Serge Roche
Area Director for Restaurant Associates
SERGE M. ROCHE
One Pegan Lane
Natick, Massachusetts 01760
(339) 222-8007 (cell) sergeroche@hotmail.com
OBJECTIVE
A project management position in the service and hospitality industry where high-level culinary and service skills and executive management experience will be applied.
EXECUTIVE Profile
Highly skilled hospitality entrepreneur/professional with over 25 years experience in positions as executive chef, general manager, consultant, designer and business owner. Successful track record of managing world-class, large-scale, premiere food service facilities, corporate dining and education centers as well as landmark museums, cultural and performing arts centers. I have the ability to direct projects from concept development to business planning, design, financing, permitting, construction with hiring and training of staff.
AREAS of Expertise
Project Development Client Relationships & Servicing Food & Beverage Operations
Multi-Unit Management Revitalization & Renovation Special Event Planning
Private Partnerships & Financing Contract Negotiation Employee Retention
Financial Performance Site Selection & Construction Mentoring & Team Building
RELATED Experiences:
N/E Service Director January 2011-Present
Restaurant Associates, Inc. New England, USA
I have taken responsibility for the advertising, interviewing, hiring and training of 150 new butlers, bartenders plus captains for the Greater Boston area including Rhode Island and Connecticut in preparation for the upcoming catering season. Managing in our following operations; Museum of Fine Art; Museum of Sciences; American Academy; Google; Institute of Contemporary Arts; Children Museum; Harvard Business, Medical and Law Schools, E.F. Education and 5 units of Citizen Bank and RBS to implement constant higher service, coordinate catering efficiency with sales team and directors. Organized classes on P&L for catering profitability with NY office taught in Boston. Visit events; follow on debriefing with catering team with operation, report progress and suggestions to president of RA.
General Manager 2010-2011
American Academy of Arts and Sciences/ Restaurant Associates Cambridge, MA
I was appointed directly by the Chief Executive Officer of Restaurant Associates, Inc. to manage client relations and renew our contract for conferences and special event services.
• Supervised of all activities surrounding catering operations including recipe development, beverage selection, inventory control, menu design, scheduling, and talent training and acquisition
• Orchestrated conferences and special events for up to 400 guests
• Negotiated service contracts with vendors and developed and implemented cost-cutting and profit building initiatives
• Strengthened client relationships by increasing the level of food quality and service.
Founder and Owner 1996-2009
Marcel Resto, Inc. South Londonderry, VT
Developed and profitably operated three separate businesses in a popular golf and ski resort destination.
Three Clock Inn Restaurant
• Identified the potential of a closed establishment and built it into a successful French restaurant
• Developed business plan, arranged financing and permitting, designed lay out, supervised renovations, hired and trained staff
• Designed highly acclaimed menu using locally grown, organic ingredients and created two award winning wine lists
• Recognized as one of Vermont’s finest dining experiences by major newspapers and magazines such as the New York Times, Food and Wine and Bon Appétit
• Catered special assignments for high-end executive clients including Chairmen of Morgan Stanley, American Express and ITT/Sheraton as well as society icons like Mike Douglas, Jennifer Connelly and Tommy Hilfiger
• Retain competent and dedicated staff with less than
8 contactsDeveloped and profitably operate 2 separate businesses, in a popular golf and ski destination, grossing $1.3 million in 2008.
Three Clock Inn Restaurant
• Identified the potential of a closed establishment and turned it into a successful French restaurant
• Developed business plan, arranged financing and permitting, designed lay out, supervised renovations, hired and trained staff
• Designed highly acclaimed menu using locally grown, organic ingredients and created two award winning wine lists
• Recognized as one of Vermont’s finest dining experiences by major newspapers and magazines such as the New York Times, Food and Wine and Bon Appétit
• Catered special assignments for high-end executive clients including Chairmen of Morgan Stanley, American Express and ITT/Sheraton as well as society icons like Mike Douglas, Jennifer Connelly and Tommy Hilfiger
• Retain competent and dedicated staff with less than 2% annual turnover
• Hosted non-profit special events and cooking classes, raising over $40,000 for the Race for the Cure and over $15,000 for other charitable causes
Village Pantry
• Boutique store at separate location selling prepared gourmet French food and wines
• Managed project from concept to operation
• Demonstrated profitability in first year
Best Diner
• Developed a concept for an upscale diner
• Managed all aspects of new construction through to successful operation
• Sold the operating business for a profit
1986 - 1996Reported directly to the Chief Executive Officer of a world renowned hospitality service provider to premier clients.
• Responsibilities included all activities surrounding recipe development, beverage selection, inventory control, menu design, scheduling and talent acquisition
• Managed all culinary, catering operations and special events at prominent New York establishments including the Metropolitan Opera, Lincoln Center, The Metropolitan Museum of Art, American Museum of Natural History, Rockefeller University and the Ford Foundation
• Handled food and beverage for special events including US Open Tennis Tournament, Westchester Golf Classic, Academy Awards in CA and Grammy Awards
• Oversaw food service facilities of the Kennedy Center, The Washington Post, Longwood Gardens and Princeton University and the United Nations
• Organized the opening of the food service facilities at Harvard Business School and One Financial Center, Boston and the Kravis Center, Palm Beach, Florida
• Orchestrated events for up to 5,000 attendees with multi-million-dollar budgets
• Negotiated service contracts with vendors and consistently developed cost-cutting and profit-building initiatives
• Maintained outstanding client relationships by providing the highest level of food quality and service
• Internal relationships with Purchasing, Art and Style, Marketing, Human Resources and Training and Education departments
• Hired and trained managers in “team management” principles generating unmatched loyalty and low staff turnover
• Guest chef at Paul Smith’s College and the French Culinary Institute
1984 - 1986• Managed union employees in a high volume, 24-hour brasserie
• Maintained schedules and supervised kitchen staff of 50 cooks
• Catered private events for other companies in Seagram’s building
• Worked with guest chefs (including author Patricia Green) to conceptualize and design special menus and events
1980 - 1984• Coordinated hospitality activities for an upscale and international clientele