Bruce Davies
Food and Beverage Director / Executive Chef
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About
Fully qualified professional Chef and Food and Beverage Director with formal culinary training and thirty years of diversified and comprehensive experience in the hospitality industry. Skilled in A La Carte food production, Banquets and Catering, menu planning, COG Reports, inventory / cost control, advantage purchasing, new venture start-ups, staff training, kitchen design, preparation of departmental budgets
Experience
Food and Beverage Director / Executive Chef - Laurel Ridge Country Club - Waynesville, NC
(2025-09)
Executive Chef and Food and Beverage Director for a large Private Club
- Oversaw and directed all Food and Beverage operations
- Prepared monthly profit and loss statements comparing actual to projected budget
- Designed all A La Carte and banquet menus
Executive Chef - The Embassy Suites, Kingston Plantation - Myrtle Beach, SC
(2022-02 - 2025-07)
Executive Chef for a large Resort Hotel hosting three A La Carte meal periods, in room dining, multiple banquet spaces with additional outlets and venues throughout a 140-acre complex
Executive Chef - The Double Tree Resort - Willow Valley, Pennsylvania
(2020-06 - 2022-11)
Executive Chef for a Full-Service Hotel offering A La Carte, Banquet / Catering and Room Service
Multi Unit Chef - The Victory, The Cove - Harrisburg, PA
(2010-11 - 2020-05)
Restaurant Chef for two establishments
- Bulk menu production, recipes, opening and closing duties, banquet production
Executive Chef - The Columbia Restaurant - Sarasota, Florida
(2008-01 - 2010-09)
World famous Spanish Restaurant with $9 million in annual revenue
- Managed kitchen operations with a staff of 36 employees
- AGM for font of house staff of 90+
Executive Chef - The Don CeSar (A Loews Hotels Property) - St. Petersburg Beach, Florida
(2006-10 - 2007-12)
AAA 4 Star, 4 Diamond property. Restaurant Executive Chef for the Sea Porch Cafe
- Improved and maintained food cost by 13%
- Labor cost by 10%
Director of Food and Beverage - Buckhorn Springs Golf and Country Club - Valrico, Florida
(2002-08 - 2006-09)
Oversaw and directed all Food and Beverage operations
- Prepared monthly profit and loss statements and annual departmental budget
- Served as Executive Chef and Banquet / Catering Director
- Designed all A La Carte and catering menus
- Redesigned and updated entire kitchen facilities under budget – August 2005
Executive Chef - Margaux's - Naples, Florida
(1996-06 - 2002-07)
Classical low-country French cuisine
- Voted Best French Restaurant in Southwest Florida 4 years in a row by Gulf Trend Magazine
Chef de Cuisine - Merriman's Wharf - Naples, Florida
(1992-05 - 1996-05)
Offering fresh seafood selections sourced daily from Florida and New England waters
- Designed menus focusing on "Floribbean" Fusion Cuisine
Education
Graduate - International Restaurant & Cooking Skills - Baltimore's International Culinary College (1987-03 - 1989-03)
Business Administration / Management, Accounting - Pennsylvania State University (1984-05 - 1987-02)
