DIRECTOR OF FOOD AND BEVERAGE, DIRECTOR OFOPERATIONS

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HELMUT LEUCK 135 Shinnecock Hill * Avondale, PA 19311 610-268-3525 Passionate hospitality executive with 25 years of progressive experience, suppor ting and leading food and beverage operations at world class luxury establishmen ts. Received numerous prestigious awards for culinary vision and operational lea dership. Successfully implemented business process improvement initiatives, incl uding streamlining requisition procedures and consolidate facilities to improve bottom line results, without sacrificing quality. Unwavering commitment to integ rity, hired, developed and managed talent and collaborated across departments. M ulti-lingual, with fluency in German, Spanish and English, comfortable working w ith and advising all levels of management, including senior and executive leader ship. KEY SKILLS AND ATTRIBUTES Strategic Planning Training & Coaching 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 - 2009 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 ]$20M Director, Food and Beverage * Implemented revised menus in all outlets; successfully converted five restaur ants to profitability * Streamlined cost containment initiatives and adjusted staffing levels respond ing 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): Director of Food and Beverage; co ordinated and established food and beverage outlets for the new opening of this historic resort with 4 restaurants, conference center and spa * Wyndham Resort and Spa (Southampton, Bermuda, 2006): Director of Food and Bev erage; coordinated and re-established food and beverage outlets for the reopenin g of this renowned beach and catering resort * Liberty Forge Resort and Arboretum (Mechanicsville, PA, 2005): Chief Operatin g Officer, providing leadership oversight for all food and beverage initiatives including talent acquisition and management for food and beverage, sales and mar keting and golf and grounds-keeping departments * Sands Hotel (Atlantic City, NJ, 2005): Food and Beverage Executive, directing all aspects of purchasing and operating culinary department for this 4-star cas ino hotel HOTEL DUPONT/DUPONT COUNTRY CLUB, Wilmington, DE 2003 - 2004 Directed culinary strategy and daily operations with financial oversight for ]$2 0M in revenue and management responsibility for 200+ employees for the world ren owned, 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 ambiance while maintaining the dignity and brand * Implemented business process improvement strategies resulting in annual savin gs of ]$500k * Hired, managed and mentored staff

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 for events serving 20-11,000 global customers; managed food sales ]$50M * Consolidated food operations, provided leadership controls for food purchases and implemented cross-training programs, resulting in savings of ]50% in overti me labor and $3M savings, over 18 months, in food costs * Managed, coached and promoted a staff of 10 Sous Chefs and ]120 hourly employ ees TRUMP HOTEL CASINO RESORT, INC., Atlantic City, NJ 1991 - 2000 Rapidly promoted, during 9-year tenure, from Executive Chef to providing financi al, strategic and daily operating executive oversight for the food and beverage departments for this four-star, four-diamond 700 room hotel casino resort and ma rina 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 e mployees, developed and implemented new restaurant concepts including lobby bar * Provided unwavering business process improvement controls, consolidating 3 At lantic City properties resulting in savings of ]$5M * 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 ]$1M in cost savings within 12 months of tenure Executive Chef * Directed operation of the culinary department including 8 restaurants, cateri ng facilities and room service, created new and innovative menus and significant ly 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 ]$18M; elevated Hyatt culinary brand as world class hotel with promotional eve nts 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; mentor ed and developed talent with commitment to internal promotion; as Regional Execu tive Chef, elevated Grand Hyatt brand and opened 10 new hotels; member of Hyatt Corporate Executive Chef's Committee EDUCATION Higher Education and Training: Rutgers University (Master Certification in Business Effectiveness); Alliance Fran aise (5-month language immersion); Academia Suiza (3-month language immersion); Management Analysis Seminar (Career Track Ma nagement seminar);

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)

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