Larien Clark
Ontario,United States
Summary
Organized and forward-thinking Food Service , Hospitality Manager with a flexible and motivational management style. Well-versed in hospitality , culinary , nutrition and healthcare , with professional experience creating successful food service operations, managing staff and increasing profits. Extensive experience in menu design, food preparation, and managing the strategic plan for the food and beverage division including budget administration, forecasting, inventory and cost control.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Food & Beverage Outlets Manager
Hilton Hotels & Resorts
Multiple Locations , CA
12.2019 - Current
- Provided leadership and direction to all Food and Beverage outlets and staff including Restaurants, In Room Dining, Banquet Services and Beverage outlets. In 1900+-room , 134,500 sq. ft, full service Hilton San Francisco Union Square, Hotel & Suites.
- Managed the daily activities and monitored the performance of the Food and Beverage management and service teams.
- Verified all outlet operational policies and procedures ensuring they are maintained throughout the outlets.
- Verified that Hazard Analysis and Critical Control Points (HACCP), Occupational Safety and Health Administration (OSHA) and regional Alcoholic Beverage Commissions guidelines are maintained.
- Assisted the Director of Food and Beverage in developing and managing the strategic plan for the Food and Beverage division including budget administration, forecasting, inventory and cost control.
- Managed the development of the Food and Beverage outlet management team.
- Managed and created the Food and Beverage marketing and promotional opportunities for the outlets to draw clientele from the local market.
- Monitored the status and progress of each outlet and to maintain consistency in all area of Food and Beverage operations.
- Researched market trends and concepts to recommend appropriate products, services and operational changes necessary to maintain guest satisfaction.
- Maintained and demonstrated strong knowledge of food and beverage trends within the hospitality industry.
- Verified all Food and Beverage outlet teams are properly trained in the areas of sanitation, food safety, and customer service.
Assistant Director of Food and Beverage
Hilton Hotels & Resorts , Hilton Santa Monica
Multiple Locations, CA
12.2019 - Current
- Assisted in the direction and organization of activities and services of all hotel food and beverage outlets (restaurants, lounges, room service, coffee shops, etc.). In 4-star, 286-room , full service and newly renovated Hilton Santa Monica Hotel & Suites.
- Managed all Food and Beverage operations including , but not limited to, guest service, food and beverage quality, inventory management, outlet reservations and occupancy, systems management, budget and forecasting, marketing, report generation, department management and meeting participation and facilitation.
- Monitored and developed team member performances to include, but not limited to, providing supervision and professional development, scheduling, conducting counseling and evaluations and delivering recognition and rewards.
- Developed and implemented menus and food and beverage marketing strategies in partnership with the Director and the culinary team
- Assessing service and satisfaction trends, evaluating and addressing issues , making improvements accordingly.
- Ensured compliance with health, safety, sanitation and alcohol awareness standards.
- Planned menus , prepared and implement high quality food and beverage products, and set-ups in all areas in the restaurant.
- Focused on constant improvement of training manuals and SOPs.
- Participated actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing. Recruited, interviewed and trained team members.
Executive Sous Chef
Hilton Hotels & Resorts
Multiple Locations
09.2019 - Current
- Planned , prepared and implemented high quality food and beverage products, and set-ups in all areas in the restaurant.
- Worked seamlessly with recipes, standards and plating guides.
- Maintained all HACCP aspects within the hotel operation.
- Used appropriately all equipment, tools and machines.
- Focused on constant improvement of training manuals and SOPs.
- Participated actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, met targets and keep communication flowing.
- Worked on offsite events when requested.
- Completed tasks and jobs outside of the kitchen area.
- Assisted in inventory taking.
- Knowledgeable of hotel’s occupancy, events, forecasts and achievements.
- Prepared menus as requested, in a timely fashion.
- Worked on new dishes for food tastings and photo taking.
- Controlled stations within the kitchen.
Intermediate Cook II (Watertable HB)
Hyatt Regency Huntington Beach Resort And Spa
Huntington Beach , CA
02.2017 - 10.2019
- Prepared food items in compliance with recipes and portioning control guidelines.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Sous Chef /Kitchen Manager
UCLA
Westwood, CA
02.2020 - 10.2022
- Performed advanced culinary duties, including preparation and quality assurance for food that is complex and of the highest quality.
- Prepared assigned recipes for residence hall, retail and catering meals, and other events.
- Coordinated portion control and continually reviews and updates menus and recipes.
- Had a supervisory role in the kitchen , responsible for organizing and directing career and student staff producing and serving over 5,000 meals per day.
- Supervised full-time career and student production and service staff. Assisted in the selection, scheduling and review of assigned staff and is responsible for staff training and orientation. Assigned daily work and monitors employee productivity. Coordinated breaks and meals.
- Trained and monitored staff in accordance with the Hazard Analysis Critical Control Point (HACCP), food safety, Injury, Illness Preventive Program (IIPP).
- Lead, coached, and developed production staff in learning and maintaining cutting edge, state of the art culinary standards and procedures. Oversaw kitchen staff in food preparation, presentation, service and production, ensuring safety and security guidelines are met.
Bourbon Steak Lead Cook
Waldorf Astoria Monarch Beach
Dana Point, CA
11.2019 - 12.2021
- Approached all interactions with guests and associates in a friendly, service-oriented manner at award-winning AAA 5-Diamond Waldorf Astoria Monarch Beach Resort.
- Maintained refrigerators and kitchen in clean, organized manner with all food items labeled and dated to facilitate the necessary production to achieve company goals.
- Performed various knife-cutting techniques, such as cutting, dicing, and slicing. Refined skill set in the knowledge and preparation of garnishes. Demonstrated knowledge of pantry positions products i.e., Lettuce identification, Classical Salad presentation and preparations.
- Demonstrated Knowledge of meat identification and cookery. i.e., Various cuts of beef, pork, veal, lamb, poultry, and corresponding cooking techniques i.e., Braising, grilling, roasting, pan frying, sautéing.
- Knowledge of food safety with critical control temperatures, danger zones, cross contamination, sanitization, food borne illness, toxins, and chemical poisoning.
Recreational Culinary Instructor
City Of Upland
Upland, CA
12.2015 - 03.2021
- Planned and evaluated recreational culinary programs with recreation director to support community.
- Tracked program spending, enrollments and attendance to produce monthly reports for program.
- Managed timesheets for recreation attendants, instructors and to provide prompt payment.
- Maintained inventory of supplies and equipment with established sign-out procedures.
- Developed and implemented creative lesson plans and recipes to reach diverse student audience, and instruct on cooking materials , and techniques to assess progress.
- Conducted Culinary training seminars, staff meetings, cooking workshops, and community meetings to promote organization and culinary educational opportunities.
- Coordinated with community staff,and volunteers to supervise events and facilitate scheduled activities.
Hospitality Management Adjunct Instructor
Coastline Regional Occupation Program
Costa Mesa, CA
02.2017 - 08.2018
- Supervised students in kitchen lab setting to maintain safety and efficiency targets, focusing on food production, food safety and restaurant operations.
- Directed college-level instruction along with full service restaurant and catering management and operation.
- Established standards for instructors in credited technical and occupational courses in culinary theory and practice for High School environment.
- Observed and evaluated students' work to determine progress, provide feedback, and make suggestions for improvement.
- Kept updated with developments in subject area curriculum, technical and career trends and teaching resources and methods.
- Defined and articulated goal learning outcomes, performance metrics, and changes to improve student learning.
- Created and implemented course agendas, lesson plans and activities to successfully meet course objectives.
- Collaborated with department head to create dynamic, ongoing curriculum development, and instruction improvement program.
Assistant Restaurant General Manager
Rustic Canyon Restaurant Group- Sweetrose Creamery
Brentwood, CA
02.2013 - 08.2016
- Opened 3 new outlets in Studio City, Pacific Palisades, Brentwood Market.
- Responsible for all operating aspects, overseeing 4 supervisors & staff of over 30 associates per location.
- $1.5 M in revenue per quarter. Surpassed budget profit by 15.4% in 2014.
- Devised new promotional and marketing approaches to boost customer numbers and market penetration while enhancing engagement and driving growth.
- Controlled costs and optimized spending via restructuring of budgets for labor, capital assets, inventory purchasing and technology upgrades.
- Acted as point of contact for vendor collaboration for contracted services.
- Completed monthly and quarterly Sale reports for senior management.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Kept restaurant compliant with all federal, state and local hygiene and food safety regulations.
Education
Associate of Science - Hospitality Administration And Management
Saddleback College
Mission Viejo, CA12.2023
Associate of Science - Food And Nutrition
Saddleback College
Mission Viejo, CA12.2023
Career Technical Education Teaching Credentials - Hospitality,Tourism, Recreation
Orange County Department of Education
Costa Mesa, CA06.2020
Culinary Arts
Los Angeles Trade Technical College
Los Angeles, CA09.2014
Skills
- Management of Financial Resources
- Administration and Management
- Applied Business Knowledge
- Management of Material Resources
- Business Development and Planning
- Advanced MS Office Suite proficiency ( PC and Mac)
- Food Plating and Presentation
- Recipes and Menu Planning
- Product and Service Sales
- Written and verbal communication
Professional Volunteer Experience
Chili at the Beach, Huntington Beach Judge 2019
Taste of Huntington Beach Judge 2019
Newport Beach Food & Wine Festival Volunteer 2018-2019
Newport Beach Christmas Light Parade; MASA Gala Caterer 2017
Tacos & Tequila: Placentia, California Participant & Planning Committee Member 2018
Taste of Yorba Linda: Yorba Linda, California Participant 2018
Annual Orange Homegrown Farmers Market to Table Fundraiser Volunteer 2016 Olive View Elementary K-1; Cook & Play After-school Program Director 2015
Land & Sea Adventure; USC Wrigley Marine Science Center- Galley Executive Chef 2017-2018
Rem's Lounge- Contract Executive Chef , Catering /Events , 018-2019
Certification
ServSafe: Food Service Manager Certification
Exp: 2027 accredited by (ANSI)
Userve: Alcohol Server & Food Safety Training Certification
Exp: 02/2026
Timeline
Sous Chef /Kitchen Manager
UCLA
02.2020 - 10.2022
Food & Beverage Outlets Manager
Hilton Hotels & Resorts
12.2019 - Current
Assistant Director of Food and Beverage
Hilton Hotels & Resorts , Hilton Santa Monica
12.2019 - Current
Bourbon Steak Lead Cook
Waldorf Astoria Monarch Beach
11.2019 - 12.2021
Executive Sous Chef
Hilton Hotels & Resorts
09.2019 - Current
Intermediate Cook II (Watertable HB)
Hyatt Regency Huntington Beach Resort And Spa
02.2017 - 10.2019
Hospitality Management Adjunct Instructor
Coastline Regional Occupation Program
02.2017 - 08.2018
Recreational Culinary Instructor
City Of Upland
12.2015 - 03.2021
Assistant Restaurant General Manager
Rustic Canyon Restaurant Group- Sweetrose Creamery
02.2013 - 08.2016
Associate of Science - Hospitality Administration And Management
Saddleback College
Associate of Science - Food And Nutrition
Saddleback College
Career Technical Education Teaching Credentials - Hospitality,Tourism, Recreation
Orange County Department of Education
Culinary Arts
Los Angeles Trade Technical College
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