The document is a resume for Lonny Currin that outlines his objective, education, skills, and 29 years of experience working in luxury hotels in roles such as Executive Steward, Assistant Executive Steward, Stewarding Supervisor, and Director of Purchasing. His most recent role is Executive Steward at The Wit Hotel Chicago where he manages day-to-day operations and multiple shifts supporting all F&B outlets.

1. Lonny Currin
8012 S. Exchange Ave Chicago IL, 60617 | 773.437.3428 or 302-393-3745 | lcurrin171@gmail.com
Objective
· To continue to provide a high level of service to the internaland externalguest we serve by exceeding their expectations
and creating moments that matter.
Education
· GED | 1980 - 1982 | Ben FranklinHS
· Major: Business
· Minor: Music
·
CULINARY ARTS | 1983 | HARPER FERRY JC
· Major: Culinary Art
· Minor: GeneralStudies
CERTIFICATE IN CULINARY ARTS | 1984| NMU CULINARYCENTER
· Major: Culinary Arts
· Minor: Server techniques
Skills& Abilities
29 years of experience in luxury Hotels in Stewarding, Purchasing and Housekeeping departments. I have experience
using various operational programs such as Birchstreet, Adventra,People Soft skills, Time Saver, E time, Heath,
payment.net,Lotus Notes, , Microsoft Office Applications Etc. ServSafe Certified.
Taskforce at Four Seasons Philadelphia for 9 weeks as Executive Steward, Taskforce at the Four Seasons Washington DC
for one week in Purchasing.
COMMUNICATION
· I have Very good Communication skill and have had Dale Carnegie Leadership course to strengthen my communication
even more. I have also graduated from Steps leadership training, which is a Four Seasons base training.
Experience
EXECUTIVE STEWARD | THE WIT HOTEL CHICAGO(A DOUBLETREE HOTEL BYHILTON) MAY 31ST 2016 - PRESENT
· Manage day to day operations and multiple shifts that support all F&B outlets and business. I have reorganized the
Stewarding department to ensure it operates with more efficiency and organized. I have put checklist in the circulation
to cover all operating areas to ensure there are time lines set and accountability for the staff. I have redesigned the
more organized inventory sheet to ensure inventories are more accurate and show variances. I have put a breakage
program together to track all outlets and how much equipment broken. I manage 25 stewards between 3 shifts. I have
better organized the pest control program and have already received the highest Eco Sure Audit Score of 97% since the
property has opened. I have already receive high employee satisfaction scores after only being here 2 months. I have
increased overall inventory pars to help the operation run smoothly and stayed in budget. Other duties I have are as
followed. Purchase all china, glass and flatware for the entire F&B division, Get quotes for new equipment needs, and

2. Page 2
create capital spending planning projects. Attend and schedule weekly and monthly department / operations meetings.
Maintain cleanliness of all kitchens, bars etc. Handle all garbage disposal and recycling efforts. Support the Executive
Chef and other F&B operations managers,Setup banquet events and coordinate with Banquet Chef. Assist F&B in
making budget each quarter and year by managing expenses.Do payroll and weekly scheduling of staff.
EXECUTIVE STEWARD | RITZ CARLTON CHICAGO | AUGUST 1ST 2015- MAY 27TH 2016
· Manage day to day operation as support staff for all F&B outlets, Main focuses on equipment,
maintaining/order/inventories, Kitchen cleanliness and sanitation, through cleaning schedules and weekly inspections,
pest control, trash and recycling, also attending and contributing to monthly and week meetings, Safety Committee,
BEO, F&B Mtg, Labor Mtg, Morning Mtg, Monthly Staff Mtg, Board of Operations,etc. Other focuses are productivity of
staff,F&B revenue and profitability, Breakage, Team Morale, Enhance presentation of food and beverage product.
Accomplishments include: revising inventory sheets, starting breakage program,increasing productivity, holding staff
more accountable to daily clean task through cleaning check list, adding more structure to operation.
ASSISTANT EXECUTIVE STEWARD| RITZ CARLTON CHICAGO | MARCH 2013 – JULY 31ST 2015
· Manage day to day operation as support staff for all F&B outlets, Main focuses on equipment,
maintaining/order/inventories, Kitchen cleanliness and sanitation, through cleaning schedules and weekly inspections,
pest control, trash and recycling, also attending and contributing to monthly and week meetings, Safety Committee,
BEO, F&B Mtg, Labor Mtg, Morning Mtg, Monthly Staff Mtg, Board of Operations,etc. Other focuses are productivity of
staff,F&B revenue and profitability, Breakage, Team Morale, Enhance presentation of food and beverage product.
Accomplishments include: revising inventory sheets, starting breakage program,increasing productivity, holding staff
more accountable to daily clean task through cleaning check list, adding more structure to operation.
STEWARDING SUPERVISOR | RITZ CARLTON CHICAGO | MARCH 2009 – MARCH 2013
·
· Supervise day to day operations as support staff for all F&B outlets, Main focuses on equipment and cleanliness.
ASSISTANT EXECUTIVE STEWARD| RITZ CARLTON CHICAGO | DECECMBER 17, 2007 – MARCH 2009
· Manage day to day operation as support staff for all F&B outlets, Main focuses on equipment,
maintaining/order/inventories, Kitchen cleanliness and sanitation, through cleaning schedules and weekly inspections,
pest control, trash and recycling, also attending and contributing to monthly and week meetings, Safety Committee,
BEO, F&B Mtg, Labor Mtg, Morning Mtg, Monthly Staff Mtg, Board of Operations, etc. Other focuses are productivity of
staff,F&B revenue and profitability, Breakage, Team Morale, Enhance presentation of food and beverage product.
Accomplishments include: revising inventory sheets, starting breakage program,increasing productivity, holding staff
more accountable to daily clean task through cleaning check list, adding more structure to operation.
DIRECTOR OF PURCHASING | RITZ CARLTON PHILADELHIA | JUNE 2006 – AUGUST 2007
. Coordinate and purchase all needed goods for hotel. Conduct weekly inventories for storerooms to maintain pars.
Research pricing to ensure hotelis getting the best price and quality for product. Get bids from vendors to get best
pricing for products. Manage cleanliness for storage areas and coolers. Ensure items are received at correct temps and

3. Page 3
damage free. Monitor all guest and group packages that arrive and ensure they are properly logged in and counted.
Manage checkbook to ensure all players don’t go over budget. Help manage food cost to keep it low as possible. Work
with Executive Chef and Sous Chefs on special products needed for guest and upcoming groups. CheckBEO’s for needed
products on upcoming events to ensure we have the correct pars of product to service guest.
STEWARDING / PURCHASING MANAGER | THE WESTIN PHILADELHIA | 1999 – 2006
STEWARDING MANAGER
· Manage day to day operation as support staff for all F&B outlets, Main focuses on equipment,
maintaining/order/inventories, Kitchen cleanliness and sanitation, through cleaning schedules and weekly inspections,
pest control, trash and recycling, also attending and contributing to monthly and week meetings, Safety Committee,
BEO, F&B Mtg, Labor Mtg, Morning Mtg, Monthly Staff Mtg, Board of Operations,etc. Other focuses are productivity of
staff,F&B revenue and profitability, Breakage, Team Morale, Enhance presentation of food and beverage product.
Accomplishments include: revising inventory sheets, starting breakage program,increasing productivity, holding staff
more accountable to daily clean task through cleaning check list, adding more structure to operation.
PURCHASING MANAGER
Coordinate and purchase all needed goods for hotel. Conduct weekly inventories for storerooms to maintain pars.
Research pricing to ensure hotelis getting the best price and quality for product. Get bids from vendors to get best
pricing for products. Manage cleanliness for storage areas and coolers. Ensure items are received at correct temps and
damage free. Monitor all guest and group packages that arrive and ensure they are properly logged in and counted.
Manage checkbook to ensure all players don’t go over budget. Help manage food cost to keep it low as possible. Work
with Executive Chef and Sous Chefs on special products needed for guest and upcoming groups. CheckBEO’s for needed
products on upcoming events to ensure we have the correct pars of product to service guest.
·