JAMES THOMAS ELLIOTT MCIVER
Rancho Cucamonga,CA
Summary
Accomplished Executive Chef with a proven track record in leading high-volume culinary operations within the luxury hotel and fine dining sectors. Specialized in launching new concepts, redesigning menus, and enhancing dining experiences with a strong focus on customer engagement and satisfaction. Well-versed in European culinary techniques, HR management, and F&B operations.
Overview
34
34
years of professional experience
Work History
Executive Chef
The W San Francisco Hotel
San Francisco , CA
12.2023 - 05.2024
- Overhauled banquet and catering menus, marking the first update in six years
- Developed and implemented a new restaurant concept, along with comprehensive menus for the restaurant, bar, and in-room dining
- Established a new coffee bar and grab-and-go outlet to diversify dining options
- Secured $375K for equipment upgrades, enhancing banquet capabilities
- Exceeded GSS target of 52.7% with a current score of 61.7%
- Achieved an ESS of 97.3% against a goal of 88.3% for Q1, ranking #3 in Marriott Luxury Brands in North America and #12 among all Marriott properties.
Executive Chef
Westin Hotel
Los Angeles , CA
01.2013 - 01.2023
- Managed F&B operations for a 50K sq
- Ft
- Space, with a $11M annual budget
- Maintained AES and ESS above 96%, reflecting superior event execution and staff engagement
- Regularly engaged with customers to enhance dining experiences and fostered strong relationships, boosting repeat business.
Executive Chef
Embassy Suites
Santa Ana , CA
01.2009 - 01.2013
- Initiated and led the development of a new F&B department
- Replicated successful restaurant concept at three additional properties under the same ownership
- Trained staff to ensure adherence to industry standards and SOP compliance.
Banquet Chef
The Cheesecake Factory
Redondo Beach , CA
01.2007 - 01.2009
- Revamped the banquet and catering menu, improving food consistency and customer satisfaction
- Managed food production, ensuring adherence to culinary guidelines and quality standards.
Executive Chef
Doubletree Guest Suites Resort & Convention Center
Anaheim , CA
01.2005 - 01.2006
- Directed the culinary setup and operations for the new construction hotel
- Created and implemented SOPs and menus for all dining services, aligning with franchise requirements and ensuring operational excellence.
Education
Diploma - Culinary Arts
École Supérieure de Cuisine Française
BA - Interpersonal Communications
University of California, Los Angeles (UCLA)
Skills
- Culinary Innovation & Menu Design: Expertise in crafting and revitalizing menus to incorporate modern culinary trends, enhancing guest dining experience
- Operational Leadership & Team Building: Proven ability to lead, motivate, and manage large teams across multiple properties, ensuring peak operational performance
- Financial Acumen & Budget Optimization: Skilled in managing multi-million-dollar budgets, forecasting, and financial planning to maximize profitability
- Food Safety & Regulatory Compliance: Commitment to upholding the highest standards of food safety and regulatory requirements
- Strategic Planning & Execution: Adept at developing and implementing strategic plans that improve operational efficiency and customer satisfaction
- Marketing & Guest Relations: Experienced in leveraging marketing strategies to enhance brand visibility and guest engagement
Specialized Training
Michelin Star training in France, Spain, and at French Laundry/Bouchon in the USA, focusing on contemporary trends and culinary innovations.
Timeline
Executive Chef
The W San Francisco Hotel
12.2023 - 05.2024
Executive Chef
Westin Hotel
01.2013 - 01.2023
Executive Chef
Embassy Suites
01.2009 - 01.2013
Banquet Chef
The Cheesecake Factory
01.2007 - 01.2009
Executive Chef
Doubletree Guest Suites Resort & Convention Center
01.2005 - 01.2006
Diploma - Culinary Arts
École Supérieure de Cuisine Française
BA - Interpersonal Communications
University of California, Los Angeles (UCLA)
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