1. Bennette D. Towns
________________________________________________________________________________________
Professional Interest:
Highly motivated graduate with 10 years of combined culinary experience, and currently working as an
Assistant General Manager. I am looking to obtain a challenging position which allows me to utilize my
abilities and to focus on setting high expectations and raising service standards. By utilizing my organizational
skills, computer skills, knowledge of ordering policies and procedures in hope to advance professional career
in the restaurant industry.
QUALIFICATIONS SUMMARY:
Well organized, take initiative, flexible, work well under pressure, work effectively with peers, management and
vendors, and quickly facilitate resolution of complex issues.
EDUCATION: West GA Technical College of Culinary Arts Lagrange, GA
Diploma of Culinary Arts
Graduation Date: January 2009
EXPERIENCE: Valley Hospitality—DoubleTree by Hilton/ Houlihan Restaurant
Columbus, GA
Assistant General Manager March 2015- present
• Plan and direct daily operations for all food and beverage outlets including restaurant, bar, room
service and banquets.
• Create weekly staffing schedules for all staff members and ensure labor costs stay within
budgeted payroll guidelines.
• Create and execute innovative food and beverage strategies, including menu creation, that will
drive revenues and guest satisfaction.
• Implement effective cost controls for food, beverage and labor and adhere to budget guidelines.
• Regularly review, evaluate and respond to customer satisfaction and/or dissatisfaction of the
outlets and/or banquets.
• Ensure compliance with all Hotel brand policies and procedures that relate to food and beverage,
as well as local, state and federal laws and regulations.
• Hire, train, supervise, develop, discipline, counsel and evaluate associates.
• Maintain and document food & beverage inventories required by hotel and/or company policy.
• Maintain cleanliness standards for the Georgia Health Department & Hotel brand standards.
• Responsible for the supervision of all non-exempt restaurant, bar/lounge, kitchen and banquet
personnel.
• Ensure that all complaints regarding food quality, service, or accommodations are investigated
and resolved.
• Schedule and receive food and beverage deliveries, checking delivery contents to verify product
quality and quantity.
• Monitor budgets and payroll, and review to ensure that expenditures are authorized and meet
budget standards.
• Monitor compliance with health and fire regulations regarding food preparation and serving in
lodging and dining facilities.
Phone: 706-304-8465
Email:bennette_towns@yahoo.com

2. • Establish standards for personnel performance and customer service.
• Estimate liquor, wine, and other beverage consumption to anticipate amounts to be purchased or
requisitioned.
• Review work procedures and operational problems to determine ways to improve service,
performance, or safety.
• Organize and direct worker training programs, resolve personnel problems, hire new staff, and
evaluate employee performance.
• Record and analyze the number, type, and cost of items sold to determine which items may be
unpopular or less profitable.
• Inspect supplies, equipment, and work areas to ensure efficient service and conformance to
standards.
• Responsible for inventories of equipment, small ware, and liquor.
• Is actively engaged in attracting and retaining talent within the F&B department to the
organization.
• Perform other duties as requested by Hotel Management.
Valley Hospitality—Marriot Hotel/ Houlihan Restaurant
Columbus, GA
Purchase/ Inventory Manager April 2012-March 2015
 Maintain food cost to company standards
 Perform weekly inventory of products
 Receive and Order product staying within determined budget set for the period
 Maintain Receipts from work orders and Coding of Invoices
 Maintain daily heating and cooling logs following HAACP and company standards
 Make daily production sheets to keep up with pars set for daily service
 Delegate additional kitchen duties to employees as needed; to include up keep of daily and
weekly cleaning schedules
 Ensure proper sanitation and safety standards are met in accordance to company and state
standards
 Prepare Requisition forms, Maintenance forms, and PO Forms
 Working knowledge of proper use and maintenance of kitchen equipment
 Work in efficient and consistent pace during peak hours to include opening and closing duties
 Performed additional responsibilities independently or as requested by the Food and
Beverage Director
 Maintain Stock Room
 Research prices from different distributors to stay within set operating budget
 Put up product as it arrives and delivery product to designated departments
Valley Hospitality--- Houlihan Restaurant
Columbus, GA
Line Cook January 2010 –April 2012
 Followed strict recipes and enforced portion control
 Cooked and held all food items at proper temperatures at all times
 Maintained kitchen and equipment by following strict sanitation guidelines
 Set up station and restocked mise en place as needed throughout shift
 Organized products using FIFO method
 Enforce GA Health Dept. Regulation

3. Pasinos Italian Restaurant Lagrange, GA
Catering, Line Cook September 2008 –January 2010
 Followed strict recipes and enforced portion control
 Cooked and held all food items at proper temperatures at all times
 Maintained kitchen and equipment by following strict sanitation guidelines
 Set up station and restocked mise en place as needed throughout shift
 Checked in stock and organized products using FIFO method
 Assisted in weekly inventory
 Took catering orders and ensured proper execution of the orders
 Enforce GA Health Dept. Regulation
SKILLS/CERTIFICATIONS:
 ServSafe Certification
 Excellent written and oral skills
 Knowledge of Microsoft Office applications