Diana Souza
Severna Park
Summary
Dynamic Food & Beverage leader with over 12 years in luxury hospitality and multi-unit operations. Successfully reduced food costs by 5% while achieving 95%+ customer satisfaction, enhancing team performance through innovative menu development and strategic partnerships with executive leadership.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Task Force Area Executive Chef
Convene
07.2023 - Current
- Support F&B leadership in developing hospitality brands, conceptualizing and launching company-wide procedures, and assisting in rebranding efforts aligned with evolving industry needs.
- Oversee a $15M hospitality account; reduced food cost by 5% while maintaining 95%+ customer satisfaction.
- Manage recruiting, interviewing, training, and support of culinary staff programs in partnership with front-of-house teams.
- Enhance dining experiences through innovative, diverse menus tailored to dietary needs and client expectations.
- Support F&B leadership in developing hospitality brands, conceptualizing and launching company-wide procedures, and assisting in rebranding efforts aligned with evolving industry needs.
Executive Chef
Convene
Washington
03.2020 - 07.2023
- Led day-to-day culinary operations in a high-volume meeting and event environment with strong focus on menu execution, sanitation, cost control, and team performance.
- Developed menus, controlled food costs, and oversaw quality, sanitation, and safety processes.
- Managed kitchen staff for efficient food production, timely delivery, and consistent product standards.
- Led day-to-day culinary operations in a high-volume meeting and event environment with strong focus on menu execution, sanitation, cost control, and team performance.
Interim Complex Executive Chef
Viceroy Hotels & Resorts
Washington
06.2021 - 09.2021
- Oversaw business operations for hotel outlets including Figleaf, Hedy's Rooftop, and banquet events across Zena and Viceroy Hotel.
- Managed customer service, strategic planning, policy development, inventory control, staffing, and compensation alignment across outlets.
- Maintained high food quality standards by verifying deliveries, monitoring menu compliance, and supporting guest-request execution.
- Oversaw business operations for hotel outlets including Figleaf, Hedy's Rooftop, and banquet events across Zena and Viceroy Hotel.
Executive Sous Chef
Convene
Chicago
12.2018 - 02.2020
- Supported upscale catering and meeting-space operations with high annual event volume, including events over 600 guests.
- Estimated food consumption, developed recipes, standardized production methods, and generated employee schedules and work assignments.
- Trusted by executive leadership to make operational decisions independently when needed and lead with emotional intelligence, passion, and teamwork.
- Supported upscale catering and meeting-space operations with high annual event volume, including events over 600 guests.
Sous Chef
BLVD
Chicago
02.2018 - 12.2018
- Optimized peak-time coverage through staff scheduling and assignments while maintaining organized mise en place and efficient service flow.
- Participated in menu planning and provided creative input that contributed to signature dishes and guest satisfaction.
- Oversaw inventory management and supply ordering to maintain full kitchen readiness.
Lead Line Cook
Acadia
Chicago
06.2017 - 11.2017
- Applied contemporary culinary techniques in a two Michelin-starred restaurant under the guidance of Chef Ryan McCaskey.
- Prepared sauces, garnishes, and station mise en place while following strict food-handling, storage, and temperature standards.
- Trained in contemporary techniques within a two Michelin-starred restaurant led by Chef Ryan McCaskey.
Executive Chef / Owner
Ume Bar N' Food
Manaus
08.2016 - 05.2017
- Owned and operated a full-service restaurant, overseeing menu development, staffing, purchasing, cost control, and day-to-day operations.
- Met with customers to design menus for weddings, parties, banquets, and special events.
- Owned and operated a full-service restaurant, overseeing menu development, staffing, purchasing, cost control, and day-to-day operations.
Lead Line Cook
D.O.M. Restaurant
Brazil
06.2016 - 09.2016
- Worked in the world-renowned restaurant of Chef Alex Atala, recognized among Latin America's best restaurants.
- Prepared fine dining cuisine with exceptional attention to detail, precision, presentation, and respect for ingredients.
- Worked in the world-renowned restaurant of Chef Alex Atala, recognized among Latin America's best restaurants.
Education
Higher Degree Culinary -
CIESA - University Center For Higher Education of Amazonas
Manaus, Brazil12-2014
Skills
- Multi-unit food and beverage operations
- P&L management and financial performance
- EBITDAR analysis and cost optimization
- Banquet catering and event operations
- Restaurant bar and lounge leadership
- Labor cost management and scheduling
- Back of house and front of house operations
- Guest experience and client relations
- Vendor management and procurement
- Salesforce proficiency
- Microsoft Office suite
- Operational systems expertise
- Inventory management
- Forecasting techniques
- Cost analysis
- Menu engineering strategies
- Pricing strategy development
Certification
- ServSafe - Food Manager Certification
- First Aid / CPR Certified
- Wine Pairing Certification - Grand Cru Decole
- Wine & Beverage Service Knowledge
Languages
- Portuguese, Fluent
- English, Fluent
- Spanish, Fluent
- Italian, Basic
Travel Availability
Open to 100% Travel, Remote Based.
Selected Highlights
- $15M+ hospitality account oversight
- 5% food cost reduction while maintaining 95%+ satisfaction
- 20+ staff trained, developed, and supervised
- TripAdvisor Certificate of Excellence
- 600+ guest event execution
- 5+ years in starred restaurant environments
Timeline
Task Force Area Executive Chef
Convene
07.2023 - Current
Interim Complex Executive Chef
Viceroy Hotels & Resorts
06.2021 - 09.2021
Executive Chef
Convene
03.2020 - 07.2023
Executive Sous Chef
Convene
12.2018 - 02.2020
Sous Chef
BLVD
02.2018 - 12.2018
Lead Line Cook
Acadia
06.2017 - 11.2017
Executive Chef / Owner
Ume Bar N' Food
08.2016 - 05.2017
Lead Line Cook
D.O.M. Restaurant
06.2016 - 09.2016
Higher Degree Culinary -
CIESA - University Center For Higher Education of Amazonas