Charles Carpenter

Hospitality and foodservice operations leader with 10+ years of experience across hotel restaurants, bars, banquets, culinary operations, and multi-property service. Skilled in supervising teams, controlling labor and beverage costs, purchasing, inventory management, food safety, operational documentation, and service quality. Bachelor’s degree in Hospitality Management; ServSafe and TIPS certified.

Known for cross-functional coordination, responsive execution, and practical process improvements.

Dual Complex Food & Beverage Manager - EnVue, Autograph Collection & Residence Inn - Weehawken, NJ

(2026-07)

• Coordinate daily food and beverage operations across two hotel properties, including rooftop restaurant/bar service and Residence Inn breakfast operations; align staffing, readiness, and service standards.
• Supervise restaurant and banquet associates through shift coverage, labor scheduling, coaching, performance follow-up, and communication across departments.
• Develop beverage costing and pricing workbooks for spirits, beer, and wine to support margin decisions, purchasing controls, and management review.
• Manage ordering, requisitions, PAR levels, inventory procedures, and storeroom organization to strengthen product availability and accountability.
• Support banquet operations during management transition, collaborating with Sales, Culinary, banquet leadership, and hotel management on event orders, staffing, service execution, and closing.
• Support payroll and timekeeping processes; create checklists, operating documentation, and guest-facing policies to reinforce consistency and compliance.
• Administer Oracle MICROS Simphony POS item configuration, menu prices, modifiers, and routing; implement promotional menus and resolve operational issues.

Food & Beverage Operations Manager - Marriott International, Newark Liberty Airport - Newark, NJ

(2023-01 - 2026-07)

• Managed restaurant and bar operations, ordering, inventory, supplies, beverage cost controls, and menu development in a high-volume airport hotel environment.
• Coached front-of-house associates and upheld service quality, food handling, sanitation, health, and workplace safety practices.
• Supported banquets and events across approximately 28,000 square feet of meeting space; reviewed BEOs and coordinated with Culinary and Event Services.
• Used Marriott CITY for BEO and event detail review and Kipsu for guest communication and service follow-up.

Food & Beverage Voyager - Marriott International, Newark Liberty Airport

(2023-01 - 2024-02)

• Led a 25-person team of banquet servers and housemen, coordinating staffing, event setup, service, breakdown, and training.
• Inspected event spaces and supported purchasing, inventory readiness, and execution of operating standards.

Chef Assistant - Hudson Table - Philadelphia, PA

(2021-02 - 2023-01)

• Supported culinary instruction, ingredient preparation, guest experience, and food safety and sanitation practices.

Bread Baker - Maison Kayser - New York, NY

(2017-05 - 2018-05)

• Produced artisan baked goods while maintaining production schedules, quality standards, and sanitation.

Bachelor of Professional Studies - Hospitality Management - New York Institute of Technology (2025)

Associate of Science - Restaurant Management - The Restaurant School at Walnut Hill College (2006)