Jonathan Martini
Clermont
Summary
Accomplished culinary professional with 27 years of experience in luxury hospitality. Demonstrated leadership, strategic planning, and menu innovation. Expertise in optimizing food and labor costs, enhancing operational efficiency, and achieving Forbes 5-Star ratings. Skilled in menu engineering, team training, and maintaining high standards of taste, presentation, and food safety. Results-driven leader passionate about elevating guest experiences and driving financial performance.
Overview
23
23
years of professional experience
2011
2011
years of post-secondary education
7
7
Certifications
3
3
Languages
Work History
Hotel Executive Chef
The Equestrian Hotel at World Equestrian Center
03.2024 - Current
- Spearheaded menu standardization, implementing food cost controls and creating a menu matrix to optimize profitability across outlets.
- Collaborated with the Financial Department to refine P&L statements and GL accounts, achieving a 20% reduction in labor costs property-wide through strategic labor reclassification.
- Reduced food costs by 7% at Stirrups Restaurant and increased menu profitability by 15% at Yellow Pony Pub & Garden through precise pricing adjustments.
- Led Stirrups to be recognized among the Top 100 Restaurants in North America by OpenTable and Kayak, and ranked 12th Best Restaurant by USA Today and Bleu Magazine (US & Canada).
- Trained culinary staff to Forbes standards, ensuring exceptional service delivery and adherence to brand expectations.
Chef de Cuisine
Montage Hotel Big Sky
04.2022 - 03.2024
- Directed culinary operations for four outlets, including Cortina Fine Dining Restaurant and Alpenglow Lounge, achieving triple Forbes 5-Star ratings in 2023.
- Supported banquet operations with menu development, BEO execution, and PreCon planning, ensuring seamless high-season events.
- Reduced labor costs for culinary and stewarding teams while maintaining service quality in a high-volume environment.
- Developed a monthly associate sandwich for Wildflower Market in collaboration with HR, enhancing employee engagement.
- Champion On Track System and led CAPEX planning for 2023-2026, driving operational efficiency through Micros reports and pivot table analysis.
- Contributed to the opening of Pendry DC (2022) and Pendry Newport Beach (2023) as part of the task force team.
Specialty Chef
The Ritz-Carlton Key Biscayne
05.2021 - 04.2022
- Managed three outlets (Cantina Beach, Dune Burgers, Pool & Beach), achieving a 100% Employee Survey Score for Dune Culinary and 80% for Cantina in 2021.
- Created a pop-up kitchen during Dune Burgers' renovation to maintain uninterrupted service.
- Engineered menus to control food costs and developed training materials, including a Menu Bible for FOH and BOH staff.
- Implemented work plans and tracking sheets to address sales defects, improving operational efficiency and guest satisfaction.
- Served as GXP (Guest Experience Platform) expert, ensuring alignment with hotel quality goals for the Culinary Department.
Sous Chef
The Ritz-Carlton
10.2020 - 05.2021
- Oversaw Ridley's Porch Beach Club, a high-volume outlet with up to 1,200 daily covers, generating $70K monthly through wine pairing dinners.
- Reduced food costs to below 20% through strategic menu planning and inventory management.
- Developed menu charts and production plans for two outlets, enhancing service consistency and operational efficiency.
- Utilized Atlas system to optimize labor hours and adapt culinary offerings to demographic trends.
Chef Tournant
The Ritz-Carlton Key Biscayne
03.2019 - 10.2020
- Led daily line-ups and trained culinary teams to BSA standards, improving food quality scores (IRD Kitchen: 58.5% to 62.9%; Rumbar: 72.8% to 74.4%).
- Created menus and production charts for Sunday Brunch and three outlets, managing inventory and food costs for two kitchens.
- Trained J1 students and cooks across all stations in Light Keepers Restaurant and IRD Kitchen.
- Played a key role in hotel operations during three hurricanes and COVID-19, ensuring seamless closure and reopening.
- Received 2019 Recognition Award for exceptional performance.
Specialty Cook
La Mar by Gaston Acurio at Mandarin Oriental Hotel
03.2018 - 03.2019
- Mastered all restaurant stations, overseeing bulk production and stock rotation (FIFO) to ensure quality and efficiency.
- Supported high-volume service as prep and line cook, maintaining rigorous standards.
Lead Line Cook
Walt Disney World
02.2017 - 03.2018
- Excelled in grill, fryer, sauté, and prep stations at Epcot's signature restaurant.
- Created a vegan pasta dish for the 2017/2018 winter menu and contributed to the Festival Party for the Senses 2017.
Assistant Manager
Boteco Vila Rica Ltda
07.2012 - 10.2014
- Managed bar and kitchen operations, overseeing inventory, purchasing, and labor scheduling.
- Designed layout for bar and kitchen during opening, ensuring operational efficiency.
Assistant Manager
Notre Dame Bar Ltd.
04.2010 - 10.2014
- Directed bar and kitchen operations, managing inventory, supplies, and team schedules.
- Conducted daily team meetings to streamline service and enhance guest experiences.
Sous Chef
Limone Restaurant
10.2006 - 04.2010
- Managed food and labor costs, created menus, and oversaw kitchen production.
- Trained new cooks and developed production charts to optimize operations.
Junior Sous Chef
Figuera Rubaiyat
01.2003 - 10.2006
- Supported menu creation, inventory management, and food cost control.
- Led pre-shift meetings and oversaw Sunday brunch production.
Education
Bachelor's Degree - Marketing
Anhembi Morumbi University
Sao Paulo, SPSkills
- Leadership in strategic planning
- Culinary menu planning
- General ledger account management
- Efficiency in food and labor expenses
- High-Volume Outlet Management
- Forbes Standards Expertise
- Inventory & Quality Control
- Food Safety & Compliance
Certification
ServSafe
Board Advisory Member
Marion Technical College
Proficiencies
- On Track
- Workday
- Micros
- Unifocus
- OTK
- Work Records
- Pivot table analysis
Timeline
Hotel Executive Chef
The Equestrian Hotel at World Equestrian Center
03.2024 - Current
Chef de Cuisine
Montage Hotel Big Sky
04.2022 - 03.2024
Specialty Chef
The Ritz-Carlton Key Biscayne
05.2021 - 04.2022
Sous Chef
The Ritz-Carlton
10.2020 - 05.2021
Chef Tournant
The Ritz-Carlton Key Biscayne
03.2019 - 10.2020
Specialty Cook
La Mar by Gaston Acurio at Mandarin Oriental Hotel
03.2018 - 03.2019
Lead Line Cook
Walt Disney World
02.2017 - 03.2018
Assistant Manager
Boteco Vila Rica Ltda
07.2012 - 10.2014
Assistant Manager
Notre Dame Bar Ltd.
04.2010 - 10.2014
Sous Chef
Limone Restaurant
10.2006 - 04.2010
Junior Sous Chef
Figuera Rubaiyat
01.2003 - 10.2006
Bachelor's Degree - Marketing
Anhembi Morumbi University
Similar Profiles
Gracie MarsalaGracie Marsala
Marketing Specialist at World Equestrian CenterMarketing Specialist at World Equestrian Center
Gracie MarsalaGracie Marsala
Marketing Specialist at World Equestrian CenterMarketing Specialist at World Equestrian Center
Nadeeka Salaman ArachchigeNadeeka Salaman Arachchige
Chef at World Equestrian CenterChef at World Equestrian Center
Simone BrownSimone Brown
Team Nurse Manager at VITAS HealthcareTeam Nurse Manager at VITAS Healthcare
Devin De JesusDevin De Jesus
Security Officer at Summer Bay ResortSecurity Officer at Summer Bay Resort