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HELMUT LEUCK

135 Shinnecock Hill * Avondale, PA 19311


610-268-3525
Passionate hospitality executive with 25 years of progressive experience, suppor
ting and leading food and beverage operations at world class luxury establishmen
ts. Received numerous prestigious awards for culinary vision and operational lea
dership. Successfully implemented business process improvement initiatives, incl
uding streamlining requisition procedures and consolidate facilities to improve
bottom line results, without sacrificing quality. Unwavering commitment to integ
rity, hired, developed and managed talent and collaborated across departments. M
ulti-lingual, with fluency in German, Spanish and English, comfortable working w
ith and advising all levels of management, including senior and executive leader
ship.
KEY SKILLS AND ATTRIBUTES
Strategic Planning Training & Coaching Event Planning
Drive for Results Talent Development Menu Planning
Financial Management Integrity Recipe Development
CAREER ACCOMPLISHMENTS
HARRAH'S CHESTER CASINO AND RACETRACK, Chester, PA 2008 - 2009
Directed overall strategy and day-to-day operations for all food and beverage ou
tlets; leadership oversight for staff of 300 employees with 6 direct reports and
revenue ]$20M
Director, Food and Beverage
* Implemented revised menus in all outlets; successfully converted five restaur
ants to profitability
* Streamlined cost containment initiatives and adjusted staffing levels respond
ing to seasonal need and business calendar; realized annual savings of ]$300K
FOOD & BEVERAGE CONSULTANT, various locations 2005 - 2007
Provided executive leadership and culinary expertise to leading resorts along th
e East Coast; engagements included:
* Bedford Springs Resort (Bedford, PA, 2007): Director of Food and Beverage; co
ordinated and established food and beverage outlets for the new opening of this
historic resort with 4 restaurants, conference center and spa
* Wyndham Resort and Spa (Southampton, Bermuda, 2006): Director of Food and Bev
erage; coordinated and re-established food and beverage outlets for the reopenin
g of this renowned beach and catering resort
* Liberty Forge Resort and Arboretum (Mechanicsville, PA, 2005): Chief Operatin
g Officer, providing leadership oversight for all food and beverage initiatives
including talent acquisition and management for food and beverage, sales and mar
keting and golf and grounds-keeping departments
* Sands Hotel (Atlantic City, NJ, 2005): Food and Beverage Executive, directing
all aspects of purchasing and operating culinary department for this 4-star cas
ino hotel
HOTEL DUPONT/DUPONT COUNTRY CLUB, Wilmington, DE 2003 - 2004
Directed culinary strategy and daily operations with financial oversight for ]$2
0M in revenue and management responsibility for 200+ employees for the world ren
owned, 4-star, 4-diamond Hotel DuPont and DuPont Country Club
Director, Food and Beverage
* Refurbished and repositioned the Green Room in the local market; created new
ambiance while maintaining the dignity and brand
* Implemented business process improvement strategies resulting in annual savin
gs of ]$500k
* Hired, managed and mentored staff
WALT DISNEY WORLD SWAN & DOLPHIN RESORTS, Lake Buena Vista, FL 2000 - 2002
Directed daily operations for the culinary departments in the two world class re
sort hotels with 2250 rooms,
10 restaurants, bars, in-room dining and banquets with specialized catering to l
arge convention groups
Executive Chef
* Directed all strategic operations for food service and culinary deliverables
for events serving 20-11,000 global customers; managed food sales ]$50M
* Consolidated food operations, provided leadership controls for food purchases
and implemented cross-training programs, resulting in savings of ]50% in overti
me labor and $3M savings, over 18 months, in food costs
* Managed, coached and promoted a staff of 10 Sous Chefs and ]120 hourly employ
ees
TRUMP HOTEL CASINO RESORT, INC., Atlantic City, NJ 1991 - 2000
Rapidly promoted, during 9-year tenure, from Executive Chef to providing financi
al, strategic and daily operating executive oversight for the food and beverage
departments for this four-star, four-diamond 700 room hotel casino resort and ma
rina
Vice President, Food and Beverage (1998 - 2000)
Executive Director, Food and Beverage (1996 - 1998)
Executive Chef (1991 - 1996)
* Managerial responsibility for 5 direct reports; 25 managers and 600+ hourly e
mployees, developed and implemented new restaurant concepts including lobby bar
* Provided unwavering business process improvement controls, consolidating 3 At
lantic City properties resulting in savings of ]$5M
* Provided leadership oversight for union contract negotiations
* Advisory Board member, Atlantic County Community College Culinary Program
LA COSTA RESORT AND SPA, Carlsbad, CA 1988 - 1991
Provided innovative culinary offerings for 500-room golf and tennis luxury resor
t with high profile clientele and country club membership; controlled theft and
realized ]$1M in cost savings within 12 months of tenure
Executive Chef
* Directed operation of the culinary department including 8 restaurants, cateri
ng facilities and room service, created new and innovative menus and significant
ly improved quality of catering
HYATT HOTEL CORPORATION, various locations 1974 - 1987
Held positions with increasing levels of culinary and leadership responsibilitie
s and day to day operating management for culinary deliverables including restau
rants, in-room dining, catering and serving 1400+ room hotels; managed food sale
s ]$18M; elevated Hyatt culinary brand as world class hotel with promotional eve
nts and corporate programs
Executive Chef (New York, NY; West Palm Beach, FL; Cherry Hill NJ hotels) 1976 -
1987
Executive Sous Chef (Washington, DC; Richmond, VA) 1974 - 1976
* Leadership oversight for foodservice personnel and professional staff; mentor
ed and developed talent with commitment to internal promotion; as Regional Execu
tive Chef, elevated Grand Hyatt brand and opened 10 new hotels; member of Hyatt
Corporate Executive Chef's Committee
EDUCATION
Higher Education and Training:
Rutgers University (Master Certification in Business Effectiveness);
Alliance Fran aise (5-month language immersion); Academia
Suiza (3-month language immersion); Management Analysis Seminar (Career Track Ma
nagement seminar);
DuPont Education (Six Sigma training)
LEADERSHIP
Awards and Honors: Extraordinary Contribution Award (DuPont Hospitality, 2004);
Chef of the Year Award and Professionalism Award (Professional Chefs
Association of South Jersey, 1999 and 1995, respectively);
Outstanding Chef (National Registry Chef's in America, 1990);
Turnaround Award, Outstanding Team Award and Award of Excellence (Hyatt
Hotel Corporation, 1993, 1984 and 1984, respectively)