1. Julia D. Fitchett
2 Gwynn Circle
Newport News, VA 23602
Phone: 757.719.3495
Email: jfitchett@netzero.net
• A highly-motivated, results-focused professional with a proven track record of improving operating efficiency, increasing
profit levels, and converting negative situations into positive outcomes within various hotel, resort, condominium
timeshare properties and health care facilities.
• A tenacious team leader who establishes motivational and mentoring relationships with staff resulting in energetic
methods of achieving success.
• Excellent communication and interpersonal skills serve as the foundation to meet challenges and effectively network,
collaborate, negotiate, and maintain positive partnerships with all levels of personnel, clientele, and business associates.
• Possesses an astute ability to ascertain and analyze needs and goals, with the talent to streamline existing operations,
envision new concepts and future trends, and follow through with development, direction and accomplishment.
• Experience stimulating stability and growth through the transmission of vision into reality, mission into action, and
philosophy into practice.
AREAS OF STRENGTH
FOOD AND BEVERAGE SERVICE AND MANAGEMENT INCLUDING CONTINUOUS HEALTH CARE
ENVIRONMENTS
HOSPITALITY ORIENTED · STAFF DEVELOPMENT · TEAM BUILDING
OPERATIONS MANAGEMENT · FINANCIAL STATEMENT ANALYSIS
BUDGETING · INTERNAL CONTROLS · COORDINATION
• Interviews, hires, directs and evaluates personnel; maintains open channels of communication to result in optimum
delivery of hospitality, service and performance, and responsible business development.
• Provides continual training opportunities to enhance the professional growth of staff resulting in improved customer
service and increased sales, occupancy, and profitability.
• Analyzes financial performance, budgets and proposals; generates action plans and operative decisions with a focus on
long-range goals and adherence to budget and bottom-line performance.
• Troubleshoots problem areas; assesses and analyzes situations, issues, and needs; generates effective courses of action to
resolve problems or potential obstacles.
• Evaluates team members on a quarterly and yearly basis for performance and development.
PROFESSIONAL EXPERIENCE :
PATRIOT’S COLONY –RIVERSIDE HEALTH SYSTEM –Williamsburg, Virginia 2014-present
(continuous care facility)
DINING OPERATIONS/ ROUNDS COOK
• Responsible for food production for Independent living, Assisted Living and Convalescent meals
• Assist in high volume residential dining facility special events
• Daily assignment and coverage of team shift breaks
• Oversees special events as responsible
• Facility an upscale private dining community
ASBURY PLACE – Maryville, Tennessee 2012 – 2013
CHEF AT THE BISTRO AT ANN’S PLACE (continuous care facility)
• Responsible for ordering all supplies and products, menu development and implementation
• Responsible for cost controls, inventory control
• Guide and lead the staff to streamline and examine and produce a more efficient operation
• Direct oversight of training and development of culinary personnel and front of house team for an Independent Living
resident dining room and catering department in clubhouse

2. • Direct management of entire clubhouse dining food operations and special events
• Adheres to food safety and sanitary regulations
• Maintains interaction with residents to ensure guest satisfaction and quality control
• Adheres to resident dietary needs
DIAMOND RESORTS INTERNATIONAL – Williamsburg, Virginia 2002 – 2011
DIRECTOR OF FOOD AND BEVERAGE/EXECUTIVE CHEF: THE HISTORIC POWHATAN RESORT
• Responsible for ordering products for four F&B outlets, menu development and implementation
• Assisted forecast and budgeting, cost controls, inventory control
• Guide and lead the staff to streamline and examine and produce a more efficient operation
• Responsible for booking, coordinating, implementation and execution of all onsite special events to include weddings,
Receptions, family reunions. Rehearsal dinners, business dinners and corporate groups, etc.
• Responsible for monitoring and entering payroll in KRONOS system
• Work with Multilink and Agilysys point of sales system
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PROFESSIONAL EXPERIENCE CONTINUED
WILLIAMSBURG INN (Colonial Williamsburg Hotels) – Williamsburg. Virginia 1999 – 2002
SOUS / GARDE MANGER CHEF
• Production and execution of special events, including numerous high profile events
• Extensive multiple banquet execution and food services to the infamous REGENCY ROOM
MOTOROLA/FOOD WORKS – Sandston, Virginia 1997 – 1999
CHEF MANAGER
THE BACKFIN SEAFOOD RESTAURANT – Williamsburg, Virginia 1991 – 1997
KITCHEN MANAGER
WILLIAMSBURG LODGE & CONFERENCE CENTER – Williamsburg, Virginia 1993 – 1997
ROUNDS COOK/ BANQUETS
THE EXCECUTIVE MANSION (Governor George Allen)– Richmond, Virginia 1996 – 1997
CHEF ASSISTANT
EDUCATION:
Johnson & Wales University, Norfolk, VA
Associates Degree in Culinary Arts, received May 1997
VA. Food Handlers Certification Card
Servsafe Certification
Registered ServSafe Proctor for the National Restaurant Association
Process of obtaining CDM certification
ACHIEVEMENTS:
• Biography in the “International Who’s Who of Chef’s”
• Participated in the James Beard Celebrity Golf Tournament held at Colonial Williamsburg,
April 2004.
• Guest Chef for the “American Express Celebrity Chef’s Tour” in conjunction with the
James Beard Foundation and Colonial Williamsburg in November 2004.
• VHTA Legislative Session “Taste of Williamsburg” 2001.
• Involved in the Hospice Support care annual black tie event held at Kings Mill Resort.

3. • Contributor to the Aids benefits and Child Development Resources of Williamsburg.
• Attended A.C.F. approved seafood seminars at The Virginia Institute of Marine Science
over the past 12 years.
• Successful completion of Principles Of Management from Colonial Williamsburg Company
and Hospitality Group 2001.
• 1998 Motorola Western Open PGA Golf Tournament / participated in catering from June
24-30 at Cog Hill Golf & Country Club, Illinois.
• Culinary scholarship to The Culinary Institute of America, received through the Resort
Executive Food Committee and Phil Learned, Director of Food Service for Balsams Grand
Resort Hotel in New Hampshire, awarded in September 1996.
• Participated in Queen Elizabeth’s visit to Jamestown’s 400th
Anniversary Celebration
• Celebrity Chef Event in conjunction with the Royal Chef Darren McGrady (Buckingham
Palace Chef for 11 years for Princess Diana.
• Assisted in opening of a Diamond Resort restaurant Los Abrigados Resort & Spa, Sedona
Arizona 2010
• Headed the Culinary portion of Diamond Resorts Leadership Conference, Sedona, Arizona
2011
• Monthly cooking demo appearances on Local TV station Fox 43 “Hampton Roads Show”
• Cooking Segments available on YouTube or www.hamptonroadsshow.com cooking
References:
• John Loeblich 757.775.5560
• Cindy Gibbs 757.810.6655
• James Dyer 941.855.0186
• George Nasser 865.705.9058
• Calvin Belknap 603.682.5730
• Beth Costner 865.436.2875
• Heidi Keller 865.640.8877