DIVERSIFIED INNKEEPERS- THE NEW GENERATION

PROFESSIONAL EXPERIENCES

November 2009 to Present – SURREY BEACH HOUSE, Ventnor, NJProperty Manager, Husband and Wife Team, a 14 room Boutique Hotel (Studios and Suites) 

July 2008 to October 2009:  SLADE’S INN BED & BREAKFAST, Monkton, MD Inn Manager/Corporate Chef, a 10 suites Victorian B&B and 4 apartments     In charge of all aspects (creating menus, meticulously selecting high quality products, preparation, serving, staffing, and cleaning up) to operate a successful Restaurant serving Gourmet Menus, from Breakfast, High Teas, Weddings, Rehearsal Dinners, Romantic Candle-lite Dinners, Bar-Mitzvahs, Birthday Parties, Reunions, Corporate Events and Meetings.  My wife was in-charge of all Administrative, Purchasing, Bookkeeping, and Marketing aspect. 

January 2008-July 2008: The VENETIAN Hotel and Resort Casino, Las Vegas, NVBell person/ Baggage Handler/Concierge 

August 2004-December2007   THE HOTEL at Mandalay Bay Hotel and Casino, Las Vegas, NevadaBell person/Baggage HandlerMaster Cook - The CAFÉ @ THE HOTEL  

January 2004-June 2007    FOUR SEASONS HOTEL, Las Vegas, NevadaBellman/ Banquet Server-          Provide excellent guest relations while administering superior guest services and baggage handling.-          Worked and trained as a Banquet Server; as well as trained with Head Bartender; served seasonally as Apprentice Bartender at the Pool.-          Nominated “Employee of the Month” on two occasions within one-year. 

October 2002-December 2003 SPINNAKER’S,    (Radford, VA / Charlotte, SC /Columbus, OH)Executive Chef for 3 Spinnaker’s Restaurant-          Completed ABC Bar Management Training and Certification-          Assisted Bartenders to maintain specials coordinating with food, wine and spirits menus catering toward a college crowd.-          Performed a diverse range of front and back of the house responsibilities for three restaurants, encompassing staffs of up to 30 employees, including but not limited to:  overseeing both productivity and performance for personnel, recipes and menu development, bar operations and special banquets and catering functions, resulting in highly profitable, efficient and smooth flowing food and beverage activities.

 January 2000-September 2002      RIO SUITE HOTEL & CASINO, Las Vegas, NevadaSous Chef- Seafood Buffet-          Provided upscale food preparation and presentation for large banquets, special engagements and conventions, creating theme oriented center pieces, carving, garnishing sculptures and displays. 

 January 1999-December 2000      NAPA RESTAURANT, RIO SUITE HOTEL, Las Vegas, NevadaWaiter/ Bus person-          Served under Jean-Louis Palladin  -  Owner/Celebrity Chef  January 1998-November 2000       KARLUK LODGE, Kodiak, AlaskaExecutive Chef - Upscale Lodge Restaurant-          Prepared complete breakfast, lunch and dinner for up to 20 guests, while managing staffs and handling delicate balance of purchasing,  ensuring both freshness and completeness.-    

SPECIALIZED ACHIEVEMENTS

UNITED STATES CULINARY OLYMPIC TEAMTaste of Canada Competition – American Culinary Federation, Toronto, CanadaWon 2 Gold medals for Hot Food Display, Cold and Centerpiece.International Culinary Competition, Frankfurt, GermanyWon Gold Medal – Hot Food Mystery Box Competition (composed menu and Cooked /presented dishes   2 compositions within 27Minutes). 

AMERICAN CULINARY FEDERATIONAwarded “Culinary Apprentice Chef of the Year”    for Central Florida Region by Central Florida Chef’s Association, Inc., Orlando, Florida 

GARDE MANGER  /  Centerpieces and Displays  /  Ice Sculpting  /  Restaurant Operations  /  Food and Labor Cost Controls  /  Food and Beverage Purchasing  /  Menu and Recipe Development  /  New Business Development  /  Planning and Scheduling  /  Complete experience in Breakfast, Lunch and Dinner  Buffets, Banquets, Fine Dining and Catering. Awarded   5 “American Culinary Federation Gold Medals” 

Currently managing a 14 room boutique hotel in Ventnor, NJ.  In charge of administrative operations, marketing, payroll, staffing, purchasing, submit weekly reports to corporate, phone and website reservations, ihotelier reservations, budgeting, and will soon open The Spa @ Surrey Beach House.  I opened and started The Spa at Slade’s Inn, performed treatments as an aesthetician and Spa Manager. My husband and I are the Inn Managers @ Slade’s Inn.  Our duties includes housekeeping, cooking, reservations, bookkeeping and accounting, checking in/out guests, Event Coordinator for weddings and private events, Reservations online and phone, Concierge, and Marketing in-charge for The Slade’s Inn and Spa.    Proven abilities in various Skin Care techniques of facials, Microdermabrasion, chemical peels, full body waxing, eyebrow arching, make-up application, eyelash extension, body wraps and scrubs, certified in Tri-Active Laser Dermology (cellulite removal treatment) and certified reflexologist.   Owned and managed Spa in Las Vegas, had over 400 steady clients at one time.  Developed monthly spa specials and other marketing ideas in conjunction with other businesses like golf clubs, churches, schools, adult community centers, weddings and hotel employees.  Volunteered twice a month to give facials and reflexology to patients at clinics and hospitals.   Significant product knowledge of Dr. Murad, France Laure, Skinborn, Dermalogica, Decleor, BioElements and Repech