Michael Gadson
Myrtle Beach,SC
Summary
Spearheaded culinary operations across fine dining, hotel restaurant management, country clubs, and high-volume banquets, showcasing 17+ years of diverse experience.
Overview
27
27
years of professional experience
Work History
Food & Beverage Director/Executive Chef
Caravelle Resort and Conference
Myrtle Beach, SC
06.2018 - Current
- Directed all aspects of food and beverage operations for multiple hotels, generating revenues of over $2M including restaurants, bars, lounges, room service, kitchen and banquets. Held full P&L accountability and managed direct and indirect staff of 60, forecasting and budgets, deposits and payments, reduced and controlled expenses to surpass revenue goals. Developed department's first incentive performance plan to motivate staff; resulted in a 10% increase in sales trained, coached and mentored staff to ensure smooth adoption of new programs as well as old. Worked directly with the GM and owners to achieve great results and customer owner satisfaction, implemented innovative programs to increase employee loyalty and reduce turnover. Implemented strategy to improve sales of outdoor terrace resulting in 20% increase in revenue and a 8% increase in profit. Improved total food and beverage costs by 10% through menu engineering and instituting new inventory control measures. Improved associate satisfaction scores over prior year in all food and beverage departments. Improved guest service satisfaction scores which increased from 75% to 95%
Assistant Food & Beverage Director/Executive Chef
Avista Resort and Conference
Myrtle Beach, SC
06.2017 - 06.2018
- Supervise and coordinate activities of cooks and other food preparation workers. Developed recipes and determined how to present the food. Plan menus and ensure uniform serving sizes and quality of meals. Inspect supplies, equipment, and work areas for cleanliness and functionality. Hire, train, and supervise cooks and other food preparation workers. Order and maintain inventory of food and supplies. Monitor sanitation practices and follow kitchen safety standards Manage all F&B and day-to-day operations within budgeted guidelines to the highest standards. Preserve excellent levels of internal and external customer service. Design exceptional menus, purchase goods and continuously make necessary improvements. Identify customers needs and respond proactively to all of their concerns. Lead F&B team by attracting, recruiting, training and appraising talented personnel. Establish targets, KPI’s, schedules, policies and procedures. Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork. Comply with all health and safety regulations. Report on management regarding sales results and productivity.
Food & Beverage Director
Pirates Voyage/ Dixie Stampede Corporation
Myrtle Beach, SC
05.2016 - 07.2017
- Monitoring industry trends and stocking latest food items and beverages for customers. Maintaining and tracking inventory of the food and beverage department. Coordinating and monitoring entire operations of the F&B department. Preparing daily sales report, and monthly presentations for weekly and monthly meetings. Working closely with the head chef and incorporating new items in the menu. Scheduling duties of bartenders , banquet and waits staff and tracking their attendance. Handling F&B operations in compliance with latest regulation.
EXECUTIVE CHEF
Springmaid Beach Resort
Myrtle Beach, SC
07.2004 - 02.2015
- Coordinated and oversaw all kitchen activities for three food service operations and 35,000 sq. ft. Convention Center. Restaurant operations included, Marlin's Restaurant a 300 seated Southern buffet restaurant, Barnacles Bar & Grill a casual sports bar and restaurant, and the resort's "BackPorch" Pool Bar & Grill which serviced all 8 resort pools and lazy river areas. Developed all menus, and kitchen operations for the resort's banquet and catering events throughout. Led and trained staff of 35 in peak season.
- Delivered Results:
- Consistently lowered & maintained a 32% food cost
- Managed an operating budget of up to $1.2 million.
- Developed highly effective inventory, ordering, purchasing controls, and menu price optimizing for all venues.
EXECUTIVE SOUS CHEF
Sunset Country Club
Sumter, SC
01.2002 - 01.2004
- Supervised kitchen operations for two restaurants and the property's main banquet facility. Led the daily activities of 14 kitchen staff, primarily within banquet functions. Organized and planned menu preparation, portioning and garnishing, for multiple banquet events. Assisted the Executive Chef with planned restaurant menus and daily specials. Implemented opening and closing procedures for all kitchens.
- Delivered Results:
- Coordinated and Executed successful banquet/catering services, both on and off site for events ranging from weddings to debutant balls.
- Supervised service operations that generated up to $1.1 million in the annual food sales and revenue.
KITCHEN MANAGER
Garden Trattoria Restaurant
Sumter, SC
01.2001 - 01.2002
- Led the kitchen operations for Grand opening of a new Italian Restaurant. Established nightly menu organization, directed food preparation, staff supervision, food inventory control, and quality. Trained employees in all Safety and sanitation procedures.
- Delivered Results:
- Developed highly effective daily specials that increased restaurant revenue 3% month after month.
- Wrote standard operating procedures for the kitchen and all food service operations.
- Established controlled purchasing and inventory levels
COOK
Sabella's Restaurant
San Francisco, CA
01.1999 - 01.2001
- Responsible for preparation and execution of all daily restaurant food items. Prepared all food item demands while adhering to special orders, time restraints, safety procedures, and sanitation practices. Specialized in various seafood entrees and Italian Cuisine. Working various stations in the kitchen to assist in proper kitchen productions.
- Delivered Results:
- Minimizing daily menu preparation time for all stations and staff
- Assisted with decreasing food cost by optimizing reusable food items off the line.
Education
Certified Serv-Safe Instructor - undefined
01-2025
Diploma/Certificate - undefined
Advance Culinary Arts Program
San Francisco, CA01-2000
Diploma/Certificate - undefined
Culinary Arts Program
Bamberg, SC01-1998
Skills
- Menu & Recipe Development
- Food Preparation & Presentation
- Schedule Optimization
- Budget Management
- Material Procurement
- Special Event Development
- Quality Assurance
- Customer Service
- Staffing/Training/Instructing
Timeline
Food & Beverage Director/Executive Chef
Caravelle Resort and Conference
06.2018 - Current
Assistant Food & Beverage Director/Executive Chef
Avista Resort and Conference
06.2017 - 06.2018
Food & Beverage Director
Pirates Voyage/ Dixie Stampede Corporation
05.2016 - 07.2017
EXECUTIVE CHEF
Springmaid Beach Resort
07.2004 - 02.2015
EXECUTIVE SOUS CHEF
Sunset Country Club
01.2002 - 01.2004
KITCHEN MANAGER
Garden Trattoria Restaurant
01.2001 - 01.2002
COOK
Sabella's Restaurant
01.1999 - 01.2001
Certified Serv-Safe Instructor - undefined
Diploma/Certificate - undefined
Advance Culinary Arts Program
Diploma/Certificate - undefined
Culinary Arts Program