The document is a resume for Clark R. Sarchet seeking a managerial position in the hospitality industry. It summarizes his qualifications and extensive experience as an executive chef, restaurant manager, and food and beverage director for various hotels, resorts, and restaurants over the past 30 years. It also lists his certifications, awards, and education.

1. Clark R. Sarchet
2695 Patterson Rd, Ste #2-103
Grand Junction, CO 81506
clarksarchet@yahoo.com
CAREER OBJECTIVE
To obtain a managerial position in the hospitality industry which will utilize my excellent experiences with
operations and creative culinary concepts. Seeking opportunity to capitalize on new business development
experiences that will enhance bottom line profitability.
SUMMARY OF QUALIFICATIONS
Have proven abilities for improving profitability in diverse food and beverage outlets, clubs, resorts and hotels.
Have utilized state-of-the-art menu expansion software programs for P.O.S. systems, proven proficiency in inventory
cost and labor controls. Have thoroughly enjoyed the many opportunities given starting at age 25 with restaurant
design and menu implementation. Have done food styling for television programs and catered to the motion picture
industry. Special events, fund raisers, wine dinners and competitions have been my forte. Consulting, training,
catering and franchising since January 2013.
CERTIFICATIONS
1987-1989 American Culinary Federation; Member and Trainer; Iowa Chapter
2004-Present Tips Trainer
Current: Serve Safe Manager Certified, Law Room Inspired Employer Solutions Training,
Legal Hiring, PCI Certified, Law Room Certified with updated Human Resources Legislation. Also
have installation experience with Open Tables, Micros, Squirrel, and Aloha Point of Sale and
Marketing Systems.
AWARDS & ACCOMPLISHMENTS
 Won 1st place for the “Extended Menu” competition at Atrium of Grand Valley; judged on quality and variety;
competed with 12 residences in 4 states
 Won “Best in Class” for the Grand Valley in Senior.com Magazine for 2016
 Paul Wetzel award for most profit per square foot of property
 Time Life Inc for commendations for You Mind and Body Show on food design for production segments while
working as Food & Beverage Director for Two Bunches Palms Resort, Desert Hot Springs CA
 Miss USA Pageant Magazine Best restaurant for 1998 event
 Branson survey: “Best Menu”, Outback Steak and Ouster Bar, 1999 and 2000
 Best restaurant, Citronelle, Santa Barbara, CA; One of four restaurants in the US with perfect food (Zaget
Survey)
 A perfect ten for “Food and Service and Wine Selection”, Citronelle, Los Angeles Times Magazine
PROFESSIONAL EXPERIENCE
1/16-Present Atrium of the Grand Valley, Grand Junction, CO
Executive Chef Holiday Retirement
Responsibilities include but not limited to: Hiring, training, maintaining budge and labor percentages to the
forecasts, writing menus, preparing two meals a day for 5 of the 7 day three meal periods. Participated in local and
company events and demos.
4/14 to 11/15 Kessler Canyon Ranch, Colorado
Second Chef to Food Network Winner, Lenny McNab
Prepared two-thirds of all meals, set up and worked many events; maintained the property; occasionally
purchasing and inventory; met and exceeded customer services standards, covered for the Executive Chef when he
was gone. I have won several Standing Ovation rewards cards because of trip advisories. Our property maintained
service standards that put us in 1st place for customer satisfaction for close to 70 Marriott properties (sometimes
for the entire season). For the three months of off season (Jan, Feb, Mar). I was sent to the five-star Cassa Monica
Hotel in St. Augustine, FL as task force Sous Chef. There, in cooperation with existing employees and new recruits,
we remade the menu concept. It was well received.

2. 9/10 to 1/13 Vines Restaurant & Bar, Hyatt Regency, Valencia, CA
Restaurant and Bar General Manager plus In Room Service and Events
Responsible for staffing, training, customer satisfaction and assuring reasonable profits by managing the labor and
expenses for a 250 plus seating capacity restaurant which includes a terrace, patio and large bar area.
Implemented and trained staff and supervisors on all new policies, procedures and programs that were mandated
by new ownership. Also responsible for wine list, core beverage program, pool service and many special events
and fund raisers. I had QR Tags placed in all of the hotel rooms and promoted the food and beverage outlets to all
of the hotel guests to maximize revenue per square footage.
3/08 to 4/10 Integrated Support Solutions Inc., Consulting & Management Corp., Encino, CA
Food & Beverage Director, then Purchasing and Chef for Henry Mayo Hospital
Assumed an existing restaurant, bar and banquet facilities; completely renovating the concept. Duties and
responsibilities included purchasing, staffing, timely generation of reports, menu design, booking and expediting of
banquet functions. Added, updated and integrated a new POS system. Business development: Successfully
negotiated two contracts for ancillary services for a skillednursing facility. Trained and prepared ancillary staff for
a governmental survey and inspection. Trained culinary staff at an upscale assisted living facility while purchasing
for Henry Mayo and preparing for special events.
1/06 to 2/08 Cliffside Malibu, Malibu, CA
Head Chef
Integrated long-term food and beverage services. Wrote 90 special menus for every day part per month. Managed
the dietary staff. Worked with the owner to plan and execute an extremely profitable operation.
2004 to 2006 Sisley Italian Kitchen, Thousand Oaks, CA
Restaurant Manager
Successfully managed an Italian concept restaurant exceeding sales expectations on a daily basis.
2000 to 2004 Citronelle, a Michel Richard Restaurant (Meristar Corp), Santa Barbara, CA
Restaurant Manager
Was asked to return as the restaurant had gotten “off track”. Reorganized and revisited all Standard Operating
Procedures and brought organization back to its 5-star status. Also updated the wine cellar to include the finest
California wines from local vineyards creating an excellent reputation within the Santa Barbara community of wine
makers. Introduced open table marketing and state of the art reservation systems. Received many accolades
including L.A. Times magazine one of four restaurants in the United States with perfect food. Increased sales per
square foot of property.
1998 to 2000 Outback Resort Complex, Branson, MI
Executive Chef, Food & Beverage Director, Catering Manager
Improved creativity in food presentation and created an award winning menu through implementation of fresh
local ingredients. R&D opportunity to create rubs and marinades contracting through a spice company in Kansas
City. Assisted the General Manager with updating the POS systems, marketing, purchasing, security and sanitation.
Started catering business where we won the contract for the newly opened Branson Creek Country Club. See Golf
Digest and the Branson Magazine.
1996 to 1998 Citronelle (A Cap Star Property), Santa Barbara, CA
Restaurant Manager
Within 6 months in my capacity as the Maître D’hôtel, I was promoted to the Manager of this fine dining, gourmet
restaurant. Responsibilities included management of the front of the house, purchasing, wine selection, supervision
and training of wait staff. Created an enchanting atmosphere for celebrities as well as the local community.
1994 to 1996 Two Bunches Palms Resort, Desert Hot Springs, CA
Food and Beverage Manager
Introduced a grill concept and raised the profit and service level measurably. Served as the food stylist for TV
demonstrations and promotions; took care of many celebrities and their families; trained staff; introduced new
service techniques and food and beverage concepts.
EDUCATION
1998-2000 Columbia College; Independent Studies, B.A., Graduating GPA – 3.45
1986-1989 University of Minnesota; Communications, A.A. Degree
1984-1985 University of Iowa; Theater & Music