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Click here or scroll down to respond to this candidateCandidate's Name
Street Address Marnel RoadMontgomery, IL Street Address , United StatesHome: PHONE NUMBER AVAILABLEMobile: PHONE NUMBER AVAILABLEFax: PHONE NUMBER AVAILABLEPHONE NUMBER AVAILABLEEMAIL AVAILABLEEXECUTIVE SUMMARYCAREER ACHIEVEMENTS *Head of the Team that put the Preferred meal system in the Chicago Board of Education Food Service Department, Today after 27 years that system is still in place and widly used in over 465 schools daily *My District was chosen By Dr. Kane Jones (Executive Administrator of Food Service) to train, and Develop All New Managers for New and Higher Assignments to run and opperate 900 to 3000 student school Food Service, also they were taught how to Boost sales Quality service Inventory, Food safety and Facilitate Menu *As Owner & Operator of my own Restraunt I was able to Develope and Boost High Sales through Marketing a quality Product to 8-15 Communities through out the Northern Indiana Region, Having a Add of a Bucket of some Mouth watering Ribs w/ Tangy Sauce Drew a lot of people from miles around Stole the Show, This expanded a repeat customer that grew w/ the Buisness and theat Spells success *I was a Advisor to the Exec. Chef of the Horse shoe Casino,My Exec.Chef (Mark Sacillian) gave me a week to find out a problem in one of the Department's . I seen a lot of Flaws and started fixing them, in 2 days I was given 450 compliments to the Food & Beverage department and the Exec. Chef came to me and asked me what was I doing to improve this matter and I told him, He promoted and gave me a $5,000,00 raise and made me the G.M. of thedepartment.Result Driven Manager visualize, who Targets and Identify stepts required to attain goals, Capable leader,Love working w/ large and small groups of people,Having a Teamaplication makes our goals a lot easier and sucessful. PROFESSIONAL BACKGROUNDWalmart, Planfield.Ill.Manager, 2013As a Manager in driving membership and sales growth in a Facility,I am a Manager that is driving the financial performance of the Facility I am also ensuring compliance with Company and legal policies, procedures, andregulations for a Facility by: analyzing and interpreting reports; implementing and monitoring human resource compliance, asset protection and safety controls;overseeing safety, operational, and quality assurance reviews; developing and implementing action plans to improve performance; providing direction and guidance on executing Company programs and strategic initiatives; and directing the management team in ensuring confidentiality of information, documentation, and assigned records. Assists with directing management team in all Facility operations; ensures asset protection, inventory control, Customer service, Member and Associate safety, and that all areas of the Facility are in compliance with Company policies and procedures; communicates with management team and Associates about Facility operations,merchandising, and Company direction. Builds knowledge and skills in operating a Facility Increases quality of customer experience,Oversees and enforces the execution of food safety standards, cold chain compliance, and food merchandise quality Provides direction and guidance to members of management and hourly Associates on proper Customer service approaches and techniques to ensure Customer needs, complaints, and issues are successfully resolved within Company guidelines and standards; And assists with Customer service as needed Providessupervision and development opportunities for members of management and hourly Associates in the Facility Upholds the Company's Open Door PolicyPROFESSIONAL EXPERIENCEPot Belly Resturant, NapervilleManager, 2006 - 2013In this role, you will I handle all aspects of our business so other Asso. can become developed and ready to move to the next step, General Manager. As Potbelly Managers I lead and behave according to Potbelly Values. I inspire and develop our great people so they can produce outstanding product quality and customer service. I help build sales and control costs for each shift. I follow standard Potbelly operating policies and procedures with essential areas of focus including but not limited to: People Train, coach and develop Potbelly Associates and Shift Leaders. I Contribute to Associate and Shift Leader performance appraisals. Conduct weekly feedback sessions with Associates,Certified Trainers and Shift Leaders. I enforce, and educate Associates, Certified Trainers and Shift Leaders on all of the appropriate personnel policies, labor laws, and security and safety procedures. I Contribute to the hiring and retention of Associates, Certified Trainers and Shift Leaders. Execute a plan to decrease turnover and improve Associate's job satisfaction. Effectively schedule Associates, Certified Trainers and Shift Leaders. Update communication board with critical shop information. I Hold monthly Associate, Certified Trainer and Shift Leader meetings. I Develop musician schedule.Customers I make sure customers really happy. Effectively handle customer complaints. Maintain critical standards for raw and finished product quality, service speed and quality, cleanliness and sanitation. Ensure a clean and sanitary environment by assigning daily cleaning duties and weekly follow-up. Properly executes, enforces and manages all food safety requirements and practices. I Enforce and maintain uniform policy. I manage back-of-the-house to ensure standards are met. Ensure shop security and safety by executing procedures properly. Sales. I Effectively drive neighborhood shop marketing and promotions to maximize sales potential, including sourcing and blitzing outside of shop for recruiting and marketing purposes Profit I Control assigned P&L line items. I Control food components, labor, waste, and cash across shifts. I Count drawers and ensure proper cash handlingprocedures are followed. Responsible for weekly update of daily prep sheet. I maintain all food pars and appropriate inventory and place shop orders (from SMS, data source, etc.) I have the Ability to manage a fast-paced, high- volume, customer-focused restaurant through organization and coordination of schedules, problem-solving, maintaining cleanliness, training employees, execution of marketing plans and providing great customer serviced and Safety K.F.C./ Taco Bell, Chicago,Ill.General Mgr., 1998 - 2005As a Mgr. I Train,cross train order stock,perform a Q.S.R. report daily I work with other asistance. to achieve great service,quality product,in a fast and convenient manner,I keep great records on invetory,employes,tracking reports,and perform monthly and quaterly invetory reports as well I have set goals for my store to achieve and have gotten great results,Because of carful planning. My employes look foward to learning and working as a TEAM it brings us closer in learing the companymethods and projections,they are also rewarded for out standing achievments alsoHorse Shoe Casino, Tunica Ms.Sous /E.D.R. General Manager, 1994 - 1998Sous Chef/ E.D.R.General Mgr., As part of our award winning team, I help to create the romantic ambiance and classic European style that our most prestigious guests have come to expect from Paris Las Vegas. Your stylish and playful attitude will entertain our guests as they enjoy 2,900 guest rooms, 295 opulent suites, 11 restaurants and the Tower. If casual sophistication is enticing to you, Paris is the place to be! The Sous- Chef oversees all aspects of the baking and finishing of product for the food outlets. 1. Train employees to understand the basics of cooking, baking and planning. 2. Train/cross train employees to maintain the quality that has been established. 3. Over see production to maintain pars that are in line with business. 4. Evaluate employees on their 90 day and annual evaluations dates. 5. Order all direct items as needed in production. 6. Maintain an orderly and clean kitchen,front and back of the house and bake shop. 7. Help in production of Banquets and daily business. Marginal ; 1. Keep all my supervisors alert to any changes Necessary Attributes/Characteristics: 1. Able to build team atmosphere. 2. Able to motivate individuals. 3. Able to make decisions based on experience that will be best for the company. 4. Able to speak and read English / Bi-lingual. Fast-paced environment.Chicago Board of Education, Chicago,Ill.Dist. Manager, 1983 - 1994*As a Asst.Dist. Manager i have to set the tone and actively work with employes,teachers and students, to develop and maintain high quality standards, develop missionstatements, and set performance goals and objectives. Our district confer with staff to advise, explain, or answer procedural questions. I was honered to be the District that trained All New managers that want to bid for a school in my Dist. After 27 yrs. there are a lot of these mgrs. still on the job,that makes me very proud*I also was the head of the Preferred meals program,I found that this system would work the the schools that didn't have a kitchen and 28 yrs. later that system is still in place, that brings great joy to my heart. We recognize that to be a great company, you need great people behind you. That's why I was 100%dedicated to supporting our employes and nurturing their growth.I created an environment that encourages innovative, proactive thinking, and I offer extensive training and professional development programs tohelp each one of our people grow and advance their careers.Hyatt Regency Hotel, Chicago,Ill.Prep/Lead Cook, 1980 - 1983PROFESSIONAL DEVELOPMENTHyatte Regency Culinaary ArtsProgram, Chicago Ill. Associate of Arts, Culinary Arts, Minor: ForeignLaunages, 1980GPA: 4.1, Major GPA: 4.1. *I believe our guests select Hyatt because of our caring and attentive associates who are focused on providing authentic hospitality and meaningful experiences to each and every guest. Hyatt is a place where high expectations aren't just met-they're exceeded. It's a place of outstanding rewards, where talent opens doors to exciting challenges in the hospitality industry. *As a Manager I oversee the food and beverage areas within the hotel. Responsibilities may include scheduling, forecasting and training, ensuring compliance with federal, state and local laws as well as all operating procedures.I also coordinate special events at the hotel. As a Manager I have strong communication and analytical skills. Food and Beverage cost control experience is helpful. *I worked in a environment that demands exceptional performance yet reaps great rewards. Whether it's career opportunities, job enrichment or a supportive work environment, At Ronald's Resturant i kept a Tight shift and focus on everything,my teachings paid off very well *I also provided our Banquets with great attention and detailsWashburn, 32 nd.& KedzieAssociate of Science, Culinary Arts, Minor: Foreign Launages, 1983GPA: 4.1, Major GPA: 4.2LICENSES Safe serve, 2013 - 2018.EDUCATIONCity Wide Colleges of Chicago, Chicago,IL.A.A., culinary Arts, Minor: Foreign Launages, 1985 GPA: 4.0, Major GPA: 3.5. culinary Artsengineering( High/Low pressure boilers)Safe Serve Food Service Sanitation - State of Illinois Department of Public Health, State of Illinois, 2013 - 2018 Culinairy Arts - Washburn College, 32 nd. & Kedzie, 1983 - 2000HONORS Culinary Foundations Sodexho - Sodexho, 2007 - 2000 2007 Clinary Copetion - Sodexho, 2007 - 2000. 1 st. Place |
