Brian Cody McGonegal

759 Northfield Ct. Harrisonburg, VA 22802 | 240 498 3587 | mcgonebc@gmail.com

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Objective: To obtain a position in the Hospitality industry that will utilize my skills and knowledge
of front and back of house operations, customer service, and training of employees.

Education: James Madison University, Harrisonburg, VA

Bachelor of Science, Hospitality and Tourism Management
Minor in Business, May 2017

Experience: AOL Business Dining, Aramark, Intern, Dulles, VA, May 2016 - August 2016
Gained management experience in a 2,500+ employee business dining account.
Conducted management projects including inventories, creation of logs, contact with
clients, showcasing for new contracts, and cost control implementation.
Performed financial accounting for register sales, invoices, and deposits.
Assisted in job posting, interviewing, hiring, and training of new employees.
Managed catering operations with marketing, billing, and execution.

Clementine, Host, Harrisonburg, VA, August 2015 - December 2015

Utilized service skills in greeting, seating, and assisting up to 400 guests daily.
Supervised kitchen output and timeliness through expo station.
Established security for club and concert venue.
Assisted bartenders in stocking and inventory of beverages.

Joshua Wilton House, Garde Manger, Harrisonburg, VA, June 2013 - July 2015
Collaborated with chefs in daily menu planning and implementation.
Assembled fine dining dishes emphasizing flavor, integrity, and creative plating.
Conducted catering events for 300+ guests on and off site.
Acknowledged by food critique written about breakfast dish on Getaway Maven.
Coordinated food photography for social media marketing.

JMU Dining Services and Special Events, Aramark, Lead Line Cook and
Accelerated Safety Trainer, Harrisonburg, VA, August 2011 - May 2013
Developed flexibility in cooking at all stations and several locations.
Facilitated high volume service of 1,200+ guests per meal.
Maintained strict TCS regulations for food quality and cleanliness.
Trained employees and Hospitality student externs for food service.
Standardized recipes and inventory through food production sheets.
Assigned as East Campus Dining Hall Accelerated Food and Safety Trainer.

Additional Experience:
Massanutten Resort, Saucier and Events Chef, January 2016 - May 2016.
Ricks Cantina, Cook, January 2014 - August 2014
Gordon Biersch Brewery Restaurant, Cook, May 2011- August 2011.
Buffalo Wild Wings, Cook, May 2010 - August 2010.

Skills and Certifications:

ServSafe, and TIPS certification. Proficient in POS systems. Social media marketing and
food photography. Experience with training employees. Customer service skills.