Martelle Lorenz
Acworth
Summary
Results-driven leader with a strong track record in enhancing productivity and operational efficiency. Expertise in strategic planning, team leadership, and business development within dynamic environments. Proven ability to improve revenue growth and customer satisfaction through effective communication and problem-solving skills. Committed to fostering innovative team cultures that promote collaboration and openness.
Overview
11
11
years of professional experience
1
1
Certification
Work History
General Manager
Hilton
Atlanta
01.2024 - Current
- Designed sales and service strategies to improve revenue and retention.
- Established and maintained effective communication with staff members to ensure efficient operations.
- Monitored financial performance and identified areas for improvement in cost savings and revenue generation.
- Recruited, interviewed and hired qualified staff for open positions.
- Managed inventory levels and conducted corrective action planning to minimize long-term costs.
- Created schedules and monitored payroll to remain within budget.
- Implemented successful business strategies to increase revenue and target new markets.
- Analyzed existing processes for effectiveness and developed new systems as needed to enhance overall productivity levels.
- Ensured compliance with applicable laws, regulations and industry standards pertaining to operations management.
- Conducted employee evaluations to provide adequate feedback and recognize quality performance.
- Coordinated training activities for employees to ensure compliance with company policies and procedures.
- Conducted regular meetings with senior management team to review progress against established objectives.
Director of Culinary Operations
Hotel Valencia Santana Row
San Jose
10.2022 - 01.2024
- Managed the ordering process from vendors and distributors ensuring timely delivery of products at best prices available.
- Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
- Trained new employees to perform duties.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Performed financial analysis on cost per plate for all meals served.
- Conducted regular inspections of kitchen equipment and facilities to maintain safety standards.
- Oversaw food preparation, production and presentation according to quality standards.
- Maintained accurate records related to staffing levels, payroll expenses, budgeting costs, waste management and inventory control.
- Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
- Directed the development of new recipes, plating techniques, garnishes, sauces and other food items as needed.
- Designed innovative menus, sourced vendors and ordered supplies for high-demand restaurant.
- Created menus that maximized customer satisfaction while meeting budgetary constraints.
- Promoted safe working conditions by monitoring safety procedures and equipment.
- Coached staff on strategies to enhance performance and improve customer relations.
- Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
- Organized special events such as banquets, receptions, buffets and theme dinners.
- Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
- Streamlined kitchen functions through supply reorganization and communication with front-of-house manager.
- Negotiated contracts with vendors for the purchase of food items at discounted prices.
Director of Food and Beverage
Latitude Margaritaville HoA
Hilton Head
08.2019 - 09.2023
- Responded promptly to customer inquiries or complaints regarding food quality or service issues.
- Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
- Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
- Guided trainees to boost safety and inventory waste management to meet pre-established business thresholds for operation.
- Planned weekly work schedules based on forecasted business needs while ensuring labor costs were kept within budget.
- Trained new employees to perform duties.
- Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
- Maintained efficient operations by delegating tasks to team members according to their skillsets.
- Coordinated with vendors to ensure quality products at competitive prices.
- Collaborated with chefs on menu creation including pricing strategies for dishes.
- Managed ordering process including placing orders from vendors, tracking deliveries.
- Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
- Inspected dining and serving areas for cleanliness and proper setup.
- Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
- Oversaw food preparation, production and presentation according to quality standards.
- Analyzed industry trends in order to stay current on new developments related to food and beverage operations.
- Ensured compliance with health codes and safety regulations in the kitchen and dining areas.
- Worked in close collaboration with team members to ensure customers received high-quality service.
- Organized monthly staff trainings focused on topics such as proper sanitation techniques, food safety protocols.
- Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
- Promoted safe working conditions by monitoring safety procedures and equipment.
- Assisted staff by serving food and beverages or bussing tables.
- Developed and managed departmental budget, revenue goals, and cost controls.
- Collaborated with server trainees to promptly resolve potential customer concerns.
- Assisted in developing wine lists featuring a variety of labels from different regions.
- Monitored inventory levels of supplies needed for daily operations.
- Negotiated contracts for catering services for special events hosted by the restaurant.
- Reviewed profit and loss statements regularly to assess financial performance of the restaurant.
- Created innovative ideas for menu items based on seasonal ingredients and customer preferences.
- Managed food service sales, costs and budget administration to keep operations in line with financial targets.
- Added new menu options by developing new recipes based on local, seasonal ingredients.
- Established relationships with local farmers and suppliers in order to source fresh ingredients.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Utilized various software and tools to streamline processes and optimize performance.
Director of Culinary Operations
Hyatt Andaz
Savannah
01.2017 - 08.2019
- Managed the ordering process from vendors and distributors ensuring timely delivery of products at best prices available.
- Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Performed financial analysis on cost per plate for all meals served.
- Conducted regular inspections of kitchen equipment and facilities to maintain safety standards.
- Oversaw food preparation, production and presentation according to quality standards.
- Hired and trained new staff members according to company guidelines and policies while adhering to labor laws and regulations.
- Maintained accurate records related to staffing levels, payroll expenses, budgeting costs, waste management and inventory control.
- Monitored kitchen staff to ensure compliance with company expectations of taste, speed and presentation.
- Directed the development of new recipes, plating techniques, garnishes, sauces and other food items as needed.
Executive Chef
Kessler Collection
Savannah
06.2014 - 01.2017
- Planned and prepared food product orders to maintain appropriate stock levels.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Designed innovative dishes that incorporated global flavors into traditional cuisine.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Analyzed customer feedback data to improve existing recipes or create new ones.
- Prepared workstations with ingredients and tools to increase efficiency.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Tracked sales figures for each dish served in order to identify popular items.
- Supervised food preparation staff to deliver high-quality results.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Created daily specials based on seasonal ingredients and customer feedback.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Collaborated with suppliers to source high-quality ingredients at competitive prices.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Maintained excellent relationships with local farmers to secure fresh produce for menu items.
Education
Bachelor of Science - CIS / BUS Dual Major
NC Wesleyan
Rocky Mount NC06-1997
Vocational Diploma - Culinary Arts
George Stone Vocational
Pensacola Fl05-1991
Skills
- Financial analysis
- Inventory management
- Cost control
- Sales strategy
- Staff recruitment
- Regulatory compliance
- Customer service
- Employee training
- Process improvement
- Budget management
- Performance evaluation
- Market analysis
- Procurement
- Policy development
- Facility management
- Leadership and team building
- Departmental operations management
- Marketing strategy
- Sales planning and implementation
- Top talent recruiting, hiring, and retention
Accomplishments
- Extensive experience in culinary demonstrations, classes, and cooking expos. (Latitude
Margaritaville, Wind Creek Casino, 700 Drayton Cooking School, Hyatt Andaz) - Doubled revenue of Latitude Margaritaville in March 2021 from 62k in revenue to 120k in
April 2021 during covid epidemic. This revenue level has been consistently maintained
through July 2021. All revenue is resident-capture based.
Training and development specialist (LEAN Systems), which have been consistently
applied with my teams, thereby ensuring consistent quality and value to the guest.
Certification
- serve safe june 2024
References
References available upon request.
Timeline
General Manager
Hilton
01.2024 - Current
Director of Culinary Operations
Hotel Valencia Santana Row
10.2022 - 01.2024
Director of Food and Beverage
Latitude Margaritaville HoA
08.2019 - 09.2023
Director of Culinary Operations
Hyatt Andaz
01.2017 - 08.2019
Executive Chef
Kessler Collection
06.2014 - 01.2017
Bachelor of Science - CIS / BUS Dual Major
NC Wesleyan
Vocational Diploma - Culinary Arts
George Stone Vocational