1. Jesse Charles Dwyer
2046 Whiskey Creek Rd jd639@cornell.edu
Corning, NY 14830 607 742 3028
Education
Cornell University, School of Hotel Administration - Master of Management in Hospitality May, 2015
Paul Smith’s College - Bachelor of Professional Studies in Service Management May, 2005
- Associate of Occupational Studies in Culinary Arts, May, 2003
Consulting Experience
Regatta Travel Solutions, Charlottesville, VA (Paid Experience) – Built a 15 question Qualtrics survey and
distributed to hotels identified through Cornell Alumni network. Compiled a comprehensive analysis of results
and provided senior management team recommendations for sales leads as well as areas of further research.
Turnberry Isle, Miami, FL (Student experience) – Provided 16 page report to food and beverage director and
recreation manager outlining suggestions for increasing poolside cabana and bar/grill revenues.
Breakers Resort, Palm Beach, FL (Student Experience) – Provided human resources management team a
comprehensive analysis of local labor markets along with a report outlining suggestions for improvements to
employee evaluation processes.
Hospitality Operations Experience
Statler Hotel; Cornell University, Ithaca, NY 11/2012- Current
 Multiple positions including: Graduate research assistant, front of house banquet server, bartender,
and catering production chef
 Research focus on attracting and retaining “High Potential” employees
 Catering events included weddings and parties in excess of $35,000
Andre Jacquet, Line Captain, Ithaca, NY 06/2010- 06/2012
 Worked with chef across three different restaurant concepts as an active leader of grill, sauté, and
expeditor stations with each restaurant seeing an excess of 500 covers on a daily basis
 Participated in casual fine dining concept’s busiest weekend, generating more than $100,000
 Assisted with the opening of wood-fire pizza and pasta concept as part of the original lunch crew
Cascata Winery, Assistant Manager, Watkins Glen, NY 09/2008-06/2010
 Maintained and stocked wine and merchandise inventory for small boutique winery, also
responsible for daily cash reports
 Performed customer tastings, coordinated groups of up to two dozen for tastings and guided tours;
assisted with other functions around property as needed
Three Birds Restaurant, Sous Chef, Corning, NY 08/2007-08/2008
 Responsible for monthly menu based on seasonal ingredients, including costing, purchasing,
preparation and execution of menu; also responsible for nightly features and coordination with
front of house staff
 Developed Chef’s Table menus when requested by guests; worked with Chef de Cuisine to create
five or seven courses paired with wines or appropriate beers or sprits

2. Relevant Coursework
Corporate Finance Strategic Human Resources Operations Management
Organizational Behavior and Leadership Marketing Management for Services
Additional Qualifications
American Culinary Federation certified Culinarian; National Environmental Health Association certified for food
safety