executive chef or director food & beverage or chef

8/6/2019 Executive Chef or Director Food & Beverage or chef

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6559 Old Carriage Lane, Alexandria, VA 22315Cell 571-480-0597

Thomas CrenshawProven track record of success in food & beverage management. High-energy personwith the ability to drive revenue goals, improve and maintain morale and consistently exceed profit goals. Have shown upward growth in employment history. Computer literate in programming and maintaining most POS/HPMS systems such as Micros, Aloha, Squirrel, Restaurant Management and System 21.Management - Solid background in setting up and implementing action plans to increase revenues, pinpoint and control problem areas. Equally strong in budgetingand financial management.* Team Building - Decisive team leader with experience in recruiting, developingtalent and creating effective training programs.* Communication - Able to develop productive relationships with colleagues, guests and staff members at all levels.* Cooking attitude reflects seasonal, local and sustainable foodsExperience:2008 - PRESENT EXECUTIVE CHEF

J. PAUL'S GEORGETOWN, CAPITAL RESTAURANT CONCEPTSFood & Beverage Revenues - Approximately $5 millionHigh volume casual dining restaurant

Accomplishments:* Invited to host "A Chesapeake Bay Celebration" at James Beard House in NY. Menu was centered around Chesapeake Bay seafood.

* Part of a 3 chef team representing Georgia Browns, Washington, D.C. at the James Beard House in NY. Menu was centered around a taste of southern seafood dishes**The following five positions were within the same company where I was transferred as needed over the 10 years I was employed with Interstate Hotels & Resorts

**2005 - 2008 DIRECTOR FOOD & BEVERAGE/EXECUTIVE CHEF (DUAL ROLE)INTERSTATE HOTELS & RESORTS (FORMERLY MERISTAR)ARLINGTON HILTON, ARLINGTON, VA (3RD PARTY OWNED)

Food & Beverage Revenues - Approximately $3 million, 209 rooms

**2002 - 2005 DIRECTOR FOOD & BEVERAGE/EXECUTIVE CHEF (DUAL ROLE)INTERSTATE HOTELS & RESORTS (FORMERLY MERISTAR)

SHERATON BELLEVUE (FORMERLY HILTON BELLEVUE) BELLEVUE, WAFood & Beverage Revenues - Approximately $3.5 million, 179 rooms* Oversee all aspects of catering, restaurant, lounge & room service* Raised service and sanitation scores by 100% the first year with continued increases annually* Overseeing Daily Operations both Front & Back of House: Casual Dining Restaurant, Banquets, Room Service and Beverage Outlets* Special Events and Menu Development for all Outlets* Cost Controls, Administrative Updates, Yearly Budgets, Monthly Forecasting forall outletsAcknowledgments* Manager of the 4th quarter 2002* Manager of the year 2004

* Involved in property brand change and renovation project of all areas of the property

2001(OPENED 9/11) OPENING FOOD & BEVERAGE DIRECTOR/EXECUTIVE CHEFHOLIDAY INN SEATTLE CENTER SEATTLE, WA

* Responsible for setting all SOP's for new property* Responsible for conceptualizing and overseeing implementation of interior design & decorating of all F&B outlets* Initial set up and continued overseeing of Daily Operations: Upscale Casual Dining Restaurant, Catering and Room Service


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* Special Events and Menu Development for all Outlets* Cost Controls, Administrative Updates, Budgets for all outlets

**1998-2001 EXECUTIVE CHEF/AREA FOOD & BEVERAGE DIRECTORMeriStar Hotels and Resorts, IncCompany moved me as needed for 3 yearsAREA FOOD & BEVERAGE DIRECTOR/EXECUTIVE CHEF

Responsible for monitoring the standards and practices of four hotels in Maryland and Washington, DC. Expected to communicate all corporate programs, promotions, as well as all rules and guidelines.- Continued -

Sheraton Columbia 1999 - 2001 Columbia, MDFood & Beverage Revenues - Approximately $5 million, 258 Rooms

* Responsible for supporting 3 other hotel properties in MD & DC* Overseeing Daily Operations: Fine Dining Restaurant, Banquets, Room Service* Special Events and Menu Development for Banquets and Fine Dining Restaurant* Cost Controls, Administrative Updates, BudgetsAcknowledgments* Manager of the quarter* Volunteer work in Chef Michel Richard's kitchen, Citronelle Restaurant

**EXECUTIVE CHEFMeriStar Hotels and Resorts, IncHoliday Inn Hotel & Suites 3-months, company transferred to larger property

Alexandria, VAFood & Beverage Revenues - Approximately $2.5 million* Overseeing Daily Operations: Upscale Casual Dining Restaurant, Banquets, RoomService* Special Events and Menu Development for all Outlets* Cost Controls, Administrative Updates, Budgets

**EXECUTIVE SOUS CHEFMeriStar Hotels and Resorts, Inc

Hilton @ Crystal City 1998 - 1999 Arlington, VAOnly Union Hotel in the Common Wealth of Virginia at the timeFood & Beverage Revenues - Approximately $6 million* Overseeing Daily Operations: Casual Dining Restaurant, Banquets, Room Service

* Special Events and Menu Development for Restaurant and Banquets* Cost Controls, Administrative Updates, Payroll Budgets & SchedulesAcknowledgments* Service Leader, Manager of the quarter, cheerleader/coach award

1996 - 1998 EXECUTIVE SOUS CHEFClyde's of Reston Reston, VAFood & Beverage Revenues - Approximately $10 million* Daily Operations, Training of three Sous Chefs* Special Events and Menu Development for Restaurant. (Weekly Menu Change)* Administrative Updates, Cost Controls, Payroll Budgets and SchedulesAcknowledgments* Safety Committee

* In charge of the "Top Gun" training program for the back of house employees

1995 - 1996 EXECUTIVE CHEFRiver City Cafe Davenport, IAFood & Beverage Revenues - Approximately $2.5 million* Daily operations, weekly menu and feature development* Cost controls, payroll budgets and schedulesAcknowledgments* Chosen to appear on local TV for weekly exhibition cooking demonstrations February, 1995


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* Co-Hosted ACF Mardi Gras fund raiser involving 20 area chefs February, 1995* Named "Rising Star Executive", Heart of America Restaurants October, 1994

1994 - 1995 EXECUTIVE CHEFDixon Country Club Dixon, IL* Daily Operations for two outlets, weekly menu and feature development

executive chef or director food & beverage or chef

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