Stephan U. Dieterle
River Grove,IL
Summary
Experienced Operations Manager and skilled leader with over 20 years of expertise utilizing exceptional planning and problem-solving skills to enhance business strategies and daily operations. Results-oriented and adaptable in team development, process improvement, and productivity enhancement. Possessing a strong grasp of industry trends, effective communication abilities, a keen eye for identifying areas for enhancement, and a strategic approach to implementing changes.
Overview
12
12
years of professional experience
Work History
Health Sabbatical
Self-employed
River Grove, Illinois
08.2023 - Current
Operations Manager
Saranello's Restaurant
04.2022 - 07.2023
- Oversee front of house F&B operations and coordinate closely with back of house team
- Annual Revenue of approximately $7 million
- Hired, trained, mentored and scheduled a staff of up to 35 team members
- Assist with wine/beverage menu development, inventory and purchasing
- Worked with GM(partner) & Executive Chef(partner) for overall success/direction of restaurant
Clubhouse Manager
Westmoreland Country Club
03.2020 - 04.2022
- General administration of daily club operations with assistance of department leads
- Total F&B yearly revenue $3.5 million (50% a la carte // 50% Banquet/events)
- Assist with preparation of annual budget for individual departments
- Monitor actual performance to budget and take corrective action assuring budget goals are met
- Assist General Manager with capital budget development/planning
- . Increased efficiency of daily operations by analyzing workflows; identifying areas for improvement; initiating changes as necessary.
Director of F&B/Operations
Twin Orchard Country Club
01.2017 - 03.2020
- Food & Beverage Operations year end revenue approximately $1.9 Million
- Oversaw the F&B Manager as well 3 supervisors, 8 full time servers and 3 bartenders
- Lead the hiring and on boarding of up to 18 J1 students from Europe, E. Europe and Russia
- Assisted with the planning/execution of Outings with a total revenue of up to $175K each event
Executive Chef/Director of F&B
Sheraton Suites Chicago
07.2014 - 12.2016
- Food & Beverage operations year end revenue approximately $1.6 million
- Managed a F&B staff of 30 inclusive 2 F&B Assistant Managers
- Achieved highest Heath Inspection score under my tenure of 97%
- Lowered food cost from 47% to 26% with enhanced productivity and food purchasing processes
- Improved overall staff awareness with monthly meetings, training programs and best practices
Sous Chef
Chicago Marriott Northwest
07.2013 - 07.2014
- Responsible of executing food and beverage menus for the restaurant and banquet events
- Responsible for overall food quality and consistency
- Achieved hotel's food cost of 24% by implementing a weekly inventory process
- Accomplished the highest company score of 94% in our 2014 yearly brand standard audit
- Maintained an 80%+ score in food quality and guests' satisfaction
Education
Bachelor of Arts - Business Administration
Elgin Community College
Elgin ILBachelor of Arts - Hospitality Administration And Management
Baden-Württemberg
GermanySkills
- Problem-solving
- Team leadership
- Operations management
- Customer service
- Food & Beverage Authority
- Operations monitoring
Languages
German
Native or Bilingual
Swabian
Native or Bilingual
French
Professional Working
Timeline
Health Sabbatical
Self-employed
08.2023 - Current
Operations Manager
Saranello's Restaurant
04.2022 - 07.2023
Clubhouse Manager
Westmoreland Country Club
03.2020 - 04.2022
Director of F&B/Operations
Twin Orchard Country Club
01.2017 - 03.2020
Executive Chef/Director of F&B
Sheraton Suites Chicago
07.2014 - 12.2016
Sous Chef
Chicago Marriott Northwest
07.2013 - 07.2014
Bachelor of Arts - Business Administration
Elgin Community College
Bachelor of Arts - Hospitality Administration And Management
Baden-Württemberg
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