Simon Stilwell Email & Phone Number

Washington, Dc, Us

Charleston, Sc

Soon to open at The Jasper: Luxury Waterfront Apartments:• Costa Cucina – Charleston’s next Iconic Restaurant featuring coastal Italian fare from Chef Vinson Petrillo• The Alcove – Casual Marketplace and DiningZero George Street Properties (The Hotel at Zero George, The Residences at Zero George, The Restaurant at Zero George, The Caviar Bar at Zero George)• Coordinated the complete restoration and renovation of the hotel, guest rooms and suites, restaurant and kitchen expansion, landscaping and grounds.• Elevated the service standards of the hotel team to better match the luxury status of the property with a strong focus on guest relations, details, and personalization of stays.• Created new partnerships and re-connected with existing partners to offer improved amenities to hotel guests• Developed and launched The Caviar Bar at Zero George, an intimate, a la carte dining venue• Post Covid - Relaunched The Restaurant at Zero George. Updated and elevated the service style to better match the tasting menu offerings. Expanded the beverage program winning The Best of Grand Award (two cups) from Wine Spectator.Wild Common at Cannon Green• Coordinated the development and launch of this restaurant with James Beard nominated and Michelin Starred Chef Orlando Pagan.Cannon Green: Downtown Charleston Event Venue• Revamped and elevated beverage packages for events team• Created new partnerships and re-connected with existing partners to offer improved offerings to events’ guests.

Washington D.C. Metro Area

The Oval Room – General Manager• Coordinated the re-opening of The Oval Room after a multimillion dollar renovation• Re-designed the beverage program and trained sommelier and staff• Updated the service program to reflex the modernized design• Obtained a Three Stars Review, Washington Post• Handled Private EventsRasika Restaurants – Beverage DirectorRestaurant Accomplishments• Four Stars, Washington Post (2008-Current)• Only Indian Restaurant in “Top 20 Restaurants in the Country” (Zagat 2013)• Only Indian James Beard Awarded Chef, (2013 Best Chef Mid-Atlantic)• Top 10 Restaurants (Washingtonian Magazine)Operation Accomplishments• Oversaw the nationally recognized Wine, Beer, and Cocktail programs for: Rasika, Rasika West End, and Bombay Club restaurants.• Mentored Four floor sommeliers and trained service and bar staffs• Negotiated wine, beer, and spirit contracts with distributors to offer better value to guests.Rasika West End Restaurant – Manager/SommelierOpening staff for the West End location of KBRG’s award winning Indian conceptOperation Accomplishments• Designed and operated a value-oriented wine program consisting of 175 selections.• Designed a craft cocktail program and a well curated spirit collection.• Mentored Lead Bartender and trained service staff• Maintained company beverage cost percentages701 Restaurant / NoPa Restaurant • Originally hired at 701 Restaurant to fill a variety of rolls including: Captain, Bartender, Wine Steward, but eventually redesigned the wine program.• Helped with the opening of NoPa Restaurant in 2013, designing menus, wine lists, and assisting with training.

Trans fer red to Tackle Box as the General Manager , while maintaining a supervisory role atHook Restaurant• "The Best Seafood Restaurants" Bon Appétit MagazineOperational Accomplishments• Increased revenue month to month over previous year• Redesigned menu to lower food costs and streamlined ordering process• Increased guest perceived value through increased service standards• Lowered weekly purchases by 56%• Implemented and directed a social media marketing program• Developed operational systems intended for expansion into 10 more units

Hired as an opening captain, was promoted to floor manager then, Restaurant Manager, and continued to move up within the company. Directly reported to the owners about the physical and financial status of the restaurant.Key Accomplishments•Successfully opened and managed a 170 seat, upscale dining faculty. •Readers Choice Award for Best Seafood Restaurant in The Washingtonian Magazine 2009.•Given 2 ½ stars by the Washington Post, etc•Managed scheduling and payroll to reduce hourly labor percentage from 28% to 11.2%Management/Administration•Accountable for payroll, ordering, cost control, and maintaining records•Responsible for the Human Resources Department•Website maintenance and concept development•Director of Green Relations/Initiatives Training/Supervision•Recruited, hired, scheduled, supervised, and trained a staff of up to 87 employees.•Wrote, developed and implemented a radical, hands on training program•Improved productivity and morale by initiating systems of accountability Community Leadership•Sponsored the East Coast Ocean Film Festival by serving food and beverages during the event•Mentor to inner city students who want to pursue the hospitality industry

•Hired in the Front of the House and worked with Events Coordinator to ensure all events were staffed, set-up, and run according to the Chef Geoff Standard’s of Service.•Weekly scheduling of a staff of 20+ servers, busboys, and runners.•Redesigned and updated the FOH staff training program.•Cross trained to be able to work in all FOH and BOH positions.

Hired as a bus boy and continually promoted to the final position of Sous Chef•Hired, trained, and supervised the staff of two kitchens.•Assisted in designing an upscale, modern Italian menu.

•Hired to open a seasonal poolside cafe•Involved in cost-effective food and equipment purchasing with numerous vendors and suppliers•Trained, and supervised a staff of 20 employees in all food preparation procedures; maintained inventories and assisted in ordering and inventory control.•Assisted in guest care, service and satisfaction

Organic Chemistry

Activities and Societies: College Cooks, Organic Chemistry I & II Lab Professor, College Writing Teacher's Assistant, Intermural.

Italian Cooking Techniques, Cheese Making,

Studied Italian cooking techniques with Chef Anne Burrell of the Batali-Bastianich Restaurant Empire, and now a fixture of Food Network.

Level 1, Wine

Activities and Societies: Passed the Level One Exam Currently working on my CSW and CWE