**** ***** ***** ****

Winston Salem, NC *****

Phone 336-***-****

acxvqi@r.postjobfree.com

Robert Chapman

Profile

Dedicated manager with 35 years experience, with a strong work ethic, and the ability to build lasting relationships

Experience in operation management, budget development, staffing, and cost controls

Adept at communicating affectivity with customers, venders, and staff

Exceptional organizational and planning skills, adaptable, enjoy new challenges

Hilton and Marriott training for General Managers, revenue management, and strategy

Work experience

July 2014 – December 2016 Residence Inn & Courtyard Airport Greensboro NC

General Manager

Responsible for all operations at both hotels’ 240 rooms, 7.5 million revenue

Set-up budget, Human Recourses (Time Force), Accounting (M3 Accounting program)

Marriott General Manager training both hotels, Access Edge 1 & 2 & 3 sales training, Bistro training

Use Fosse operating system for both hotels

April 2011 – July 2014 Embassy Suites Charleston WV JQH Managed Hotel

Food Beverage Director/Assistant General Manager

Certified Alcohol care trainer

Responsible for all food and beverage in the restaurant, banquets, and lounge 253 rooms

5 million in Food and Beverage revenue 3 Diamond rating

Manage Athletic Club & Banquets as well as the Clay Center off property with banquet facilities & concessions 25,500 of meeting space

Set-up budget with company guidelines and manage revenues and profit

April 2007 – March 2011 Homewood Suites Greensboro NC JQH Managed Hotel

General Manager

Responsible for complete P&L of property 104 rooms all suites

Use the QnQ system and Hilton front desk system on a daily basis

Completed Hilton Leadership training, Revenue training, and VAST 1 & 2 (sales training)

Interact will F&B dept, Housekeeping, Engineering, and Sales on a daily basis

Responsibility for all purchases for the hotel, in every department

Directing complete renovation of hotel, during peak occupancy periods

February 2005 – April 2007 Embassy Suites Greensboro NC JQH Managed Hotel

Food Beverage Director/Assistant General Manager

Certified Alcohol care trainer

Responsible for all food and beverage in the restaurant, banquets, and lounge 12,500 sq. ft. meeting space 219 rooms / 104 rooms at the Homewood

2.5 million in Food and Beverage revenue 3 Diamond rating

Maintain and Outstanding rating by Embassy Suites Hotels

July 2001 - January 2005 Embassy Suites Franklin TN JQH Owned Hotel

Executive Chef

Opening Executive Chef set-up of kitchen all staffing 250 rooms

Responsible for all food production as well as food cost at 26.9% and labor cost of 15.1%

Pre opening team at the Embassy Suites Hotel in Rogers Arkansas

Complete Delphi training

Finished the Alcohol awareness training and have taken the instructors exam

December 1994 – June 2001 Adam’s Mark Hotel Winston Salem, NC

Executive Chef

Responsible for all food productions, labor cost and food cost for 72,000 square feet of meeting space and 2 restaurants 615 rooms

Highlights have included the Vantage Awards Dinner from 1995- 2001 as well as the Crosby Celebrity Golf Tournament Opening Reception as well as the closing dinner from 1995-2000 when the tournament lost its sponsor.

March 1992 – December 1994 High Point Country Club High Point, NC

Executive Chef

Ran two clubs: High Point Country Club and Willow Creek Club 1.5 million revenue 915 members, 18 hole golf course & 9 hole golf course

Opened the new High Point Country Club in March of 1994 with 20000 square feet of meeting space.

February 1985 – March 1992 South Seas Plantation Captiva, Island FL

Executive Chef

Executive Chef of Chadwick’s Restaurant and Conference Center form January 1988 – March 1992. Was responsible for food cost and labor cost and developed new menus with an island flair. Started a bake shop for the resort.

Executive Chef of the King’s Crown formal dinning facility on the north end of the island from December 1986 – January 1988. Was responsible for all banquet functions on the north end of the island and all room service for the resort.

Executive Sous Chef at Chadwick’s from February 1985 – December 1986. Main focus was the restaurant; food cost labor cost and well as a consistent food product.

Education

September 1979 – June 1981 Asheville Buncombe Technical College Asheville North Carolina

Associate Degree in Culinary Technology

Graduated with a 3.65 GPA

September 1977 – June 1978 Medaille College Buffalo NY

Sociology Major

Major in Sociology and Psychology

September 1975 – June 1977 Houghton College Buffalo NY

Sociology Major

Major in Sociology for two years and transferred to Medaille College

Awards received

Gold Medal in Culinary food salon in 1983

Gold Medal in Culinary food salon in 1990 as well as most original piece

Manager of the year at Adams’s Mark Hotel in 1995 & 1997

Reverences available upon request

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