Joseph Johnson
Detroit
Summary
Accomplished Director of Food and Beverage with over two decades of experience in the hospitality industry, specializing in full-service hotels, resorts, and high-volume operations, particularly within Marriott properties. Demonstrated track record of driving revenue growth, ensuring top-notch guest satisfaction, and leading large teams of over 250 associates. Currently pursuing an MBA and MSF to further enhance financial expertise and uphold Marriott's renowned standards of exceptional hospitality through operational excellence and innovative service strategies.
Overview
21
21
years of professional experience
1
1
Certification
Work History
Executive Chef
Marriott Hotels
01.2022 - Current
- Direct comprehensive F&B operations for a 378-room Marriott property generating $3M in annual revenue across upscale banquets, room service, and a la carte outlets.
- Achieved 24% average food cost YTD through menu engineering, strategic procurement, and inventory controls.
- Led teams to deliver exceptional guest experiences, attaining the highest GFS (72.8) and top regional food quality scores.
- Developed operational plans and financial forecasts to support profitability and brand targets.
Senior Underwriter
United Wholesale Mortgage
01.2018 - 01.2022
- Assessed complex credit risk and maintained exceptional audit performance for the nation’s largest wholesale lender.
Director of Culinary
Oakhurst Golf and Country Club
01.2018 - 01.2020
- Managed all culinary operations for a private club with $3M annual F&B sales.
- Improved food quality scores from 53% to 92%, earning regional satisfaction recognition.
- Reduced food costs by 14% through process improvements and procurement strategies.
- Implemented staff engagement and training programs, reducing turnover and enhancing service consistency.
Executive Chef
Jimmy John’s Field
01.2017 - 01.2018
- Led a 250-member F&B team serving 5,000-seat stadium operations and $8.8M annual sales.
- Maintained a 32% food cost while delivering high-volume events and catering programs.
Executive Chef
The Inn at Stonecliffe
01.2014 - 01.2017
- Directed seasonal operations for luxury boutique property known for elevated cuisine and private events.
Sous Chef
5ive Restaurant, The Inn at St. John’s
01.2012 - 01.2016
- Trained culinary teams and managed daily operations in a premium restaurant environment.
Lead Cook/Sous Chef
The Village Club
01.2010 - 01.2012
- Delivered consistently high-quality dining and event execution for exclusive clientele.
LeadRounds Chef
Oakland Hills Country Club
01.2005 - 01.2009
- Contributed to achieving the ACF Achievement of Culinary Excellence Award.
Education
BA – Restaurant & Hotel Management - undefined
The Art Institute
Pittsburgh, PAAAS – Culinary Arts - undefined
Le Cordon Bleu Orlando Culinary Academy
MBA – Master of Business Administration - undefined
Walsh College of Accountancy
Troy, MI01.2026
MSF – Master of Science in Finance - undefined
Walsh College of Accountancy
Troy, MI01.2026
Skills
- MICROS POS & Symphony
- BirchStreet, Avendra & ibuy Procurement Systems
- Microsoft Office Suite
- Event & Banquet Management Platforms
Websites
Certification
- ServSafe Manager Certification (Exp. 2027)
- ServSafe Allergens Certification (Exp. 2027)
- ServSafe Proctor
Affiliations
- Member, American Culinary Federation
- Member, Eta Sigma Delta Honor Society
- Member, National Black Society of MBA
Core Competencies
- Multi-Outlet Food & Beverage Operations
- Budgeting, Forecasting & P&L Management
- Menu Engineering & Revenue Optimization
- Labor Management & Staff Development
- Food & Labor Cost Control
- Banquet & Event Catering Strategy
- Vendor Relations & Contract Negotiation
- Marriott Brand Standards Compliance
- Guest Satisfaction & Loyalty Programs
- Regulatory & Food Safety Compliance
Timeline
Executive Chef
Marriott Hotels
01.2022 - Current
Senior Underwriter
United Wholesale Mortgage
01.2018 - 01.2022
Director of Culinary
Oakhurst Golf and Country Club
01.2018 - 01.2020
Executive Chef
Jimmy John’s Field
01.2017 - 01.2018
Executive Chef
The Inn at Stonecliffe
01.2014 - 01.2017
Sous Chef
5ive Restaurant, The Inn at St. John’s
01.2012 - 01.2016
Lead Cook/Sous Chef
The Village Club
01.2010 - 01.2012
LeadRounds Chef
Oakland Hills Country Club
01.2005 - 01.2009
BA – Restaurant & Hotel Management - undefined
The Art Institute
AAS – Culinary Arts - undefined
Le Cordon Bleu Orlando Culinary Academy
MBA – Master of Business Administration - undefined
Walsh College of Accountancy
MSF – Master of Science in Finance - undefined
Walsh College of Accountancy
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