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Click here or scroll down to respond to this candidateCandidate's Name
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Ph. PHONE NUMBER AVAILABLE email: EMAIL AVAILABLEObjectiveTo gain a position that would allow me to make the best use of my skills while affording me the opportunity to grow with the possibility of advancement.Experience:3/16 Present Chartwells Food Service at Siena Heights University, Adrian, MIHired as dining room supervisor for evening dinner serviceWas promoted to Manager for catering, retail store, and marketing in September 2016 10/14 11/15 Broad Street Downtown Market, Hillsdale, MI Restaurant ManagerHired, trained, and managed servers and bartendersBooked and managed all on and off-premise catering events 8/10 - 8/14 Saga Food Service dba Hillsdale Dining Services, Hillsdale, MI Catering ManagerCommunicate with College departments, off-campus clients, kitchen staff, and venue personnel to plan menus, set-up and service of all events.Coordinate with events supervisor to train, schedule and manage service staff. 9/09 8/10 McCarthys on the Riverwalk, Elkhart, IN Manager/Assistant Director of MarketingAssisted the General Manager in the start-up phase.Purchased and maintained inventory of all liquor, beer & wine.Developed a training program for servers, bartenders and host staff.Coordinated catering events and assisted the General Manager in marketing the restaurant and banquet events.12/07 9/09 Trios Restaurant & Jazz Club, South Bend, IN Restaurant &/Banquet ManagerHired on after initial opening to correct service issues and refine staff.Built a strong repeat customer base via marketing and positive word of mouth advertisingManaged and marketed the banquet venues..02/07 11/07 Frankie's Place Restaurant, Union Pier, MI Assistant General ManagerHired as assistant general manager during the start-up phase to develop the company's logo, identity and concept.Coordinated with township officials, signage companies, advertising entities, and commercial artists to ensure the highest possible visibility in the market.Hired and trained FOH staff08/05 - 02/07 The Cellar Door, Holiday Inn, South Bend, IN FOH ManagerHired as AM Supervisor; commissioned to get a struggling morning crew back on track.Managed banquet employees for morning functionsPerformed market research, food and labor cost and revenue analysis necessary to extend our hours for lunch.Coordinated functions in our private dining room.Tracked sales, controlled labor and product cost, ordered product and supplies, performed monthly inventoryI have worked in the food service industry at various times throughout my career as a server and manager in corporate and independent establishments, and as a meat cutter in a regional grocery store chain. Through these jobs I learned the importance of quality control and customer service as well as the implementation of food safety procedures and facility sanitation standards.I worked as a Project Manager at a national signage company from 2001 2004, and at FedEx for a short period of time in 2004 as a freight handler before I re-entered the food service industry. Working as a Project Manager for North American Signs sharpened my skills as a facilitator dealing with many city and county entities throughout the country as well as landlords, clients, production, art department, and shipping department in order to bring projects successfully from conception to completion. Certifications:Wage & Hour, March 2022Preventing Work Place Harassment May, 2022ServSafe Manager Food Safety Completed May 2016 through Compass Workplace Diversity Training 2022 |
