Sentences with phrase «hotel culinary operations»
Hotel culinary operations have many moving parts.
https://stoutstreethospitality.com/ Not exact matches
In his role as executive chef, Vlad is responsible for overseeing the dining operations of Polo Club Lounge, The Grill Room, Waterman Poolside Bar, room service and banquets at The Windsor Court Hotel, where the culinary philosophy is to provide guests and diners with «refined Southern» dishes.
Bringing a fresh approach and a decade of luxury hotel restaurant experience, Seykoski will oversee all culinary operations for the hotel.
Singh will be responsible for overseeing all culinary operations and creating seasonal menus to feature local produce, seafood, and meats at The Camby Hotel's four authentically immersed culinary concepts including:
Formerly the hotel's executive sous chef, Sanchez will oversee all culinary operations at the hotel and its F&B outlets, Harvest Restaurant and Rush Street Pantry, including management of the hotel's rooftop garden and beehives.
«His knowledge and insight on operations and management are set to increase the success of the hotel's revamped culinary offerings.»
Paroulek has been working for Hyatt Hotels Corporation for over 15 years and brings almost two decades of culinary experience to his new position, most recently overseeing the culinary operation at Grand Hyatt Incheon, the largest Hyatt property outside North America.
These include director of purchasing and corporate director of strategic planning at U.S. Foodservice Inc., and vice president of purchasing for Metz Culinary Management, a top 20 management company running foodservice operations in college, hospital, K — 12, and other segments, as well as franchisee restaurants and hotels.
Singh will be responsible for overseeing all culinary operations and creating seasonal menus to feature local produce, seafood, and meats at The Camby Hotel's four authentically immersed culinary concepts.
He oversees the sales department, culinary outlets, IT and operations for multiple properties including luxury hotels, golf courses, award - winning Wine Cellar and multiple food and beverage outlets.
With more than 20 years of industry experience, Bour will manage culinary operations and direction at the hotel's newly launched Mexican - inspired restaurant Agaveros Cantina, as well as in - room dining, banquets, and special events for the 235 - room boutique lifestyle hotel.
Most recently, Kaszubinski was the executive chef at Miami Airport Marriott where he was responsible for culinary execution for the food and beverage operations for three hotels, two restaurants, and in - room dining and catering for meetings and events.
Before taking the helm at The Gates, Bour was the Executive Chef of Ocean House Management, a boutique luxury hotel based in Rhode Island where he led culinary operations for the hotel's two restaurants, four outdoor dining venues and banquets.
Matt joined The Little Nell as the Executive Chef of The Sundeck in April 2015 before being promoted to oversee all culinary operations for the hotel's restaurants, banquets and in - room dining.
As Executive Chef at Hotel Key West, Fredstrom will be responsible for overseeing daily F&B operations, menu conceptualization, managing back - of - house operations, and implementing new culinary programming and seafood - driven F&B concepts.
Sands Hotel and Casino, Atlantic City • NJ 1992 — 2003 Assistant Executive Chef Performed oversight of chefs and stewarding supervisors in daily operations of hotel casino focused on culinary initiatHotel and Casino, Atlantic City • NJ 1992 — 2003 Assistant Executive Chef Performed oversight of chefs and stewarding supervisors in daily operations of hotel casino focused on culinary initiathotel casino focused on culinary initiatives.