinary trends.- Influence positive relationships within the department to enhance employeeengagement scores.- Guide department training sessions to ensure associate understanding andaccountability for performance; while also reinstilling Hyatt service standardsin meal quality and guest interactions.

- Expedited and guaranteed the quality and consistency of all food for NoMo Kitchen Restaurant and Lounge, banquet events and in room dining.- Contributed to seasonal menu development and execution.- Oversaw all banquet events by providing custom menus, appropriate staffing and consistent food presentation.- Collaborated with Sales and Catering teams to create memorable banquet events.- Controlled food costs, labor and expenses for supplies in order to ensure financial goals were adhered to.- Responsible for inventory management and purchasing.- Consistently reviewed staffing levels to make certain guest service & operational needs were met.- Supervised kitchen staff; including training, counseling and performance evaluations.

- Planned food preparation for events and daily meal service.- Managed banquet events and provided custom menus based on the client’s preference and event needs.- Supervised kitchen staff to ensure luxury dining experience was provided to the overall guest experience.- Prepared schedules and ensured appropriate staffing for kitchen and events.- Expedited meal service to ensure guest satisfaction and food quality.- Responsible for purchasing and maintaining food costs within allocated budget.

- Created customized menus and pricing based on event needs- Directed the catering and event teams to successfully plan and execute special events- Managed customized presentations, detailed site inspections and client meetings- Administered all phases of the banquet department- Prepared data for strategic forecasts

- Externship while attending Culinary Institute of America; hired on and promoted to various positions in the kitchen- New York Times 4 Star Rated - Oversaw the preparations of meat and fish dishes- Adhered to strict presentation requirements

- Externship while attending Culinary Institute of America; hired on and promoted to various positions in the kitchen- New York Times 4 Star Rated - Oversaw the preparations of meat and fish dishes- Adhered to strict presentation requirements

- Prepared all cold appetizers, salads, fruits de mare- Responsible for grilling meats accurately and at appropriate temperatures

- Prepared all cold appetizers, salads, fruits de mare - Sautéd vegetable dishes