CARL M. FLOOD

Home: 336-***-**** **** Chipwood Lane

Mobile: 336-***-**** abla5y@r.postjobfree.com Winston Salem, NC 27106

F&B SERVICE MANAGEMENT / OPERATIONS

Loyal, driven food service management professional with a successful background orchestrating P&L

management, strategic positioning, operations and project execution.

Highly focused on adhering organizational missions while impacting the companies’ bottom line and daily

performance.

Accomplished leader with an extensive culinary management career. Directing casual and fine dining food service

operations for hotel conference centers, restaurants, and entertainment facilities.

CORE COMPETENCIES

• Restaurant Operation Management . Corporate Sales Presentations . Market Analysis

• Revenue Growth . Customer Service & Guest Relations . Food & Beverage Direction

• Profit & Loss Accountability . Theme Design Creation . Menu Engineering & Development

PROFESSIONAL EXPERIENCE

Food Service Director / Executive Chef 2007 to 2010

YMCA CAMP HANES CONFERENCE CENTER King, NC

I directed all aspects of the casual and fine-dining food service operation. By providing valuable expertise in event planning of all

buffet layouts, room decor arrangements, set up of audio/visual equipment, budgeting, sanitation training, recruitment, scheduling,

and developed/implemented all menus.

• Helped prevent company fiscal deficit by reducing expenses by $43K, or 25% of department budget.

• Lowered food cost 10% by joining the HPST group purchasing program.

• Lowered labor cost 7% by intense staff training and cutting production time.

• Wrote standard operating procedures for the kitchen operation and all food service departments.

Graphic Technician 2005 to 2007

HEARNS GRAPHIC AND FINISHING, INC Winston Salem, NC

I was held responsible for adding finishing touches to graphic designers promotional merchandise.

• Successfully completed projects on budget and ahead of schedule.

• Cut production time by 25% for customers’ deliveries.

• Increased productivity by performing all on-site machine repairs for company.

Chef 2003 to 2005

MAPLE SPRINGS UNITED METHODIST CHURCH Winston Salem, NC

Supervised a team of 20 volunteers to prepare and serve 200 + guest a weekly dinner in the dining hall.

• Planned and implemented a new menu each week creating authentic Italian and Southern cuisines.

• Lowered food cost for budget guidelines allowing for increased savings.

CARL M. FLOOD RESUME PAGE #2

Executive Chef / Production Manager 2002 to 2004

ARBOR ACRES UNITED METHODIST RETIREMENT COMMUNITY Winston Salem, NC

I directed a large, full-scale production team consisting of 50 employees. Planned and prepared many food selections

for 400 residents, guests, and employees for new, full-service cafeteria with deli/grill, fine-dining restaurant and

healthcare facility.

• Reduced production startup time and cost by 30% while maintaining over 90% schedule accuracy.

• Trained employees in the art of fine dining, institutional cooking, baking, ice carving, and buffet display

presentations.

Chef de Froid /Garde Manger 2000 to 2002

THE RITZ-CARLTON HOTEL COMPANY, LLC Washington, DC

Designed and prepared cold food presentations for this AAA 5 diamond hotel and conference center. Creating decorative food

displays and artistic arrangements for formal dining room buffet and club lounge.

Helped banquet department in achieving $1.4 million in gross sales revenue within one month (April 2001)

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• Presenting to the national press to review I assist the executive management team in creating of the culinary

extravaganza displays for the grand opening of the hotel.

Assistant General Manager 1999 to 2000

MANUTE BOL'S NIGHT CLUB Washington, DC

I managed the start-up of this new Night Club/Restaurant with a $40,000 budget. Delegated operations for the $300,000 business

serving 400 customers, trained employees and alcohol beverage inventory control.

• Promoted the grand opening by developing print and radio ads to build a presence in the city.

• Launched a comprehensive/Cost-effective business plan by developing a media strategy and promotional

marketing campaign.

EDUCATION AND CREDENTIALS

Hill University Humble, TX

BACHELOR OF ARTS, CULINARY ARTS

Forsyth Technical CC, Winston Salem, NC

HOSPITALITY SKILLS TRAINING CERTIFICATION

Georgetown University Medical Center, Washington, DC

CERTIFIED DIETICAN TRAINING CERTIFICATION

The Ritz-Carlton Hotel Company, LLC, Washington, DC

GARDE MANGER CERTIFICATION

PROFESSIONAL AFFILIATION

• AMERICAN CULINARY FEDERATION (ACF)

TRAINING CERTIFICATES

• NATIONAL RESTAURANT ASSOCIATION W-S, NC. SERVSAFE CERTIFICATION (2007-2012)

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