Candidate Information Title Property Manager General Target Location US-OH-Chesterland	20,000+ Fresh Resumes Monthly     View Phone Numbers     Receive Resume E-mail Alerts     Post Jobs Free     Link your Free Jobs Page     ... and much more Register on Jobvertise Free
Search 2 million Resumes Keywords: City or Zip:	Related Resumes

Accomplished Chef and property manager with strong combination of culinary experience and management skills, coupled with wide experience in menu preparation. Extensive experience in food inventory planning, procurement and management on both national and international levels. Thorough familiarity with a wide array of international cuisine styles and dishes. Background in providing exceptional leadership while coordinating with multiple areas of the service industry.EXPERIENCE2023-PRESENTSERVER/ PART TIME COOKMAPLEWOOD SENIOR LIVING AT CHARDONCHARDON, OHResponsible for maintaining the kitchen and other assigned area in a sanitary manner.Establish and maintain constructive working relationships with coworkers and residents.Handle dishes and food according to procedures and regulations.Operate kitchen appliances such as the dishwasher, garbage disposal, microwave, coffee maker and ice machine.Prepare food, keep inventory, maintain food prep and stock as well food deliveries and shelve stock2019  2022OWNER OPERATOR/ GENERAL MANAGERDICKEYS BARBECUE PIT STORESMENTOR AND PARMA, OHManaged all financial aspects such as bank deposits, payroll and financial reporting to franchise.Hired, trained and oversaw staff to ensure efficient operation and safe practices. Managed Scheduling functions.Purchased and controlled inventory with attention to budget guidelines.Monitored practices of team members to ensure health regulations were followed.Fostered interpersonal skills by leading 40 personnel members and maintaining an efficient, professional atmosphere for a busy operation.Ensured provision of service in terms of order accuracy and time management.Ensured smooth coordination between the back end and front-end activities.Increased sales through the sale of innovative and highly nutritious menus and products, new advertising, and personal referrals.2007  2019GENERAL MANAGERCLEVELANDER BUILDING, LLC24 PLEX CLEVELAND, OHManage the day-to-day activities including tenants, light repairs, subcontractors and property management. Monitored and documented all income, including delinquencies. Achieved the highest possible net operating income by implementing cost control and revenue improvement programs. Managed overall tenant relations. Monitored common areas for cleanliness and safety. Fully abstracted all leases and renewals. Monitored all infrastructure and building expenses and reviewed and approved invoices. Updated tenant and unit information to keep current in database. Disbursed petty cash on an as needed basis to maintenance staff and property personnel. Maintaintenant relations with regular tenant visits and phone calls. Acted as liaison between contractors and tenant during build out phase of tenant suite. Responsible for all financial reports to owners.2017-2018EXECUTIVE CHEFTHE WEMBLEY CLUBCHAGRIN FALLS, OHPlan all menus for food outlets in the club (Pool, Main Dining, Private and Club events, etc.)Schedule and coordinate the work of all kitchen employees to ensure food preparation is economical, technically correct and within budgeted labor cost goals. Ensure the proper staffing and training of staff for maximum productivity and high standards of quality;Control food and payroll costs to achieve maximum profitability, establishing controls to minimize food and supply waste and theft.Cook or directly supervise the cooking of items that require skillful preparation.  Approve the requisition of products and other necessary food supplies.  Maintain high standards of sanitation, cleanliness and safety throughout all kitchen areas at all times.Develop standard recipes and techniques for food preparation and presentation to assure consistently high quality and minimize food costs.  Establish portion control for all items served and assist in setting menu selling prices.Prepare data for budget; projecting annual food, labor and other costs and monitor actual financial results; Implement corrective action as necessary to help assure that financial goals are met.Consult with the Food & Beverage Director about food production aspects of special events being planned.Manage and Provide training and professional development opportunities for all kitchen staff always support safe work habits and a safe working environment.8/2012 -8/2016PRODUCTION CHEFNORMANDY CATERING, EUCLID OHNOTRE DAME COLLEGE ACCOUNTPrepared dishes, and all ingredients including a variety of meats, seafood, poultry, vegetables, fruit and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.Undertook cooking duties such as reducing sauces, parboiling food etc.Supervised staff to maintain a clean and orderly kitchen by rotating inventory, cleaning walking cooler and dry storage.Trained kitchen staff in serve safe standards and in kitchen procedures.Prepared the Daily Prep List at the end of each shift and assigned duties for all shifts.Used Standard Recipes for preparation and portioning of all products.Portioned food products prior to cooking according to standard portion sizes and recipe specifications.  Promptly reported equipment and food quality problems or product shortages to Kitchen Manager and took responsibility for corrective action.Maintained a clean and sanitary work area including tables, shelves, walls, grills, broilers, fryers, pasta cookers, saut burners, convection oven, flat top range and refrigeration equipment.2011 - 2012EXECUTIVE CHEFAGOSTINOS RISTORANTECleveland, OHCreated in tandem with owners menu and recipes, determined cost of food, labor and overhead cost. Priced menu items; Ensured precise food production quantities; Trained and manage serve safe rules and their correct application in the kitchen by staff. Created new recipes and trained staff to ensure that recipes were prepared in the prescribed manner. Supervised day to day Kitchen operations, kitchen preparation and proper operation of the kitchen, food production quality and kitchen sanitation and serve safe standards. Interviewed new hires, coached direct reports and set clear expectations. Fostered team spirit and positive attitude to attain goals.2003-2006Food & Beverage ManagerBLAU HOTELSPunta Cana, D.R.All-inclusive 510 Rooms. In charge of all food and beverage purchasing operations of the Hotel.Daily Cost of three Theme Restaurants, BarsEstablish & maintain the overall tone of the Operation by Communicating Specific Expectations to theF & B Supervisory team. Open Close Guest Service Facilities on Time. Manage quality compliance, and risk management standards.1997-2003EXECUTIVE CHEF/ FOOD & BEVERAGE MANAGERPazzo Ristorante Mediterraneo; Hollywood, Fl.Start Up Operations, Equipment Layout, Ordering, Staff-Training, Menu Development, Cost Control,Quality Control, 200 + Covers Operation, Planning, Organizing & Executing Private Parties,Catering, Take - Out, Festivals, Holiday, Food Cost 30% & Beverage Cost 22%1994-1997PURCHASING MANAGER/ BANQUET CHEF/ SAUCIERWOODFIELD COUNTRY CLUB, Boca Raton, FlImproved F & B cost by 8 - 16 %, looking for best prices on the market, inventory, transfers and issuing responsibilities.Coordinate activities, analyze recipes, determine food, labor and overhead cost. Assign prices to menu items; ensure precise quantity food production and prepared in prescribed manner.Supervised the staff and theme dinners (Pasta Night, Steak & Jazz, Seafood Night, Smorgasbord)1992-1994BANQUET CHEF- LEAD COOKBOCA RATON RESORT &CLUB, Boca Raton, FLDeercreek C. C.Charge of coordinating and executing plate ups, buffet, food displays, special events and holiday dinner presentation of Pasta, Carving, Wok and Omelet Station. Grill, Saut, Pantry.Assist as Chef at the Club Room Fine Dining Restaurant at the Main Hotel Chaunceys, Scampi and Gazebo RestaurantsINTERNSHIPS1987Pier 7 Restaurant (Channel Inn)Washington D. C.Broiler, Butcher, Baking and Pastries, Garde Manger, Saucier1986Excelsior Gallia Hotel (Leading Hotels of The World)Milan, ITALYNorthern Italian Cuisine, Saut, Saucier, Broiler, Catering, Conventions Set-up, BartendingEDUCATION2002Restaurant Seminar Institute (Accounting & Controls)SINCE 1996SERVSAFENATIONAL RESTAURANT ASSOCIATION1995-1997DEGREE IN CULINARY ARTSJOHNSON & WALES UNIVERSITY, FL3.81 GPATHE SILVER KEY HONOR SOCIETY OF JOHNSON & WALES UNIVERSITY1984-1989BACHELORS IN HOTEL AND TOURISM ADMINISTRATIONUNIVERSIDAD CATOLICA MADRE Y MAESTRA SANTO DOMINGO, DOMINICAN REPUBLICSKILLSExtremely detail oriented.High Level of DisciplinePassion and MotivationCleanlinessWillingness to learn new things.CreativityCustomer Satisfaction OrientedStrong leadership and management skillsLANGUAGESEnglish (Native Proficiency) Spanish (Native Proficiency) Italian (Conversational) German (Beginner)