Jerome Talley
Baltimore,MD
Summary
Accomplished results-orientated Professional with 20 years of proven success in Hospitality Management delivering exceptional Customer Service. I am a proven leader with special abilities in building and directing diverse multi-skilled teams, training employees, decision-making and detailed organization. A manager who is articulate and persuasive in dealing with all levels of management, peers, staff, and diverse clientele. Proficient in Windows 2000/XP Operating Systems Internet Explorer 6.0, Microsoft Word and Outlook Applications. Additional Capabilities in: Compliance Audits Problem Solving Inventory Management Purchasing Training & Career Development Customer Relations Menu Planning Safety & Quality Assurance
Overview
29
29
years of professional experience
1
1
Certification
Work History
Banquet Chef
Radisson Plaza Hotel
- Assisted in preparation and presentation of all related banquet and restaurant events Managed daily responsibilities of the buffet front line and pantry stations Provided high quality food choices
Assistant Banquet Manager
- Responsible for managing daily operations of Banquet/ Catering Department Maintained banquet budget, purchases, and inventory Responsible for hiring and training of banquet staff Maximized guest satisfaction by executing detailed instructions for all assigned meetings, conventions, and banquets Established professional and courteous rapport with customers to maximize satisfaction and repeat business Coordinated servicing of special customer requirements through other departments and outside sources as required
Banquet Manager
Radisson Plaza Lord Baltimore Hotel
- Increased productivity within Restaurant by establishing department work standards Created restaurant training manual used to train all hourly staff Promoted from Asst
- Banquet Manager to Restaurant Manager Promoted from Banquet Chef to Asst
Restaurant Manager
Radisson Plaza Hotel
- Responsible for managing daily operations of hotel restaurant, Room service and
- Lobby bar Maintained restaurant budget, purchases, and inventory in order to show profitability Responsible for hiring and training of all restaurant, room service and Lobby bar staff
Executive Sous Chef
Inn Lodging, Inc
- Acted as Executive Chef in his absence
- Cheesecake Factory Member of opening management team, Responsible for overall maintenance of restaurant and kitchens Managed 10 cooks Performed all hiring and training of kitchen staff resulting in improved levels of service to all customers Maintained the restaurant inventory, menu planning, and food costs in order to show profitability
Executive Chef
Sheraton Hotels
05.2022 - Current
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction .
- Oversaw Restaurants and 60000SQFT Event Space Capacity largest 3200 Guest
Complex Executive Chef
Crescent Hotels, Marriott,Radisson And Hoilday Inn
04.2019 - 05.2022
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Participated in food tastings and taste tests.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Monitored food production to verify quality and consistency.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Assisted with menu development and planning.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
Executive Chef & Food and Beverage Director
GF Management
01.2018 - 04.2019
- Managed all daily kitchen and restaurant operations Maintained restaurant budget for menu planning, food costs, purchasing, Payroll and Quality Control Responsible for managing daily operations of hotel restaurant, Room service and
- Lobby bar Maintained restaurant budget, purchases, and inventory in order to show staff
Executive Chef
The Procacianti Group, Holiday Inn Inner Harbor, Crowne Plaza Hotels
Sheraton Hotels
06.2016 - 01.2018
- Managed all daily kitchen and restaurant operations Maintained restaurant budget for menu planning, food costs, purchasing, Payroll and Quality Control
Director of operation
Hilton Garden Inn
01.2015 - 06.2016
- MS Responsible for the daily operations of front office ,Housekeeping departments of a 100-room hotel,
- Interviewing ,hiring training and counselling ,supplies/inventory
- Responsible for forecasting hotel occupancy following budget guidelines for each department to ensure coast control.
- Trained new employees on proper protocols and customer service standards.
- Achieved team goals through formalized training plans, coaching, and performance management.
- Oversaw day-to-day production activities in accordance with business objectives.
Food and Beverage Director
Chesapeake Hospitality, Holiday Inn Columbia
01.2013 - 01.2015
- East-Jessup .Managed a team of seven managers and 45 employees, responsible for cross functional team development .P&:L understanding
Director of Food and Beverage
Hilton Garden Inn Greenbelt
01.2013 - 01.2014
- Responsible for analyzing data, drawing conclusions implanting appropriates change, and meeting deadlines
- Director all food and beverage operations including restaurants, room service, conventions, and meeting space for a 150 room hotel
Executive Chef
Embassy Suites Hotels By Hilton
01.2010 - 01.2014
Food & Beverage Director
Radisson Plaza Lord
01.2002 - 01.2010
- Responsible for managing daily operations of the hotel restaurant, Room service and Lobby bar Responsible for managing daily operations of Banquet/ Catering Department Maintained Banquet budget, purchases, and inventory Responsible for hiring and training of Banquet staff Maximized guest satisfaction by executing detailed instructions Assisted in preparation and presentation of all related Banquet and Restaurant events Managed daily responsibilities of the buffet, front line and pantry stations Provided high quality food choices
Executive Chef
Holiday Inn Lodging, Inc
01.1998 - 01.2002
- Managed all daily kitchen and restaurant operations Maintained restaurant budget for menu planning, food costs, purchasing, Payroll and Quality Control
Rounds Chef
Cheesecake Factory
01.1996 - 01.1998
- Performed all restaurant duties as a restaurant cook as well as streamline workflow Acted as management during restaurant opening Handled staff scheduling Responsible for inventory control and problem solving for a high volume, 275- seat establishment
Education
High School Diploma -
North High School Baltimore
Baltimore, MD06.1996
Skills
- Hiring and Onboarding
- Production Preparation
- Food Sanitation Regulations
- Staff Scheduling
- Database Interface and Query Software
- Food Service Operations
- Schedule Coordination
- Team Member Development
- Catering Services
- Staff Training
- Food Item Purchasing
- Monitoring Food Preparation
- Labor and Overhead Cost Estimation
Certification
- CM - Certified Manager Certification
Timeline
Executive Chef
Sheraton Hotels
05.2022 - Current
Complex Executive Chef
Crescent Hotels, Marriott,Radisson And Hoilday Inn
04.2019 - 05.2022
Executive Chef & Food and Beverage Director
GF Management
01.2018 - 04.2019
Executive Chef
The Procacianti Group, Holiday Inn Inner Harbor, Crowne Plaza Hotels
Sheraton Hotels
06.2016 - 01.2018
Director of operation
Hilton Garden Inn
01.2015 - 06.2016
Food and Beverage Director
Chesapeake Hospitality, Holiday Inn Columbia
01.2013 - 01.2015
Director of Food and Beverage
Hilton Garden Inn Greenbelt
01.2013 - 01.2014
Executive Chef
Embassy Suites Hotels By Hilton
01.2010 - 01.2014
Food & Beverage Director
Radisson Plaza Lord
01.2002 - 01.2010
Executive Chef
Holiday Inn Lodging, Inc
01.1998 - 01.2002
Rounds Chef
Cheesecake Factory
01.1996 - 01.1998
Banquet Chef
Radisson Plaza Hotel
Assistant Banquet Manager
Banquet Manager
Radisson Plaza Lord Baltimore Hotel
Restaurant Manager
Radisson Plaza Hotel
Executive Sous Chef
Inn Lodging, Inc
High School Diploma -
North High School Baltimore
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