Marques Caldwell
St. Louis
Summary
Strategic leader with expertise in driving operational improvements and fostering team collaboration. Specializes in optimizing processes and navigating complex challenges to deliver impactful results. Committed to cultivating positive workplace cultures while facilitating effective communication and strong decision-making.
Work History
General Manager & Executive Chef
Calypso Spirits Bar
St. Louis, MO
12.2024 - 02.2026
- Lead culinary and beverage operations, including menu development, recipe costing, inventory management, vendor relations, purchasing, kitchen training, and quality control.
- Develop Caribbean- and Creole-inspired food and beverage programs, strengthening brand identity, guest engagement, and overall dining experience.
- Drove revenue growth and profitability by engineering menus, analyzing POS data, optimizing labor, implementing cost controls, and executing promotional strategies.
- Managed and developed a 20+ member team through hiring, onboarding, training, performance coaching, and accountability systems focused on service excellence and operational consistency.
- Negotiated vendor relationships and managed food, beverage, labor, and inventory costs to improve margins, minimize waste, and maintain product quality.
- Directed full-service restaurant operations across FOH and BOH, overseeing service execution, culinary standards, staffing, scheduling, payroll, budgeting, and regulatory compliance.
- Supervised staff scheduling, training, and performance coaching for consistent team execution.
General Manager
Kingside Diner (Paradies Lagardere)
St. Louis, MO
01.2023 - 01.2024
- Spearheaded daily operations, implementing innovative strategies that drove a 15% increase in customer satisfaction and a 20% improvement in revenue.
- Cultivated a customer-focused culture, ensuring staff provided exceptional service that resulted in a significant increase in repeat business.
- Cultivated customer-focused culture, enabling staff to deliver exceptional service that increased repeat business.
- Designed and executed employee training programs, enhancing staff productivity and supporting professional development.
- Directed daily restaurant operations, ensuring consistent guest service and adherence to brand standards
- Monitored food safety, sanitation, and compliance requirements across service and storage areas
- Evaluated sales trends and operational performance to identify process improvements and revenue opportunities
Assistant Banquet Operations Manager
Marriott International
St. Louis, MO
01.2022 - 01.2023
- Orchestrated diverse events, from intimate gatherings to large-scale conferences, ensuring seamless execution and exceeding client expectations.
- Collaborated with culinary teams to develop customized menus aligned with event themes, enhancing guest experience.
- Managed staff scheduling, workload distribution, and coverage to support consistent property performance.
- Evaluated operational reports to identify process gaps and implement corrective actions.
- Directed daily hotel operations to maintain service standards, guest satisfaction, and department coordination.
- Monitored operational procedures to improve efficiency, compliance, and service delivery.
Assistant Event Planner
Mollie's Events
St. Louis, MO
08.2020 - 07.2022
- Played a key role in planning and executing over 250 successful events, including high-profile corporate gatherings and private celebrations.
- Established and maintained client relationships, resulting in 25% increase in referral business.
- Developed creative event concepts and solutions that enhanced guest experiences and contributed to 30% growth in client satisfaction.
- Coordinated event logistics, aligning vendor schedules, venue requirements, and client preferences.
- Managed calendars, appointments, and deadlines to keep planning activities on track.
- Monitored event budgets and tracked expenses to support cost control.
- Supported setup and breakdown planning, ensuring seamless event execution.
- Proactively addressed potential issues or challenges during the planning process to ensure smooth event execution.
Sous Chef/ Cruise Coordinator
Gateway Arch Riverboats
St. Louis, MO
08.2018 - 11.2021
- Managed food and beverage operations on board, ensuring compliance with safety standards and enhancing guest service experience.
- Served as primary point of contact for guest interaction, promptly resolving issues to improve overall satisfaction.
- Led inventory management efforts, optimizing stock levels to minimize waste and enhance operational efficiency.
- Supervised kitchen line, ensuring timely execution of banquet and cruise meal service
- Coordinated prep schedules to maintain consistent product quality and station readiness
- Enforced recipe compliance to support portion control and menu consistency
- Resolved kitchen workflow issues to improve team coordination and efficiency
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Dining Experience Assistant
Rhode Island School of Design
Providence, RI
02.2015 - 06.2018
- Enhancing the overall dining experience for guests by providing exceptional service, maintaining a welcoming environment, and assisting with various tasks to ensure smooth and efficient restaurant operations.
- Coordinated faculty and student scheduling, maintaining accurate calendars and resolving conflicts efficiently.
- Supported daily office operations, processing correspondence, filings, and administrative requests with accuracy.
- Assisted with event logistics, including room setup, attendance tracking, and supply coordination.
- Greeted guests in with friendliness and professionalism.
Front Desk Manager SA
Johnson & Wales University
Providence, RI
09.2014 - 05.2018
- Led a team of 35+ work-study students, overseeing the daily operations of athletics facilities and ensuring a safe and welcoming environment.
- Developed programs and initiatives that improved student experience, resulting in increased engagement and satisfaction
- Coordinated room assignments, reservations, and arrivals using property management systems.
- Trained front desk staff on check-in procedures, communication standards, and service expectations.
- Supervised front desk operations, ensuring consistent guest services and smooth daily coverage.
- Monitored daily activity logs, incident reports, and shift handoffs for accuracy and continuity.
- Greeted visitors and customers upon arrival, offered assistance, and answered questions to build rapport and retention.
Pantry Cook
P.F. CHANGS
St. Louis, MO
06.2016 - 08.2016
- Prepared and organized cold dishes, appetizers, salads, and other items to support efficient service in the pantry station.
- Managed inventory levels efficiently by tracking supplies and placing orders as needed.
- Adhered to health and safety regulations, ensuring proper food handling and sanitation practices to maintain a safe kitchen environment.
- Executed end-of-shift cleaning tasks, washing utensils, equipment, and surfaces to maintain cleanliness and order in the pantry area.
- Coordinated daily mise en place for consistent menu execution
Production Chef
The Sagamore Hotel and Resort
Bolton Landing, NY
12.2015 - 03.2016
- Created meals for all major catering and resort events.
- Coordinated daily employee meals and ensured kitchens received required bulk products.
- Directed high-volume food production for banquet, catering, and resort dining service.
- Prepared menu items consistently while maintaining quality, taste, and presentation standards.
- Coordinated daily kitchen workflow to support timely service during peak meal periods.
- Managed mise en place and production schedules to support efficient kitchen workflow.
- Prepared high-volume banquet and banquet-style menu items with consistent quality and presentation.
Education
B.S. - Food Service & Hospitality Entrepreneurship
06-2018
Associate - Culinary Arts
05-2016
Skills
- Operations management
- Menu Engineering
- Inventory Management
- On-site Execution
- Problem Resolution
- Leadership and Team Building
- Team Management
- Attention to Detail
Accomplishments
- Designed whole new menu, including meal selections, beverages and pricing.
- Increased productivity by revamping workflow and restructuring line.
- Selected to create and prepare unique dishes for private parties.
Certification
Food Handler Certification, ServSafe, Food Safety Certification, Driver's License, Bartender License
Languages
English
Timeline
General Manager & Executive Chef - Calypso Spirits Bar
12.2024 - 02.2026
General Manager - Kingside Diner (Paradies Lagardere)
01.2023 - 01.2024
Assistant Banquet Operations Manager - Marriott International
01.2022 - 01.2023
Assistant Event Planner - Mollie's Events
08.2020 - 07.2022
Sous Chef/ Cruise Coordinator - Gateway Arch Riverboats
08.2018 - 11.2021
Pantry Cook - P.F. CHANGS
06.2016 - 08.2016
Production Chef - The Sagamore Hotel and Resort
12.2015 - 03.2016
Dining Experience Assistant - Rhode Island School of Design
02.2015 - 06.2018
Front Desk Manager SA - Johnson & Wales University
09.2014 - 05.2018
Johnson & Wales University - B.S., Food Service & Hospitality Entrepreneurship
Johnson & Wales University - Associate, Culinary Arts
Links
https://www.linkedin.com/in/marques-caldwell