JOHN J. DELANEY
Palm Bay
Summary
Director of Dining Services
Over 20 years of experience as Executive Chef Certified Professional Food Handler 13 years’ experience in current retirement home Demonstrate experience in managing over 45 people in department Experienced in Fiscal Budget Planning Executed countless banquets
Seasoned Director of Dining Services with comprehensive background in food service management. Oversaw daily operations, budget planning, and staff supervision in previous roles, ensuring high-quality dining experiences for all patrons. Skilled in implementing innovative menu changes and cost-effective strategies that enhanced overall efficiency and customer satisfaction. Demonstrated strong leadership skills, commitment to maintaining health and safety protocols, and ability to adapt to changing business needs.
Overview
24
24
years of professional experience
4
4
years of post-secondary education
Work History
Director of Dining Services
Buena Vida Estates Inc.
West Melbourne
05.2013 - Current
- Responsible for daily operation of kitchen.
- Responsible for all menus in Assisted Living and Independent.
- Controlled budget of 1.6 million dollars.
- Supervision of 45 employees.
- Coordinate banquets from 15 up to 300 people.
Food & Beverage Manager
The Crown & Shield Restaurant
Leesburg
12.2004 - 01.2006
- Responsible for the food and beverage operation.
- Ordering and inventory controls of food, liquor and wine.
- Responsible for the scheduling of 20 employees, both front and back of house.
- Directed all off-site catering from 10 people to 250 people.
- Created all breakfast, lunch, dinner menus.
Executive Chef
Naples-Ft Myers Kennel Club
Bonita Springs
10.2004 - 12.2004
- Responsible for lunch and dinner menus along with daily specials.
- Co-ordinated banquets up to 275 people.
- Inventory control.
- Ordering of food.
- Supervised staff of 7 to 15 people.
Executive Chef
River Wilderness Golf & Country Club
Parrish
09.2001 - 10.2002
- Responsible for food and labor cost.
- Ordering of food, cleaning supplies for kitchen and housekeeping.
- Daily work schedule for staff of 7 to 15.
- Created menus for lunch and dinner, and all special events up to 300 people.
Education
Bachelor of Business Administration -
Culinary Institute of America
08.2020 - 04.2023
A.O.S. Degree - Diploma Received
The Culinary Institute of America
07.1987 - 03.1989
Skills
- Menu development
- Budget management
- Inventory control
- Staff supervision
- Food safety compliance
- Vendor relations
- Menu pricing
- Purchasing decisions
- Culinary expertise
- Critical thinking
Additional Information - Education
- Bachelor of Business Administration, Culinary Institute of America, 05/01/23
- A.O.S. Degree, The Culinary Institute of America, Diploma Received
Timeline
Bachelor of Business Administration -
Culinary Institute of America
08.2020 - 04.2023
Director of Dining Services
Buena Vida Estates Inc.
05.2013 - Current
Food & Beverage Manager
The Crown & Shield Restaurant
12.2004 - 01.2006
Executive Chef
Naples-Ft Myers Kennel Club
10.2004 - 12.2004
Executive Chef
River Wilderness Golf & Country Club
09.2001 - 10.2002
A.O.S. Degree - Diploma Received
The Culinary Institute of America
07.1987 - 03.1989