John D. Farrow **** Ocean Shore Blvd.

Ormond Beach, FL.31276

ad2ald@r.postjobfree.com

603-***-****

Summary

Dynamic and accomplished catering professional with 30 years of food service experience. Notable success in large-scale event planning, food preparation and menu development. Currently seeking a managerial role in all aspects of food service, encompassing: restaurants, weddings, events, banquets, catering and concessions.

Highlights

Food cost control specialist

Proficiency in inventory and ordering

Banquet operations and off-site catering expert

Effectively able to coach and train employees in top notch customer service and food safety Full service restaurant background

Operations management

High volume production capability

Experience

Hilton Garden Inn, Daytona, FL Food and Beverage Director June 2023-present Plan and direct all functions of the food and beverage department. Hire, train and manage staff. Monitor budget to ensure efficient operation. Halifax River Yacht Club, Daytona, FL Banquet and Catering Manager April-June 2023 Responsible for selling all private functions. Arranged all details of catering events.

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Hilton Garden Inn, Lebanon NH Food and Beverage Manager Nov.2019-Feb. 2023 Responsibilities included managing, inventory control, pricing, ordering, hiring and staffing for our restaurant, bar and event center. Supervised and managed all of our events, banquets, meetings and weddings Classic Catering LLC at Café North, Dartmouth College April 2013 to May 2019 Owner/Operator

Managed and facilitated all daily operations for a 100 seat Cafe with daily catering. Optimized profits by controlling food, beverage and labor costs on a daily basis. Created a diverse menu consisting of signature sandwiches and salads appealing to staff, faculty and students. Approved Dartmouth College caterer for special events and a variety of weekly meetings. Montshire Science Museum Norwich, VT June 2014 to 2018 Caterer/Contract awarded

Operated a food concession stand, ensuring food quality and service standards were consistently met. We offered a customized menu targeting both adults and young children to more than 50,000 guests each summer. Hired and trained employees to maintain proper customer service seven days per week. Formed a daily inventory and ordering schedule.

Green Mountain Horse Association, Woodstock VT April 2012 to 2016 Contract Caterer/Operator

Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations. Organized all culinary aspects from menu planning to presentation and parties up to 450 guests. Operated a daily cafe that served up to 3000 customers weekly. Catered multiple large events and banquets. West Hartford Village Store, West Hartford, VT June 2010 to Feb2014 Owner/Operator

General store serving breakfast, lunch and dinner. Sales included gas, grocery, beer and wine. Optimized profits by controlling food, beverage and labor costs on a daily basis. Aliso Creek Country Club, Southern California 2000 to 2002 Bartender and host

Managed main bar, banquets and weddings, serving 200 to 300 patrons Began career as an owner/manager of the following business on Cape Cod, MA 1990 to 1998 Opened and managed Carol’s Cafe, a twenty four seat restaurant. Began catering three meals per day to Olympic figure skating trainees. Additionally catered weddings, clam bakes and private functions. Awarded the contract to operate a summer beach concession stand also leased and operated The PIne’s Club Restaurant, restaurant, bar and a venue for weddings and banquets. Extensive food and beverage service seven days a week