Lonnie Coble
Greencastle,PA
Summary
Creative professional with management experience in the food service and hospitality industry. Track record of overseeing all aspects for businesses, intuitions, hotels, resorts, restaurants, and schools while meeting financial targets. Proven success managing all aspects of large-scale, high-volume kitchen operations. Comprehensive expertise in conceptualizing and developing innovative, refined menus to optimize guest satisfaction and retention. Keen interest in culinary art and the ability to cook at high standards. Demonstrated ability to maintain cost and quality of products.
Overview
22
22
years of professional experience
1
1
Certification
Work History
Food & Beverage Director
Bavarian Inn & Resort
Shepherdstown, West Virginia
03.2025 - 10.2025
- Oversaw full operational management of food and beverage services across multiple venues, ensuring seamless execution of daily service, inventory control, vendor relations, and compliance with health and safety standards.
- Demonstrated strong financial acumen by managing budgets, forecasting revenue, controlling costs, and driving profitability through strategic planning and performance analysis.
- Led and developed a diverse team of front- and back-of-house staff, implementing training programs, performance evaluations, and scheduling systems to optimize labor efficiency and service quality.
- Elevated customer experience by curating seasonal menus, enhancing service protocols, and responding proactively to guest feedback, resulting in improved satisfaction scores and repeat business.
- Successfully authored and secured a $120,000 workforce training grant from West Virginia Tourism, funding professional development initiatives and elevating service standards across the organization.
- Designed and executed high-impact sales events and promotional campaigns, boosting brand visibility and increasing revenue during key seasonal periods.
Owner Operator
Leslon LLC.
Greencastle, Pennsylvania
07.2023 - 03.2025
- Distribution of UTZ snack products, customer relations, marketing formulating sales and specialty products, purchasing from UTZ warehouse, maintaining inventory and determining product needs, complete business transactions and record sales for tax purposes.
- Review settlement, hire and supervise independent merchandisers.
Executive Chef
Meriwether Godsey
Mercersburg, Pennsylvania
05.2022 - 06.2023
- Developed weekly menus and new recipes to highlight fresh seasonal foods and increase use of locally grown products.
- Created student meal offerings to satisfy international tastes, nutritional needs, and budgetary considerations.
- Designed and prepared all catering cuisine in accordance with customer requests and budgets.
- Supervised kitchen and food preparations.
- Advanced food quality and presentation while adhering to all federal, state, and local sanitation and safety requirements.
- Managed, trained, and assisted kitchen staff in producing food for banquets, special events, and student/staff dining areas.
- Identified and resolved all service, product, and storage issues.
Culinary Arts Instructor
James Rumsey Technical Institute
, West Virginia
01.2012 - 01.2022
- Instruct students in HACCP principals and supplies used in the culinary arts field.
- Enforce strict sanitation guidelines as a ServSafe Instructor and Proctor while working for an American Culinary Federation accredited program.
- Clean and sanitize written areas, equipment, utensils, dishes, and silverware.
- Develop the curriculum and provide instructions.
- Maintain a learning environment and encourage students to ask questions.
- Utilize basic knife skills and various cooking techniques.
- Adapt communication and learning strategies to be effective with students from different cultural backgrounds.
- Devised and implemented effective school procedures and policies.
- Attained completion rate of 80%.
- Built a working partnership with The Greenbrier Resort to allow graduates to participate in the Greenbrier’s Culinary Apprenticeship Program.
- Created multiple articulation with colleges to give students the ability to obtain degrees in culinary arts.
Executive Chef
LJ’s & The Kat Lounge
Hagerstown, MD
01.2004 - 01.2015
- Developed seasonal menus and new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations.
- Supervised restaurant operations acquired new business, balanced cash, prepared forecasts, wrote P&L reports, and determined food labor costs.
- Managed and assisted kitchen staff in producing food banquets, special events, and member dining areas.
- Keep a clean and safe environment by adhering to all federal, state, and local sanitation and safety requirements.
- Identified and resolved all service, product, or personal issues.
- Calculated and submitted payroll.
- Strengthened public relations.
- Facilitated pre-shift meetings to inform staff of daily features and reinforce team-building skills.
- Recognized as the Best Chef, Best Restaurant and Best Burger by Hagerstown magazine for five consecutive years.
Education
Associate Degree - Occupational Studies
Culinary Institute of America
Hyde Park, NYSkills
- Kitchen management and catering
- Customer service and relations
- Sanitation and safety protocols
- Policy development and compliance
- Budgeting and forecasting
- Culinary techniques
- Event planning and execution
- P&L accountability
- Team leadership and development
- Public relations and communication
- Employee management
- Multi-outlet operations management
- Grant writing
Affiliations
American Culinary Federation
Certification
- ServSafe Certification
- Food Protection Manager
- Allergens
- Alcohol Pennsylvania
Accomplishments
- Reduced food cost by 10% after reviewing purchasing and production practices.
- Maintained a 93% satisfactory rating for two consecutive years as Banquet Chef.
- Assisted in obtaining two new government contracts for Eurest dining.
- Increased revenue by 15% after TV cooking demonstrations.
- Acknowledged as Best New Teacher, Best Chef, Teacher of the term six times, and Hyatt’s Employee of the Month twice.
- Marketing restaurant by performing cooking demonstration on news shows for FOX and CBS in DC.
- Created working relationships with local businesses to give ability to cross market.
Timeline
Food & Beverage Director
Bavarian Inn & Resort
03.2025 - 10.2025
Owner Operator
Leslon LLC.
07.2023 - 03.2025
Executive Chef
Meriwether Godsey
05.2022 - 06.2023
Culinary Arts Instructor
James Rumsey Technical Institute
01.2012 - 01.2022
Executive Chef
LJ’s & The Kat Lounge
01.2004 - 01.2015
Associate Degree - Occupational Studies
Culinary Institute of America