Full Moon Bar-B-Que
Richard Yokeley has extensive experience in management and operations within the food service industry. Currently serving as an Account Executive at Full Moon Bar-B-Que since December 2017 and as a District Manager at Sodexo since October 2013, Richard oversees operations that generate significant annual revenue, providing strategic leadership on corporate initiatives and account business plans. Prior to these roles, Richard worked as a Resident District Manager at Thompson Hospitality, managing operations with an annual revenue of $24 million, and held similar positions at Sodexo, where responsibilities included oversight of college food service operations and financial management. Richard holds a Bachelor of Science in Food Service Management from Johnson & Wales University.
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Full Moon Bar-B-Que
Full Moon has a long, delicious history of great Southern-style 'que made in the time-honored, traditional way, with quality meats cooked low and slow over a hickory wood-fired pit and spiced with a mouthwatering, award-winning bar-b-que sauce. Full Moon Bar-B-Que has been in operation since 1986. The Maluff brothers, David and Joe, have grown the business while continuing a family-owned tradition that caters to folks who know great 'que from the rest. The wood smoke from every Full Moon restaurant's fire pit shows the Birmingham-born brothers' commitment to top-notch bar-b-que. At the same time, they satisfy a variety of tastes with fresh salads, hand-breaded chicken tenders, farm-raised catfish, Buffalo-style wings and overstuffed baked potatoes. Almost everything at Full Moon is homemade, from the famous Full Moon chow-chow to the baked-fresh-each-day Half Moon cookies. And it's all served with a smile and a healthy helping of true Southern hospitality, whether you eat in, get it to go or have your meal catered with our portable bar-b-que pits, which are guaranteed to make your next gathering as entertaining as it is enticing. Full Moon BBQ is the "Best Little Pork House in Alabama."