DIRECTOR FOOD AND BEVERAGE or DIRECTOR OPERATIONS
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DIRECTOR OF OPERATIONS, FOOD AND BEVERAGE LUXURY HOTELS*CASINOS*SPAS*RESORTS*COUNTRY CLUBS Seasoned hospitality executive and Executive Chef with 20+ years progressive exp erience supporting and leading food and beverage operations at world class luxur y establishments; received numerous prestigious awards for culinary vision and o perational leadership; successfully implemented business process improvement ini tiatives including streamlining requisition procedures and consolidating facilit ies to improve bottom line results without sacrificing quality; unwavering commi tment to integrity; strong commitment to hiring, developing and managing talent and collaborating across departments; multi-lingual with fluency in German, Span ish and English; comfortable working with and advising all levels of management including senior and executive management
KEY SKILLS AND ATTRIBUTES Strategic Planning Marketing & Sales Event Planning Drive for Results Talent Development Menu Planning Financial Management Integrity Recipe Development CAREER ACCOMPLISHMENTS HARRAH'S CHESTER CASINO AND RACETRACK, Chester, PA 2008 Directed overall strategy and day-to-day operations for all food and beverage ou tlets; leadership oversight for staff of 300 employees with 6 direct reports and revenue >$20MM Director, Food and Beverage * Implemented revised menus in all outlets; successfully converted five restaura nts to profitability * Streamlined cost containment initiatives and adjusted staffing levels respondi ng to seasonal need and business calendar; realized annual savings of >$300k FOOD & BEVERAGE CONSULTANT, various locations 2005 - 2007 Provided executive leadership and culinary expertise to leading resorts along th e East Coast; engagements included: * Bedford Springs Resort (Bedford, PA, 2007): Consultant, Director of Food and B everage; coordinated and established food and beverage outlets for the new openi ng of this historic resort with 4 restaurants, conference center and spa * Wyndham Resort and Spa (Southampton, Bermuda, 2006): Consultant, Food and Beve rage; coordinated and re-established food and beverage outlets for the reopening of this renowned beach and catering resort * Liberty Forge Resort and Arboretum (Mechanicsville, PA, 2005): filled position s of Consultant and Chief Operating Officer providing leadership oversight for a ll food and beverage initiatives including talent acquisition and management for food and beverage, sales and marketing and golf and grounds-keeping departments * Sands Hotel (Atlantic City, NJ, 2005): Food and beverage consultant, directing all aspects of purchasing and operating culinary department for this 4-start ca sino hotel HOTEL DUPONT/DUPONT COUNTRY CLUB, Wilmington, DE 2003 - 2004 Directed culinary strategy and daily operations with financial oversight for >$2 0MM in revenue and management responsibility for 200+ employees for the world re nowned, 4-star 4-diamond Hotel DuPont and DuPont Country Club Director, Food and Beverage * Refurbished and repositioned the Green Room in the local market; created new a
mbiance while maintaining the dignity and brand * Implemented business process improvement strategies resulting in annual saving s of >$500k * Hired, managed and mentored staff * HELMUT LEUCK page 2 [email protected] WALT DISNEY WORLD SWAN & DOLPHIN RESORTS, Lake Buena Vista, FL 2000 - 2002 Directed daily operations for the culinary departments in the two world class re sort hotels with 2250 rooms, 10 restaurants, bars, in-room dining and banquets with specialized catering to l arge convention groups Executive Chef * Directed all strategic operations for food service and culinary deliverables f or events serving 20-11,000 global customers; managed food sales >$50MM * Consolidated food operations, provided leadership controls for food purchases and implemented cross-training programs, resulting in savings of >50% in overtim e labor and $3MM savings over 18 months in food costs * Managed, coached and promoted a staff of 10 Sous Chefs and >120 hourly employe es TRUMP HOTEL CASINO RESORT, INC., Atlantic City, NJ 1991 - 2000 Rapidly promoted during 9-year tenure from Executive Chef to providing financial , strategic and daily operating executive oversight for the food and beverage de partments for this four-star, four-diamond 700 room hotel casino resort and mari na Vice President, Food and Beverage (1998 - 2000) Executive Director, Food and Beverage (1996 - 1998) Executive Chef (1991 - 1996) * Managerial responsibility for 5 direct reports; 25 managers and 600+ hourly em ployees; developed and implemented new restaurant concepts including lobby bar * Provided unwavering business process improvement controls, consolidating 3 Atl antic City properties resulting in savings of >$5MM * Provided leadership oversight for union contract negotiations * Advisory Board member, Atlantic County Community College Culinary Program LA COSTA RESORT AND SPA, Carlsbad, CA 1988 - 1991 Provided innovative culinary offerings for 500-room golf and tennis luxury resor t with high profile clientele and country club membership; controlled theft and realized >$1MM in cost savings within 12 months of tenure Executive Chef * Directed operation of the culinary department including 8 restaurants, caterin g facilities and room service; created new and innovative menus and significantl y improved quality of catering HYATT HOTEL CORPORATION, various locations 1974 - 1987 Held positions with increasing levels of culinary and leadership responsibilitie s and day to day operating management for culinary deliverables including restau rants, in-room dining, catering and serving 1400+ room hotels; managed food sale s >$18MM; elevated Hyatt culinary brand as world class hotel with promotional ev ents and corporate programs Executive Chef (New York, NY; West Palm Beach, FL; Cherry Hill NJ hotels) 1976 1987 Executive Sous Chef (Washington, DC; Richmond, VA) 1974 - 1976 * Leadership oversight for foodservice personnel and professional staff; mentore d and developed talent with commitment to internal promotion; as Regional Execut ive Chef, elevated Grand Hyatt brand and opened 10 new hotels; member of Hyatt C orporate Executive Chef's Committee
EDUCATION Higher Education and Training: Completed coursework with on the job higher education training opportunities inc luding: Rutgers University (Master Certification in Business Effectiveness); Alliance Fr aneaise (5-month language immersion); Academia Suiza (3-month language immersion ); Management Analysis Seminar (Career Track Management seminar); Mid Florida Te ch (Supervisory Development workshops); DuPont Education (Six Sigma training)
LEADERSHIP Awards and Honors: Extraordinary Contribution Award (DuPont Hospitality, 2004); Chef of the Year Award and Professionalism Award (Professional Chefs Association of South Jersey, 1999 and 1995, respectively); Outstanding Chef (National Registry Chef's in America, 1990); Turnaround Award, Outstanding Team Award and Award of Excellence (Hyatt Hotel Corporation, 1993, 1984 and 1984, respectively)
KEY SKILLS AND ATTRIBUTES Strategic Planning Marketing & Sales Event Planning Drive for Results Talent Development Menu Planning Financial Management Integrity Recipe Development CAREER ACCOMPLISHMENTS HARRAH'S CHESTER CASINO AND RACETRACK, Chester, PA 2008 Directed overall strategy and day-to-day operations for all food and beverage ou tlets; leadership oversight for staff of 300 employees with 6 direct reports and revenue >$20MM Director, Food and Beverage * Implemented revised menus in all outlets; successfully converted five restaura nts to profitability * Streamlined cost containment initiatives and adjusted staffing levels respondi ng to seasonal need and business calendar; realized annual savings of >$300k FOOD & BEVERAGE CONSULTANT, various locations 2005 - 2007 Provided executive leadership and culinary expertise to leading resorts along th e East Coast; engagements included: * Bedford Springs Resort (Bedford, PA, 2007): Consultant, Director of Food and B everage; coordinated and established food and beverage outlets for the new openi ng of this historic resort with 4 restaurants, conference center and spa * Wyndham Resort and Spa (Southampton, Bermuda, 2006): Consultant, Food and Beve rage; coordinated and re-established food and beverage outlets for the reopening of this renowned beach and catering resort * Liberty Forge Resort and Arboretum (Mechanicsville, PA, 2005): filled position s of Consultant and Chief Operating Officer providing leadership oversight for a ll food and beverage initiatives including talent acquisition and management for food and beverage, sales and marketing and golf and grounds-keeping departments * Sands Hotel (Atlantic City, NJ, 2005): Food and beverage consultant, directing all aspects of purchasing and operating culinary department for this 4-start ca sino hotel HOTEL DUPONT/DUPONT COUNTRY CLUB, Wilmington, DE 2003 - 2004 Directed culinary strategy and daily operations with financial oversight for >$2 0MM in revenue and management responsibility for 200+ employees for the world re nowned, 4-star 4-diamond Hotel DuPont and DuPont Country Club Director, Food and Beverage * Refurbished and repositioned the Green Room in the local market; created new a
mbiance while maintaining the dignity and brand * Implemented business process improvement strategies resulting in annual saving s of >$500k * Hired, managed and mentored staff * HELMUT LEUCK page 2 [email protected] WALT DISNEY WORLD SWAN & DOLPHIN RESORTS, Lake Buena Vista, FL 2000 - 2002 Directed daily operations for the culinary departments in the two world class re sort hotels with 2250 rooms, 10 restaurants, bars, in-room dining and banquets with specialized catering to l arge convention groups Executive Chef * Directed all strategic operations for food service and culinary deliverables f or events serving 20-11,000 global customers; managed food sales >$50MM * Consolidated food operations, provided leadership controls for food purchases and implemented cross-training programs, resulting in savings of >50% in overtim e labor and $3MM savings over 18 months in food costs * Managed, coached and promoted a staff of 10 Sous Chefs and >120 hourly employe es TRUMP HOTEL CASINO RESORT, INC., Atlantic City, NJ 1991 - 2000 Rapidly promoted during 9-year tenure from Executive Chef to providing financial , strategic and daily operating executive oversight for the food and beverage de partments for this four-star, four-diamond 700 room hotel casino resort and mari na Vice President, Food and Beverage (1998 - 2000) Executive Director, Food and Beverage (1996 - 1998) Executive Chef (1991 - 1996) * Managerial responsibility for 5 direct reports; 25 managers and 600+ hourly em ployees; developed and implemented new restaurant concepts including lobby bar * Provided unwavering business process improvement controls, consolidating 3 Atl antic City properties resulting in savings of >$5MM * Provided leadership oversight for union contract negotiations * Advisory Board member, Atlantic County Community College Culinary Program LA COSTA RESORT AND SPA, Carlsbad, CA 1988 - 1991 Provided innovative culinary offerings for 500-room golf and tennis luxury resor t with high profile clientele and country club membership; controlled theft and realized >$1MM in cost savings within 12 months of tenure Executive Chef * Directed operation of the culinary department including 8 restaurants, caterin g facilities and room service; created new and innovative menus and significantl y improved quality of catering HYATT HOTEL CORPORATION, various locations 1974 - 1987 Held positions with increasing levels of culinary and leadership responsibilitie s and day to day operating management for culinary deliverables including restau rants, in-room dining, catering and serving 1400+ room hotels; managed food sale s >$18MM; elevated Hyatt culinary brand as world class hotel with promotional ev ents and corporate programs Executive Chef (New York, NY; West Palm Beach, FL; Cherry Hill NJ hotels) 1976 1987 Executive Sous Chef (Washington, DC; Richmond, VA) 1974 - 1976 * Leadership oversight for foodservice personnel and professional staff; mentore d and developed talent with commitment to internal promotion; as Regional Execut ive Chef, elevated Grand Hyatt brand and opened 10 new hotels; member of Hyatt C orporate Executive Chef's Committee
EDUCATION Higher Education and Training: Completed coursework with on the job higher education training opportunities inc luding: Rutgers University (Master Certification in Business Effectiveness); Alliance Fr aneaise (5-month language immersion); Academia Suiza (3-month language immersion ); Management Analysis Seminar (Career Track Management seminar); Mid Florida Te ch (Supervisory Development workshops); DuPont Education (Six Sigma training)
LEADERSHIP Awards and Honors: Extraordinary Contribution Award (DuPont Hospitality, 2004); Chef of the Year Award and Professionalism Award (Professional Chefs Association of South Jersey, 1999 and 1995, respectively); Outstanding Chef (National Registry Chef's in America, 1990); Turnaround Award, Outstanding Team Award and Award of Excellence (Hyatt Hotel Corporation, 1993, 1984 and 1984, respectively)
