Stephen Marshall Email & Phone Number

Greenville, South Carolina, United States

As opening food and beverage executive I directed all aspects of the food and beverage department for this hotel generating revenues over $8 million including a signature restaurant ,bourbon bar, room service, lobby lounge and banquets. Held full financial accountability and managed direct and indirect staff of 90 people. Reporting on critical financial data and operational performance, implemented inventory, purchasing systems and processes, scheduling effectiveness, menu engineering techniques, food and beverage marketing, revenue generating programs and menu design.

Portland

Senior Regional Chef – Pacific NorthwestDirected operations of company’s uniquely branded restaurants and core restaurants producing $65M in revenues. Provided ongoing guidance and training for restaurant-level chef and GM teams, including but not limited to safety and sanitation, purchasing, vendor relations, new product rollouts, financial accountability, and store-level menu execution. Remained on top of current food trends. Demonstrate strong financial acumen, command of the P&L, and ability to effectively interpret reporting. • Awarded Regional Chef of the Year by senior leadership two consecutive years (2017, 2018).• Drove profitability across 11 restaurant operations by focusing efforts on labor and foot cost controls.• Reduced food cost from 28.5% to 22.3%/ Labor cost from 10.2% to 7.9%• Participated on Culinary Council tasked with developing recipes and menus nationwide; known for expertise in menu design techniques that optimize bottom-line results.• Recognized as operational expert with strengths in creating, communicating, and executing programs to increase profitability.• Reduced employee turnover utilizing culinary mentorship program • Conceptualized and executed seasonal promotions at national/regional levels to boost sales.• Created national catering menus, escalating financial results.

Usa

Steered culinary operations at Oregon Convention Center, Portland Center for Performing Arts, Keller Auditorium, and Portland Expo Center, executing large events consisting of 6K+ attendees. Directed 40 employees across Culinary and Stewarding departments.• Designed and developed sustainable menu concept for Oregon Convention Center.• Restructured Culinary and Stewarding departments, optimizing efficiency.• Launched the development of costing guidelines for all catering menus.

Las Vegas Usa

Taught cross-cultural cuisine at a culinary school located in downtown Las Vegas that was a partnership between Career Education Corporation and the French culinary institute, Le Cordon Blue in Paris. Lectured students on international, intercultural cuisines.• Applied advanced knowledge of American Regional Cuisine.• Delivered hands-on training, mentoring, grading, and student development.

Las Vegas, Nevada, United States

• Member of the pre-opening executive team developing all menus, recipes, budgets, equipment sourcing and purchasing• Served on Corporate Culinary Advisory Board • Awarded Media Choice Award and 2nd Place in National Marble Farms Pork Competition • Consistently reduced food cost 27.6% to 22.4% through purchasing, waste management and recipe adherence. • Streamlined labor from 9.4% to 6.7% utilizing labor management systems and skill orientation.• Achieved Top 5% in company’s customer service JD power scores in food quality • Executed multiple high profile events including the launch of the Audi of Audi's R8, Global Owners Meeting, Bon Appetit weekend brunch, Fortune 500 events.• Improved and maintained 95% in food safety HAACP scores • Responsible for all food preparation for the club level, Medici restaurant pool restaurant and 65,000 sq. ft. of meeting space with 18 million in F&B sales

Kapalua Maui, Hi

• Managed and successfully executed international golf event "Mercedes championship" 2001, 2002, • Responsible for supervision of 6 kitchens including 85,000 ft, of meeting space with F&B revenues of 35 million• Implemented international culinary externship program • Organized VIP dinner for world redound china designer Isabel Lam • Plan and successfully executed all logistical and operational planning International Kapalua food and wine event

Laguna Niguel Ca.

• Assisted Executive Chef with managing a staff of 86 employees and 9 chefs in this world renowned hotel• Key contributor in achieving and exceeding budgeted labor and food cost goals.• Steered all food service for off-site catering venues, with $2.2M in annual revenues • Improved overall employee engagement year over year by 3.5%• Food sales exceeding $22 M oversaw 7 restaurants indoor and outdoor meeting space of 80,000 sq ft.

Cancun Q.R. Mexico

Maintained accountability for the overall success of daily kitchen operations for hotel’s fine dining restaurants, Fantino Northern Italian and The Club Grill Mexican fusion.• Received AAA Five Diamond awards in both Fantino and The Club Grill. • Named James Beard House recipient for Best Resort Hotel Chef Series 1997.

Marina Del Rey, Ca

• Responsible for the hotels fine dinning restaurant featuring freestyle Mediterranean cuisine• Increased business levels by 45% under my guidance developing culinary roundtables for local business leaders • Local media events including radio, television and televised cooking segments with Robin Mattson• Awarded AAA five diamond award for best restaurant in 1994

San Francisco Ca.

• Responsible for hotels three meal and in-room dining restaurant• Assisted internationally known chefs, Paul Bocuse, Alan Ducasse and Roux Brothers, for special dinner series events• Awarded Rising Star Chef by San Francisco Chronicle