Samuel Hoke

• Tasked with problem solving extensive monetary loss
• Design and communicate new methodology for food and beverage service
• Create new vendor relationships
• Design and implementation of new tracking systems to achieve hotel and brand goals
• Results oriented within specified timeline including removal of expired products.
• Customer Service
• Scheduling
• Banquet
• Front of House
• Vendor Management
• Wine, liquor compliance with brand requirements
• Training
• Forecasting
• Communication skills
• Innovation
• Problem solving accounting failures
• Problem resolution

Manage and oversee all day-to-day operations of the restaurant

• Handle and control all inventory, ordering, and scheduling
• Financial management
• Coordinate with kitchen operations and ordering to control costs
• Provide expert chef support during transitions
• Human Resources management of new hires, disciplinary actions, training, payroll
• Employee engagement
• Compliance with regulatory standards
• Create protocols for customer service
• Event planning
• Physical property maintenance
• Beverage Sales

• Manages service aspects in all food and beverage assigned areas and special events
• Assists in the development of menus and food programming
• Manages bar to ensure proper room preparation, including set-up of glassware, etc
• Confirms that all service staff are properly attired and adhere to the Hotel's appearance standards
• Hires, manages and trains staff in all technical and non-technical aspects of their role
• Evaluates and supervises performance and carries out disciplinary action as needed
• Completes and administers employee performance appraisals in accordance with company policy
• Maintains beverage, china, glass etc
• Inventories to ensure maximum guest experience
• Controls costs of beverage outlets by assisting management, as requested, in purchasing, maintaining effective profit and loss controls
• Manages labor costs following demand patterns, and budget
• Manages staff in accordance with all state and federal labor, wage and hour laws.

• Collaborate on creating innovative recipes.
• Costing food to meet budgetary guidelines.
• Kitchen design
• Food Preparation
• Compliance with Federal and State food safety laws
• Disinfection
• Sales
• Scheduling
• Inventory control

• Opened and developed the menu and built and set up the kitchen under the guidance of Chef David Lespron
• Cook
• Food Handling
• Plating
• In charge of scheduling and labor for the back of house as well as helping monitor the front of house simultaneously
• Front of house manager while simultaneously maintaining chef role and duties.
• Manufacturing Sanitation
• Food Preparation
• English. & Spanish speaking
• Catering experience
• Diet (Nutrition)
• Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
• Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.

• Chef (re-launch)
• Create and design new food menus and new systems of operations for the kitchen.
• Cooking
• Food Safety Experience
• Customer Service
• Train staff
• Staff schedules

• Began as a barback learning about how to properly stock and prep for a craft cocktail bar, learning about all the different types of spirits and modifiers that can and will be found in craft bars
• As bartender in charge of producing high quality cocktails at a consistent and top level
• Required knowledge of spirits, modifiers and classic cocktails
• Ability to work in a fast paced, intense social environment while maintaining keen situational awareness
• Collaborated to create new cocktails, inventing new techniques for drinks and ways to produce specialized cocktails.

• Create and design menus for three different restaurants and bars
• Hire, train and staff all kitchens for all the restaurants and bars within the group
• Oversee and maintain ordering practices and ensure pricing and quality was correct for all establishments
• Maintain and keep restaurants up to code with all health and safety regulations
• Also ensure that staff was aware of what to do and how to prevent anything from happening that could endanger themselves, fellow coworkers and patrons
• Set up and maintain relationships with all purveyors for all things needed for each of the restaurants.

• As part of the opening team represented restaurant with regulatory inspections,
• Set up purveyors and vendors
• Equipment set up for the restaurant,
• Daily payables and receivables
• Create menu
• Chef for Melrose Umbrella Company
• Sales

Started as a college intern promoted to the Sous Chef

• Supervisor of four line cooks, duties included overseeing all of the prep and cooking in the restaurant
• Develop and design new items for the menu
• Seasonal changes include daily to weekly menu offerings depending on what produce was available from the market at any given time
• Managed staffing of the kitchen at all dinner services
• Knowledge and use of classical French cooking techniques
• Ability to demonstrate and teach line cooks appropriate technique in order to execute proper menu items
• Company acquired hotel property
• Major function to ensure the quality of the food for the rooftop restaurant, in addition to producing all room service food and banquet food for the hotel
• Maintained relations with the hotel management staff and with the guests of the hotel to ensure that everything was properly executed and on a daily basis.
• Food and Beverage management
• Inventory
• Scheduling
• Communication
• Guest relations
• Analytical problem solving/resolution
• Supervisory experience
• Lodging
• Culinary Arts
• Detail Oriented
• Purchasing
• Vendor Management
• Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
• Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
• Streamlined kitchen operations for increased efficiency by implementing effective inventory and staff management systems.