Robert Pineau has over 28 years of experience in healthcare, hospitality, and food service management. He has a proven track record of planning, marketing, budgeting, and staff management. His most recent role was as Food Service Director for Village on the Park in Friendswood, Texas from 2009 to 2016, where he consistently achieved company-leading budget costs and high resident satisfaction rates. He also has extensive experience as an Executive Chef for hospitals, hotels, and country clubs.

1. Robert Pineau
713-822-7871 17231 Blackhawk Blvd., 104
Friendswood, TX 77546
bob_pineau@yahoo.com
Executive Summary
Over 28 years experience in healthcare, restaurant, banquet, and meetings management for exclusive senior living,
hospitals, hotels, restaurants, country clubs, and conference centers. Proven abilities in planning, marketing, cost
analysis, budgeting, expense control, staffing, training, and quality management. Strong leadership skills and the
ability to manage and motivate staff; excellent team building and interpersonal relations skills. Contributed to
significant revenue gains and cost reductions.
Professional Background
Food Service Director 2009 to 2016
Village on the Park Friendswood, Texas
h Consistent company leading per resident day budget costs and play a vital role in maintaining 100% occupancy
h Maintained a high level of resident satisfaction, food quality and health reports
h Trained chefs from other properties
Chef De Cuisine 2008 to 2009
Magnolia Hotel Houston, Texas
h Company leading banquet sales and operation standards
Dining Service Director 2007 to 2008
The Hampton Pearland, Texas
h Maintained a high resident satisfaction rate, menu creation and ran excellent budget costs
h Supervision of employees in a five building facility
Executive Chef 2005 to 2007
Eurest/Aramark Sugarland and Baytown, Texas
h Oversaw multiple food service outlets
h Assisted in opening of new accounts
Executive Chef 2002 to 2005
Spring Branch Medical Center Houston, Texas
h Excelled in budget controls, special events and daily operations
h Supervision of over 35 employees and several kitchens
Owner/Operator 2001 to 2002
Private Catering Houston, Texas
h Sell, plan and cater special events and in home personal meals
Executive Chef 2002 to 2001
Crown Plaza Houston, Texas
h Menu creation, ordering, excellent budget numbers, employee supervision and training
h Restructured the department making it organized, efficient, more productive and cleaner
Executive Sous Chef 1997 to 2000
Doubletree/Hilton Houston and San Antonio, Texas
h Supervision, training, menu creation, budget control and member of the safety committee
h Won second place in a city wide cooking contest and was published in the Houston chronicle
Evening Sous Chef 1996 to 1997
Bentwater Country Club Montgomery, Texas
h Employee training and supervision of a la carte and banquet production
h Won a platinum medal for most creative dish in Dallas

2. Banquet and Line Cook 1995 to 1996
Woodlands Conference Center, Hotel and Resort Woodlands, Texas
h Cross trained at three F&B facilities and assisted in production for the Shell Houston Open
h Obtained knowledge of traditional french cuisine in a fine dining atmosphere
Line Cook Trainer 1994 to 1995
China Coast Houston, Texas
h Selected for opening team in Houston, Dallas and McAllen
Kitchen Manager 1987 to 1993
Fajita Express Mexican Restaurant Spring, Texas
h Started as a dishwasher and advanced to kitchen manager
h Oversaw operations, supervision of employees, ordering, production, opening and closing duties, costing and
menu planning
Education
General Studies
North Harris Community College Spring, Texas
Culinary
Art Institute Houston, Texas
Licenses
Health and Sanitation, Serv-Safe License #563827
Cetified Food Manager, State of Texas License #HTX-80065