Suzanne Surber

Hospitality and culinary professional with extensive hands-on experience in hotel, resort, restaurant, private-chef, housekeeping, property-care, guest-service, and operations leadership.

Background includes general management, executive-chef work, staff supervision and training, budgeting, scheduling, cost control, vendor relations, menu development, front desk, housekeeping, maintenance coordination, and guest satisfaction. Also a certified yoga and art instructor with wellness, nutrition, Reiki, and art-therapy training.

Owner | Executive Chef | Hospitality Manager at Sponge & Truffle Co. (2026-05 – Present)

Operate a hospitality-services business providing private-chef service, vacation-rental housekeeping, property management, maintenance coordination, and commercial-building services.

• Manage client communication, estimates, scheduling, supplies, invoicing, quality standards, and follow-up.
• Design and prepare private-dining and event menus, including vegetarian and special-diet options.

Production Assistant at Imlay Canyon Gear (2026-07 – Present)

• Support production and manufacturing, quality control, inventory, order fulfillment, and equipment operation.

Executive Head Chef at Upper Crust Food Service / Montana State University Sorority (2026-01 – 2026-03)

Led daily kitchen production, menu planning, food preparation, sanitation, ordering, and service for a residential food-service operation.

• Managed food quality, dietary needs, kitchen organization, and cost-conscious purchasing through the end of the contract.

General Manager at Baymont Inn & Suites (2025-05 – 2025-09)

Directed hotel operations, staffing, guest service, scheduling, financial oversight, vendor relationships, and property standards.

• Focused on cost savings, operational efficiency, market awareness, staff performance, and guest satisfaction.

Head Chef / Head Line Cook / FOH Server at Rocky Bay Restaurant (2025-01 – 2025-12)

Worked across kitchen and front-of-house operations in a seasonal restaurant, progressing into head-chef responsibilities.

• Supported menu execution, line leadership, prep, service, food quality, and direct guest care.

Operations Manager at Hotel Property (2024-01 – 2025-12)

Supported day-to-day lodging operations for a property with indoor and outdoor pools.

• Coordinated guest service, housekeeping, property needs, staff workflow, and general operating standards.

Front Desk Manager at Holiday Inn Yellowstone (2007-01 – 2009-12)

• Managed front-desk operations, reservations, guest concerns, staff coordination, and service standards in a high-volume hospitality setting.

House / Operations Manager at Private Ranch Estate (1990-06 – 1996-12)

Managed household and ranch-support responsibilities for a private Montana estate, including cooking, cleaning, property care, guest needs, and cattle-ranch assistance.

• Worked independently in a high-trust environment and supported owners with daily household and property operations.

B.A. in Psychology (2018-01)