Joel Tennyson
joel.tennyson@gmail.com • 979.551.0980 • LinkedIn
Food and Beverage Professional
Highly motivated food and beverage (F&B) professional with 20+ years of experience in restaurant operations and revenue
management. Strong record developing profit-generating programs and managing outstanding customer service. Proven
team builder who exhibits decisiveness and leadership in determining departmental direction and project execution. Skilled
problem solver with success in reducing expenditures, collaborating with internal departments, improving operational
efficacy, and managing high-performing teams. Proven expertise in:
• Food and Beverage Purchasing
• Restaurant Design
• Vendor Relations
• Process Development & Improvement
• Team Leadership & Motivation
• P&L Management
• Wine & Service Training
• Staff Development & Management

EDUCATION AND CERTIFICATION
Associates Degree, Culinary Arts
Truckee Meadows Community College, Reno, Nevada
Court of Master Sommeliers, Level 1 (2016)
Food Safety Manager Certification – TIPS Serve Safe Certified (2014)
Wine Professional Certification – Culinary Institute of America (current)
CWE Certification – Society of Wine Educators (in progress)
F&B Management Certification – eCornell University (in progress)
PROFESSIONAL EXPERIENCE
Lakewood Country Club, Dallas TX.
Director of Food and Beverage, November 2020 to June 2021
Direct daily operations of one of Dallas’ most exclusive private neighborhood country clubs, successfully increased revenue above
pre-pandemic levels, developed pay equality, service training platforms for all positions, increase associate and member
engagement, increased beverage revenue by 28% YOY. Implemented practices and procedures to improve Onboarding,
reservation, pos systems, associate performance reviews and accountability.
Ritz Carlton Highlands Resort, Truckee CA.
Food and Beverage Manager, January 2020 to November 2020
Direct and oversaw daily operation of Four Star, Manzanita Restaurant and Bar, 24 hr. In room Dining, 120 seats, open kitchen
concept, support team of highly motivated hospitality leaders and trained an exquisite staff of ladies and gentlemen.
Brush Creek Ranch Lodge & Spa – Saratoga, WY
Director of Food and Beverage (Seasonal Contract), July 2019 to October 2019
Provided essential restaurant management to upscale lodge during its busiest season.
Directed and oversaw all kitchen, restaurant, and lodge operations of exclusive, highly reputed, 30,000-acre, 80-seat lodge. Planned,
organized, and managed P&L for restaurant, bar, and other F&B services. Supervised and developed crew of 30 personnel.
Key Contribution:
? Developed, designed, and implemented new menus and meal plans for daily themed lunches and weekly dinners.

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Squire House Restaurant – Bozeman, MT
Executive Chef, October 2016 to May 2019
Developed and delivered complete range of dining services in brasserie-styled restaurant.
Opened and developed 120-seat restaurant. Managed and trained staff of 15. Oversaw all kitchen and food operations and
developed operational budget. Negotiated with vendors on F&B supplies. Conducted marketing and financial/cost analysis.
Created and implemented menus and wine list.
Key Contributions:
? Kept restaurant food costs at 32%
? Maintained whole staff labor costs at 24% versus industry standard of 30%
? Achieved 18% sales growth year-over-year.
Montage Hotels & Resorts, Spanish Peaks Mountain Club – Big Sky, MT
Director of Food and Beverage, December 2013 to October 2016
Played key role in staff development, revenue growth and menu creation.
Oversaw all F&B operations for a 5,700-acre resort, including a 65-seat restaurant, 45-seat bar, and mid-mountain café.
Collaborated with multiple departments to achieve year-over-year membership growth of 50%. Managed and trained 90 high-
producing personnel in seasonal and remote locations. Worked with financial, marketing, and HR departments on budget
forecasting, OS&E standards, and CapEx branding.
Key Contribution:
? Helped launched opening of Moonlight Lodge, a private ski lodge and golf course club house.
? Executed and staffed grand opening events for over 1,200 visitors, including coverage for three food venues.
? Created and implemented wine sales program and club, resulting in additional sales revenue of $30,000.
Inn at Dos Brisas – Washington, TX
Director of Food and Beverage, August 2011 to November 2013
Developed overall operations and menu design and created superior customer service.
Oversaw daily F&B operations for independently owned, 300-acre, Relais and Châteaux, Forbes 5-star luxury resort. Collaborated
with Executive Chef to develop daily tasting menu and wine pairing options. Developed and executed wedding and corporate
event sales program, and personalized food and wine tastings. Supported local, sustainable, certified organic procurement
practices.
Key Contribution:
? Launched wedding and corporate events sales program, including personalized food and wine experiences, resulting in
$650,000 in additional revenue.