James C Mundy

add2bs@r.postjobfree.com

**** ****** ****** **** ***** Hill, Ga 30518

Cell 610-***-****

A Career of Achievements in the Hospitality Industry and Personal Ventures

●Theme- A career of excellence through hard work, leadership, management and perseverance orchestrating business elements to facilitate memorable social, recreational experiences and personal business ventures.

●Experience- Marketing, Consultant, Executive Chef, F&B Director, Director of Operations, Managing Partner and Owner.

●Marketing and Sales- executed creative marketing campaigns and strategies, Billboards ads, Coupon Ads in local papers and local community seminars to increase public awareness for restaurants and commercial business ventures.

●Event planning- created and orchestrated small intimate parties, banquets up to 5000 to grand weddings and church social events from 10 to 2500 people.

●Leadership- Inspiring, confident, stern and passionate to manage staff of people and implement training procedures and mentoring schemes for department Heads and associates, addressing every aspect of job description to develop skills, inspire creativity, build loyalty and assist in personal achievement.

●Management Philosophy- A goal driven professional who believes in equipping and empowering people to reach their highest level of potential for excellence through hands on leadership, mentoring and training, focusing on basic details to achieve success.

●Personal Attributes- Strong willed, confident, passionate, energetic, outgoing and creative person who has strong leadership skills that will bring harmony and prosperity to the success of any business.

Certification

Servsafe expires 10/22

ACF accredited Executive Chef

Education

Culinary Institute of America Hyde Park, New York Degree Conferred- AOS Occupational Studies

Stony Brook University Farmingdale New York Math and Science

Experience

F&B Director/Executive Chef, Sheraton Anchorage Hotel and Spa Anchorage, AK April 2019 - Present

●Annual F&B Revenue 5 Million

●In charge of 5 Outlets and staff of 50 associates. Managed and lead the culinary department and the banquet department.

●Created new A la Cart Menu and Banquet Menu and received public acceptance from the surrounding communities.

●Personally cooked and managed kitchen and banquet staff for FAM groups that had site visits in Alaska. Exceptional quality of food and service brought in approximately $600,000 dollars’ worth of business to the hotel annually.

●In first 9 months of my inception, I lowered the Purchase to Sales year to date from 43% down 20 points and food cost to 23%

●Nominee for “Stars of the Industry” 2/2020 by Alaska Hotel and Lodging for outstanding work and guest service

●Created new teaching and mentoring schemes which increased production more than 30% and quality of food (GSS from 52 to 64% average)

●Hands on working Executive Chef able to teach, cook, manage and delegate simultaneously to bring harmony and success to all F&B outlets

Executive Chef/F&B Consultant Carver Hotel Group Atlanta GA 2018 – April 2019

BenBow Historic Inn, Annual F&B Revenue 3.5 million

●As a consultant I created new procedures and policies for kitchen production to include, opening and closing, job descriptions, cleaning logs, Temperature logs, HACCP Logs, daily stand up logs.

●Created manuals for breakfast set up, lunch Set up and dinner set up to include line set up and menu item cost cards with procedures and pictures.

●Taught proper expediting techniques to server’s to create harmony and efficiency during order, fire and pick up times.

●Taught the front of house staff guest interaction focusing on communication skills, efficiency and professional during production and service

●Educated front of house staff about the wine list focusing on proper technique and how to sell wines to increase check average.

●Implement daily standups for front and back of house to go over proper procedures, service and correct any problems employees might have.

●I introduced the culinary staff to the Avendra platform and how to use the information it provided to get the best pricing on food product, small wares and commercial equipment. Created a small garden on property to lower food cost and provide the freshest produce for the scratch menu.

●I taught proper cooking techniques, flavor profiles, finishing sauces, plate presentation and menu creating with daily specials for Scratch kitchen.

Sheraton Anchorage Hotel and Spa

●Remington Hotel Group LLC who manages the Sheraton bought out my contract worth $20,000 after working 4 months at the Hotel. They offered me the F&B Director/Executive Chef Position.

●Since my inception to the hotel, I have lowered food cost to an average of 23%, lowered purchase to sales year to date 20 points, created a new A la Cart menu, created New Banquet Menu, cleaned, organized and streamlined all 5 outlets and 2 kitchens, created new job descriptions, had all equipment fixed in kitchens, eliminated all overtime, increased quality of food and production, saved the company thousands of dollars and increased revenue in 9 months.

Executive Chef for Columbia Sussex (Jax and Savannah Marriott, Westin Atlanta, Renaissance GA and PA Hotels) 2013-2018

●Annual Hotel F&B revenue 5-12 million

●In charge of 5 to 6 outlets for each hotel with a staff of approximately 60-100 people.

●Maintained and managed food cost and labor cost within Columbia Sussex guidelines

●In charge of hiring and firing of employees.

●Created and implemented new procedures and job descriptions that were more cost effective and efficient for the company.

●In Savannah GSS scores were the highest in the company at 68.4 year to date and the lowest food cost at 21.3% year to date

Chef Instructor, Virginia College Jacksonville FL. 2015

●Taught advanced cooking to students already in the field who were trying to advance their career.

●Raised the bar for Final exam standard by creating a cooking practical which consisted of a grand buffet cooked by the students and graded by the community. It provided exposure for the school and students got to create their own buffet using all the skills and techniques acquired.

●I Taught advanced cooking. Curriculum consisted of teaching the 12 Cooking techniques, Continental Cuisine and a variety of International cuisines, Ice Carvings, Knife Skills, sanitation, menu design, smoking and curing of proteins, Charcuterie and advanced molecular cooking.

Director of Gateway Services Inc. / Jaba Club Inc. Jacksonville FL. 2008 - 2013

Nonprofit 501c3 Substance Abuse Treatment Facility

●Took over failing Treatment facility, re-structured loans with the bank, applied for more state aid and wrote grants to acquire operating funds.

●Created a luncheonette on property. It was designed to feed people lunch at AA, NA and Al-Anon meetings. First year, weekly revenue was almost $15,000. Profits went to operating expenses and maintenance of property.

●Organized and created committees to implement fund raisers to generate money for facility.

●Implemented new policies and procedures to conform to state and local regulations SAMHSA for drug rehab in and outpatient programs and helplines.

●My last year at the facility I received recognition from the surrounding communities and the 12 Board of Directors from Jaba Inc. for my devotion and hard work. The facility is no longer in the red. The facility now maintains the necessary funds to operate and conforms to all state and local regulations.

Owner Super Spray Inc. Lady Lake FL. 2003-2008

●Created a commercial pressure washing business with a business plan, $40,000 dollars and a vision.

●Within 3 years business went from 0 accounts to 920 commercial accounts. The annual revenue exceeded 3 million.

●I created a unique style for advertising to increase business awareness. My style consisted of educating consumers through seminars.

●Sold business after my wife passed away

Chef/Banquet Chef Harbor Hills Country Club, Annual F&B revenue 3 million Lady Lake FL.2002 - 2006

●In charge of banquet production and managed outlets

●Created a memorable experience for members of the club

Executive Chef/ Managing Partner, La Scala Restaurant Annual revenue 2.46 million Altamonte Springs FL.1998 – 2002

●Re-invented La Scala after 18 years with a new menu and a new look.

●Received 4 star review from the Orlando Sentinel, http://www.orlandweekly.com/dining/review.asp?r=462

Executive Chef, Delta Resorts, Annual F&B Revenue 14 million Orlando FL. 1996 – 1998

●In charge of all 8 F&B outlets and kitchen production for A La Cart kitchens and Banquet Kitchen

●Managed staff of 120, Ordered all food product average drop $20,000 3X week, managed food cost, labor cost,

●Organized and managed banquet production for 2500 -3500 people

Executive Chef, Mission Inn Resort, El Conquistador Restaurant Howie in the Hills FL. 1994 -1996

●In charge of resorts fine dining restaurant, Annual revenue 2 Million

●Scratch Kitchen, Hands on Chef I managed and mentored kitchen staff of 30 and maintained highest standard of food quality and sanitation.

●Created daily specials and memorable dining experiences for guest

●In charge of ordering food items, food cost, labor cost, hiring and firing

Executive Chef/Managing Partner Nocellos Restaurant Northport New York, 1989 -1994

●Received 3 Star review from Northport Journal(subsidiary of the NY Times) and “Chef of the Week” from the Journal of Arts & History

●Created an award –winning menu (Northern Italian Menu)with French influences.

●Annual revenue 1.45 million

●Managed and ran day to day operations, did all ordering and created all daily specials

●Created a memorable dining experience for customers through hands on interaction with employees and customers.

●Paid all bills

Chef De Cuisine, Steak Port Restaurant Fort Salanga NY, 1987 – 1989

●Annual revenue 2 million

●Created unique concept in casual dining ( unlimited Salad Bar, Dessert Bar with unlimited Wine and Sangria with purchase of entrée)

●Business was based on volume (average nightly covers 350+) check average $20 per person.

●Ran a 48% food cost, margins were tight, nightly specials were steak and seafood

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