RAYMOND ALEXANDER
Herriman,UT
Summary
Accomplished Food and Beverage Executive with 30+ years of progressive F&B and culinary and multi-unit leadership across luxury hotels, lifestyle brands, upscale resorts, and independent concepts. Internationally trained with elevated classical foundations that drive menu innovation, brand identity, and elevated guest experience. Proven track record leading culinary vision, operational strategy, and execution across multiple properties—including new openings, repositioning, concept development, and F&B transformation initiatives. Adept at building profitable restaurant platforms through recipe engineering, cost optimization, labor modeling, kitchen design, procurement standards, and service culture alignment. Recognized for collaborating with ownership and brand leadership to design culinary direction, standardize systems, implement brand-wide initiatives, and mentor executive-level talent. Skilled in guiding diverse teams, elevating talent pipelines, and fostering disciplined execution that improves quality, profitability, and differentiation. Known for delivering strong financial performance, luxury service execution, and award-winning culinary outcomes across restaurants, lounges, IRD, banquets, and premium beverage programs.
Overview
32
32
years of professional experience
1
1
Certification
Work History
Director of Food & Beverage
Sheraton Salt Lake City Hotel
Salt Lake City
01.2025 - Current
- Drive full-service F&B operations across restaurants, lounges, Starbucks, IRD, and Banquets with full P&L ownership, strengthening profitability through labor optimization, cost controls, and accurate forecasting.
- Lead, mentor, and develop a multi-layered team of managers, chefs, supervisors, and 60+ associates, elevating service culture through Marriott Service Promise and ServiceArts training.
- Implement revenue-driving initiatives—Crafted Moments breakfast buffet, Express Lunch, lobby activations, chef-driven specials, and enhanced banquet programs—to boost CPOR, RPOR, and outlet performance.
- Standardize SOPs, menu engineering, beverage programs, and quality systems while partnering with Sales, Finance, HR, and Engineering to improve guest satisfaction, operational flow, and brand compliance.
Director of Food & Beverage / Executive Chef
Chula Vista Resort & Spa
Wisconsin Dells
03.2020 - 01.2024
- Led full-service $15M multi-outlet F&B division including restaurants, lounges, seasonal venues, Starbucks retail, and large-scale banquets.
- Strengthened profitability through labor strategy, forecasting accuracy, and disciplined cost controls.
- Standardized menus, beverage programs, and service expectations to elevate brand identity.
- Directed multi-venue renovation and repositioning projects that enhanced guest experience and revenue.
- Built and developed high-performance teams with strong engagement and retention.
Director of Food & Beverage / Culinary Operations
Charmant Hotel
La Crosse
01.2019 - 01.2020
- Directed boutique luxury hotel F&B operations including signature dining, rooftop bar, café, and special events.
- Elevated service culture, optimized financial performance, and enhanced beverage and wine programs.
- (Aparium Hotels)
Director of Food & Beverage / Culinary Operations
Cyrus Hotel
Topeka
01.2018 - 01.2019
- Led pre-opening and full operational launch of the hotel’s lifestyle F&B program.
- Established SOPs, training programs, culinary direction, and Wine Spectator–recognized beverage lists.
- (Aparium Hotels)
Director of Food & Beverage / Executive Chef
DoubleTree by Hilton
Wichita
01.2016 - 01.2018
- Directed a $6.9M F&B division and executed a $2.8M renovation and concept rebrand.
- Improved service standards, menu engineering, and beverage profitability.
Director of Food & Beverage / Executive Chef
Sheraton Denver Tech Center
Denver
01.2015 - 01.2016
- Strengthened GEI scores and delivered consistent brand compliance across dining, bar, and banquet operations.
- Partnered with Sales to elevate banquet profitability and group service delivery.
Director of Food & Beverage / Executive Chef
Red Lion Hotels
Salt Lake City
01.2012 - 01.2015
- Managed multi-outlet operations totaling $5.8M annually.
- Implemented rebranding initiatives, labor efficiencies, and enhanced dining concepts.
- Managed budgeting, forecasting, and inventory control for optimal cost efficiency.
- Led cross-functional teams to implement service standards and operational procedures.
- Developed training programs for staff to elevate service excellence and operational performance.
- Collaborated with executive leadership to establish long-term goals and strategic plans for the food and beverage department.
- Fostered a culture of continuous improvement, conducting regular staff performance evaluations and providing targeted feedback.
- Managed budgets effectively, tracking expenses closely and adjusting allocations as needed throughout the fiscal year.
Director of F&B / Culinary Operations
Knoxville Convention Center & Hilton Downtown
Knoxville
01.2011 - 01.2012
- Oversaw premium banquet operations, restaurants, lounges, and Starbucks retail.
- Strengthened purchasing, inventory, and cost-control systems.
Director of Food & Beverage
Embassy on the River
Des Moines
01.2009 - 01.2011
- Directed $4M renovation projects and executed new concept openings and service models.
- (JQH Hotels)
AGM / Director of Food & Beverage
Chateau on the Lake Resort, Spa & Convention Center
Branson
01.2008 - 01.2009
- Managed six outlets, multiple bars, and 75,000 sq. ft. of luxury banquets with $14M+ annual revenue.
- Elevated beverage programs to Wine Spectator Award standards.
Director of F&B & Executive Chef
Various Properties
01.1994 - 01.2008
- Advanced through multi-property and regional F&B Director roles.
- Directed restaurants, bars, lounges, IRD, catering, and banquet operations.
- Led openings, brand transitions, service standard rollouts, and financial turnarounds.
- Sinclair Oil Hotels
- Marriott
- Hilton Corporate
Education
Bachelor of Science - Business Administration
Brigham Young University
08.1995
Associate of Applied Science - Culinary Arts
SAAF Culinary Academy
02.1991
Skills
Strategic Leadership & Management
- Team Development & Motivation
- Operational Oversight
- Problem-Solving & Adaptability
- Financial Acumen & Business Strategy
- Budgeting & Financial Management
- Vendor Negotiation & Supply Chain
- Menu Development & Costing
- Exceptional Guest Experience & Quality Control
- Luxury Guest Experience
- Quality Assurance
- Guest Relations & Recovery
- Health, Safety & Brand Compliance
- Innovation & Industry Trends
Certification
- Vice President – Disciples Escoffier International (Central States)
- Member – Académie Culinaire de France
- Certified Chef de Cuisine (CCC) – American Culinary Federation
- ServSafe Manager – Valid Through 2027
- Marriott Foundations of Leadership
- Hilton Train-the-Trainer
- TIPS Alcohol Certification
Professional Highlights
- Internationally trained hospitality executive with global experience, including service as Chef to the President of South Africa, private engagement chef for Liberace, and Chef de Cuisine at The Plumb, Palace of the Lost City, earning a 3-Plate Distinction for culinary excellence.
- Served as Cadre Food & Beverage Director & Executive Chef for Sunstone Hotels, providing regional leadership, operational stabilization, and strategic oversight across multiple full-service properties. Recognized for strengthening financial performance, brand compliance, and cross-functional alignment.
- Led pre-opening and grand-opening F&B operations for multiple hotels as Lead Director of Food & Beverage & Executive Chef, most notably the JW Marriott Denver Cherry Creek, Chisholm's American Beef and Ale, Wichita KS, Cyrus Hotel, Topeka KS Cross Roads Hotel, Kansas City, KS establishing luxury service standards, menus, beverage programs, SOPs, staffing models, and operational frameworks.
- Collaborated with Michelin-starred and MOF chefs at the Elysée Palace and elite international luxury hotels, refining classical and contemporary culinary expertise.
- Esteemed Vice President (Central States) for Disciples Escoffier International, Member of the Académie Culinaire de France, and International Judge for the Jeunes Talents Escoffier World Competition.
International Luxury Experience
- Chef to the President of South Africa
- Private Engagement Chef – Liberace
- Chef de Cuisine – The Plumb, Palace of the Lost City (3-Plate Distinction)
- FOH Stage and Training – Mount Nelson Hotel, Cape Grace, The Peninsula Hong Kong
- Collaborations – Michelin-Starred & MOF Chefs at the Elysée Palace, Ritz Paris, Hotel Negresco Nice.
Awards
- Wine Spectator Awards – Multiple Properties
- 3 Plate Distinction, The Plume, Palace of the Lost City Sun City, Bophuthatswana
- AIWF Recognition Award
- International Association of Culinary Professionals Award
- Disciples of Escoffier- Master Chef Culinary Award and Recognition
Personal Information
- Willing To Relocate: 1
- Authorized To Work: U.S.
Timeline
Director of Food & Beverage
Sheraton Salt Lake City Hotel
01.2025 - Current
Director of Food & Beverage / Executive Chef
Chula Vista Resort & Spa
03.2020 - 01.2024
Director of Food & Beverage / Culinary Operations
Charmant Hotel
01.2019 - 01.2020
Director of Food & Beverage / Culinary Operations
Cyrus Hotel
01.2018 - 01.2019
Director of Food & Beverage / Executive Chef
DoubleTree by Hilton
01.2016 - 01.2018
Director of Food & Beverage / Executive Chef
Sheraton Denver Tech Center
01.2015 - 01.2016
Director of Food & Beverage / Executive Chef
Red Lion Hotels
01.2012 - 01.2015
Director of F&B / Culinary Operations
Knoxville Convention Center & Hilton Downtown
01.2011 - 01.2012
Director of Food & Beverage
Embassy on the River
01.2009 - 01.2011
AGM / Director of Food & Beverage
Chateau on the Lake Resort, Spa & Convention Center
01.2008 - 01.2009
Director of F&B & Executive Chef
Various Properties
01.1994 - 01.2008
Bachelor of Science - Business Administration
Brigham Young University
Associate of Applied Science - Culinary Arts
SAAF Culinary Academy