أندي Marcellin

Oversee all events and kitchen operations. Supervised a 25-member team and manage recruiting training, scheduling, purchasing, inventory, sanitation, menu research/development, expansive wine cellar, seasonal promotions, price structuring and food/labor cost.

Key Contributions:
•Build a winning mutually respected environment between the front and back house, resulting in improved productivity, customer service, and staff longevity.
•Used many instances to emphasize guest experience, tolerance and team building.
•Tactfully coached front and back of the house staff in healthier ways to deal with stress and frustration.
•Managed and operated Eco Serendib Villa and Spa (http://www.ecoserendib.com/)

•Consistently met or remained under budget on all controllable expenses
•Beat year-end labor cost goal by 8% through implementation of cross-training initiatives and other efficiency and enhancing efforts.
•Saved $20K in food cost in one year while simultaneous enhancing product quality.

•Lunched the first ever Butler Service operation in the Virgin Islands to effectively serve our high-end clientele on St. John. Added $135K to the bottom line, enabling catering service to exceed its established budget projections.

•Expanded our visibility, generated community goodwill, and heightened staff awareness by seeking volunteer opportunities, supporting worthy causes, including shelters, and hunger relief projects.

For the everyday running of the Exclusive villa and other properties including staff management, accounting, household inventories supply control, coordinating external contractors, planning for formal entertainment and business schedules, driving of principals’ private cars, luncheons and formal dinners.

Preparing and serving hot lunches for up to 170 students per day.
•Designing and teaching two weekly elective cooking classes.
•Evaluating high school and university level students pursuing credits in Culinary Arts or Hospitality specialty areas.
•Develop recipes in conjunction with the EARTH program harvest schedule.
•Preparing and developing Farm-to-Table menus and meals.
Starfish Market and Gourmet Supermarket - St. John, United States Virgin Islands
Upscale grocery store with full banquet facilities offering gourmet and international cuisine

Managed multi-outlet operations. Supervised a staff of 60 including cooks, stewards, and coordinated all purchasing inventory, special event planning/execution, training, and menu research/development.

Key Contributions:
•Hosted special events including Virgin Islands Friends Of the Park Gala.
•Handled numerous special challenges, such as food tasters, language barriers, and the addition of a watchful security contingent for the kitchen.
•Designing and implementing new seasonal menus.
•Lowered and maintained a food cost of 32%

Provided hands on expertise in areas that include menu planning, cost control and analysis while being floating chef for casual dinning restaurant.

Under the direction of the executive chef, I managed kitchen staff, menu planning, and banquet events. Assisted the Executive Pastry Chef with delicate pastry preparation, cake decoration and baking artisan breads for resort restaurants.
Key Contributions:
•Instrumental in keeping expenses in check while preserving reputation for excellence and quality.
•Leveled food and beverage expenses across three categories while preserving quality and service:
•Kept banquet cost at 30%
•Maintain restaurant food cost at 31%, inline with industry standard of 34-36%
•Leveled restaurant labor cost 17% compared to industry standard of 17-20%

Designing and teaching two weekly elective cooking classes including: