Executive Chef & F&B Director with Turnaround Success
Resume:
PROFESSIONAL RESUME OF
ACE FRENCH
JACKSONVILLE, FL
*************@*****.***
**/**** – 03/2026 Crowne Plaza Airport Jacksonville, FL Executive Chef / F & B Director
Annual Sales Volume: $2M
• Breakfast customer dining experience scores went from 57% to 80% and dinner experi- ence scores from 61% to 84%.
• Labor Cost at 48% with budget of 21%, tough to hire.
• Reduced Food Cost from 43% to 30% by managed tight inventory, identified serious food loss issues and held team accountable to recipes.
• Reduced Liquor Costs from 35% to 23% by managed tight inventory, identified serious food loss issues and pour testing and held team accountable to recipes.
• Created a new catering menu that increased bookings by 40%.
• Managed staff of 30 while developing a new menu and overhauling production schedules, ordering systems, and training programs.
• Implemented operational standards, developed recipes, and streamlined breakfast and dinner transitions for seamless service.
• (Reason for leaving: Hotel was sold to a new company) 11/2022 – 05/2025 The Patio @ 5th & Ash Fernandina Beach, FL Executive Chef / F & B Director
Annual Sales Volume: $4.4M
• Increased Sales from $2.6M to $4.4M • Reduced Labor Cost from 25% to 19% by strate- gized staff around a very small kitchen and large service area. Prep staff came in at mid- night so as to ease pressure on cook staff in small area.
• Reduced Food Cost from $31% to 28.7% by creating a new storage system that utilized outside area that allowed for a more strategic inventory plan.
• Managed staff of 43 while developing a new menu, production schedule, ordering and training systems.
• Implemented operational standards, recipes, and streamlined operations to improve lunch service and overall performance.
• (Reason for leaving: Restaurant was sold)
12/2020 – 11/2022 The Great Outdoors Resort Titusville, FL Executive Chef / F & B Director
Annual Sales Volume: $2.5M
• Increased Sales $2.25M to $2.5M seasonal resort.
• Maintained Labor Cost at 24%. Titusville, FL
• Reduced Food Cost from 32% to 29% by giving more attention to workflow and procedure.
• Worked with two restaurant concepts as the Executive chef Hiring, training, ordering, sched- uling.
• Enhanced operational performance by developing effective business strategies, systems, and procedures.
• Increased profitability over a short period of time by implementing production and ordering procedures.
• (Reason for leaving: Moved to Jacksonville, FL)
01/2017 – 11/2020 Gannon’s Tavern Hyannis, MA
Executive Chef
Annual Sales Volume: $2.5M
• 100% Scratch kitchen; Designed and built the kitchen.
• Managed staff of 18 and oversaw production for this upscale tavern
• Created exciting dishes at competitive prices to attract clientele and increase revenue.
• (Reason for leaving: Covid layoff, Moved to Titusville) 09/2015 – 01/2017 The White Oak Grill Manitowich Wares, WI F & B Director @ Chippewa Resort Retreat
Annual Sales Volume: $3.8M
• Opened the resort.
• Maintained Food Cost at 29%.
• Managed staff of 50 and oversaw production for this fine dining and banquet facility.
• Maintained all Food & Beverage operations while maintaining budgeting goals.
• Trained kitchen associates of culinary techniques to increase productivity and boost work- flow.
• (Reason for leaving: Business was sold)
04/2014 – 09/2015 Patio American Grill & Cocktails Provincetown, MA Executive Chef
Annual Sales Volume: $6M
• Managed staff of 44 and oversaw production for this upscale casual restaurant specializing in local cuisine.
• Coordinated menu planning, recipe development and daily restaurant operations.
• (Reason for leaving: Seasonal position)
01/2011 – 04/2014 Two Dudes Eatery & Market Atlantic Beach, FL Owner/ Executive Chef
Annual Sales Volume: $1.5M
• Managed staff of 16 and oversaw production for this establishment specializing in fresh seafood.
• Enhanced operational performance by developing effective business strategies, systems, and procedures.
• (Reason for leaving: Sold Business)
EDUCATION & CERTIFICATIONS:
BA Culinary Arts Johnson Wales University, Charleston, SC Master Bakery Science Le Cordon Bleu University, Paris, France SERVE SAFE Certified Proctor & Instructor
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