Executive Chef Customer Service
Resume:
Lloyd McGee
Pensacola, FL *****
***********@*****.***
Work Experience
Task Force Food & Beverage Director/ Executive Chef WDF Hospitality Group - Pensacola, FL
August 2020 to Present
F & B Director Embassy Suites Boca Raton,FL. 10/22-12/22
• Responsible for in-room dining for 300+ rooms
• Managed operations for 200+ seat on site restaurant 53rd Street Grille
• Oversaw development, delivery, review execution and fulfillment of proposals/contracts
• Implemented strategic planning and development of menus, menu prices, inventory control, POS systems, revenue streams, vendor partnerships, new business opportunities, community events/ outreach as well as guest experiences for catering and in house dining
• Oversaw the hiring, training, coaching and development of all food and beverage employees F & B Director/ Executive Chef Hotel Indy Indianapolis, IN. 6/22-9/22
• Oversaw Food and Beverage operations for in room dining for 90+ rooms as well as restaurant operations for 2 onsite restaurants and catering needs for 2 exclusive meetings rooms
• Maintained relationships with current vendors as well as seeking out other vendors to offer better pricing and services
• Insured that all BEOs were fulfilled with extreme details and flawless execution
• Interviewed, hired, trained and developed all stay in my department
• Managed all key performance indicators and monitored profit and loss statements Executive Banquet Chef Hyatt Regency Cambridge,MA. 2/22-4/22
• Managed catering production for 6 exclusive ballrooms (25,000 square feet)
• Assisted in menu planning and execution for 2 on-sight restaurants and in-room dining for 450+ rooms
• Created scheduling for banquet employees and set staffing level for all banquet events
• Managed payroll for banquet staff, monitored sales revenue for department, schedule all repairs and maintenance for equipment in department
F & B Director The Roosevelt New Orleans,LA. 7/21-11/21
• Managed operations for 6 on-sight restaurants
• Managed in-room dining services for 500+ guest rooms
• Oversaw catering operations for 23 meeting rooms totaling over 60,000 square feet of event space
• Responsible for maintaining relationships with existing clients as well as marketing for new business
• Managed all hiring, training, development of food and beverage staff as well as payroll and HR duties for department
General Manager
Cracker Barrel - Tallahassee, FL
July 2017 to April 2020
• Proactively attracting, identifying and hiring team members that embody company’s core values
• Obtaining sales and financial objectives by removing any barriers to success and successfully managing P & L reports
• Scheduling labor requirements that meet needs of business and help provide great customer service
• Contributing ideas, thoughts and solutions that result in increased productivity, higher retention and improved operations
• Started with company as an Assistant Manager and was promoted with 6 months Executive Chef / Multi Unit Manager
Madison Social - Tallahassee, FL
November 2014 to June 2017
• Leading by example and being a role model for the standards and behaviors consistent with company’s values and culture
• Helping deliver financial objectives by successfully maintaining labor and food costs
• Maintaining high food quality standards along with production levels by leading strong BOH execution
• Addressing performance issues quickly and respectfully by coaching, training, counseling and managing any conflicts
• Forecasting sales and staffing to fill those needs
• Interpreting P&Ls to ensure business was profitable and operating within the budget
• Personally manages 4 locations
Executive Chef / Multi Unit Manager
LEVY RESTAURANTS / Atlanta Falcons - Atlanta, GA
February 2011 to October 2014
• Successfully planned and executed game day meals for over 1,000 season ticket holders in the Owner's Club.
• Always met deadlines for all high-end clients while maintaining the highest standards of professionalism and cleanliness.
• Created schedules, daily work orders and supervised staff of over 300 employees.
• Forecasting sales and staffing to fill those needs
• Interpreting P&Ls to ensure business was profitable and operating within the budget
• Personally managed multiple units within Georgia Dome and World Congress Center Sous Chef/Deli Manager
KROGER BISTRO - Atlanta, GA
June 2007 to December 2010
• Ensuring proper food safety and sanitation standards are met and adhered to consistently
• Assisting in the training, leadership and development of all team members
• Actively executing all supply and food orders/inventory
• Connecting with community through local marketing and community involvement initiatives Education
Associate's Degree in Culinary Arts and Hotel and Resort Management LE CORDON BLEU COLLEGE OF CULINARY ARTS - Tucker, GA, US April 2011 to June 2013
Bachelor's Degree in Business Administration and Economics Louisiana State University - Baton Rouge, LA, US
July 2003 to May 2007
Skills
• Product Development
• POS
• Warehouse experience
• Kitchen Management Experience
• Menu planning
• Labor Cost Analysis
• Food Safety
• Management
• Sales Management
• Profit & Loss
• Restaurant Management
• Hotel experience
• P&L Management
• Bartending
• Restaurant experience
• Leadership
• Culinary Experience
• Food Preparation
• Forecasting
• Microsoft Word
• Strategic Planning
• Banquet Experience
• Marketing
• Merchandising
• Conflict management
• Operations Management
• Recruiting
• Serving
• Catering
• Cooking
• Budgeting
• Supervising Experience
Certifications and Licenses
ServSafe
Food Handler Certification
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