Steven Masch Email & Phone Number

Noblesville, Indiana

Operationally maximizing profits and quality while exceeding the ever growing expectations of my membership through employee education & training, planning, organizing and the fascilitation of seasonal menus.

Glenview, Il

Family-Driven Private Club; 416 Memberships, 1,006 children; 2.7 million in F&B RevenuesInvited to finish my apprenticeship and assist the Chef in a complete kitchen overhaul to help establish effective systems for the kitchen and assisting departments. I assisted in the development of recipes, mission statements, ordering guides, kitchen rules and ethics and departmental goals. Leading by example, and continuously coaching and training the staff has led to some of the higher member satisfaction numbers in years.

Fishers

Golf-Driven Private Club; 850 Members, 900 Children; 1.75 million in F&B RevenuesRecruited to lead the ala carte kitchen staff. Helped to update the aging culinary offerings with New Age American style of cuisine. While changing the format of the menus, i also assisted the integration of the culinary team with the member dining experience to help educate them as well as create an amazing experience for them. Culinary presence was created by the means of weekly specials, pictures and videos assisting the membership education, experience in the process.

Noblesville

High Volume, casual dining sports restaurant; 250 indoor, 100 outdoor seats; 3.1 million in F&B revenues.I opened, developed and branded the food portion of this restaurant. Great emphasis was placed on training, scheduling and accountability practices for a culinary staff of 26. We consistently ran weekly specials, we had a rotating seasonal menu, multiple multi-course wine, beer, and martini dinners and some other special events to assist in the generation of revenue.

Carmel

Sports-driven private club; 3,500 members, seasonal pool; Three food outlets.Banquet ballroom housed banquets up to 350 guests and was maintained with a staff of 12. Creative demos and active cooking stations fueled an increased lunch business 15% higher than the prior year. I implemented daily production logs and streamlined the operating systems that were used to achieve a 32% budgeted food cost.

Carmel

Public Golf Club, 6-Day dining venue,beverage carts, 400 person banquet hall Budgetary constraints allowed for only four kitchen employees, so great emphasis was placed on developing an achievable banquet menu. Purchasing and production controls helped in an overall departmental net profit for the season.

Indianapolis, Indiana Area

Four Diamond property; 353 room convention center/hotel, 7.5 million in banquet F&B revenues.Leading the banquet team, Marriot East established the highest Banquet and Event Food Quality Guest Satisfaction scores in property history. At 94.7% these scores were 1st in the mid-west region and 6th in the national ranking of all Marriot properties. Achieved Employee of the Month in June of 2004.

Associate Of Applied Science Degree, Hospitality Administration/Management/Culinary Arts

Activities and Societies: American Culinary Federation Member

Associate'S Degree Of Applied Science, Foodservice, Lodging Management And Supervision

Activities and Societies: Participated in the Tourism, Convention, Event Management Society of I.U.P.U.I.

Education record

Activities and Societies: Student Athletics - Football Player