Robert Chase is an experienced executive chef seeking a food and beverage management position. He has over 15 years of experience managing culinary operations at hotels, including an Embassy Suites where he increased catering revenue to over $500,000 and improved food cost percentages. Chase has expertise in all aspects of food production, inventory control, scheduling, and ensuring guest satisfaction. He holds certifications in sanitation and food safety and has a bachelor's degree in business administration.

1. R ob e r t Ch a s e .
3306 Page Road, Morrisville, NC. 27560
919 491 3914
Rdchase53@yahoo.com
Objectives To manage a successful Food & Beverage team through experience,
leadership and training. To enhance the overall experience of Food &
Beverage service in all venues, while increasing profitability.
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Proficiencies
 Supervisory management
 Sanitation
 Nutrition
 All areas of production from a` la carte outlets to large banquets
 Catering
 Guest Satisfaction
 Cost controls
 Creating and pricing menus
 Inventory control
 Scheduling
 Competent in all cooking styles and ethnicities
Experience 06 / 1999 to 02 / 2015
Embassy Suite Hotel / Culinaire International
Executive Chef
 Responsible for the culinary operations in this 225 all suite hotel
 Managed all aspects of the Hilton brand breakfast program serving up
to 600 people daily.
 Implemented a “client specific” banquet menu program helping
increase Catering revenues to over half million dollars.
 Consistently achieved annual budgeted food and labor cost
percentages.
 Part of the Culinaire’s “Travel Task Force” for new openings, large
events and trouble shooting.
 Created the new bar “food & drink” pairing menu program helping
increase revenues by 14%

2.  Designed the “wood fired buffet” lunch service program designed
around the wood burning oven to target large group attendees,
increased outlet POR by 12%.
 Achieved Avendra purchasing program “Bracket 6”
 Responsible for all direct expenses relating to daily operations
including, CGS, linen, paper supplies, chemicals and uniforms.
 Routinely scored in the 90 percentile for semi-annual Hilton required
Steritech & Ecosure audits.
05/1998-06/1999
Executive Chef /F&B Director, Sheraton Hotel, Chapel Hill, NC
 Managed annual budget of $ 4 million dollars for Food & Beverages;
achieved budgeted revenue and profit margins.
06/1997-05/1998
Executive Chef, Marriott Hotel (Downtown), Durham, NC
 Scheduled, arranged, developed menus and oversaw preparation of
food for Banquets and events for facility with over 40,000 square foot
of meeting space.
Education
 Associate of Culinary Arts, Boise State University, Boise, Idaho
 Bachelors of Science in Business Administration, Boise State
University, Boise, Idaho
Certifications
 HCCAAP Certification
 NRA Serve-Safe Certification