Jerome K. Talley
FOOD AND BEVERAGES Director
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
27
27
years of professional experience
1
1
Certification
Work History
Complex Executive Chef
Holiday Inn
01.2019 - Current
- Responsible for overseeing the day-to-day culinary operations of 500 room hotel to the Marriott hotel , created rules and procedures for the training and development of the kitchen staff during regular service, maintain cost control improving food quality and consistency by creating new recipes and a strict recipe book
- Managed all daily kitchen and restaurant operations Maintained restaurant budget for menu planning, food costs, purchasing, Payroll and Quality Control
Resorts Executive Chef
Crescent hotels, Marriott
Baltimore, MD
04.2019 - Current
- Gained strong leadership skills by managing projects from start to finish.
- Participated in team projects, demonstrating an ability to work collaboratively and effectively.
Executive Chef & Food and beverage Director
GF Management
01.2018 - 01.2019
- 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
01.2015 - 01.2018
- Managed all daily kitchen and restaurant operations Maintained restaurant budget for menu planning, food costs, purchasing, Payroll and Quality Control
Food and Beverage Director
Chesapeake Hospitality, Holiday Inn Columbia
01.2014 - 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
Director of operation
Hilton Garden Inn
01.2014 - 01.2014
- 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.
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
Banquet Chef
- 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
- 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 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
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
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
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
Languages
English
Elementary
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Resorts Executive Chef
Crescent hotels, Marriott
04.2019 - Current
Complex Executive Chef
Holiday Inn
01.2019 - Current
Executive Chef & Food and beverage Director
GF Management
01.2018 - 01.2019
Executive Chef
The Procacianti Group, Holiday Inn Inner Harbor, Crowne Plaza Hotels
Sheraton Hotels
01.2015 - 01.2018
Food and Beverage Director
Chesapeake Hospitality, Holiday Inn Columbia
01.2014 - 01.2015
Director of operation
Hilton Garden Inn
01.2014 - 01.2014
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
North High School Baltimore
Banquet Chef
Assistant Banquet Manager
Banquet Manager
Radisson Plaza Lord Baltimore Hotel
Restaurant Manager
Executive Sous Chef
Inn Lodging, Inc