Van Horn
The Culinary Institute of America
CBN #393
1946 Campus Drive
Hyde Park, NY
12538-1499
760 845-0566
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Objective
To obtain an externship position which will develop my exposure and experience level in my pursuit of food and beverage education. Ultimately preparing me for my future endeavors as hospitality executive.Banquet Sommelier / Banquet Captain / Opening Team
8/2007-11/2009 The Grand Del Mar Resort and Spa, San Diego, California- Preformed the Duties of Banquet Beverage Manager including all alcoholic and non-alcoholic beverage procurement, inventory, consumption reports and as well as the execution of service. Duties also include management of all bartenders and scheduling / choreography of bar and bartender placement, as well as support staff. I played a vital role in the successful opening of this 300 million dollar property. I was instrumental in assisting the hotel outlets in the ordering of their beverage supplies, products and consolidating orders for product resort wide. Assisted Wine Director Jesse Rodriguez and his team with management and inventory of his award winning wine list including over 3,500 selections.
- Addison Restaurant Awarded The Wine Spectator Grand Award List
- Addison Restaurant Awarded The Forbes/Mobile Five Star Rating
- Addison Restaurant Awarded The AAA Five Diamond Rating
- Hotel Awarded The Forbes/Mobile Four Star Rating
- Hotel Awarded The AAA Five Diamond Rating
Opening Team
6/2007 – 8/2007 Anthology Live, Little Italy, San Diego, CaliforniaExperience gained here was primarily designed to gain experience opening a property as well as working within another Bradley Ogden Restaurant. I mainly focused on the organization of the Wine program while opening this property. I taught numerous servers about proper wine service and selling techniques. I was also responsible for cataloging and the implementation of our wine bin system.
Fine Dining Captain
3/2007 – 8/2007 Bertrand at Mister A’s, Bankers Hill, San Diego, California- Maintained highest level of service. Worked with Aloha POS system and was an asset on the floor regarding wine service.
Fine Dining Server
11/2006 - 5/2007 Market Restaurant & Bar, Del Mar, California- I followed Chef / Owner Carl Schroeder here from Arterra.
Lead Server, Retail Wine Consultant
2/2006 – 04/2009 Tastes Restaurant & Wine Bar, Encinitas, California- Trained staff in Wine Service (including decanting and sparkling service), in absence of owners I was the "Go To" guy for wine advice, tips, history, etc. I worked with the Micros POS system at this property.
Fine Dining Server
11/2002 - 1/2007 Arterra Restaurant & Bar, The Marriott Del Mar, California- Worked with Chef Bradley Ogden and Chef Carl Schroeder. Held all front of the house positions here including Server, Server Assistant, Food Runner, Expediter, and Light Bartending. I worked extensively with the Micros POS system here.
Second Class Petty Officer
9/2003 - 1/2007 United States Navy, San Diego, California- Direct supervisor of teams of 20-25 other Sailors. Manager of various projects which involved deadlines, budgets and disciplinarian action. Collateral duties here included Division Supply Petty Officer, where I gained experience in purchasing and receiving. Held a secret clearance and worked in a very high stress environment, specializing in tactical information coordination, anti submarine warfare and Tomahawk missile strikes.
Catering Manager / Opening Team
4/1996 - 1/2000 Leucadia Pizzeria and Italian Dinning, Opened Various locations in San Diego- Catering Manager, Set up and break down of events, Party rentals coordinator. Previous positions held, Garde manger, Delivery service, Lead Buss Boy.
Education & Affiliations
Culinary Institute of America, Hyde Park New York
Bachelors of Professional Studies 2013
Culinary Arts Management Student
Court of Master Sommeliers, N. America, California
Received my Level I certification through the Court in February 2006 in Toronto, Canada
I am currently preparing for my Level II certification
Confrérie de la Chaîne des Rôtisseurs 2009
Société Mondiale du Vin 2009
Professional du Vin
Maitre de Table Hotelier
Skills
Adaco. Delphi, Micros, Aloha, MS Office, Strong Work Ethic, Integrity, Positive Attitude, Food & Beverage Knowledge.Professional References
Jesse Rodriguez, Director of Wine, The Grand Del Mar Resort and Spa
5300 Grand Del Mar Court
San Diego, CA 92130
(858) 945-3175
Matt Gabos, Director of Banquets, The Grand Del Mar Resort and Spa
5300 Grand Del Mar Court
San Diego, CA 92130
(858) 750-9662
Brian Donegon, Director of Wine, Market Restaurant and Bar
3702 Via De La Valle
Del Mar, CA 92014
(858) 523-0007
Ted Glennon, Director of Wine, The Hotel Del, San Diego California
1500 Orange Ave.
Coronado, CA 92111
(619) 865-2158
Brittany Hahn, Director of Wine, Pamplemousse Grille
514 Via De La Valle
Del Mar, CA 92014
Personal References
Sean Fisher
(619) 884-7166
Amanda Flourie
(619) 917-0288
Accomplishments
Naval Advancement Exam September 2006
Overall score was 92 Percentile throughout the Navy
Leadership Responsibilities 93 Percentile
Leadership Professionalism 79 Percentile
Leadership Communication 94 Percentile
Leadership Awareness 77 Percentile
Personal Development 94 Percentile
Naval Advancement Exam January 2006
Overall score was 98 Percentile throughout the Navy
"My "Go To" sailor to get jobs done quickly and safely…"
"An active teacher, trainer and mentor of 5 junior sailors…"
"HIGHLY VERSATILE – His can do attitude coupled with his exceptional attention to detail was instrumental…"
"Van Horn's work ethic and capabilities are beyond reproach…"
"Van Horn's initiative, willingness to take on greater responsibility, and growing knowledge of the Operations Specialist rate have made him an invaluable asset to the division and command. He is ready for greater challenges."
"Outstanding Appearance…always presents a sharp professional appearance"
"Unmatched work ethic. Tackles any assigned task and sets the standard with his seasoned abilities to produce superb results every time."
"Van Horn's work ethic is second to none. He exceeds all expectations. He is a meticulous, Motivated and responsible sailor who excels in every undertaking and continues to seek out additional responsibilities"
"Van Horn's exceptional professionalism, initiative and selfless devotion to duty reflected great credit upon him and were in keeping with the highest traditions of the United States Naval Service."
"Displaying a positive attitude, relentless dedication and outstanding professional expertise, he worked diligently to ensure this high visibility event was nothing short of world class. His contributions to this event directly enable Commander, U.S. THIRD Fleet to develop and foster excellent community relations while affording thirteen dignitaries and distinguished visitors the opportunity to enjoy a positive naval experience…"
"Petty Officer Van Horn's Hard Work and dedication to duty were the primary reason he was selected to lead a five man PRC team…while managing a budget of over $45,000"
"A Model Sailor. Constantly displays and maintains a high military appearance and bearing. OS3 Van Horn is a highly trusted and reliable person who can accomplish any goal he sets his mind to. His dedication and devotion to the United States Naval Service will be a great loss andwill make him a keen acquisition for any civilian corporation."
Awards
Nation Defense Medal
For Serving in the United States military during a designated time period of which a "National Emergency" had been declared
July 2003
Citation for Outstanding Dutyas Food Service Attendant
August 2004
Navy and Marine Corps Achievement Medal
Awarded for various duties and training / mentoring junior Sailors
March 2005
Citation for Outstanding Performance & Selection as
Blue Jacket Sailor of the Quarter
June 2005
Global War on Terrorism Service Medal
For serving in support of Global War on Terrorism operations on or after Sept.11, 2001
January 2005
Good Conduct Awardfor Faithful, Zealous and Obedient Naval Service
July 2006