Mark Speight Email & Phone Number

Newark, Nj, Us

Newark N.J.

Newark N.J.

Mendham, New Jersey

• Responsible for à la carte, banquet, men's grill and all catering of a $1.5 million operation • Supervise staff of 11 (7 cooks and 4 dishwashers) exceeding budgeted labor expectations • Effectively motivate staff to provide outstanding meals and service• Creatively re-invent menus to keep meals new and interesting for the daily, high profile club members• Produce elaborate banquets for up to 500 people • Continuously receive high ratings and best meal compliments from older members

Warwick, N.Y.

• Maintained a positive workplace in a challenging environment • Created new menu items changing a 20 year old menu, drawing rave reviews from regular patrons• Lowered historically high food costs by 7% • Worked with Wine Spectator Award-winning wine list, pairing dishes for wine tastings • Oversaw all kitchen production and catering for more than 30 weddings in a year

Mahwah, N.J.

• Oversaw all high volume food production for a $7 - 8M operation which included 25K feet of meeting space• Catered multiple functions, i.e. weddings, bar mitzvahs and corporate functions; room service open 365 days from 6 am to 11 pm, a nightclub and two restaurants • After stock market crash of 2008, corporation reduced staff of 23 cooks to 11 and eliminated 2 sous-chef positions leaving Executive Chef to oversee all kitchen functions• Experienced transition as hotel became unionized: actively involved in labor negotiation meetings. Understand sensitive nature of working with unions.• Kept staff positive and motivated and actually increased guest satisfaction scores to all-time highs • Worked closely with Food and Beverage Director to achieve tight food cost goals during difficult economic times• Created new wedding and corporate menus• Improved overall food revenue and increased future business • Responsible for financial statements and daily paperwork, as well as all training and purchasing

Oakland, N.J.

• Responsible for recruiting, training and management of staff of 25• Ensure all safety and sanitation policies are met and exceeded• Administer payroll and company taxes• Designed a la carte and catering menus resulting in a 12% decrease in labor cost and an 8% decrease in food cost • Researched and created new wine list which was recognized by NJ Monthly magazine for its excellent selections and great values• Performed live cooking demonstration on News 12 NJ • Streamlined all ordering, purchasing and inventory procedures which helped to decrease food costs by 8%

• Managed and scheduled staff of 11• Redesigned and implemented a la carte procedures in order to improve the efficiency of production• Created all a la carte menus as well as special menus for wine tastings• Maintained strict standards to ensure high quality of all goods received

Associate'S Degree, Culinary Arts/Chef Training

Completed Internship with Chef Frank Caldwell High Pass in fifth term Practical

B.O.H. Managers