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

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

• 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%

• 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.
• 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

• 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