Richard Horil

Experience

• 

  Hyatt Hotels Corporation

  Jul 1989 - Feb 2005

  Executive Chef

  Executive Chef, Hyatt Regency, Columbus, OH 9/2002 – 2/2005• 631 rooms, $10.3 million F&B annual revenueExecutive Chef, Hyatt Regency, Reston, VA 4/1997 – 9/2002• 517rooms, $14 million F&B annual revenue including $1.3 million in off-premiseExecutive Chef, Hyatt Regency, Austin, TX 1/1994 – 4/1997• 450 rooms, $5.4 million F&B annual revenueExecutive Chef, Hyatt Regency, Los Angeles, CA 7/1989 – 1/1994• 485 rooms, $5.3 million F&B annual revenue

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  Interstate Hotels & Resorts

  Mar 2005 - Oct 2006

  F&B Director/Executive Chef

  • Responsible for operations at 2 full-service upscale locations• Oversight of three meal casual & upscale dining rooms, room service, banquets, lobby bar • 2.3mm to 5.3mm F&B revenue

• 

  The Westin Tysons Corner

  Oct 2006 - Sept 2007

  Executive Chef

  • Hired to transition this Doubletree Hotel to the Westin brand• Responsible for 1 Sous Chef, 21 culinary employees and purchasing staff• Oversaw the implementation of Westin standards in all areas of Food and Beverage• Managed 4 direct reporting outlet managers in this process• Procured FFE goods as needed, design/implement menus to fulfill Westin standards

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  Clyde's Restaurant Group

  Sept 2007 - Aug 2009

  Sous Chef

  • $16 million in F&B annual revenue• Average 1100 covers daily• Kitchen and stewarding staff of 75• Recipe documentation, maintaining production and quality standards• HAACP documentation, daily service expediting

• 

  Wilner Companies

  Feb 2011 - Sept 2014

  Bar Manager

  • Seafood themed casual full-service restaurant• 1.3 million annual combined sales• Managed all operations, opening to closing: cash drops, inventories, purchasing, service• Filled in for GM, reporting directly to owner

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  Concessions International

  Dec 2014 - May 2019

  All aspects of operations for this CI managed Chef Geoff's restaurant forecasted to deliver over 4.5 million dollars in annual food and beverage revenue. Reporting to the regional Director of Operations I am responsible for the operation of this unit. Financials, Partner relationship management, adherence to brand and corporate standards, staffing and guest interaction are all part of my daily achievements. Drawing upon my skill set, setting goals for direct reports and developing staff to achieve unit goals is my daily focus. Managing with fellow company unit managers to deliver and exceed corporate expectations in all of our Dulles airport operations also is a professional/personal habit. Show less

  • Director Of Operations

    Jul 2017 - May 2019

  • Assistant Director Of Operations

    Dec 2016 - Jul 2017

  • Multi Unit Manager

    Feb 2016 - Dec 2016

  • General Manager

    Sept 2015 - Jan 2016

  • Executive Chef

    Jun 2015 - Sept 2015

  • Multi Unit Kitchen Manager Bar Symon / DC Craft Brews

    Dec 2014 - Jun 2015
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  SSP America

  May 2019 - now

  Operations Manager Tampa International Airport Restaurant General Manager

  • Operations Manager

    Oct 2019 - now

  • General Manager

    May 2019 - Oct 2019
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  Haiku Tampa

  Jan 2021 - now

  Operations Manager