Customer Service Executive

FRANK DEAMICIS, CEC

Email: abpwuf@r.postjobfree.com

Address:

City: Dyer

State: IN

Zip: 46311

Country: USA

Phone: 812-***-****

Skill Level: Any

Salary Range:

Primary Skills/Experience:

Ambitious Leader who creates strategic alliances with organization leaders to effectively align with and support key business initiatives. Builds and retains high performance teams by hiring, developing and motivating skilled professionals.

Educational Background:

High School Dipolma from Mira Costa College, Oceanside CA 1/2001 to 6/1982 (Science)

High School Dipolma from Mira Costa College, Oceanside CA 1/2001 to 11/2012

Job History / Details:

Summary

Ambitious Leader who creates strategic alliances with organization leaders to effectively align with and support key business initiatives. Builds and retains high performance teams by hiring, developing and motivating skilled professionals.

Highlights

Six Sigma Certified

Strong Contemporary culinary skills

CDC certified Food handler

Focused and disciplined

High volume production capability

Well-tuned palette

Focus on portion and cost control

Successful Budget management

Accomplishments

Certified Executive Chef with American Culinary Federation, renewed until 2015.

Gold medal winner Taste of Caribbean, unique plate.

Founding Board Member Caribbean Culinary Federation.

California state teaching credential, college level, in Hotel Management and Tourism, Culinary Art, Computers and Related Technology

Former Administration and Ethics Chairperson for American Culinary Federation Central Florida Chapter.

Unites States Public Health certified

United States Merchant Mariner Document # 2765272 expiration 02/12/2017.

Experience

December 2006 to Current

Norwegian Cruise Line Miami, Fl

Food and beverage Director/Executive Chef

Currently Serving as relief F&B Director, resident executive chef for a prestigious American ship, the Pride of America.

2800 - 3000 passenger maximum capacity plus a crew of 924 with an average of 12,000 covers per day with a passenger count of 3000.

Leader of the Kaizen program we successfully enhanced productivity in all areas of the operation and specifically reduced overhead in the culinary, beverage, dining service operations by 24.

The results improved safety, reduced Cost of Food, Beverage and service.

Highest Guest Service Satisfaction scores to date.

December 2004 to January 2007

Orlando Marriott Lake Mary, Florida

Executive Chef

Rated as a AAA 4 diamond property

A seven year old contemporary 376 room full service hotel in Lake Mary, Florida

Developed a new concept in the Full service three-meal-a-day American Bistro.

Completely revamped the Banquet Facility catering menus.

Groomed culinary crew to operate with minimal waste and spoilage.

Trained my assistant to take on the role of executive chef for this facility.

Collaborated closely with the Food and Beverage Director to conduct staff meetings and resolve service, product and personnel issues.

Effectively managed and assisted kitchen staff in producing food for banquets, catered events and the Bistro dining areas.

Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.

June 2002 to December 2004

Wyndham Emerald Plaza Hotel

Executive Chef

AAA 4 diamond property Enhanced the daily cover counts for this contemporary 576 room full service hotel in downtown San Diego.

Stimulated the guest experience by developing an exciting full service three meals a day restaurant.

Commanded a successful Banquet Facility catering in excess of one thousand guests.

Increased revenue in the room service operation.

Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws.

Provided courteous and informative customer service in an open kitchen format.

Displayed a positive and friendly attitude towards customers and fellow team members.

February 1999 to June 2002

LSG Sky Chefs Miami, Fl

Executive Chef

Developed quarterly menus and presented to international airline market world wide.

Successfully operated two of the five core operations in the United States with maximum profit margins.

Developed Variable Production Scheduling for a crew of over one hundred per unit.

Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly.

Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.

Built and fostered a team environment

Actively participated in staff meetings and operated as an effective management team leader.

March 1997 to February 1999

Morgan Run Resort and Club Food and Beverage Rancho Santa Fe, California

Executive Chef -Director

AAA 4 diamond property Developed a successful club operation in a growing market.

Diversified the banquet operation to incorporate outside catering revenue.

Directed entire Food and Beverage Operation through proper planning and training.

Accountable for all cost centers

Spearheaded cross-functional initiative to achieve goals and objectives including overall customer satisfaction.

September 1994 to March 1997

Norwich Inn & Spa Norwich, Connecticut

Food and Beverage Director

Mobil 4 star property, AAA 4 diamond Develop unique spa niche for diverse clientèle.

Directed the Food and Beverage operation with a staff of over sixty.

Provided a hands on approach in the kitchen operation.

Maintained a high level of cuisine rated as one of the top ten spas by Conde Nast.

September 1993 to September 1994

Grand Palazzo Resort

Director Food and Beverage / Executive Chef

Mobil 5 star, AAA 5 diamond property Organized and managed a 5 star international culinary team by applying experience in personnel skills and Management.

Wrote, designed and produced purchasing standards, par stock levels and reorder levels for a variety of vendor products.

August 1992 to October 1993

Peaks Resort and Spa Telluride, Colorado

Executive Chef

Mobil 5 star, AAA 5 diamond property Created diverse dining experience for a "ski in ski out" 150 seat dining room.

Prepared delightful Colorado cuisine indigenous to the region in our Alpenglow 60 seat gourmet room.

Developed a formal American Culinary Federation culinary training program.

Increased productivity and enhanced overall appeal to our exclusive spa guests.

April 1989 to August 1992

Mount Washington Hotel and Resort Bretton Woods, New Hampshire

Executive Chef/ Limited Partner

Mobil 4 star, AAA 4 diamond property Developed a four diamond culinary operation with new menus presented daily in our main dining room.

Coordinated and oversaw six diverse restaurants to include a full service ski operation.

Successfully maintained a substantial profit margin for the resort Accepted as a limited partner in Mount Washington Preservation Partnership in1991.

Education,

Associate of Arts

Mira Costa College Oceanside, California

A.A. degree Science

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