Nick Osterfoss Email & Phone Number

Asheville, North Carolina, United States

Big Sky Meadow Village, Montana, United States

Budget of 6 million per annum.During my tenure Montage Big Sky was the only resort in North America to achieve a new inaugural Forbes 5-star award in 2024.

Saratoga, Wyoming, United States

Managed Budget of $3.5 million in F&B Revenue per annumOversaw staff of 50, 5 outletsExecutive Committee member, Led Front of House and Back of House Teams, and banquets

Big Sky Meadow Village, Montana, United States

Big Sky Meadow Village, Montana, United States

Colorado Springs, Colorado

Managed f&b budget of 2 million per annum.Executive Chef and Food & Beverage Director. Opened new downtown hotel; oversaw banquets, restaurant, culinary, beverage operations, F&B budgeting

St. Helena, Ca

Three meal, banquets, room service, pool

Ithaca, New York Area

Palm Beach, Florida

I shadowed Master Sommeliers Juan Gomez and Virginia Phillips during service, vendor meetings, purchasing, receiving, wine storage, and staff trainings.

Cheyenne, Wyoming

Under my grandfathers (owner) mentorship I oversaw all operations of this AAA 4 Diamond Bed & Breakfast. My responsibilities included a dynamic role in all kitchen operations, banquets, sales, front desk, housekeeping, and maintenance.• Worked every department since age of 7• Planned 9 course dinners for wide variety of VIP guests up to groups of 40• Oversaw inventory, purchasing, scheduling, accounts receivable, accounts payable, and payroll

Colorado Springs, Colorado

In August 2016 I graduated my Apprenticeship and transitioned full time to the Broadmoors Flagship restaurant, Colorado's only Forbes 5 Star and AAA 5 Diamond restaurant the Penrose Room under Chef Zach Ladwig. During my tenure I was able to train and learn, working my way through all the stations of the kitchen.

Colorado Springs, Colorado

In order to become a more well rounded Food and Beverage professional I enlisted in a Culinary Apprenticeship. For 6000 mandatory ACF apprenticeship hours I was exposed to a wide array of culinary concepts including all of the various kitchens at the hotel, along with numerous banquet, baking & pastry kitchens. Throughout my ACF Apprenticeship I competed in monthly culinary assignments which were assigned by, and critiqued by our world class Broadmoor Chefs including Executive Chef David Patterson and Executive Pastry Chef Adam Thomas. I earned an associates degree in culinary arts, journeyman papers, and passed the ACF Certified Culinarian exam. I also supported Chef Angus Macintosh in the Bocus D'Or USA competition.

Vail, Colorado, United States

• Led staff of 15 in breakfast, in-room dining, banquets, and après ski bar service• Held full responsibility for restaurant income statement

Jackson, Wyoming, United States

• Led staff of 75, and four assistant managers in all day fine dining service restaurant that did $2,000,000 in revenue from May to September• Achieved highest quality brand standard scores within company at that time based on secret shoppers and brand standard audits• Interviewed, hired, developed, and disciplined staff

Keystone, Colorado, United States

• Led staff of 20 in lunch and dinner service

Jackson, Wyoming, United States

• Reduced overtime by forecasting, scheduling, and monitoring payroll for staff of 75

I was one of three interns throughout the nation chosen annually for the Darden Management in Training Program. For 10 weeks I rotated through every position in the Olive Garden Restaurant, under the mentorship of both the District and Restaurant Managers.

Masters Of Management In Hospitality Management (Mmh), Self-Directed

Associate Of Science (A.S.), Culinary Apprenticeship

Three year ACF certified Culinary Apprenticeship at Broadmoor Resort

Bachelor Of Science (B.S.), Hospitality Administration/Management