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Restaurant Manager
. Demonstrates exceptional leadership and culinary talents within
diverse restaurant environments.
. Oversees and trains employees with varying skills; manages event
coordination and budgetary initiatives.
. Adheres to food service regulations while simultaneously working to
increase service levels and sales.
. Evaluates restaurant activity to develop methods for retaining/gaining
customers; proficient with MS Office and learns proprietary systems
with ease.
Areas of Expertise
Restaurant/Catering ? Fine Dining ? Logistical Planning ? Operations
Management ? Menu Development
Employee Management/Training ? Human Resources ? Inventory ?
Customer/Vendor Relations
Professional Experience
Laboratory Director, Nutritional Resources, Inc., Grovetown, Georgia
2010-2012
. Supervised two employees in blending processes and performance to
boost productivity efficiency.
. Served as mentor/trainer of new hires, directing them in job functions
and adherence to internal procedures.
. Evaluated competitor market to identify new business and development
opportunities to increase profitability.
Field Service Technician, Utility Meter Services, Dublin and Augusta,
Georgia 2007-2010
Chef/Manager - Contractor, ChefAdvantage, Kennesaw, Georgia 2005-2006
. Managed team of three in job performance while supervising daily food
services for more than 600 students and faculty members within Atlanta
Speech School.
. Directed supervisorial initiatives from staff scheduling and
delegation of tasks to performance management.
. Handled logistical concerns including budgetary requirements for menu
development and event coordination; organized and catered functions
such as year-end barbeque and administrator special breakfast.
. Helped to establish staff-only break room, incorporating all-you-can-
eat salad, hot item, and soup of day bars.
. Provided management with recommendations on kitchen remodeling and
design of staff dining hall.
Cook I, Four Seasons Hotel Company, Atlanta, Georgia 2004-2005
. Functioned as line cook for Park 75 Restaurant and Lounge within
upscale 350-room hotel, specializing in American cuisines with French
twist.
. Served as only kitchen cook and prepared breakfast, room service, and
bar-ordered meals.
. Volunteered for overnight shift, catering to guests while concurrently
readying restaurant for next-day service.
. Ran themed action stations, utilizing diverse culinary talents to
create international entr es during special events, including
banquets.
. Trained and mentored new employees in job duties, internal processes,
and providing quality food service.
Food Service Director, Sage Dining Services, Marietta, Georgia 2002-
2004
. Acted as on-site shift manager, overseeing daily operations and food
quality to accommodate up to 600 students on three school campuses.
. Managed staffing needs, pursuing applicants, recruiting most qualified
candidates, and conducting interviews.
. Supervised productivity of 15 employees, including training
initiatives, food preparation, and lunch transport to each campus; and
during special events and catering functions.
. Facilitated program that promoted unlimited servings, making certain
inventory was plentiful and accessible.
Cook II, Ritz Carlton Hotel Company, Atlanta, Georgia 2000-2002
. Held position while attending culinary school; earned reputation as
excellent service provider, leading to receiving Five Star Award
during two quarters in 2001.
Education, Certification, and Affiliation
B.S., Marketing, Xavier University of Louisiana, New Orleans, Louisiana
A.A., Culinary Arts, The School of Culinary Arts (Division of The Art
Institute of Atlanta), Atlanta, Georgia
GPA: 3.9/4.0; Culinary Honor Graduate and Student Achievement
ServSafe Certified, Recertification In Process ? American Culinary
Federation, Inc., Renewal in Process
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