6559 Old Carriage Lane, Alexandria, VA 22315

Cell 571-480-0597
Thomas Crenshaw
Proven track record of success in food & beverage management. High-energy person
with the ability to drive revenue goals, improve and maintain morale and consis
tently exceed profit goals. Have shown upward growth in employment history. Comp
uter literate in programming and maintaining most POS/HPMS systems such as Micro
s, Aloha, Squirrel, Restaurant Management and System 21.
Management - Solid background in setting up and implementing action plans to inc
rease revenues, pinpoint and control problem areas. Equally strong in budgeting
and financial management.
* Team Building - Decisive team leader with experience in recruiting, developing
talent and creating effective training programs.
* Communication - Able to develop productive relationships with colleagues, gues
ts and staff members at all levels.
* Cooking attitude reflects seasonal, local and sustainable foods
Experience:
2008 - PRESENT EXECUTIVE CHEF
J. PAUL'S GEORGETOWN, CAPITAL RESTAURANT CONCEPTS
Food & Beverage Revenues - Approximately $5 million
High volume casual dining restaurant
Accomplishments:
* Invited to host "A Chesapeake Bay Celebration" at James Beard House in NY. Men
u was centered around Chesapeake Bay seafood.
* Part of a 3 chef team representing Georgia Browns, Washington, D.C. at the Jam
es Beard House in NY. Menu was centered around a taste of southern seafood dishe
s
**The following five positions were within the same company where I was transfer
red as needed over the 10 years I was employed with Interstate Hotels & Resorts
**2005 - 2008 DIRECTOR FOOD & BEVERAGE/EXECUTIVE CHEF (DUAL ROLE)
INTERSTATE HOTELS & RESORTS (FORMERLY MERISTAR)
ARLINGTON HILTON, ARLINGTON, VA (3RD PARTY OWNED)
Food & Beverage Revenues - Approximately $3 million, 209 rooms
**2002 - 2005 DIRECTOR FOOD & BEVERAGE/EXECUTIVE CHEF (DUAL ROLE)
INTERSTATE HOTELS & RESORTS (FORMERLY MERISTAR)
SHERATON BELLEVUE (FORMERLY HILTON BELLEVUE) BELLEVUE, WA
Food & Beverage Revenues - Approximately $3.5 million, 179 rooms
* Oversee all aspects of catering, restaurant, lounge & room service
* Raised service and sanitation scores by 100% the first year with continued inc
reases annually
* Overseeing Daily Operations both Front & Back of House: Casual Dining Restaura
nt, Banquets, Room Service and Beverage Outlets
* Special Events and Menu Development for all Outlets
* Cost Controls, Administrative Updates, Yearly Budgets, Monthly Forecasting for
all outlets
Acknowledgments
* Manager of the 4th quarter 2002
* Manager of the year 2004
* Involved in property brand change and renovation project of all areas of the p
roperty
2001(OPENED 9/11) OPENING FOOD & BEVERAGE DIRECTOR/EXECUTIVE CHEF
HOLIDAY INN SEATTLE CENTER SEATTLE, WA
* Responsible for setting all SOP's for new property
* Responsible for conceptualizing and overseeing implementation of interior desi
gn & decorating of all F&B outlets
* Initial set up and continued overseeing of Daily Operations: Upscale Casual Di
ning Restaurant, Catering and Room Service
* Special Events and Menu Development for all Outlets
* Cost Controls, Administrative Updates, Budgets for all outlets
**1998-2001 EXECUTIVE CHEF/AREA FOOD & BEVERAGE DIRECTOR
MeriStar Hotels and Resorts, Inc
Company moved me as needed for 3 years
AREA FOOD & BEVERAGE DIRECTOR/EXECUTIVE CHEF
Responsible for monitoring the standards and practices of four hotels in Marylan
d and Washington, DC. Expected to communicate all corporate programs, promotion
s, as well as all rules and guidelines.
- Continued -
Sheraton Columbia 1999 - 2001 Columbia, MD
Food & Beverage Revenues - Approximately $5 million, 258 Rooms
* Responsible for supporting 3 other hotel properties in MD & DC
* Overseeing Daily Operations: Fine Dining Restaurant, Banquets, Room Service
* Special Events and Menu Development for Banquets and Fine Dining Restaurant
* Cost Controls, Administrative Updates, Budgets
Acknowledgments
* Manager of the quarter
* Volunteer work in Chef Michel Richard's kitchen, Citronelle Restaurant
**EXECUTIVE CHEF
MeriStar Hotels and Resorts, Inc
Holiday Inn Hotel & Suites 3-months, company transferred to larger property
Alexandria, VA
Food & Beverage Revenues - Approximately $2.5 million
* Overseeing Daily Operations: Upscale Casual Dining Restaurant, Banquets, Room
Service
* Special Events and Menu Development for all Outlets
* Cost Controls, Administrative Updates, Budgets
**EXECUTIVE SOUS CHEF
MeriStar Hotels and Resorts, Inc
Hilton @ Crystal City 1998 - 1999 Arlington, VA
Only Union Hotel in the Common Wealth of Virginia at the time
Food & Beverage Revenues - Approximately $6 million
* Overseeing Daily Operations: Casual Dining Restaurant, Banquets, Room Service
* Special Events and Menu Development for Restaurant and Banquets
* Cost Controls, Administrative Updates, Payroll Budgets & Schedules
Acknowledgments
* Service Leader, Manager of the quarter, cheerleader/coach award
1996 - 1998 EXECUTIVE SOUS CHEF
Clyde's of Reston Reston, VA
Food & Beverage Revenues - Approximately $10 million
* Daily Operations, Training of three Sous Chefs
* Special Events and Menu Development for Restaurant. (Weekly Menu Change)
* Administrative Updates, Cost Controls, Payroll Budgets and Schedules
Acknowledgments
* Safety Committee
* In charge of the "Top Gun" training program for the back of house employees
1995 - 1996 EXECUTIVE CHEF
River City Cafe Davenport, IA
Food & Beverage Revenues - Approximately $2.5 million
* Daily operations, weekly menu and feature development
* Cost controls, payroll budgets and schedules
Acknowledgments
* Chosen to appear on local TV for weekly exhibition cooking demonstrations Febr
uary, 1995
* Co-Hosted ACF Mardi Gras fund raiser involving 20 area chefs February, 1995
* Named "Rising Star Executive", Heart of America Restaurants October, 1994
1994 - 1995 EXECUTIVE CHEF
Dixon Country Club Dixon, IL
* Daily Operations for two outlets, weekly menu and feature development