Percy Whatley

Background

About Percy Whatley

SENIOR EXECUTIVE FOR CULINARY AND FOOD & BEVERAGE EXCELLENCE IN HOSPITALITY OPERATIONS with 20+ years’ experience contributing to the success of F&B programs across diverse, multi-site entities- My career started in Yosemite National Park when I had the option for a job in housekeeping or foodservice. When I chose foodservice, little did I know the path I had set myself upon. My progressive career in food and beverage has included serving as the Executive Chef for a high volume historic hotel and a private golf club to the VP of Food & Beverage Operations for a successful division at a global foodservice company. While my career has advanced and propelled me to new heights, one thing is still the same: my passion for food and service. I possess an experienced hand in the kitchen and a solid understanding of the “business side” of the hospitality industry. I served as an Executive Chef/Executive Sous Chef at The Ahwahnee for seven years before joining Delaware North corporate as Regional Executive Chef of Western Operations for ten years and subsequently promoted to Vice President of Food & Beverage. VICE PRESIDENT OF FOOD & BEVERAGE – Parks & Resorts Division, Delaware North: – Increased F&B revenue 48% across 23 operations. – Broke down siloed organization to create field-led teams. – Improved check average 2.5% in 90 days with pilot and launch of online F&B service training program. REGIONAL EXECUTIVE CHEF OF WESTERN OPERATIONS – Parks & Resorts Division, Delaware North: – Managed the food and beverage operations for 17 kitchens, serving the parks' 6M visitors annually. – Key player in turning around F&B profit 200%. – Mentored employees and coached many to pass the ACF certification exam. – Secured candidacy for the exclusive Certified Master Chef Exam. – Earned the 2012 ACF Chef of the Year for the Western Region. – Served as Participating Chef for the 2013 Cancer Nutrition Consortium – Featured chef dinner at The James Beard House in 2008 and participated in the 2010 James Beard Chef & Champagne Dinner.' With a passion for the hospitality industry, food and beverage operations, and culinary trends, I look forward to connecting with industry experts and leadership looking to provide the best experiences for discerning guests. I welcome your contact. Percy Whatley, CEC, percy.whatley95@gmail.com 209 347 7602