Nathaniel Baker Email & Phone Number

National Harbor, Maryland, United States

• Report to Director of Restaurants oversee daily front of house operations, employee training and business administration tasks. Work in cooperation with culinary team to ensure proper execution, delivery and.
• Enforced company performance standards and hold associates accountable with coaching and counseling to ensure high levels of quality standards and guest service.
• Improved customer service scores in a fast-paced hospitality environment through attentive customer service, professionalism, and the drive to solve problems.
• Maintain extremely high levels of product quality and customer service at one of the largest Café Markets in Marriotts Portfolio while serving 1k+ guests with yearly revenues exceeding $10M.
• Successfully managed pop-up F&B outlets in addition to main outlet during busy holiday season with daily hotel guest counts of 5k+.

United States

Licensed financial professional specializing in assisting individuals, families, and small businesses reach their short, mid, and long-term financial goals utilizing full-service financial planning. I also train and develop new business partners as a leader of expansion.

Bethesda, Maryland, United States

• Report to executive pastry chef, oversee daily kitchen production, employee training and menu development. Worked in cooperation with sales team and food dispatch departments to ensure proper execution and delivery of.
• Spearhead daily production in absence of Executive Pastry Chef
• Increased catering sales by developing new cost-effective dessert items
• Championed food cost controls which led to an operating budget surplus for a consecutive 3 months
• Executed mass quantity production of desserts while maintaining labor cost during months averaging $2 million in sales.

Oxon Hill, Maryland, United States

• Reported to executive pastry chef, directly managing daily planning, training, and recipe execution. Partnered with sales team to finalize menus. Delivered best-in-brand food quality through consistent production.
• Spearheaded collaboration with 5 supervisors and 13 cooks to meet daily production goals.
• Drove 14% food cost while increasing sales 10% through formulation of new cost-effective desserts for award-winning steakhouse.
• Championed lower labor costs by scheduling to forecast and reducing overtime while sustaining high-quality customer service.
• Initiated employee development project that increased job-based skills and individual improvement.
• Increased productivity ~15% by decreasing labor deficiencies using performance management skills.

Hyattsville, Maryland, United States

• Spearheaded daily bakery production of large batch pastry items for wholesale while assisting oversight of 50-member staff. Fulfilled orders according to contract specifications. Met with head production manager to.
• Mobilized workflow of daily operations and compiled ingredient information for product tracking.
• Executed and maintained sanitation of facility to meet FDA and NSF International standards.

Oxon Hill, MD

• Oversaw preparation of ingredients and desserts for all restaurant outlets, including from-scratch pastries and plated desserts. Drove guest satisfaction by creating specialty wedding cakes and holiday displays.
• Provided guests with a personalized experience using interactive food stations.
• Organized and displayed desserts for functions with 1K+ guests and assisted VIP events with custom showpieces and desserts.
• Served as trainer for holiday-themed guest pastry classes.

Baltimore, Maryland Area

• Created breads and desserts for breakfast, lunch, and dinner service. Compiled amenities for in-room dining and assisted specialty cake construction. Recorded and maintained inventory for kitchen operation.
• Created new dessert items for revamped restaurant concept.
• Prepared custom banquet desserts to increase guest satisfaction and revenue.

Patomac, MD

• Managed department operations opening and closing according to brand standards while supervising 20 employees. Tracked inventory and ordered food for daily production and retail sales floor. Monitored weekly sales.
• Used cost controls to maximize department profitability, produced food to company specifications, and reduced waste.
• Championed food safety, sanitation, and loss prevention guidelines to maintain health department compliance and reduce department shrinkage.
• Improved guest experience scores through high-touch service and problem-solving.
• Facilitated production of deli, bakery, hot, cold, and pizza stations, acting as guest service backstop and meeting sales and production goals.
• Completed 3-month management training program.

Bachelor'S Degree, Hospitality Administration/Management

Completed four month internship in the pastry department at Wolfgang Puck's Spago in Las Vegas, NV. Completed three week food and wine.

Associate'S Degree, Baking And Pastry Arts/Baker/Pastry Chef