John Bouley is an experienced restaurant manager and chef with over 15 years of experience in culinary operations and team leadership. He is currently the Banquet Chef/Executive Banquet Chef at Hospitality Ventures Management Group where he oversees banquets for 170,000 square feet of space. Previously he held executive chef and manager positions at various country clubs and universities where he oversaw food preparation, purchasing, staffing, and financial management. He has a high school diploma and additional culinary training.

1. Professional Summary
Skills
References
Work History
JOHN BOULEY
756 Big Tree Dr, NC 27023 | (H) 336-407-6633 | (C) 336-407-6633 | johnbouley@yahoo.com
dedicated to quality service. I am committed to continually increasing overall culinary standard and profitability using my skills
and culinary experience. My ultimate goal is to achieve the highest level of satisfaction while developing a professional, goal
oriented team. Dedicated, hardworking restaurant management professional with extensive daily planning and operations
experience. Skilled in staff training and development. Highly proactive manager with 15 years of experience in team leadership in
the restaurant and hospitality industries. Food service professional adept at BOH operations. Demonstrated team leader with
excellent staff management skills. Restaurant Manager with expertise , special events, staff development and training, recruitment
and vendor negotiations.
Inventory control and record keeping
Staff scheduling
Natural leader
Food service background
Strong work ethic
Menu design
Passion for customer satisfaction
Results-oriented
* REFERENCES AVAILABLE UPON REQUEST
04/2016 to CurrentBanquet Chef/Executive Banquet Chef
Hospitality Ventures Management Group – 301 W 5th st winston Salem
Responsible for Banquets for 170,000 Square feet of Banquet space encompassing the Marriott hotel, embassy suite hotel,
Benton Convention Center.
Scheduling for Pantry Chefs, line Chefs and Stewards for Benton Convention Center.
All the purchasing for banquets for all three properties.
Monthly Inventory at Benton Convention Center.
Coding and Filing paper work for purchases from venders.
In putting payroll and temp labor payroll weekly.
Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and
service.
Prepared for and executed new menu implementations.
Prepared for and executed new menu implementations.
Skillfully interacted with external vendors to obtain the best quality in pricing and product.
Quickly identified problem situations and skillfully resolved incidents to the satisfaction of involved parties.
Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies.
10/2010 to 04/2016EXECUTIVE CHEF
CROSS CREEK COUNTRY CLUB – 1129 green hill rd mount airy, NC 27030
RESPONSIBILITIES INCLUDE PREPARATION OF DAILY BANQUET PARTIES
Working À la carte service daily.
ORDERING OF PRODUCT FROM VENDORS for banquets and À la carte.
SCHEDULING KITCHEN STAFF.
CODING INVOICES, LOGGING INVOICES IN TRACKER.
entering PAYROLL.
MAKING SEASONAL BANQUET AND SPECIAL EVENT MENUS.
SUPERVISION OF KITCHEN STAFF
KEEPING FOOD COST AND LABOR IN LINE WITH BUDGET.

2. Education
Organized special events in the restaurant, including receptions, promotions and corporate luncheons.
Correctly calculated inventory and ordered appropriate supplies.
Led and directed team members on effective methods, operations and procedures.
Prepared for and executed new menu implementations.
10/2009 to 06/2010CHEF MANAGER
THE COMPASS GROUP/ SUMMIT SCHOOL – 2100 reynolda rd winston Salem, NC
Responsibilities include
preparation of scratch cooked foods.
payroll.
creating monthly menus cycle.
taking weekly inventor .
Correctly calculated inventory and ordered appropriate supplies.
Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.
Prepared for and executed new menu implementations.
Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
07/2001 to 10/2009Executive Banquet chef
OLD TOWN CLUB – 2875 Old Town Club rd Winston Salem, nc
Private country club, ranked "25th of all country clubs in America".
Under the leadership of award winning Executive Chef Dion Sprenkle, created traditional and upscale culinary specialties
while providing fully appointed clubhouse servicing 500 members/ families.
Directly responsible for the daily banquets as well as overseeing formal and informal dining rooms, seasonal outlets.
Club produces $2.5 million in annual food sales.
Skillfully interacted with external vendors to obtain the best quality in pricing and product.
Created fun team building activities to engage staff in up-selling to meet revenue targets.
Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies.
Achieved highest employee retention rate in the region.
Carefully interviewed, selected, trained and supervised staff.
Carefully interviewed, selected, trained and supervised staff.
01/1999 to 01/2001EXECUTIVE BANQUET CHEF
WAKE FOREST UNIVERSITY ARAMARK – 1834 Wake Forest Rd Winston Salem
Coordinated 30 events and 2,200 people for Presidential Debate , 6 course dinners for Margaret Thatcher dinner,.
Managed service for formal and informal dining at WFU Presidents' house.
Produced $2.5 million in banquet food sales.
Annually.
Designed formal menus
supervised kitchen staff
Took down monthly inventory.
Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.
Correctly calculated inventory and ordered appropriate supplies.
Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.
Maintained a safe working and guest environment to reduce the risk of injury and accidents.
Skillfully interacted with external vendors to obtain the best quality in pricing and product.
1988High School Diploma:
MT. GREYLOCK HIGH SCHOOL - 1781 cold spring rd Williams Town, MA 01267
studied culinary arts

3. Interests
Accomplishments
Additional Information
Food Trends Course for professional Chefs at The Greenbrier in 2006. * The Presidential Debates in 2000 - I coordinated 30
events, prepped food for 2,200 people, including President * George W. Bush, Al Gore * Six course dinner for Margaret Thatcher.
Food Trends Course for professional Chefs at The Greenbrier in 2006. The Presidential Debates in 2000 – I coordinated 30 events,
prepped food for 2,200 people, including President George W. Bush, Al Gore Six course dinner for Margaret Thatcher.
OTHER ACCOMPLISHMENTS: Food Trends Course for professional Chefs at The Greenbrier in 2006. The Presidential
Debates in 2000 - I coordinated 30 events, prepped food for 2,200 people, including President George W. Bush, Al Gore Six
course dinner for Margaret Thatcher. OTHER INTERESTS: Gardening, Food trends, Wine Pairing, Fishing, Camping