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O mundo dos cassinos online cresceu tremendamente nos últimos 10 anos - tanto o número e a seleção de jogos quanto o número de pessoas que estão entusiasmadas com os cassinos online. Enquanto os cassinos costumavam ser um lugar que era desaprovado desde o início para muitas pessoas, hoje você rompeu com a ideia de que todo jogador amador deve se tornar viciado em jogos de azar imediatamente. Os dias em que você só tinha que se sentar em um cassino oficialmente licenciado em um terno elegante e com muito dinheiro no bolso já se foram casinos online autorizados em portugal Até mesmo as pequenas bibliotecas de jogos da esquina perderam em grande parte sua má reputação. Por último, mas não menos importante, o fato de que muitos jogadores fizeram experiências com cassinos online na Internet e descobriram que nem todos os trapaceiros de cassino contribuíram significativamente para isso. Portanto, não é surpreendente que, com o aumento do número de jogadores, o número de cassinos online também tenha aumentado.

Antwon Brinson

Founder | Owner

Area of Expertise:

Restaurant opening

Foodservice concept development

Project Management

Training and development

Budgeting

Maximizing productivity and staff performance

Problem-solving and strategic thinking

Strong reputation for building and motivating teams to exceed expectations. Seasoned leader that drives exceptional results in a highly competitive industry through innovation and refined techniques.  Experienced in restaurant openings, concept development, dominating sales through menu engineering, and effectively controlling costs, resulting in maximum savings. Implements structure and consistency utilizing interactive concepts gain from international industry-recognized training programs such as Six Sigma, IDP, Starwood University and Harvard Leadership Strategy

Professional Experience

Culinary Concepts AB | Owner-Founder & CEO | Charlottesville VA

2018- Present

Culinary Concepts AB is one of the leaders of high-impact motivational training in the foodservice industry.

  • Career pathway certified programs
  • Peer to peer growth workshops
  • Corporate training
  • Concept development
  • International cooking classes
  • Online professional development
Common House | Executive Chef | Charlottesville VA

2017-2018

Strategically planned and executed strong back of the house systems and seasonal menus 

  • Opening Chef
  • Concept development
  • Seasonal farm to table menu rotation
  • Breakfast, lunch, diner and banquet menu creations and development
  • Established standard operating procedures
  • Successfully implemented  front of house systems including station setups, points of service, and up-selling techniques
Bay Club Redwood Shores | Food & Beverage Director | Redwood City, CA

2016-2017

Started as Executive Chef, transitioned to F&B director in less than 6 months

  • Created quarterly marketing initiatives for the Club’s restaurant, increasing revenue by 30%
  • Stabilized menus through standardizing recipes, portion control, and plate up efficiency, which resulted in a reduction in food cost
  • Established a structured ordering system for bar which allowed us to stabilize inventory and maximize profits
  • Created a bridge between FOH and BOH allowing team to work cohesively. This resulted in boost of employee morale, productivity, and team initiative
Starwood Resorts- Westin Mission Hills | Executive Banquet Chef | Rancho Mirage, CA

2015-2016

Archived 1/2 of the annual budget within the first 5 months, totaling over $2.5 million 

  • Achieved food cost of 24%, while executing banquets that generate over $5 million in annual revenue
  • Reconstructed entire banquet repertoire, aligning menus with brand standards while utilizing world cuisine with modern technique
  • Worked closely with sales team to meet clients’ needs by creating custom menus
  • Demonstrated world cooking techniques for interactive wine dinners series
  • Participated in television, radio and news paper interviews representing culinary team
  • Successfully mentored two supervisors and one chef de cuisine through hands-on training, motivational leadership and consistence accountability; resulting in increased team productivity, reduction in overtime and maximum team engagement
Starwood Resorts- St. Regis Hotel | Chef de Cuisine | Princeville Kauai, HI, Makana Terrace

2012-2016

Restaurant was recognized as #1 brunch and dinner establish on Kauai 2 years in a roll

  • Responsible for the resort’s signature restaurant generating over $4 million in annual revenue, averaging over 200,000 covers each year
  • Restructured and developed all menus and recipes for a three-meal restaurant & private dining; resulting in a 60% increase in covers and sales
  • Created unique menus for high profile clientele and guests with special dietary restrictions, giving each guest a more personalized experience
  • Executing up to four different menus simultaneously from one kitchen for a 250-room property, while maximizing kitchen productivity
  • Monitored and controlled food cost, purchasing, inventory, product quality, and sanitation guidelines resulting in a food cost below 30% • Developed standard operating procedures to streamline and improve service within a culinary brigade of 62 employees
Greenbrier Resort- Infusion Restaurant | Restaurant Chef | White Sulphur Springs WV

2010-2012

Historically opened the first Asian Fusion restaurant at the Greenbrier

  • Experience with opening a 2.5 million-dollar, upscale Asian Fusion Restaurant
  • Successfully created seasonally inspired menus utilizing the farm to table concept with produce from the Greenbrier farm
  • Effectively trained and developed a revolving staff of international interns and externs every 3 months, while exceeding restaurant standards
  • Utilized creative marketing strategies to attract club members, in house guests, and residents, resulting in a 30% capture ratio of a resort with 13 dining outlets
  • Collaboratively forecasted restaurant revenues and guest covers to maximize profitability, lower labor costs, and maintain a food cost of 28
Greenbrier Resort- Greenbrier Farm Production Kitchen | Kitchen Manager | White Sulphur Springs WV

2010-2012

Managed all culinary food production from the Greenbriers 40 acres farm

  • Coordinated with the resort’s agriculturalist to orchestrate planning strategies to maximize production and to increase the quality of vegetation from a 40 acres farm
  • Established standards and guidelines with the farmer, which resulted in a seamless distribution of produce amongst the 13 dining outlets resort-wide
  • Successfully created a revenue flow by implementing and managing The Greenbrier farmer’s market program

Other Professional Experience

  • Cannel Bay, Saint John USVI | 2001-2002
  • Rosewood Little Dix Bay, Virgin Gorda, BVI | 2001-2002
  • Mango Restaurant, Nevis | 2001-2002
  • Sprat Net, St. Kitts | 2001-2002
Other Islands
  • Puerto Rico, Anguilla, Antigua, Dominica and St. Lucia

Education and Achievements

E-Cornell University

  • Food and beverage manager
  • Six sigma leadership development and technique training
  •  Food cost management
  • Team development
  • Leadership development training

St. Regis Princeville Hotel, Princeville HI

  • Selected as manager of the second quarter in 2014
  • Winner of the Starwood Diamond Award in June 2014

Greenbrier Resort, White Sulphur Springs WV

  • Three Year Apprenticeship Program, American Culinary Federation Certified, Graduated November 2009
  • Silver Medalist: Cold Food Buffet Platter, ACF competition, 2010
  • Studied under Executive Chef-Peter Timmins (CMC) / Executive Chef Richard Rosendale (CMC)

Culinary Institute of America, Hyde Park NY

  • Associates in Occupational Studies of Culinary Arts, Graduated November 2004
  • Studied abroad in United States Virgin Islands, Externship, 8 months 2003

Niagara Orleans Boces, Sanborn NY

  • Certified Culinarian
  • Class President of V.I.C.A. USA Skills (The Vocational Industrial Club of America), Graduated June 2000
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