Robert White

Experience

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  Interstate Hotels & Resorts

  May 1999 - Jun 2000

  Restaurant/Sous Chef

  Operated main kitchen, scheduled and maintained staff of 10+Mastered classical and modern Italian techniques under supervision of the Executive ChefProduced banquets for 500+ Convention Center guests

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  Interstate Hotels & Resorts/Jekyll Inn

  Jan 2001 - Jan 2002

  Executive Sous Chef

  Oversaw banquet and restaurant kitchen operations and staff of 15+Maintained inventory of all food, china, glass, and silverWorked with vendors to obtain the highest quality levels and profit margin while purchasing all food for the hotel from local purveyorsCreated daily blackboard menu

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  Richmond Restaurant Group

  Aug 2002 - Aug 2003

  Executive Chef

  Managed, trained and developed staff; developed menu for fine dining, scratch kitchenWorked with vendors obtain the highest quality levels and profit margin; responsible for daily ordering of seafood, local produce, and international food itemsCreated daily entrée specials and blackboard dessert menuExecuted specials and ensured quality control on all menu items on a nightly basisScheduled staff according to historical sales data and goals

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  Firebirds Wood Fired Grill

  Aug 2003 - Feb 2004

  Sous Chef

  Selected and trained kitchen staff for restaurant openingDaily ordering, inventory and productionScheduled and managed staff of 30Developed three-bid system for commodities in order to exact the highest profit margin with their fluctuation

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  Short Pump Grill

  Feb 2004 - Nov 2004

  Sous Chef

  Developed and managed kitchen staffButchered meats for daily service; created menu specialsResponsible for ordering and inventory controlEstablished and maintained relationships with purveyorsTrained staff on culinary and sanitary techniques

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  Richmond Restaurant Group

  Nov 2004 - Feb 2006

  Executive Chef

  Managed staff of 19+ and all back of the house operationsTrained, staffed and executed menu items /banquets for 250+ guestsMaintained food cost standards, menu costing, labor and restaurant expensesPlanned events and menus for special events and specific clienteleResponsible for maintaining targets on declining balances based on percentage of sales

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  Morgan Stanley

  Feb 2006 - Oct 2007

  Loan Officer

  Sold and managed accounts ranging from $75,000-$1,000,000 for clients throughout the countryNegotiated and coordinated closings among multiple partiesPeriodically managed sales staff; responsible for daily reports to Regional Director of SalesTrained new hires on computer systems, software, and sales

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  Crescent Hotels & Resorts

  Nov 2007 - Mar 2015

  Director of Food and Beverage

  Managed, trained, and developed staff of four managers and twenty five hourly associates.Maintained food and beverage costs at or below budgeted numbers. Have steadily increased revenue for food and beverage outlets on average by 50-60%. Successfully increased and exceeded Hilton standards for food quality, guest service, and cleanliness.Implemented the Hilton buying program at the property level and then company wide that has produced an average savings of $35,000-50,000 annually in purchases in all departments.Re-developed and created menus quarterly that better fit modern cooking styles as well as trends in the local market. Show less

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  Shamin Hotels

  Jun 2015 - Dec 2017

  Assistant General Manager - Embassy Suites Richmond
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  Crickhollow Farm

  Jan 2016 - now

  Owner/Operator

  Sustainable farming that includes pastured pork, free-range eggs, pastured broiler hens, and heirloom certified naturally grown produce grown without chemicals and fertilizers.

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  Baywood Hotels

  Sept 2018 - Aug 2019

  General Manager

  General Manager at the Home2 Suites by Hilton Charlottesville VA

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  Heritage Hospitality Management, Inc.

  Aug 2019 - Nov 2021

  General Manager
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  Heritage Hospitality Management, Inc.

  Feb 2023 - now

  General Manager