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RESUME <br /> ERICH SCHUHMACHER <br /> PAGE TWO <br /> * Responsible for recrui-ting upper management <br /> personnel in food and beverage , strong <br /> believer in promoting from within. <br /> * Profitability of total operation,profit <br /> and loss statements . <br /> * Responsible for all food and beverage <br /> concepts in 26 hotels with total sales <br /> of over $55,000, 000. <br /> December 1969 <br /> to June 1.982 HYATT HOTEL CORPORATION <br /> EXECUTIVE CHEF <br /> CORP. TRAVEL CHEF-New Hotel Openings <br /> Trouble Shooting <br /> 1981 - 1982 Hyatt Regency, Houston, Texas <br /> 1980 - 1981 Hyatt Regency, Washington, DC <br /> 1978 - 1980 Hyatt Regency, New Orleans,Executive Chef <br /> * During this time I opened the Hyatt <br /> Regency in Milwaukee and Kansas City. <br /> 1976 - 1978 Hyatt Islandia , San Diego, CA, Executive C <br /> 1974 - 1976 Hyatt Regency, Nashville and Memphis <br /> * New Openings <br /> 1973 - 19.74 Hyatt Regency, San Francisco <br /> * Corporate Assignment <br /> 1971 - 1973 Hyatt Regency, Los Angeles <br /> * Executive Sous Chef - New Opening <br /> 1969 - 1971 Hyatt Regency, Atlanta, Georgia <br /> 1968 - 1969 BILTMORE SHERATON HOTEL, ATLANTA, GA <br /> Night Sous Chef <br /> 1968 - 1969 SWITZERLAND HOUSE, ATLANTA, GA <br /> Chef de. party <br /> 1967 - 1968 PALACE HOTEL, ST. MORITZ, SWITZERLAND <br /> SCHLOSS LAUFEN am RHEINFALL <br /> * Summer and Winter Season , Management <br /> 1965 - 1966 MOVENPICK PARADE PLATZ, ZURICH <br /> * Waiter / Assistant-Restaurant Manager <br />