September 1997 to Current,

SAGE dining services

  1. ✴May 2000, to Date;

  2. ✴District Manager, MD,DC,VA,NY,CO Areas since start

Training and development of managers in, Colleges, Private schools, Conference Centers.  Developed Budgets, Menu’s, Servery plans for food services in multiple states on the East coast, moving out West in the spring of 2006 to Colorado.  Key involvements, and responsible for successful Catered Events, SAGE foodservice Programs at all locations,  Financial, and contract relationships with Business managers, Presidents and Heads of Schools.  Client entertainment, Relationship building,  Annual Contract renewals, kitchen, and facilities remodeling.  Involvement with and planning of multiple openings, with other Districts throughout the U.S.  Annual culinary event planning, for company events, and N.B.O.A. events on the east coast.

 

  1. ✴ September 1997 to May 2000.  (SAGE dining services, contract)

   Maritime Institute of Technology and Graduate Studies, Hotel & Conference Center. 5700 hammonds   ferry road,

   Linthicum Heights MD

  1. • Food services Director, for Day to Day Operations, of a Union Facility, Food production for Dining facilities and Catering onsite. Annual budget of costs in excess of 2 million. Annual Budget negotiation with Client, Union Contract negotiations as necessary.  Development of 3 onsite managers, and staff of up to 50 pp.


  1. ✴April 1996 to August 1997

Holiday Inn Executive Conference Center, Bass PLC Hotel management, Olive Branch, MS

  1. • Food and Beverage Director, Responsible for Day to Day operations, meeting breaks, Catering events, and Outlet restaurant. Successfully manage an F&B Budget in excess of 5 million in total sales. Staff development, recruitment for Facility located in the outskirts of Memphis, TN.

*Merger process (started in October 1996) with Bass PLC and Bristol Hotels, in the summer of 1996, I was dismissed and replaced with Bristol Corporate F&B.


  1. ✴April 1994 to April 1996

Ambassador West Hotel, & Knickerbocker Hotel, 1300 n state pkwy, chicago, Il 60610

Chicago, Illinois  Grand Heritage Hotels Management

  1. • Executive Chef,  All hotel food related activities, related especially to Wedding sales at the Ambassador West, and management of closing of contract between Grand heritage and Wyndham hotels at the Knickerbocker hotel. All catering, and Outlet menus at both hotels in the Gold coast areas of Chicago.  Opening hotels and restaurant concept/menu design for Grand Heritage hotels in Detroit, Rhode Island, Colorado and Kansas as called upon.    


  1. ✴April 1993 to April 1994

Peabody Hotel, Memphis TN. Peabody Hotels Group

  1. •Executive Sous Chef,  Responsible for all Day to Day activities, throughout the Hotel. Periodic  Management and Food production of 4 restaurant outlets and Catering in Excess of 15 million, on and off property per year. Food cost for catering ran a consistent average of 22.5-24% throughout the year of 93-94. This against a Budget of 24.5%. Most of time spent in catering and Wedding menu development. Assist Restaurant chefs in Dux, and Chez Phillip periodically, for staff shortages, Chef vacations. Manage and schedule hotel room service department of 500+ room hotel. Reported to Hotel Executive chef and Corporate Chef of Peabody hotels


  1. ✴ Treaty of Paris Restaurant, Grand Heritage Hotels  Annapolis, MD

  2. • Executive Chef,   April 1989 thru April 1993   

Responsible for all  Food Production, menu planning, cost controls for the back of the house. Monthly food and labor cost incentives met regularly.  Several local write ups in the Capital newspaper, and Baltimore Sun papers, annually giving us a 3 out 5 or better star dining ranking.  Daily specials, seasonal menus, and Seasonal, Food & Wine society menus and events conducted quarterly.

  1. • Sous Chef  November 1987,  April 1989

Daily production meetings, soup and seafood specials. Bqt and catering assistance as necessary.  Assisted in the hiring process.  Assisted with all menus, and off premise events.


* Annapolis Hotel ( Horizon Hotels management ) Currently Loews   Annapolis, MD

Sous Chef, December 1985 thru Nov  1987

Started in Room service as a Cook for 4 months, then to the Fine Dining room, opened “BASILS” Restaurant as Chef Du Partie, finishing as the Hotel PM Sous Chef in the summer 1987 until November. Responsibilities ranged from staff scheduling, menu planning to Banquets of all types throughout the hotel.  Most shifts were spent between the fine Dining room and Catering.


* Treaty of Paris  Restaurant, HIstoric Inns of Annapolis

* May 1984 thru December 1985

* Line Cook


* Widows Brownes Restaurant  Crofton, MD

* June 1981  to April 1984

* Dishwasher, Prep/Line Cook finished as Head cook from August 1983 to April 1984.

  1. *Lucky Lucianos Pizzaria, and Ristorante  Crofton, MD  -June 1980 to June 1981 Dishwasher, Pizza Cook

  2. *Fishburne Military School  Waynesboro, VA  -Mess, Hall, Dishwasher, Cook.

* CURRENTLY SERV SAFE CERTIFIED THRU 2014