LISA LYON

79 Cinnamon Teal
Aliso Viejo, CA 92656
(949)389-9466
llcbd6dc@westpost.net

EMPLOYMENT
June 2007- Present Marriott Irvine, Irvine, CA
Executive Chef. 26,000 sq. ft. banquet facility, 3-meal restaurant, Cham
pions Sports Bar, Sushi Bar and Starbucks outlet, generating $13 million in food
and beverage revenue annually. Staff of 50. In charge of stewarding and purchas
ing departments. Raised Associate Opinion Survey scores 15 percentage points in
6 month period. Raised Event Service Survey scores on quality of food 12 percent
age points in same time period. Maintain excellent relations with all other depa
rtments. Certified Food Service Manager (HAACP). Received Manager of the Quarter
award after only two quarters of employment. 2009 food cost of 19.2%; ESS surve
y for quality of food in banquets brought up 18 percentage points. GSS (outlet s
urvey) quality of food brought up 4 points.
August 2005- May 2007 Hyatt Regency Boston, Boston, MA
Executive Chef. Responsible for entire culinary operation of 500 room,
20,000 sq. ft. banquet facility, 4 diamond property generating $9 million in foo
d and beverage revenue annually. Staff of 20. In charge of and schedule outsourc
ed stewarding department. Brought food and labor costs back on target in 5 month
period to meet 2005 financial goals. Exceeded 2006 financial goals for food and
labor cost (21.8% and 6.3% respectively), as well as F&B profitability, up 5% f
rom budget. Year over year increases in Associate Opinion Survey and (Maritz) Se
rvice Scores. Continuing development and training of staff and sous chefs. Maint
ain Excellent relations with all other departments. Certified Food Service Manag
er (HAACP). Member Managing Committee.
November 2002-July 2005 Hyatt Regency San Francisco
San Francisco, CA
Executive Sous Chef. Assist Executive Chef in all aspects of day-to
-day operations of $18 million food and beverage property. Fully involved in foo
d cost, labor relations (union property), menu planning and development. Instrum
ental in seasonal menu revisions in all outlets as well as Chefs Tables and VIP
events. Supervise staff of 35. Hosted Hyatt Extreme Makeover Food & Beverage Reg
ional meetings in 2004.
December 1999-November 2002 Hyatt Regency Irvine
Irvine, CA
Banquet Sous Chef. Hands on position responsible for $8 million in
annual food revenue. Maintain food cost of 25%, labor cost of 6%. Supervise staf
f of 20. Duties include menu development, staff training, ordering product and s
cheduling. Received Manager of the Year award for 2000.
Restaurant Sous Chef. Responsible for maintaining hotel standards at
all restaurant outlets, including Ciao Mein (Italian/Pacific Rim fine dining),
Le Caf (3 meal), Knuckles Sports Bar and room service. Duties included menu deve
lopment, staff training, ordering, and scheduling. Supervised staff of 15.

February 1997-December 1999 Hyatt Regency Lake Tahoe,

Incline Village, NV
Sous Chef. Ciao Mein Restaurant. Duties as above.
Supervisor. Lone Eagle Grille. Worked all stations at upscale Mount
ain Lodge style steakhouse serving up to 300 covers nightly, generating $2.9 mil
lion in annual food revenue. Responsible for ordering, nightly menu additions, S
unday brunch and supervising a staff of 8.
Cook III,Garde Manger. Banquets. Ordered, prepared and displayed al
l cold food (salads, canaps, and buffet displays) for all banquet functions. Nom
inated Employee of the Month. Received two in-house promotions in two years.
October 1993-January 1997 Livingstone's Restaurant and Pub
Fresno, CA
Chef/Owner. Long-standing 100-seat restaurant in historic Tower Dist
rict. Responsible for all aspects of food operations, generating $500,000 in ann
ual revenue. Hired and trained staff of 20 (back and front of house). Contempora
ry American cuisine serving up to 250 covers nightly, also lunch and Sunday brun
ch. Member of Tower District Managing Committee, which organized and participate
d in special community events drawing 1,000 to 5,000 people each. Events include
d Valentines Day Sweetheart Brunch, Tower Mardi Gras, Tower Arts Festival, Summe
r BBQ, and Tower Autumn Food and Wine Tasting.

EDUCATION
1980-1982 Various courses in Business and Economics, San Francisco State Univers
ity
1978-1980 AA Degree, Liberal Arts, Orange Coast College, Costa Mesa, CA

REFERENCES AVAILABLE UPON REQUEST