Ryan Payne
Summary
Ambitious Food & Beverage Director with proven track record of creating successful food service operations, managing staff and increasing profits. Extensive experience in menu design, ordering supplies and creating innovative solutions to food service challenges. Well-versed in hospitality standards and natural knack for building relationships with customers.
Overview
27
27
years of professional experience
1
1
Certification
Work History
Director of Food and Beverage / Executive Chef
Galloway Ridge
12.2020 - Current
- Spearheaded a 13 million dollar renovation of all restaurants and kitchens. Created 5 new dining concepts as well as a new a la carte kitchen and bakery kitchen
- Collaborated with executive leadership to establish long-term goals and strategic plans for the food and beverage department.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Managed budgets effectively, tracking expenses closely and adjusting allocations as needed throughout the fiscal year.
- Developed a strong team of food service professionals, selecting top talent through comprehensive recruitment initiatives.
- Cultivated partnerships with local vendors to source high-quality ingredients at competitive prices.
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Increased overall guest satisfaction by revamping menus and introducing innovative food and beverage offerings.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
- Organized and detail-oriented with a strong work ethic.
- Paid attention to detail while completing assignments.
- Strengthened communication skills through regular interactions with others.
- Monitored food production to verify quality and consistency.
Business Development
Merchants Food Service
05.2018 - 12.2019
- Analyzed competitor offerings, providing valuable insights for product development and positioning.
- Supported the negotiation process with potential partners, facilitating mutually beneficial agreements.
- Conducted market research, identifying new business opportunities and potential clients.
Account Manager
Cheney Brothers Inc.
05.2015 - 04.2018
- Served customers with knowledgeable, friendly support at every stage of shopping and purchasing.
- Developed customized account plans for clients to help them achieve their business goals.
- Gained customer trust and confidence by demonstrating compelling, persuasive and composed professional demeanor.
- Achieved or exceeded company-defined sales quotas.
- Developed, maintained and utilized diverse client base.
- Stayed current on company offerings and industry trends.
Vice President of Restaurants
Southern Season
10.2010 - 05.2015
- Spearheaded construction, staff building, and openings in Charleston, SC and Richmond, VA for two new Southern Season locations which included restaurants, deli's, bakery's, and cheese counters
- Demonstrated proficient leadership skills to motivate employees and build competent teams.
- Streamlined operations to maximize business efficiency and profits.
- Collaborated with senior management to develop strategic initiatives and long term goals.
- Managed financial planning and budgeting processes, ensuring fiscal responsibility and maximizing return on investments.
Director of Food and Beverage / Executive Chef
The Magnolia Inn
06.2006 - 10.2010
- Maintained sound financial footing by overseeing department profit, loss and budgeting.
- Created two overwhelmingly popular restaurants in the heart of Pinehurst with a 60 seat fine dining restaurant and a 50 seat pub including outside dining.
Banquet Chef / Restaurant Chef
Kingsmill Resort And Spa
09.1997 - 05.2006
- Disciplined and dedicated to meeting high-quality standards.
- Managed food inventory, ensuring optimal freshness and minimizing waste for cost-effective operations.
- Achieved success in meeting tight deadlines for multiple simultaneous events through effective time management skills.
- Established strong relationships with local vendors to source fresh ingredients for menu development purposes.
- Banquet revenues exceeded 15 million per year with the largest parties up to 500 people
Education
Associate of Applied Science - Culinary Arts
Johnson & Wales University
Norfolk, VA06.1998
Skills
- Employee Supervision
- Goal Setting
- Quality Control
- Supply Ordering and Management
- Operations Management
- Purchasing
- Adaptability
- Cost Reduction
- Vendor negotiation
- Effective Communication
- Critical Thinking
- Menu development
- Inventory Management
- Team Leadership
Accomplishments
2012 Competition Dining State Champion
2012 Competition Dining Triangle Champion
2012 Triangle Chef's Showdown Champion
Certification
- Servsafe Certified - 2022
Timeline
Director of Food and Beverage / Executive Chef
Galloway Ridge
12.2020 - Current
Business Development
Merchants Food Service
05.2018 - 12.2019
Account Manager
Cheney Brothers Inc.
05.2015 - 04.2018
Vice President of Restaurants
Southern Season
10.2010 - 05.2015
Director of Food and Beverage / Executive Chef
The Magnolia Inn
06.2006 - 10.2010
Banquet Chef / Restaurant Chef
Kingsmill Resort And Spa
09.1997 - 05.2006
Associate of Applied Science - Culinary Arts
Johnson & Wales University
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