Michael Schmutzer Email & Phone Number

Darien, Ct, Us

New York, Ny, Us

● Operating Hospitality Program (Team of 70+)● Member of the Executive Committee● Directing all F&B – Operational support incl. Engineering, Procurement & F&B Marketing.● Focused on leadership path, associate & guest satisfaction scores.● Building a diverse and engaged team that executes with purpose together and intention. ● Leadership in implementing YD procurement Software.● Financial responsible, manage Budgets / Forecasts and refocused efficient daily reporting.● Personally advocate healthy company culture

New York, Ny, Us

The Woodlands, Tx, Us

Hotel Leadership role in Culinary Operation and Hospitality.Recruit, train, coach and evaluate all Culinary & Back of House Operations Positions.Expedite F&B Purchases, cultivate relationships with purveyors, focusing on local Producers and Hudson Valley Farms.Direct Culinary operation, 5 Sous Chefs, 28 Cooks, 14 Stewards, 15 IRD Staff.Managing multi unit culinary operation with F&B revenues in excess of $10 million.Custom Menu Development, Culinary Conference Planning, Team Building Activities.Create relevant, seasonal Menus for Conference Center, Social & Corporate dinning venues.Efficiently operate labor, COGS and forecasts.Promote positive Company Culture, through employee engagement.

Us

Resume all responsibilities in the absence of the Executive Chef up to and including Purchasing, Menu Design, Scheduling, Tastings. Hiring, Coaching & Counseling Staff, Sous Chefs. Assist with customizing Menus for Private as well as Corporate Events. Foster working relationship between FOH and Culinary Initiate Training according to SOP's.

Seattle, Wa, Us

Organization, preparation and execution of Culinary Service for Hotel / Restaurant Guest. Preparation of all foods, incl. Soups, Vegetables, Starches, Appetizers and Salads according to recipe standards.

Education record

Equivalent To Bachelor'S Degree In Applied Food Studies, Culinary Arts/Chef Training