William Ecker Email & Phone Number

Chattanooga, Tennessee Area

• Introduced of current preparations and service ideologies to attract younger clientele and energize sales
• Combine historic culture of one the oldest restaurants in the Chattanooga (1942) with modern methods and mindsets, yet maintain appeal of classic diner nostalgia.
• Hired and trained staff to improve efficiency and knowledge with pride, attitude and revenue growth as measurable of success

Lookout Mountain, Georgia

• Increased Ala Carte Revenues by 10% with creative menu and dinning options
• Stabilized and maintained all budgets for labor and cost of goods with implementation of measurable practices
• Redesigned menu styles energized by modern international flavors, preparations and presentations
• Hired and rebuilt staff of enthusiastic profession culinarians with passion for the art.
• Introduced of popular wine pairing education and dinners
• Restructured kitchen management and staffing, resulting in a positive and exciting team

Osprey, Florida

• Opening Chef for newly renovated club house. Including all budgets and capital purchases. Maintained all cost percentages for $3.5 million F&B budget.
• Hiring and development of staff in new skills, knowledge, cuisines and providing an exception experience. Resulting in a loyal, unified team with very low turnover.
• Introduced highly successful monthly Wine Dinners to highlight creativity, skills and knowledge of culinary and service staff
• Host for show case events such as: Florida region CMAA Conference Dinner, Chain des Rotisseurs awards dinner 2009- 2011. Annual USTA Professional Tennis Tournament
• Transitioned menu directions to suit membership at large, offering a variety contemporary, classic, current trends and healthy choices.
• Restructured kitchen management staff for greater profitability and production. Added a purchasing Sous Chef.

Tysons Corner, Virginia

• Third highest revenue generating Club within the Company at $3.7 million.
• Highest Food and Beverage net percentage within the company at $1.26 million.
• Exceeded 2004 22% payroll budget by 2%.
• Exceeded 2004 34% food cost budget by 1%.
• Club chosen for Chef Training Program.
• 2005 Circle of Gold Excellence which is highest honor for clubs within Club Corp.

Cincinnati, Ohio

• Increased Member use of Club by establishing rapport with Members and exceeding their expectations.
• Created team atmosphere and lowest turnover of employees within Region.
• Star Executive Chef Certified.
• Rising Star Award.
• Organized all special events by working with Food and Beverage Director.
• Selected to participate in 2004 Greystone Experience.

C.E.C, Culinary Arts,Chef Certification

Bachelor'S Degree, Architecture