Terrance Carter

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

College Park, Ga30349

***-***- ****

PROFESSIONAL

Summary

High proactive manager with 25 years of experience in team leadership in the restaurant and hospitality industry. Background includes sales, management and front and back of the house operations. Extensive banquet management background and experience catering events serving 500-1000 guests. Customer relations, floor planning and menu development expertise. Dedicated to daily planning and operations experience. Skilled in training as well as directing and organizing the activities of the Food and Beverage Department to ensure a consistently high-quality food product while at the same time developing the team and driving a positive work environment. Enforce policies and procedures established by the company, the hotel brand and applicable state and local health codes. SKILLS

Food service background, Inventory control and record keeping, proven cost-control expert, trained in performance and wage reviews, service-oriented, results-oriented, passion for customer satisfaction, conflict resolution techniques and strong work ethic. Have the ability to analyze forecast data and make judgements to ensure proper payroll and production control involving FOH/BOH. Ultimately responsible for providing oversight of the kitchen staff outlets, banquet food display merchandising and operations of the kitchen service, room service, banquet and beverage departments as required.

● Cooking

● Food Service Experience

● Safety Training

● Report Maintenance

● Cost Control

● Equipment Cleaning

● Food Safety and Quality

● Food Preparation

● Customer Service

● ServSafe

● Customer Complaint Resolution

● Food Service Industry Knowledge

● Restaurant Experience

WORK HISTORY

Food and Beverage Director/Executive Chef- Hotel Indigo April 2020-Present

Supervise all Food and Beverage departments of the hotel to include restaurant, kitchen, and lounge and banquet/catering service. Establish and promote a positive and guest-centered work environment. Respond to staffing needs by recruiting, screening and recommending hires to GM. Onboard new hires and participate in the orientation process. Manage labor and scheduling for the department; edit time cards and counsel team members on correct time clock procedures; execute bi-weekly payroll according to payroll schedule. Perform training and development for department team members; ensure certifications and licensing for team and self are current. Conducting coaching, counseling and progressive discipline. Implement appropriate verbal and written action steps following the company handbook. Kitchen /Manager Sheraton Hotel Downtown Atlanta

November 2019 to March 2020

Total management of all personnel and schedules, station and prep assignments, planning, assigning and directing work of all associates. Addressing complaints and resolving problems. Responsible for overseeing proper rotation and FIFO Quality procedures on both Company and State levels, Implementing Serv-Safe Regulations. Responsible for Receiving and Distribution of all Products ordered. Responsible for preparing all Protein, Beef, Pork, and Fish. Prepare all Fruits and Vegetables for all line, Banquet and EDR requirements. Managed time and production in an environment to be cost effective and profitable. Operated kitchen department with- in budget guidelines. Line/Prep/EDR Kitchen Supervisor• Solis Kimpton Hotels And Restaurant Atlanta, GA • October 2018 to November 2019

Responsible for overseeing proper rotation and FIFO Quality procedures on both Company and State levels, Implementing Serv-Safe Regulations. Responsible for Receiving and Distribution of all Products ordered. Responsible for preparing all Protein, Beef, Pork, and Fish. Prepare all Fruits and Vegetables for all line, Banquet and EDR requirements. Managed time and production in an environment to be cost effective and profitable. Responsible for overseeing the proper rotation and pulling of products. Trained Employees on FIFO, and proper cutting procedures based on company and state regulations. Responsible for quality control and implementing Safe-Serv Regulations. Managed Inventory and ordering.

Assistant Food Beverage Director/Restaurant Manager • DeSoto Hilton Savannah, GA • September 2006 to October 2018

Maintained profitability to outlets to support overall hotel operations. Coordinated the activity of the outlets staff to deliver quality products and service to restaurant, lounge, Banquets and room service for customers. Evaluated cost effectiveness of all aspects of operation. Developed and implemented cost saving and profit enhancing measures. Hired and trained restaurant staff for the efficient operation of the outlet. Maintained profitability of the departments to support overall hotel operations. Assistant Market Manager • Food Lion

Conyers, GA • September 2000 to October 2006

Managed back of house production, inventory and ordering. Trained employees on FIFO and proper cutting procedures based on company and state regulations. Dated all incoming product based on the company's dating chart and Implemented Safe-Serv Regulations.

Kitchen Manager • Shoney's North America LLC.

Savannah, GA • August 1990 to September 2000

Oversaw front of house personnel to maintain adequate staffing and minimize overtime. Developed, implemented and managed business plans to promote profitable food and Beverage sales. Maintained a safe working and guest environment to reduce the risk of injury and accidents. Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service. Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity. Correctly calculated inventory and ordered appropriate supplies as well as carefully interviewed, selected, trained and supervised staff. Cook/Mess Sergeant • United States Army

Fort Stewart, GA • September 1985 to August 1990

Maintained 100% accountability of all assigned equipment worth more than $100,000. Responsible for setting up Field and Garrison equipment for food preparation. Cooked the daily assigned meals for breakfast, lunch and dinner. Tracked personnel and supplies with the unit. Performed as a fire team member during situational training exercises and all infantry dismounted battle drills. Spearheaded the relocation of the section and turnover of Fort Stewart to the United States.

High School Diploma • Appling County High School

Baxley, GA • 1985

Culinary Arts - Food Service • Altahaha Technical College Baxley, GA