Jesse Charles Dwyer has over 15 years of experience in the hospitality industry. He holds a Master of Management in Hospitality from Cornell University and a Bachelor of Professional Studies in Service Management from Paul Smith's College. His consulting experience includes conducting surveys and providing analysis and recommendations to hospitality businesses. He has held various operational roles including positions at the Statler Hotel, Andre Jacquet restaurant, Cascata Winery, and Three Birds Restaurant where he was a sous chef. Dwyer has relevant coursework in areas such as corporate finance, human resources, and marketing. He also holds certifications in culinary arts and food safety.
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Wellness G.I.F.T.S. Inc.is a 501(c) (3) non-profit organization that offers camping retreats to families who have a family member with developmental disabilities, living at home with their parents or caregivers. Respite, Recreation, and Rejuvenation are the three ‘R’s we strive to achieve. Our families enjoy a weekend camping resort experience in a same family friendly, atmosphere. Wellness G.I.F.T.S. Inc. provides a catered breakfast, lunch, and dinner for the families throughout the retreat. In the welcome bag that we give to families upon arriving are T-shirts that help our volunteers and staff (who also wear specific shirts) distinguish our campers from Hickory Hill Family Camping Resort campers.
Unlike many other camp programs, whose focus is primarily on the family member with a disability, Wellness G.I.F.T.S. Inc. focuses on the family unit. The idea is to take a holistic approach to strengthen families by offering education, respite, and networking opportunities. The connections and friends made during the family’s stay have a lasting positive influence when the family returns home. We understand that stronger families create stronger communities.
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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