Executive Chef Customer Service

RANDY S. BEATTIE C.M.H.M.

**** ******* **** **********, **. 22193

Phone 703-***-****

E-mail: *********@***.***

OBJECTIVE:

To obtain a management position in the Hospitality Industry with a company that is moving towards increasingly higher standards of service.

PROFESSIONAL PROFILE:

More than twenty years of experience in the hospitality industry with emphasis on administration: staff management, hiring, training and evaluation, cost containment, profit enhancement, operational analysis and turn-around, also opening operation of new facilities from the ground up. . Much of this time has been spent in Executive Chef or Food and Beverage Director positions in hotel and resort environments. As a consultant I have been involved in everything from setting corporate standards to teaching cost-controls in a four-year culinary school (Baltimore International Culinary School).

POSITIONS HELD:

Self Employed- 2005 to Present

Off- site Catering, and Operations Consulting

I have worked with some of Washington top caterers such as Main Event, RSVP, Occasions, and Design Cuisine as a lead chef. As a consultant I have worked all over the East Coast in the capacity of Executive Chef and/or Food and Beverage Director.

Regional Trouble -Shooter, 2001-2005

Holiday Retirement Corporation

I cover four states. I step in whenever a property needs an Executive Chef, or I will train a new chef. My jobs consist of anything from organizing purchases and controlling cost to making an assessment on employees attributes.

Director of Food & Beverage, 1998-2001

Fort Belvoir Golf Club, Fort Belvoir, VA. 1.5 million in revenue

Fort Belvoir is rated the number one Army Golf Club in the world, hosting the top military and civilian leaders in the federal government. Ft Belvoir has a membership of over 1200 members, and does over a 160 golf outings a year.

Executive Sous Chef, 1997-1998

Smithsonian Institution, Washington, D.C.

Handling banquets for the White House, Supreme Court, and various members of Congress and members of the Executive Board of the Smithsonian. Handling the food service end of the six museums that combined to an eleven million dollar per year operation.

Free-Lance Food Service and Private Catering 1995-1997

Including private chef for Sergeant and Eunice Shriver and the Kennedy family at their home.

Participated in catered functions such as thousand dollars per plate dinners and other charitable and fundraising events at the Kennedy Center in Washington, DC.

Free-Lance Food Service and Private Catering

Saucier-The Breakers in Palm Beach, Florida

Late Night Chef, Ritz Carlton Atlanta, Georgia

Saucier,1984-MGM Grand Las Vegas, Nevada

Executive Chef, Big Canoe, Ga.

Banquet Chef, The Fontainebleau Hilton, Miami, Fla.

Apprenticeship and certification with Necip Euturk (one of the top five

Escoffier Master Chefs in the world.) 1975/1978 Myrtle Beach Hilton & The Atlanta Hilton

AWARDS AND SPECIAL FUNCTIONS:

Ø Three Presidential Citations

Ø Nominated for the Air Force Commendation Medal

Ø 1973-1974 US Air Force Tactical Air Command Hennessey Trophy

Ø 1975 US Air Force Hennessey Trophy Worldwide

Ø 1980/1981 Chef Garde Manager of the Masters Golf Tournament in

Augusta, Georgia

Ø 1997/2001 -Presidential Inauguration (special functions) Washington,DC

Ø 1999/2000 -Chef at the Lipton Tennis Tournament, Miami, Florida

* 2005 -President Cup, Robert Trent Jones, Manassas, Va.

SUMMARY OF EDUCATION AND QUALIFICATION:

* 2005 - Cornell University-* Master Certification in “Hospitality Management*

*1999 - Culinary Institute of America :Certified Food and Beverage Manager

* 1971/1975 - US Air Force Culinary Program

*Directed Banquet and Functions for 5000 people +

* Chef- Instructor- Baltimore International Culinary School

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