Jennifer Zambrano - Waters
Oak Lawn,IL
Summary
Experienced Chef with exceptional culinary skills and 26 years of scratch kitchen experience, seeking an Director of Food &B /Executive Chef position Aiming to leverage my expertise to drive success in a unique dining environment.
Overview
22
22
years of professional experience
Work History
Director of Food & Beverage | Executive Chef
Royal Sonesta Chicago River North
02.2023 - Current
- Division head overseeing Banquets & Catering, CBR full-service 3 meal restaurant, and Kitchen
- Two shifts per week, FOH MOD
- Three shifts BOH kitchen MOD
- Proficient with Micros, Oracle, Canva for menu design
- Proficient with Yardi, Fintech
- Forecast monthly and was responsible for 2025 F&B Budget
- Very proficient with P&L, GL and work closely with DOF, and staff accountants
- 261 rooms with 40 suites
- 9k square ft of meeting space including rooftop terrace
- 45 UNION Local 1 full time associates
- Scheduled Banquet servers, houseman and on-call staff
- Scheduled all FOH and BOH employees by seniority/enter into shift force
- Weekly labor critique
- Payroll for FOH and BOH including master tip sheets
- Responsible for all ordering pertaining to F&B including liquor and all BEV/NA
- Brought food cost down from 45% 2022 YTD to 22.7% 2023 YTD
- Avendra Champion
- Implemented EPRO and slide decks for training
- Implemented cost cards and inventory worksheets
- Implemented Order Guides and PARS
- Launched Sonesta’s Beverage program with Signature cocktails
- Opened new restaurant space 'Canvas' for breakfast and Lunch area
- Created seating charts, table numbers, delegation of duties for the new space
- Designed new space with new flatware, coffee/tea service, table set
- Menu change seasonally, Happy hour menu changed quarterly
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- EcoSure compliant
Executive Chef / Director of Purchasing
Sable Hotel Navy Pier
01.2022 - 02.2023
- Executive Chef for Lirica restaurant and complex Director of Purchasing
- 2k sqft meeting space, 5 million in F&B
- Implemented the Avendra program to the complex (compliance of 97%)
- Launched Eco Sure procedure to bring complex up to code
- Implemented a digital Inventory system Craftable and Beverager
- Digital Sheet to shelf
- Physically installed a liquor and dry storeroom with categorized bin numbers reflecting digital app
- Fintech
- Yardi
- Brought food cost down from 59% (2021 YTD) to 23% (2022 YTD)
- Revamped Lirica menu to upscale Iberian Spanish cuisine focusing on Tapas and large format share plates
Executive Chef
Hilton Chicago/Oak Lawn
11.2017 - 05.2020
- Executive Chef for 5 outlets
- Whitney’s 95th/Southside Social, 33K sqft meeting space, full service bar, Room service, full service Coffee shop/gift shop
- Managed a staff of 20+ FTE’s which included 2 sous chefs, and a full time purchaser/receiver
- Launched a brand new restaurant/bar concept in 2019 converting Whitney’s on 95th to Southside Social
- This involved a complete renovation and menu overhaul tailored to the local target market and hotel guest demographics
- Reduced Food Cost to a combined 28.5% (banquets and restaurant)
- Rolled out new inventory system, shelf to sheet
- Implemented receiving logs with time and temperate controls
- Daily invoice tracking system in place to get raw food cost weekly
- Negotiated contracts with new vendors and purveyors to cut food cost
Banquet Chef & Executive Steward
Westin Michigan Ave
09.2014 - 05.2017
- Managed Daily kitchen duties which included upscale Executive Lounge, High Volume Banquets and Hotel employee cafeteria in a union environment (Local 1)
- Duties included: Scheduling union stewards and cooks, Productivity, Payroll and department accounting
- Focused on luxury receptions with a high-end menu design
- 40K sqft of Meeting Space
- Annual revenue: 18M
Sous Chef
Marriott Chicago Midway
09.2012 - 09.2014
- Managed Dempsey’s restaurant, IRD, Banquets and catering for a complex of 9 hotels
- Re-vamped entire club-lounge, restaurant, IRD menu concept with USE RECORDS
- Ordered and received for entire F&B department including full service licensed Starbucks
- Maintained food cost and Labor Cost
Kitchen Supervisor
Renaissance Chicago Downtown
06.2007 - 08.2012
- Worked all stations on hot line for IRD, The Great Street Restaurant, Kitchen Sup for upscale fine dining banquets
- Planned and executed promotions and special events in close collaboration with management.
Kitchen Supervisor
Marriott Chicago Downtown Mag Mile
04.2003 - 06.2007
- Worked as kitchen supervisor on SUPER LINE which supplied food for 5 outlets, including two fine dining restaurants, JW’s steakhouse and Ventoso Italian
- Worked with Executive Chef to recreate banquet menus and use records
- Worked exclusively as personal chef de cuisine for site visits with sales
- Was responsible to create menus and execute all Chef’s Tables and private dining
- 2 years at this property as high volume Banquet cook
Education
Associate of Arts - Culinary Arts
The Cooking And Hospitality Institute of Chicago
Chicago, IL07-2000
Skills
- Vendor negotiation/Brokerage/stocking agreements
- SERV Safe Certified Proficient in Excel, Word, and P&L Statements
- Avendra Program Champion
- EPRO Procurement Program Champion
- Culinary Advisor for Royal Sonesta Cluster in Chicago
- Comprehensive knowledge of Ecosure Program and Audits Familiar with Hilton and Marriott BSA processes
- Expertise in purchasing, procurement, menu cost and design
- Extensive experience in high-volume banquets, restaurants, and food service
Timeline
Director of Food & Beverage | Executive Chef
Royal Sonesta Chicago River North
02.2023 - Current
Executive Chef / Director of Purchasing
Sable Hotel Navy Pier
01.2022 - 02.2023
Executive Chef
Hilton Chicago/Oak Lawn
11.2017 - 05.2020
Banquet Chef & Executive Steward
Westin Michigan Ave
09.2014 - 05.2017
Sous Chef
Marriott Chicago Midway
09.2012 - 09.2014
Kitchen Supervisor
Renaissance Chicago Downtown
06.2007 - 08.2012
Kitchen Supervisor
Marriott Chicago Downtown Mag Mile
04.2003 - 06.2007
Associate of Arts - Culinary Arts
The Cooking And Hospitality Institute of Chicago
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