Executive Sales
Resume:
C harles J. Spence **** US HWY **, SPC #**,
G rand Lake, CO 80447
***********@*****.***
Q ualifications
Award-winning, progressive culinary professional with over 17 years of experience in
establishments that include a world-class resort, boutique and convention hotels. Unique
b lend of creative f lair, passion for food, strong business sense and engaging interpersonal
skills. Strong record of streamlining operations and improving service while preserving the
h ighest levels of quality. Highly skilled at performing financial analysis, t roubleshooting
operations and recommending effective cost control solutions.
H IG H L IG H TS
* The Elaine Batchelor Award of Distinction 2nd Quarter 2010
* W LS Food and Beverage Manager of the year 2004
* Opening Task Force for Louisville Mar r iott, Mar r iott Hotel Opening of the Year
* Participated in WLS F&B Council since 2004, co-wrote WLS F&B SOP program
PROFESSIONAL EXPER IENCE
April 2011 to Present
Executive Chef, The Grand Lake Lodge
15500 US HWY. 34, Grand Lake, CO 970-***-****
* Opening Executive Chef for 180 seat, 56 cabin three meal from scratch
restaurant.
* Wrote and established recipe program to utilize Morales Farm’s locally grown
p roduce
* Trained, mentored and cross t rained staff of 2 Sous Chefs and 23 associates
J une 2009 th ru October 2010
Executive Chef, Heri tage Eagle Bend Golf Club
21355 E. Heritage Parkway, Aurora, CO 303-***-****
* Executive Chef for 1400 Resident semi-private golf and count ry club
* Developed HEB Wine club bi-weekly luncheons and monthly dinners
* Executed 5 course Jacuzzi wine dinner for C.M.A.A. (Club Managers Association of
A merica)
* Worked with Catering/Sales and Member Events departments to improve overall
p rofitability
* Developed monthly HEB monthly Member cooking class program
E xecutive Chef Charles Spence
February 2008 thru March 2009
Executive Chef, Richmond Mar r iott (White Lodging Services),
500 E. Broad Street, Richmond, VA 804-***-****
* Executive Chef for acquisition of 409 room, 35,000 sq. ft. banquet space, 6 mil. in
over all F&B sales
* Trained and mentored staff of 2 Sous chefs and 30 associates
* Completed monthly P&L reviews and critiques for owner and management monthly
meetings
* Established Concierge program to raise GSS to top 40% within brand
* Drove Mar r iott GSS Food Quality scores to top 30% of brand from 322/344
* Raised Avendra compliance to 92% and organized hotel deliveries to reach bracket 6
s tatus
* Wrote custom menus/programs for both budget conscious and hi-profile groups
A ugust 2006 - Februa ry 2008
Executive Sous Chef, Indianapolis Mar r iott Downtown(White Lodging Services)
350 W. Maryland Ave. Indianapolis, Indiana 462**-***-*** 3500
* 619 room, 45,000 sq. ft. banquet space, 17.5 mil. in overall F&B Sales. Supervised
Culinary operations for Champions, Circle city Bar & Grill, Starbucks and Banquets
* Covered Executive Chef Responsibilities during 3 month Leave of absence including
Avendra procurement roll out, and day to day operations
* Assisted in wri ting custom menus and conducted tastings for Zoobilation, Big
B rothers, and Why Me type hi-profile events for 300 to 2600 people
* Led staff of 6 Sous Chefs and 45 associates including menu development, t raining,
scheduling while reducing turn over to 3%
Executive Chef Charles
Spence
November 2003 to August 2006
Executive Chef, Denver Mar r iott South, (White Lodging Services) Li t t leton, Colorado 80124
November 2003 to August 2006
* Opening Executive chef, 275 room, 12000 sq. foot banquet space, 120 seat Sonoma'Z
a la carte restaurant and bar. 3.5 mil. in total F&B
* Hi red, t rained and mentored staff of 32
* Awarded WLS Food and Beverage Manager of the Year 2004
* Designed Sonoma'Z menu concept, emphasizing upscale California cuisine while
u tilizing the freshest ingredients
* Created internal/off property monthly Wine tasting benefits for local charit ies
* Developed custom menus for hi-profile groups for both banquets and ala carte
operations for 10 to 700 people
* Topped Mar riott Southwest region in GSS Food quality out of 320 hotels
* Opening task force for the Mar r iott Downtown Louisville Kentucky property,
w inning "Opening of the Year 2005"
* Tasked forced for the conversion of the Chicago Holiday Inn Express to Full service
M ar r iott Chicago M id Way
* Exceeded budgeted Food Sales by 1.2 mil.
Executive Chef Charles
Spence
March 2000 to March 2002
Arezzo Chef, PGA National Golf Resort and Spa, Palm beach Gardens, Florida
* Working Chef position for extremely busy 220 seat I talian restaurant
* Performed cooking demonstration classes on and off premise
* Wrote Healthy Heart Spa banquet and ala carte menus
* Consistently exceeded Property Customer Expectation survey
M arch 1999 - March 2000
Executive chef, Lakeland Terrace Hotel, Lakeland, Florida
* Opening Executive Chef for renovated 88 room Boutique hotel
* Trained and directed staff of 29 associates
* Created custom VIP menus for Publix supermarkets
* Developed "Sour Grapes" monthly wine dinners
* Established and advised externship program with Lakeland Culinary Academy
* Coordinated logistics and food concessions for first Annual Lakeland Classic Car
A uto Show
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