1. CURTIS H. STEWART
1617 Franklin Park South Columbus, Ohio 43205
Stewac01@email.franklin.edu
614-252-4122
PROFESSIONAL PROFILE
• Excellent communication skills, including presentations, written and public speaking.
Energetic and enthusiastic.
• Proficient in Microsoft word, excel and power point.
• Able to work independently and manage and mentor others, along with strong problem
solving skills.
• Knowledge of business practices, theories and mathematics.
• Able to lead by example to resolve conflicts, introduce change and ensure collaboration
among others.
• 30 plus years of professional experience in the hospitality industry as a Food and
Beverage Director, Manager and Chef.
• Reliable, trustworthy, makes sound judgement and work ethics.
PROFESSIONAL EXPERIENCE
2006-2012 Multi- Unit Chef
Sodexo Corporate Services, Columbus, Ohio
• Duties included covering all positions in front and back of the operation, including direct
preparation of all meals.
• Implementing and following all techniques required for preparation of food and beverage
products.
• Responsible for end of the month inventories and daily production logs as required.
• Trained new employees effectively.
• Assist Executive Chef in creating and maintaining all menus for use in preparation,
presentation, and service.
2006-2007 Food and Beverage Director
Courtyard by Marriott, Columbus, Ohio
• Responsible for overall food service operation of the hotel. Hiring staff, purchasing food
and supplies, and ensuring that all food staff is properly trained.
• Directing and organizing the activities and services of the hotel restaurant, bar and
lounge area.
• Ensure compliance with health, safety, sanitation, and alcohol awareness standards.
• Initiate and Implement marketing and upscale techniques to promote restaurant food
service and beverage to maximize revenue.
1998-2007 UNIT MANAGER
Waffle House systems, Columbus, Ohio
• Ensuring that the restaurant operate efficiently and profitably while maintaining the
company’s reputation and ethics.
• Preparing payroll and reports including staff control, food control and sales.
• Recruiting, training and motivating staff.

2. EDUCATION
2012-present
Franklin University, Columbus, Ohio
Bachelor of Arts (B.A.) Management and Leadership
Associate of Science (A.S.) Business Administration Graduated 2015
Graduated 1998
Columbus State Community College, Columbus, Ohio
Associate of Science (A.S.) Hospitality Management
Associate of Science (A.S.) Culinary Arts
MILITARY
United States Air Force
Air Force Food Service Manager and Chef 1982-1990
Honorably discharged
SPECIAL RECOGNITION
Received Nationwide Corporate Connections Scholarship for 2014/2015.
Recognized for being Volunteer Income Tax Assistant (VITA) 2015.
Assigned to the Nehemiah House as a volunteer youth mentor and academic advisor.
Received blue ribbons in the 2011, 12, 13 and 2014 at The Ohio State Fair, for professional
cooking competitions.
Micro-Enterprise business Certification 2008