James Ogle Email & Phone Number

Indianapolis, IN, US

Indianapolis, IN

• Create and implement seasonal menu for ala carte restaurant, Ellingtons, Room Service and Banquet Operation
• Revamped and continue to execute all Holiday Buffets with menu creativity & buffet presentation
• Purchase all food for entire property while maintaining and controlling a consistent food cost on a monthly basis based upon Hilton standards of less than 26%
• Attend weekly staff & BEO meetings for consistent communication between all departments
• Stay compliant with all Hilton food-based standards geared for Embassy Brands in Complimentary Breakfast, Ellingtons Restaurant, Room Service and Banquets
• Maintain and stay compliant with Hilton’s inspection service, ECOSURE and Quality Assurance by staying up to date on all time and temperature logs & keeping a clean and safe work environment

Asheville, North Carolina

• Lead and managed staff of over 45 individuals while designating and creating their roles as team members
• Controlled food cost and labor cost on a monthly basis
• Attended weekly Chef meetings to discuss the seasonal trends for menu planning and implementation
• Organized and executed ala carte and buffet dining for the largest continuous dining room in Western Carolina seating 450 guests and serving breakfast, lunch and dinner seasonally

Louisville, KY

• Lead and managed staff of over 40 individuals while designating and creating their roles as team members
• Responsible in the creation and implementation of all banquet menus at a 611 guest room property with 50,000 square feet of meeting space (produces 83% group business) and oversaw food production and menu development.
• Controlled food cost and labor cost on a monthly basis
• Devised and implemented goals for the kitchen while creating a motivating atmosphere to increase employee morale
• Served as a liaison between all hotel departments as a member of the Executive Committee; partook in the MOD program; met regularly to ensure consistency and quality of all food-related events

Louisville, Kentucky

• Controlled production and execution of all banquet events from 1 – 1000 guests while also responsible for off-property events consisting of 12-1500 guests
• Interactive in all food ordering for entire property and monthly inventory
• Generated menus and executed the infamous Sunday Brunch and also partnered with the Executive Chef to write and distribute all new banquet menus
• Coordinated staff scheduling for all food outlets in the hotel which include garde manger, banquet kitchen, Auto's Cafe, pastry kitchen, and staff dining room
• Worked directly with Executive Sous Chef and Executive Chef in meeting and maintaining monthly food cost numbers

Louisville, Kentucky

• Participated as a member of the only 5-Diamond culinary team in Kentucky by providing upscale southern hospitality cuisine
• Researched and stayed current on the regional trends of the industry in order to provide the most unique, eye-appealing, delicious meals for the guests
• Cross-trained and mastered efficiency in all food stations relating to the restaurant including the pantry, grill, sauté, middle kitchen and preparation

Louisville, Kentucky

• Maintained a creative mindset which focused on presentation while attaining the specs provided by the Executive Sous Chef
• Controlled the distribution of all items produced by the garde manger kitchen which included Sunday Brunch, Otto’s Café buffet, and the Banquet Department
• Created and designed ice carvings, cold displays, and hors d'oeuvres for special events, banquet events and Sunday Brunch