Summary
Overview
Work History
Education
Skills
Certification
Additional Information
Timeline
Generic

Carter Manning

Nashville

Summary

Dynamic and results-driven Executive Chef and Food & Beverage leader with extensive experience managing multi-outlet hotel operations and high-volume culinary environments. Proven expertise in driving kitchen and banquet excellence through innovative menu development, seasonal and locally sourced ingredient curation, and rigorous food safety compliance. Adept at leading diverse teams—including international staff—by fostering a culture of continuous learning, accountability, and high performance. Skilled in financial oversight with a strong track record of controlling labor and food costs, optimizing procurement, and analyzing P&L to maximize profitability. Known for exceptional organizational skills and hands-on leadership that ensures seamless daily operations, superior guest experiences, and successful event execution. Committed to building strong vendor relationships and developing cohesive culinary teams to elevate brand standards and operational excellence.

Overview

10
10
years of professional experience
1
1
Certification

Work History

Executive Chef&B

Pyramid Global Hospitality
06.2024 - Current
  • Acting as the Executive Chef and Director of Food & Beverage with a proven track record leading multi-outlet hotel operations. Adept at managing all aspects of food and beverage service, including kitchen, bar, and front-of-house teams. Skilled in menu development with a focus on seasonal, locally sourced ingredients, and maintaining strong vendor relationships to ensure top-quality products. Extensive experience in banquet operations, overseeing event execution from AV setup to breakdown while ensuring exceptional client service. Strong background in financial oversight, including P&L analysis, labor and cost control, scheduling, and procurement. Proven leader in recruitment and development of both management and hourly staff, fostering high-performance teams in fast-paced hospitality environments.

Sous Chef

Marriott International
01.2025 - 06.2025
  • Successfully executed and upheld all culinary and operational responsibilities in strict alignment with Marriott brand standards, delivering exceptional dining experiences and consistently maintaining high operational performance across all kitchen functions.
  • Key Responsibilities and Accomplishments:
  • Culinary Leadership & Execution: Personally performed and led back-of-house operations, showcasing advanced culinary skills and guiding the team in preparing and executing high-quality menu items across all meal periods. Maintained consistency in taste, presentation, and portion control.
  • Kitchen Operations Management: Supervised all kitchen areas during active shifts, ensuring smooth, efficient workflow and timely service. Oversaw daily production schedules, coordinated prep, and line execution to meet guest demand and special event requirements.
  • Staff Development & Team Building: Provided hands-on training and mentorship to culinary team members, fostering a collaborative and supportive work environment. Encouraged continuous growth and skill development through regular feedback and coaching. Managed direct reports with a focus on employee engagement, retention, and morale.
  • Food Safety & Compliance: Ensured strict adherence to sanitation and food safety standards, including proper food handling, storage, and HACCP protocols. Conducted regular kitchen audits and maintained compliance with all Marriott cleanliness and hygiene requirements.
  • Procurement & Inventory Control: Supported purchasing processes by upholding Marriott purchasing standards and ensuring quality and freshness of ingredients. Maintained proper inventory levels, monitored food costs, and reduced waste through effective planning and storage practices.
  • Operational Planning & Support: Accurately estimated production needs based on business volume, group bookings, and menu requirements. Assisted in preparing various types of food, including à la carte, buffet, banquet, and specialty dishes, contributing to both day-to-day and large-scale culinary operations.

Sous Chef

North Italia
07.2022 - 12.2023
  • Successfully led daily shift operations, including strategic scheduling, labor planning, and on-the-fly decision-making to ensure smooth service.
  • Key Responsibilities:
  • Successfully led daily shift operations, including strategic scheduling, labor planning, and real-time decision-making to ensure smooth and efficient service.
  • Demonstrated in-depth ingredient knowledge and awareness of current culinary trends to maintain menu quality and elevate guest satisfaction.
  • Managed cost of goods and inventory, analyzed financial performance, and implemented corrective actions to meet or exceed budgetary targets.
  • Maintained a clean, safe, and organized kitchen environment, ensuring proper equipment maintenance and adherence to all health and safety regulations.
  • Fostered a positive kitchen culture by promoting continuous learning, accountability, and professional development through coaching and constructive feedback.
  • Delivered exceptional guest experiences through consistent food quality, timely service, and high standards of operational excellence.

Executive Chef

Bongo Java
09.2021 - 05.2022
  • Directed all culinary operations as Executive Chef, overseeing day-to-day kitchen management, staff leadership, and menu development in a high-volume, multi-service environment. Responsible for designing and executing innovative daily and weekly specials, as well as rotating and seasonal menus that reflected ingredient availability, culinary trends, and guest preferences.
  • Key Responsibilities:
  • Led daily kitchen operations, including staff management, prep oversight, service execution, and end-of-day procedures to ensure smooth, efficient, and high-quality service.
  • Created and executed weekly and daily specials tailored to current ingredient availability, customer demand, and culinary trends.
  • Developed and maintained rotational and seasonal menus, aligning offerings with local produce, regional flavors, and sustainability goals.
  • Oversaw recipe development and testing to ensure consistency, cost control, and guest satisfaction across all dishes.
  • Collaborated with FOH leadership to align food offerings with beverage programs, promotions, and guest feedback.
  • Managed all aspects of kitchen staff performance, including hiring, scheduling, training, and mentoring, with a focus on team development and accountability.
  • Maintained strict standards for food safety, sanitation, and cleanliness in compliance with local health regulations and company policies.
  • Monitored food and labor costs daily; implemented cost-saving strategies without compromising quality or service.
  • Built strong vendor relationships and handled ordering, receiving, and inventory to ensure the kitchen was always stocked with fresh, high-quality ingredients.
  • Drove kitchen culture focused on creativity, consistency, and operational excellence.

Chef de Cuisine

The Register
09.2020 - 04.2021
  • Contributed significantly to the successful opening of the company’s flagship property by assisting in menu development, costing, and operational setup. Created weekly menus that emphasized seasonal ingredients and leveraged vendor relationships to source the freshest products available, including specialty items such as fresh truffles and overnight-flown produce. Played an integral role in building and motivating a cohesive culinary team focused on delivering menus executed to the highest standards, fostering strong team morale and consistent quality.
  • Key Responsibilities:
  • Assisted in launching the flagship property, including menu creation, costing, and operational planning.
  • Developed and curated weekly menus that aligned with seasonal availability and vendor offerings to maximize ingredient freshness and quality.
  • Collaborated with vendors to source specialty and fresh products, including managing logistics for overnight shipments.
  • Supported team building and training efforts to foster a positive work environment and maintain high culinary standards.
  • Oversaw execution of weekly menus, ensuring consistent quality, presentation, and guest satisfaction.
  • Maintained focus on quality control, cost management, and seamless kitchen operations.

Chef de Partie

JW Marriott
02.2020 - 09.2020
  • Assisted in overseeing banquet kitchen operations to ensure the highest standards of food quality and safety were consistently met. Played a key role in training and supporting an international team of cooks from Japan, Thailand, and Africa. Supervised kitchen stations to maintain staff morale and productivity while managing time-sensitive banquet service. Engaged with guests during events to ensure a seamless dining experience and overall satisfaction.
  • Key Responsibilities:
  • Ensured food quality standards were upheld across all banquet functions through diligent supervision and quality control.
  • Enforced strict sanitation and food safety protocols to comply with health regulations and company standards.
  • Trained and mentored diverse kitchen staff from multiple cultural backgrounds, fostering a cohesive and skilled team.
  • Oversaw kitchen stations to support cooks in meeting service timelines while maintaining a positive work environment.
  • Coordinated timely and efficient banquet food production and service.
  • Interacted with guests to address feedback and ensure exceptional event experiences.

Lead cook

HEI Hotels & Resorts
01.2019 - 10.2019
  • Developed and applied a strong foundation in culinary operations with a focus on improving efficiency, cost control, and team accountability. Gained critical skills in managing labor and food costs, executing accurate ordering and inventory, maintaining scheduling integrity, and ensuring daily operational standards were met. Learned and implemented best practices in kitchen organization and cleanliness, instilled by working alongside experienced chefs across multiple states and kitchen environments.
  • Key Responsibilities:
  • Gained and applied knowledge in tracking and managing labor and food costs, contributing to more efficient kitchen operations and improved profitability.
  • Assisted with and learned the ordering process, maintaining accurate par levels while sourcing high-quality ingredients and minimizing waste.
  • Supported staff scheduling based on labor projections and service demands, helping to ensure appropriate coverage and labor efficiency.
  • Held line cooks accountable to station readiness, food quality, cleanliness, and daily prep responsibilities to maintain high operational standards.
  • Completed and monitored daily temperature logs for food safety compliance and health department standards.
  • Developed and maintained clean, organized, and efficient workstations and storage areas, reflecting a strong sense of kitchen discipline.
  • Mentored by a diverse group of chefs across several states, adopting a wide range of culinary techniques, kitchen systems, and leadership styles.
  • Emphasized clear communication, teamwork, and organization to support a smooth kitchen workflow and uphold a culture of accountability.

Banquet Cook

HEI Hotels & Resorts
03.2018 - 01.2019
  • As a Banquet Cook, I was responsible for the day-to-day execution of banquet culinary operations, ensuring timely preparation and high-quality presentation of all menu items for a wide range of events, including corporate functions, weddings, conferences, and special occasions.
  • Key Responsibilities:
  • Oversaw the preparation, cooking, and plating of banquet menu items according to event BEOs (Banquet Event Orders) and chef directives, maintaining consistency, taste, and presentation across large volumes.
  • Coordinated with the Sous Chef, Executive Chef, and Banquet Chef to review event details and ensure proper staffing, setup, and prep schedules for each event.
  • Supervised a team of banquet line cooks, ensuring stations were properly stocked, clean, and ready for service, and that all team members followed food safety and sanitation standards (including HACCP and company policies).
  • Managed timing and coordination of food delivery for multi-course meals and buffet setups, ensuring all food left the kitchen at the correct temperature and on schedule.
  • Worked closely with banquet servers, event managers, and FOH staff to provide seamless service and adapt to last-minute changes or guest needs.
  • Monitored inventory levels and communicated ordering needs for banquet operations, helping to control waste and manage food cost.
  • Led breakdown and cleaning operations post-event, ensuring all kitchen equipment and workspaces were sanitized and reset for the next day.
  • Assisted in training and mentoring new banquet cooks, promoting best practices in food preparation, teamwork, and time management.

Line Cook

Fgl house
06.2016 - 11.2017
  • Key Responsibilities:
  • Played a key role in the successful opening of a new kitchen by assisting with ordering and setup of essential equipment, tools, and ingredients.
  • Ensured the highest quality standards for line ingredients, supporting consistent and precise execution of line prep and recipes.
  • Managed full line setup for lunch, happy hour, and dinner services, ensuring all stations were well-stocked, organized, and ready for smooth operation.
  • Provided leadership and support to fellow cooks, ensuring all team members had the resources needed to perform their roles effectively.
  • Led kitchen organization efforts and implemented cleaning systems, including supervising daily and deep-cleaning protocols to maintain compliance and readiness.
  • Focused on long-term operational success through thoughtful planning, teamwork, and meticulous attention to detail.

Cook 1

BB's BBQ
09.2015 - 06.2016
  • Focused on long-term operational success through thoughtful planning, teamwork, and meticulous attention to detail.

Education

GED -

Franklin Road Academy

Skills

  • Food safety
  • Menu planning
  • Cost control
  • Menu development
  • ServSafe certification
  • Team leadership
  • Hiring, training, and development
  • Inventory control
  • Operations management
  • Coaching and mentoring
  • Creative thinking
  • Recipes and menu planning
  • Recruitment and onboarding
  • Forecasting and planning

Certification

  • Food Handler Certification
  • ServSafe
  • Food Safety Certification

Additional Information

I work well with others and i’m a team player who is working to make myself and others around me better everyday.

Timeline

Sous Chef

Marriott International
01.2025 - 06.2025

Executive Chef&B

Pyramid Global Hospitality
06.2024 - Current

Sous Chef

North Italia
07.2022 - 12.2023

Executive Chef

Bongo Java
09.2021 - 05.2022

Chef de Cuisine

The Register
09.2020 - 04.2021

Chef de Partie

JW Marriott
02.2020 - 09.2020

Lead cook

HEI Hotels & Resorts
01.2019 - 10.2019

Banquet Cook

HEI Hotels & Resorts
03.2018 - 01.2019

Line Cook

Fgl house
06.2016 - 11.2017

Cook 1

BB's BBQ
09.2015 - 06.2016

GED -

Franklin Road Academy

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Carter Manning