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Glendale, AZ p: PHONE NUMBER AVAILABLE e: EMAIL AVAILABLECandidate's Name
Objective: To obtain a long-term position within a company that can benefit from my many years of continued growth, knowledge and genuine passion for a positive guest experience.Highlight of Qualifications:Demonstrate leadership ability with innovative training techniquesExcellent character, integrity, maturity and adaptabilityConfident in leading a team while handling many tasks simultaneouslySpecialize in Menu development and Vendor relationsProficient in P&L, Microsoft, POS, Excel & Vendor Online Ordering 2016 - 2023 General Manager and Chef, Midway Bar and Restaurant Hermiston, ORRan Day to day operations to include overseeing daily sales trends labor and food costsLeader in quality control, safety procedures, sales and marketing and food and beverage safety proceduresWorked closely with and trained front and back of the house trainers to ensure the standards and integrity were upheld2014 - 2016 Dining Services Director, Brookdale Senior Living Boise, IDRegulated food & beverage orders & inventory to reduce cost and waste in order to ensure budget compliance and recommended changes as needed to maintain operational quality and resident satisfactionGuaranteed resident preferences are incorporated into the menu and eventsUnderstood dietary needs of residents and coordinated with dieticians and our associates to ensure proper selection, preparation & delivery of meals 2013 - 2014 Food & Beverage Manager, Sunflower RV Resort Surprise, AZDesigned and implemented positive change to onsite Bistro & Tiki Bar by redesigning kitchen and dining space to increase usabilityAnticipated ordering and receiving needs for all food and beverage to include a bar with a 500 person occupancy by performing weekly inventoryScheduled, trained and continued to coach 100% of F&B staff 2006 - 2013 Kitchen Manager, DJS Deli & Subs, Manchester, NHDetermined daily sales goals by tracking customer purchase habitsLead daily operations, including all kitchen activityEnsured positive work environment by encouraging teamwork 2001 - 2019 Caterer, Self EmployedFormulate menus with clients to reflect all their needs including food and beverage, staffing, rentals and equipmentDetermine pricing by calculating all equipment, labor, food, beverage and site costs (if applicable)Prepare, cook and deliver menu items to my own recipe specsProvide and oversee all aspects of set up and tear downDemonstrate positive sales techniques by encouraging client input 2000 - 2003 Owner/Chef, Brookline Cafe. Brookline NHIncreased sales by over 30 percent within 60 days by tracking customer purchase habits and implementing creative marketing techniquesHired and trained all staff to meet and exceed industry standardsCreated daily specials and menu items to reflect positive labor and food costManaged day to day operations to include all FOH & BOH positionsProcessed daily paperwork, payroll, sales goals and catering invoices throughonline accounting and business software*Current Servesafe Managers Certificate**Level One Fingerprint Clearance Card*** References and Letters of Recommendation (From previous employers), available upon request.