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Modris Reinbergs
Works at Hospitality Executive
Attended University of Toronto
Lives in Beverly Hills, CA
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See our new Client YouTube Presentation for Luxury Hospitality recruiting serices
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General Manager job boutique hotel San Francisco Union Square
GM job Warwick hotel Union square historic luxury 74 rooms hotel at Union square one fine dining restaurant and European bar major renovation completed in 2014 this is an Urgent fill! part of 55 Hotels owned or managed and branded by Warwick International hotels 6 of these are in the USA Person
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Hotel Vice President Sales and Marketing Americas job opening in NYC or Chicago
Hotel VP Sales & Marketing job Americas regional Corporate position US and Caribbean responsibility Group has 60 city hotels world wide salary OPEN, let us know your expectations you will be based in NYC or Chicago total number of Americas rooms: 1,700 To ;APPLY ;eMail your Resume in the
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Great News.
Give me further  details on vacancies in NYC or Chicago.
Good Luck and Start too!!!
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I found a motorcycle touring article I had written in 1971.
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I created an About.me signature block
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Prakash Choudhari's profile photoMuhammad Amin Balti's profile photoMaster Chef Homyun Kabir's profile photo
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Respected Sir
Amin Pakistani here I am searching a hotel job i have 10 years experience in hospitality Food & Beverage ( Service) if any suitable job plz Help me My E mail Address amin.balti616@gmail.com 
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I am interest for suitable executive chef position 
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Modris Reinbergs

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Executive Chef Job historic New York City NYC midtown hotel
Executive Chef job NYC historic midtown hotel Salary $90 - 160K + benefits In charge of 2 new F&B ;outlets in hotel: Seafood and Bakery restaurants also in charge of Room Service, Banquets and a Cocktail Bar and grille Location - Manhattan Midtown, large hotel fine dining experience needed
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Roger Babson
39 Country Club Road | Shalimar, FL 32579 | (850) 217.1710 | yellowribbonfarmandbakery@gmail.com

Executive Chef / Pastry Chef / Production Supervisor
An accomplished, Executive Chef, Executive Pastry Chef and Production Supervisor with a strong track record for leading restaurant organizations to greater levels of financial solvency and overall operational efficiency by transforming operations, streamlining processes, leading staff and developing innovative menus. Decisive leader with a solid record of achievement delivering rapid business results; well versed in front and back-of-house operations, encompassing staffing, scheduling, ordering, inventory, budgeting and cost controls. Areas of expertise include:
• Maximizing Resources • Budget Management / Forecasting • Reducing Operating Expenses
• Food Health & Waste Control • Menu Development / Redevelopment • Standardizing Operations
• Motivating & Developing Staff • Inventory Management & Control • Safety & Sanitary Compliance
Professional Profile
Winner of Masters of Pastry and Food Network Ranked Top Ten Young American Pastry Chefs.
Recognized as a trailblazer, achieving the most record breaking results as a Pastry Chef for Whole Foods Markets, catapulting sales from $4M to $6M in just three months.
Mentored by Julia Childs and Robert Rabin (Gourmet Magazine’s Great American Chef and owner of Chillingsworth).
Specializes in the Vine-to-Table food production approach utilizing 100% of harvest. Successfully incorporates full utilization and maximization of available resources, combining every aspects of production to achieve desired quality results while meeting economical objectives.
Spearheaded the ground up development and successful launch of Uncorked Bistro, The Three Graces Taverna,1st Impressions Catering and Yellow Ribbon Farms and Bakeries specializing in vine to table full scratch and organic pastry and desserts, involved in all aspects including kitchen design and construction.
As Executive Chef for Wytchmere Harbor Beach and Tennis Club, in less than 6 months created, standardized and photographed every over 90 vine to table full scratch pastries and dessert recipes  for cape cods largest high-end farmers market and country club. Reduced off season bakery losses from $3250 a week to $350, making the company profitable for the first time in 10 years.
PROFESSIONAL EXPERIENCE
Yellow Ribbon Farms / YELLOW RIBBON BAKERIES – Shalimar, FL 2011 to 2014
Owner
Spearheaded the ground up development and launch this farm and two bakeries with a staff of 15. Maintain full P&L accountability and authority for the overall direction and management of operations services including menu planning, staff training/supervision, production, and account management for two bakeries.
Established name recognition, participated in every farmer’s market from Panama City through to Pensacola; earned an anchor position at one of the top 10 farmers markets in the state.
Secured contracts with local grocery stores and restaurants.
Serves an active community bakery, sponsors military, school and community based events.

CHRISTOPHER’S UNCORKED BISTRO / The Three Graces Taverna / 1ST Impressions Catering Crestview, FL 2005 to 2011
Executive Chef
Oversaw the day to day management of BOH operations; spearheaded prep, production, and launch of menu items. Led a staff of 20; coached, mentored and trained team members on best practices and product offerings. Scheduled team members for various shifts. Performed inventory and ordering functions.
Maintained proficient knowledge of all cost controls including food, liquor, supplies and payroll.
Provided healthier and fresher food to patrons by using more local fresh ingredients from local businesses instead of processed and canned distributors.
Maintained an environment of excellence and shared cooperation.
Highlighted Achievements:
Reversed operational inefficiencies; increased revenues by 30%-40%.
Reduced costs by 9% from 43% to 34%; streamlined processes, eliminated low grade vendors, and implemented a robust ordering system.
Elevated the quality for both product and service and provided strong leadership that helped catapult the restaurant’s brand.
Redesigned menus to reflect seasonal & local products while maintaining required daily food budget.
Re-trained culinary and service staff, focused on food education, customer service techniques, and sanitation.

BIGA BREADS WILDFLOWER CATERING / YUM YUM BAKERIES – BOSTON, MA 2002 to 2005
Executive Pastry Chef
Transformed operations and addressed operational gaps and inefficiencies culminating in the return to profitability and sustainability for the first time in 10 years. Restructured the catering department that served 6,000-7,000 customers per week.
Analyzed costs and restructured the pastry department.
Generated $3M to $4M in monthly revenues, helped build the business into a sustainable multimillion dollar enterprise.
Took the business from the red with weekly losses of $5,600 to less than $300.
Opened the first Yum Yum Bakery, effectively managed all materials and ingredients, eliminating virtually all waste while achieving profitability.
Secured the Trader Joe’s of New England artisan bread account, with bread overages opened two additional Yum Yum bakeries, doubling the number of positive income generating rating accounts while reducing losses to nearly zero.
WHOLE FOODS – BOSTON, MA 2000 to 2002
Production Supervisor – Pastry Chef
Managed a staff of 30, generated more than $6M in weekly revenues. Accountable for all facets of operations including food and desert production, menu development and catering.
Credited with helping to catapult the business, created recipes for 100+ pastry, photographed and standardized recipes and operations, improved efficiency and optimized the production scheduling process.
Reduced pastry department labor costs by 25% and food costs by 12% while maintaining production schedules.
Created every recipe from scratch for 186 organic items with 75 changing every four months.

CHILLINGSWORTH Playhouse Bistro / Playhouse Cafe – Brewster MA 1994 to 2000
Executive Pastry Chef
Quickly promoted from Pastry Cook to Pastry Chef, accountable for creating all desert menus and production schedules. Created the entire four star main dining room menu, initiated opening, training, and closing procedures along with waste management; utilized desserts for a seasonal establishment making the pastry department the most income generating source for the entire restaurant group.
Established collaborative relationships amongst culinary staff wait staff and customer base through ongoing communication and continual training.
Provided insight and specialty knowledge honed over the years while creating new menus and banquets with Executive Pastry Chef.
Maintained strict adherence to state and federal laws in accordance to food service, safety, and sanitation.
Staffed, scheduled, evaluated, trained, developed and monitored subordinate personnel. Recommended wage increases, promotions, demotions, discipline and other employment actions for subordinate personnel.

Additional Experience
Executive Pastry Chef, Snow Inn Corporation, 1994 – 2000
Executive Pastry Chef, Thompson’s Farm Market, 1994 – 2000
Executive Pastry Chef, Wytchmere Harbor Beach and Tennis Club


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You sent out the collection notice to someone who owes you. You emailed a key prospect. 
Did the client you emailed ever open your email from the tons of messages he gets? You sent your resume to a Recruiter who has the job you want. Did your message get lost? Now you can know when someone opens your email when you use this app: http://www.getsignals.com/?utm_source=signals&utm_campaign=viral&utm_medium=share_link&utm_content=4578303604
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HI
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Hotel Manager job Relais & Chateaux, Wisconsin. Reports to Owner.
Assistant General manager / lodge Operations manager job WI Inn Inn is part of Relais & Chateaux hotel chain reports to Owner (GM) Salary base to $60K Free on site housing worth $25K per annum health insurance Profit Sharing (SEP/SIMPL) plan use of property benefit avoids most other ;living
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Hey how r u
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Why Google's "right to be forgotten" is key to your job search. Dispute inaccuracies and remove outdated information. Only in Europe so far.
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Corporate Chef Partner needed for New European Dim Sum restaurant chain with HQ in Brussels, Belgium 
Operations Director job / Chef Partner Dim Sum restaurant group Belgium ATTRACTIVE salary +bonus + stock options as Chef - Partner option opening the very best Dim Sum restaurants accross Europe reports to Owner CEO Corporate HQ ;Brussels, Belgium, Europe Overview of the role: Key member of the
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Executive Chef job Baltimore Beltway American California cuisine. Click link to READ MORE and APPLY
Executive Chef job Baltimore beltway American cuisine base pay to $65,000 +BONUS 160 seat free standing American cuisine restaurant Northern part of Baltimore Beltway MD area well established restaurant owner opening new restaurant ; TO ;APPLY ;eMail Resume to HOSPITALITY EXECUTIVE
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hello sir namaste...how are u?
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Education
  • University of Toronto
    MA (Econ), 1968
  • University of Toronto
    B. Comm., 1965
Basic Information
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Male
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Tagline
Hospitality RECRUITER Hotel Manager Chef +1-310-691-2586 modris@gmail.com http//hospitalityexecutive.com
Introduction
Luxury hospitality executive search International recruiter & jobs: HOSPITALITY EXECUTIVE  Recruiter
HOSPITALITY Recruiter CLIENT PRESENTATION YouTube   

Exclusively to
luxury hotels, fine dining restaurant managers jobs, Head hunter resort hotel General manager, culinary, Spa recruiter. Private club, country club recruiter. Executive chefs chef recruiter. Chef jobs. USA, China, Singapore, Philippines, Middle-East, Pacific islands, Caribbean, Europe.


Bragging rights
Check our Western (USA Caribbean Canada) and ASIA JOBS Blogs to see current job openings
Work
Occupation
Executive search Hospitality management recruiter hotel restaurant chef
Skills
Recruiting, Executive search, Hospitality Executive search, Head hunting,
Employment
  • Hospitality Executive
    Hospitality Executive search management recruiter hotel restaurant chef, 1994 - present
    International Hospitality Recruiter covering Luxury Hotel managers, Fine dining restaurants, Chefs, Cruise Lines and ships, Clubs, Destination Spas.
Places
Map of the places this user has livedMap of the places this user has livedMap of the places this user has lived
Currently
Beverly Hills, CA
Previously
Singapore, - Miami, FL - Philippines Cebu - Tanzania, Dar es Salaam - Valmiera, LATVIA - Toronto, Canada - Halstahammar, Sweden - Oklahoma City, OK - Falls Church, VA
Contact Information
Home
Phone
+1-305-433-3434
Mobile
1-310-691-2586
Email
Address
Miami, FL
Work
Phone
1-310-691-2586, 1-305-433-3434 Miami, FL, 1-646- 580-6441 New York City, 65-3156-3353 Singapore, +1-416-907-6037 Toronto, CANADA, +6--128-069-7227 Sydney, AUSTRALIA
Email
Skype
HospitalityExecutive
Address
Beverly Hills, CA
Modris Reinbergs's +1's are the things they like, agree with, or want to recommend.
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They came out and serviced my first mini split that I had purchased on my own. BUT when I bought my second they refused to install it. If they are not contented from making a reasonable profit from installs then you can be sure that if you buy from them instead on your own you will pay an exorbitant price. Caveat emptor...
Public - 5 months ago
reviewed 5 months ago
Dysfunctional. Tried to reach them all day and they don't answer. They should just close it.
Public - a year ago
reviewed a year ago
Front of the House exceeds Chef capability but I like their marinated steaks
Food: Very GoodService: Very GoodDecor: Very Good
Public - 4 years ago
reviewed 4 years ago
This is the Better Houstons
Food: ExcellentService: ExcellentDecor: Excellent
Public - 4 years ago
reviewed 4 years ago
6 reviews
Map
Map
Map
Consummate Cigar lounge. Hidden private club ambiance. Walls adorned with cigar displays and accessories. Wine and beer only. Very comfortable. Reasonably priced. You will find great conversation with other aficionados. RARE: your pet is welcome!
Public - 2 years ago
reviewed 2 years ago
Food: Very GoodService: Very GoodDecor: Very Good
Public - 4 years ago
reviewed 4 years ago