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• Direct kitchen staff in meal preparation, creation, plating and delivery

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, organized manner

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• Oversaw installation and set-up of all kitchen equipment• Responsible for all F&B outlets; Havana Beach, So Luna, In Room Dining, Banquets and ACME Ice House including wine dinners and charity events• Created budgets and profit/loss forecasts• Responsible for maintaining service standards and licenses

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• Responsible for ongoing training of all culinary associatesRecognitions:-Multiple recognitions including Salt Lake Magazine- APEX Restaurant “Top Newcomer” and Travel and Leisure Magazine “The 2011 IT List”- World’s Hottest Resort

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