David O. Utley

Three-Year Formal European Apprenticeship Program (6400 Hours) United States Department of Labor, 900-93

• Professional development completed in 3 year European Style Apprenticeship 6400 hours Educational Institute of the American Culinary Federation.

University of Houston Conrad Hilton School of Hospitality management.

• Two Dining Rooms/ bar Operation 42 Boutique Style Hotel National Registry Property 2.5 million Food and beverage Revenue
• 1-year Contract Director of Operations Mr
• Shannon Jones/ Awarded 4 Spoons Omaha world news

• Leads food and beverage operations of 300-room hotel $18M in food and beverage sales across six beverage and five food outlets and 42,000 sq
• Ft of catering space
• Boosts effective performance by leading, training, and delegating 160 union employees
• Key Accomplishments: Decreased overall turnover by 75% Increased cash to comp ratio by 16% across multiple venues
• Improved customer satisfaction and bolstered sales by instituting new catering, restaurant, wine, and alcohol menus in two beverage operations.

39 Room Boutique property Wine Spectator awards, Ranked #3 Resort by Travel and Leisure magazine in the Northeast. Two restaurants. High End Weddings $14 M Food and Beverage sales annually. Sister property of the Reeds at Shelter Haven Ranked #1 Resort in Northeast. Opened The Reeds at Shelter Haven in Stone Harbor NJ.

• Identified issues, analyzed information and provided solutions to problems.
• Demonstrated strong organizational and time management skills while managing multiple projects.
• Demonstrated a high level of initiative and creativity while tackling difficult tasks.

• 411 Room Hotel 300,000 Square feet of meeting Space Arkansas Convention Center attached to hotel property
• Restaurant Heritage Steak and Finn, Room Service, M club and outside catering facilities $ 12 Million in Annual Food and beverage
• Formerly the Peabody Hotel Little ROCK # 2 in Overall Annual Food cost for 60+ Hotels
• Diamond Chef cooking competition finalists 2020
• Hotel of Year 2020 Davidson Hotel

• High-end, 37-room property that featured two restaurants, 24-hour room service, late-night lounge, daily breakfast garden buffet, and wedding catering service
• Ranked in small boutique Hotels in the world Voted Best Hotel in New Jersey Accomplishments: Ensured effective operations within 425-seat casual fusion American & 64-seat upscale casual eclectic restaurants
• Achieved weekly sales of $350,000 by managing a culinary team of 34
• Bally’s Park Place Casino Hotel and SPA ATLANTIC City New JERSEY EXECUTIVE Chef Propelled culinary operations at 1380-room hotel casino with 8 outlets, six restaurants 85,000 sq
• Ft of banquet space, and two casino dining rooms Ensured that the award-winning property lived up to reputation as one of Atlantic City’s premiere venues
• Key Accomplishments: Saved properties $1.5M by implementing innovative menu engineering strategies, kaizen events, improvement initiatives as culinary team leader
• Maintained $40M in annual sales with a staff of 120 cooks and 55 stewards

• Caesars Entertainment, Heights, MO, Led 125 staff members in the operation of a popular hotel that featured five restaurants, eight food outlets, 125,000 square feet of gaming space, and a 502-room hotel, earning $18M in annual food and beverage sales
• Key Accomplishments: Assisted in the development and opening of Kelly English Steakhouse, which was voted top steakhouse by the River Front Times Promoted to Bally’s Atlantic City based on superior performance in St
• Louis.

• Ensured the success of 151-unit, eclectic fast casual urban restaurant chain with $180MM in food and beverage sales by directing all food and beverage operations
• Key Accomplishments: Improved quality by leading all menu development/ideation efforts and implanting an aggressive food and beverage calendar that included weekly tastings and the rollout of 42 new menu items each year
• Improved catering menu’s breakfast platform by 6% by implementing new menu ideas that included dinners from The Hearth and Menu Light
• Named 2005 Menu Innovator of the Year (Chain Operations) by Stagnitos magazine.

• T he Westin Galleria Houston is a Four-Diamond AAA Hotel 850 room Hotel, four restaurants, 90,000 square feet of banquet space
• Food and Beverage sales $12 million annually Ranked in top 5% of all Westin Hotels North America quest service scores
• Westin Oaks Galleria Hotel 1998- 2001 Executive sous chef Houston Oaks Galleria. 400 room property AAA Mobil Guide Hotel Starwood Hotels and Resort property
• Promoted to Executive Chef 04- 2001 to other Property at Galleria The Westin Galleria Hotel Starwood Hotels and Resorts Property
• Planned promotional menu additions based on seasonal pricing and product availability.
• Modernized work processes to reduce guest wait times and boost daily output.
• Implemented successful cross-marketing strategies such as food and wine pairings.

• Las Vegas NV Responsible for all Catered events 3 hotel towers Grand Biloxi & Grand Casino Gulfport, Grand Theatre and Central Commissary for outlet Restaurants at The Grand Casino Biloxi Hotel.