Joseph M. Weems

About Joseph M. Weems

EXECUTIVE CHEFAward-winning, dedicated, and accomplished Executive Chef with more than 35 years of experience planning, executing, and leading food and dining service at upscale hotels and resorts and renowned cruise lines. Culinary innovator adept at producing high-quality food complemented by creative plated presentations. Highly skilled at improving operational efficiency that drives revenue, while controlling costs. Proven ability to effectively manage high-volume, multi-unit establishments in fine dining and café style environments. Classically trained by Master German Chefs Gunter Backhaus and Juergan Haubach. Recognized leader with a history of training, developing, and motivating highly productive teams. Exemplary interpersonal skills used to interact and build long-term relationships with customers, associate, vendors, critics, and other third parties.SUMMARYDynamic Hospitality Leader, ability to balance guest and employee satisfaction with profitability by drawing on managerial experience in hotel operations, sales, revenue enhancement and all aspects of financial performance.Specialties: Operation of all hotel operations to include F&B outlets, banquets/catering, purchasing and culinary departments, menu (banquet and ala carte) development and implementation, service standards development and implementation, inventory control, staff development, and leadership of the total marketing effort to include strategic revenue management.

Experience

1. Executive Chef - Consultant

   Phm Management

   Jan 2023 — Present · US

   Whether your forte is luxury or select service, our team brings solid credentials, proven track records and a roster of well-networked contacts to your hotel. Our consulting services start bringing in business from the very beginning. Whether it’s day one, day 180 or any day in between, when you choose PHM Management, you choose real results and real revenue.Our 100+ consultant team has a wealth of knowledge and depth of understanding to offer each hotel. Since our inception, we’ve completed more than 9600 assignments ranging from luxury hotels to select services in nearly every major city across the United States. Our consultants are able to drive immediate revenue to your hotel through their national relationships and their hard-won operational experience. We’re bringing in the business you want and operational efficiencies that we flow to the bottom line.Our Services include Operational Consulting, Task Force, Trial Placement, Direct Hire, Lead Qualification, New Business Development, Sales, and Catering Audit and Asset Management.

Education

• Johnson & Wales University

  Associate of Science, Culinary Arts

  1980 — 1982

• Manhiem Township High School

  Diploma, Required

  1976 — 1980

Skills

• Cooking
• Hospitality Industry
• Food Styling
• Cuisine
• Serve Safe Certified
• French Cuisine
• Servsafe
• Culinary Skills
• Baking
• Hospitality
• Banquet Operations
• Resorts
• Hotels
• Pre-Opening Experience
• Sauces
• Menu Engineering
• Labor Control
• Restaurants
• Hospitality Management
• Seafood
• Gastronomy
• Food Quality
• Haccp
• Menu Costing
• Restaurant Management
• Food Safety
• Recipes
• Italian Cuisine
• Banquets
• Butchery
• Recipe Testing
• Food
• Pastry
• Catering
• Food Cost Management
• Food & Beverage
• Gourmet
• Fine Dining
• Culinary Management
• Culinary Education