Todd Henderson Email & Phone Number

Hilton Del Mar

Long Beach, California, United States

United States

Newport Beach, California, United States

Dana Point, California, United States

Orange County, California, United States

Culinary Operations Leadership – Lead daily culinary operations for 13 communities for senior living culinary needs including budget and cost control, program and menu planning, and program development. Oversee monthly profit and loss statements for all communities.Regulatory Requirements – Conduct audits and monitor company standards related to sanitation, food safety, HACCP plans. Provide food standards for Independent Living, Assisted Living and Life Guidance Care.Menu Planning – Facilitate menus focused on low- and no-added-sodium requirements, soft and modified texture diets, and development of non-concentrated sugars (NCS) and reduced concentrated sugars (RCS) recipes and menu cycles to meet dietary needs of residents.Staff Training – Ensure education and training of staff on Title 22 Section 4 of the Community Care Licensing Division, training in mechanical soft and modified texture diets, allergen training and identification of menus.Cost Control – Successful in reducing operational expenses, food costs, labor costs, and internal audit scores.

The Queen Mary

Operations Leadership – Assumed operational leadership for the Queen Mary’s five food and beverage outlets and culinary operations for banquets and catering. Minimized operating expenses for sales of $18M annually.Reduced Costs – Succeeded in reducing food costs YoY from 31.0% to 26.1% with proactive monitoring of budget, forecast for food and labor and other expenses. Utilized product sourcing from local sustainable vendors and purveyors. Created an inventory control system, food and labor tracking tools to optimize daily operating procedures while improving accuracy and productivity.Sunday Brunch – Successful in turning around under-performing brunch to achieve Top 100 Brunches for Open Table for 8 consecutive years. Enhanced sales, food quality, customer services, and community recognition.Program Winner– Introduced a successful Quarterly Barrel Dinner Series featuring leading spirits – Jack Daniels, Highland Park Scotch, Heradura Tequila, and Mi Gay Rum. Developed other seasonal dining offerings.Media Relations – As an historical ship, led media presentations for upcoming events on Board for television, social media and print initiatives.Corporate Serve Safe – Served a dual role as Instructor and Proctor Certified for National Restaurant Association.

Scottsdale, Arizona

Operations / Opening – Spearheaded recruiting and training of staff, research for vendors, and negotiation of pricing and contracts for all supplies required. Ensured training programs were completed to meet opening deadline.Sustainability Program – Partnered with local farms and vendors to create a sustainability program and optimize use of local products and services.Media Relations – Delivered features in print media in Phoenix Magazine, Arizona Republic and Phoenix New Times, and improved online presence with updates to social media sites including Opentable.com, Yelp, Twitter, and EaterAZ.com, and Facebook.Successful Program – Developed monthly wine dinner series featuring Owner/Vintners from wineries that included Charles Krug, Siduri, Turnbull, and Grgich Hills.Seasonal Events – Key participant in seasonal events including Taste 2010, Taste 2011, Taste of the Nation, Share our Strength, Russo/Steele Collectable Car Auction and others.

Pga West Private Clubhouse

Scottsdale Marriott At Mcdowell Mountains

Jw Marriott Desert Ridge Resort

Renaissance Hotel Denver, Colorado

Jw Marriott Desert Springs Resort

Marriott'S Mountain Resort At Vail

Radisson Resort Vail, Colorado

Aa, Culinary Arts

Aos, Hospitality Managment