Michael Guerra Email & Phone Number

United States

United States

• EXPERIENCE2021-2022Executive Chef/General Manager | Top of the World Restaurant | Bushkill, PA.
• Responsible for restaurant launch including purchase of equipment, development of menu, hiring of staff, designing of logo/uniform, dining room decor and all restaurant related procedures
• Develop unique and cuisine appropriate menus
• Stay current on developing trends in the restaurant industry
• Monitor inventory and purchasing equipment, supplies and food from approved vendors
• Hire, train and supervise kitchen staff

United States

• May 2019- May 2021Sales Representative | Pocono Pro Foods | Straudsburg, PA.
• Provided sales and service to existing customers while expanding the customer baseAccuracy in conveying information about company products, services, and pricing Provided appropriate documentation in a timely.

United States

• December 2017- May 2019Chef | Walpack Inn | Wallpack, NJ
• Assisted with stocking and setting up kitchen stations
• Preparedfoodincludingcleaningandcuttingingredients
• Cooked main dishes including appetizers and desserts
• Plated prepared foods based on senior chef guidance
• Worked with servers to ensure orders are completed according to reque

• uly 2014- September 2016Sales Representative | Sysco | Geneva, AL.
• Provided sales and service to existing Sysco customers while expanding customer base
• Conveyed information regarding company products, services and pricing
• Performed any job-related duties requested by the saupervisorAccomplishments:- $4,000,000 in yearly sales-Managed and grew a territory of 36 accounts -Achieved Chairman’s every year of employment

United States

• March 2013- July 2014Executive Chef | The Pearl Hotel | Havana Beach, FL.
• Worked closely with contractor in the design of food and beverage outlets to ensure efficiency and flow while maximizing revenue
• Responsible for the purchase of all F&B small-wares and kitchen equipment
• Determined staffing guides and SOP for the Food and Beverage Department for BOH & FOH
• Set up beverage program for restaurants and room divisions
• Created menu tailored to Gulf of Mexico regional flavors

United States

• November 2010- February 2013Executive Banquet Chef (Opening Leadership Team) | Montage Hotel and Resorts | Park City, UT.
• Hired and trained 25+ culinary associates
• Successfully launched and maintained the hotel’s Gastro Pub
• Promoted to executive banquet chef within 6 months and maintained dual positions
• Coordinated and executed events in excess of 600 people across multiple venues
• Maintained financial goals by monitoring food cost and labor

United States

• August 2009- October 2010Executive Banquet Chef (Opening Leadership Team) | St. Regis at Starwood Hotels & Resorts Worldwide, Inc. | Park City, UT.
• Recruited by Starwood Hotels as banquet chef during pre-opening of the property
• Accountable for coordinating menus, purchasing, scheduling, food preparation and plating for catering events
• Maintained sanitation and food standards

United States

• Executive Chef | Red Lion Inn | Cohasset, MA.
• Responsible for kitchen staffing, menus planning, ordering supplies, quality control and related operations
• Coordinated with reopening

United States

• Chef Tournant (Opening Leadership Team) | Arrabelle (Rock Resort) | Vail, CO.
• Collaborated as part of elite hotel/resort launch management team
• Developed and implemented standard operating procedures
• Responsible for recruiting/training staff and ensuring compliance with sanitation standards
• Served as Chef de Cuisine as needed to support operations