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As the second generation of my family to be in the Hospitality Industry and spending over 20 years in this industry as a Caterer, Chef/Owner I am looking for a challenging opportunity where I can fully utilize my skills.

In spite of the growing concern over the economy, it is still possible for a business to increase its SALES AND PROFIT MARGIN. I can contribute to this end with:

1. The knowledge and experience in cost control and in developing an aggressive marketing plan. Any plan worth its salt has two prongs; A) Retention of current business, and B) through creativity, branding and knowledge of the competition to create a constant flow of new business.

2. The ability to provide EXCEPTIONAL SERVICE to the customer through proper recruitment and training of staff.

3. An intimate understanding of the NEEDS OF THE GUEST to ensure cleanliness, and SUPERIOR SERVICE.

Profile Summary:
Chef Springfield, OH
Restaurant Consultant Springfield, OH
More About Me
Work Experience:
Chef/Owner
Ambrosia Catering
Ambrosia Management Co.
Springfield, Ohio
1987 – Present

Worked with such companies as Wright-Patterson AFB, Clark State Community College, Rittal Corporation, Clark, Shaeffer & Hackett, Grimes Industries, International Truck Corporation, Dayton Philharmonic and Springfield Symphony Orchestras. Responsible for menu development and coordination of business meetings and special events.

Successfully worked with brides and wedding coordinators in over 1000 weddings. Developed themes, menus, purchasing and oversaw all aspects of the food production and service for each event.

Developed marketing strategies targeting both corporate and non corporate business. Instituted an aggressive marketing plan aimed at encouraging REPEAT BOOKINGS.

Consistently posted a 23 to 24% food cost, 21% labor cost and 3% supply cost.

Founded Les Societe d’ Escoffier. A fine dining club that met monthly featuring a 6 course meal with appropriate wine and white glove service.


General Manager
Oasis Restaurant,
2006 – 2007
Springfield, Ohio

Hired as a turnaround specialist.

REPOSITIONED the restaurant within the market area with an upgraded menu and a HIGHER standard of service. Charged with overall responsibility for operations, marketing, accounting and forecasting.

DECREASED food and labor cost by 13% and 18% respectively. LOWERED and held beverage cost to 17%. Posted first monthly PROFIT after 2 months.

Chef/Owner
1996 – 2000
The Marquee Restaurant and Banquet Center, Springfield, Ohio

Bought failing restaurant, lounge and banquet facilities. Oversaw the operation of 80 seat fine dining restaurant, 50 seat lounge and two banquet rooms seating 400 and 200. Upgraded menus and developed new marketing strategies. Updated the accounting system, and instituted a training program for employees in order to reduce turnover and increase employee morale.

Maintained a solid profit line and sold to Roscommon Property M
Education:
Organizations / Affilations:
1. Graduate of the Community Leadership Association of Clark County, Springfield, Ohio
2. Presented the 2000 Leadership of the Year Award
3. Member of the Exchange Club of Springfield, Ohio, 1988 - 2008, President 1992,2004, and 2005
4. Member of Junior Chamber of Commerce, 1985 – 1992, Board of Directors 1990, 1991 and 1992
5. Member of the Board of Advisors for the Springview Developmental Center, 2001 – 2005
6. Member of the Community Advisory Review Board for Springfield, Ohio’s Community Development Block Grant
7. Guest Chef and Sponsor Clark County Fair judging the Dish of the Day competitions, 1995 – 2007
8. Member of the Men’s Literary Club, Springfield, Ohio, 1993 – 2008, President 2002 and 2003
9. Member, Catersource, a national organization for caterers, 1995 – 2008
10. Member, The Foodservice Advisory Panel for R&I Magazine, 2006 - 2008
Lee Thompson is located in Springfield, OH and has the following skills: Chef, Restaurant Consultant
Consulting, Cooking / Culinary
Similar Skillwho Members
My Skills

Chef

Category: Cooking / Culinary
Description
I have 30 experience in kitchen management, food marketing, menu development, etc.
Relevant Education / Credentials
Years Experience: 30

Restaurant Consultant

Category: Consulting
Description
Expert in turning around food & beverage operations. Service oriented. Menu development. Marketing. Able to increase an operations profit and lower costs.
Relevant Education / Credentials
Years Experience: 30