Jessica Claire
  • Montgomery Street, San Francisco, CA 94105
  • Home: (555) 432-1000
  • Cell:

Accomplished hospitality executive with proven expertise in operational integration, partnership development and revenue generation. Effectively oversee KPIs and internal control structures to stay on top of operational trends and implement proactive corrective actions. Goal-driven, adaptable and resourceful in addressing changing conditions.

  • Collaboration
  • Work ethic
  • Decision-making
  • Team building
  • Leadership
  • Active listening
  • Multitasking
  • Conflict resolution
  • Fluent in Spanish
  • First Aid/CPR
  • Organization
  • Training
  • Recruitment and hiring
  • Purchasing
  • Diverse beverage knowledge
  • Sanitation
Vice President of Culinary & Beverage Operations, 03/2016 to Current
Crescent Hotels & Resorts LLCCity, STATE,
  • Develop overall F&B concepts, menus, strategies, financial goals for 100 full service hotels/resorts with over $400 million in top line F&B revenues
  • Provid guidance to the portfolios F&B Directors & Executive Chefs to ensure service standards compliance, guest satisfaction, team member training, risk management and loss control.
  • Collaborate with corporate F&B leadership within the Marriott, Hilton, Starwood, Hyatt, Wyndham Worldwide, and InterContinental brand families.
  • Direct all F&B financial strategies by anticipating trends and departmental needs when developing budgets and capital expenditure plans and when measuring and analyzing results.
  • Oversee the physical aspects of all new developemrent in outlets, bars, kitchens and dining rooms to ensure alignment with corporate and branded standards
  • Develop and /or Approve all F&B SOPs so that quality product and service goals are accomplished.
  • Direct and assign all Corporate Food & Beverage Task Force personnel to the field, efficiently allocating resources against key initiatives.
  • Monitor F&B industry trends and take appropriate actions to maintain competitive and profitable F&B operations.
  • Collaborate and execute effective national & local LTOs and marketing plans to maximize F&B revenues in partnership with global marketing , local hotel sales departments and third party partners.
National Culinary Director, 02/2014 to 03/2016
Sodexo Leisure North AmericaCity, STATE,
  • Driving force behind the direction, development and implementation of innovative beverage, service and culinary solutions for over $200 million dollars in revenue in 50+ prestigious leisure and luxury locations across North America.
  • Defined and developed the divisions’ food and beverage standards
  • Provided hands on leadership and training
  • Spearheaded the divisions’ sustainable food and wellness initiatives
  • Oversaw the divisions’ compliance and purchasing standards.
  • Lead restaurant and kitchen design.
  • Lead the Culinary Research & Development team to develop new items for both retail and restaurant operations.
  • Integral part of the sales proposal and bid presentation team
  • Lead the culinary planning process during the RFP process.
Multi Unit Executive Chef of Outlets , 12/2009 to 04/2014
Marriott International | Gaylord OprylandCity, STATE,
  • Monitored and improved performance of 23 separate dining outlets resulting in 5,000 meals produced daily between QSR and Fine dining.
  • Considered seasonal product pricing and availability
  • Oversaw hiring, training and development of kitchen employees.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Supervised preparation of specialty items and customer requests to verify accuracy in production.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Conducted assessments and utilized root cause analysis to implement corrective action strategies.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
  • Managed total kitchen staff team of 300 and assigned various stages of food production.
  • Prepared schedules, work assignments and constructed employee compensation packages.
Education and Training
Trade Certificate : Culinary Arts, Expected in
United States Marine Corps Food Service Academy - Ft. Lee Virginia,
  • Top 40 Under 40 Food Service Professional in America: Shelby Griffin Report 2015
  • Starchef Award: Boston Rising Star Chef Sustainability Award 2009
  • James Beard Recognized 2009, 2010, 2013, 2015, 2017 for outstanding contribution to the industry
  • Chefs Collaborative National Leader ( Boston Region) 2011-2013
  • Johnston & Wales University & American Culinary Federation Certificate of Contribution to the industry
  • Pulitzer Prize Winning VI Daily News: Best Food in St. Thomas 2008

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  • United States Marine Corps Food Service Academy

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