Culinary Specialist Executive Chef

Victor G. Betts

**** ****** ****, **********, ******* 30038 ● 678-***-**** ● ********@*****.***

Professional Summary

Experienced hospitality management professional with a demonstrated history of working in the food and beverages industry. Skilled in account financial management, managing and developing staff with varying levels of culinary training, and developing new menus and programs to drive revenue and increase profit while ensuring strong customer satisfaction. Served in the United States Navy as a culinary specialist, noted as a top performer

Professional Experience

District, Senior Executive Chef, Eurest (Compass Group) Jan 2020- Present

Acuity Brands Lighting, Bank of America, Georgia Bureau Authority (GBA)

Responsible for maintaining multi-unit corporate dining accounts in accordance with the approved budgets while meeting client expectations

Guided the initiative of everyday operations of a group of 5 managers 22+ associates with $2.5M in annual revenue

Monitor all executive chef orders in accordance with company standards

Monitor Waste-Not programs

Fostered strong interdepartmental relations and integrate the dining service department with the facility plan of operations strengthening client relationships.

Fulfills all administrative and financial duties, including annual budgets, monthly cost analysis, weekly payroll, vendor invoice coding, monthly projections and catering event invoicing.

General Manager, Eurest (Compass Group) Jan 2019- Jan 2020 (Promoted)

Acuity Brands Lighting

Manages 22 hourly staff members and 2 salaried managers at three separate location complexes.

Responsible for analyzing and reporting financial information. Provides analysis to District Manager and Client.

Conducted monthly and quarterly business reviews with monthly reports covering marketing, promotions, financials, safety, and quality assurance

Works closely with the Client at both units to ensure satisfaction and to foster strong customer relationships.

Director of Dining Services, Eurest (Compass Group) Aug 2015-Jan 2019 (Promoted)

Acuity Brands Lighting

Ensured proper culinary standards and techniques were in place for preparation of food items, including production, presentation and service standards.

Trained and managed culinary team to ensure quality presentation and food production techniques.

Coordinated and actively participated in event operations and monitored food and labor costs.

Developed and maintained effective Client and customer relationship for mutually beneficial business relationship.

Ensured compliance with occupational and environmental safety policies in all culinary and kitchen operations.

Executive Chef, Bank of America, Eurest (Compass Group) Nov 2012- Aug 2015

Atlanta, Georgia

Managed the kitchen line and technical food production.

Developed a HACCP plan for a new smoker station.

Responsible for training, managing, and developing hourly associates in processes and procedures necessary to successfully work in Dining Services including customer service and safe food handling practices.

Executive Chef, (Guckenheimer) Jan 2010 – Nov 2014

Atlanta, Georgia

Managed all financials including budget development, revenue and expenditure forecasting, and financial reporting.

Managed cost controls to enhance account profitability while maintaining high customer satisfaction.

Planned and created all menus.

Responsible for all purchasing and inventory management.

Rolled out new culinary programs in conjunction with marketing and culinary team.

Oversaw all customer service issues.

Acted as the direct liaison with the Client.

Supervised team of employees to ensure high quality and efficient service delivery.

Chef Vic and Swann Catering Events, Inc, (Self-Employed) Jan 2001 – Nov 2014

Atlanta, Georgia

Planned and created all menus.

Managed cost controls to enhance account profitability while maintaining high customer satisfaction.

Responsible for all purchasing and inventory management.

Rolled out new culinary programs and marketing for business

Catering for Pepsi, Emory and several high-end clients

Acted as the direct liaison with all clients

Supervised team of employees to ensure high quality and efficient service delivery.

Education

The Art Institute of Atlanta, 2004

Associate in Culinary Arts

United States Merchant Marine, Jan 2000- September 2004

Military Sealift Command, Culinary Arts

United States Navy, Oct 1988 – Jan 2000

Culinary Specialist, Culinary Arts

Culinary Institute of America, Navy Scholarship Program, 1998

Honors & Awards

Compass Group Hero Award

Food Service Excellent Award, US Merchant Marines

Navy Achievement Awards, US Navy

Serv-Safe Certified

mar

References

Schree Potts-Ramsey, Global Solutions Lead, Food & Uniforms, CBRE

Email: ******.***********@****.***, 770-***-****

Martin Murillo, Food Service Director, Compass Group, Inc.

Email: ******.*******@*******-***.***, 678-***-****

Natacha Jacque, VP Human Resources, Compass Group, Inc.

Email: *******.******@*******-***.***, 240-***-****

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