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Summary

I am a talented individual who has had a life long-interest in quality food and wine in the hospitality industry. In my current and past management positions I am customer and member-oriented, strategic-thinking sales professional with over 20 years of experience in building relationships, cultivating partnerships, retaining top accounts and growing profit channels by establishing trust.. I also possess a strong understanding of financial margins and controls. I consider myself to be the beating heart of a restaurant's success, and a hands' on manager. I'm personally involved in rallying staff, serving customers, and generally keeping everything running smoothly. I am currently looking for a suitable managerial position with an exciting and reputable company. 

Skills
  • Strong motivational  excellent interpersonal skills.
  • Extensive and relevant knowledge of high-end food and wine.
  • An eye for detail and the ability to drive consistent brand standards.
  • Microsoft Office
  • Client-focused
  • Enthusiasm for creating delicious food, and providing great service.
  • Experience with organising private functions, including parties and weddings.  
  • Experience with managing people and driving business performance.  
  • Sales driven
Experience
The Big Easy Ranch | Columbus, Texas Front of the House Manager/Wine Director 07/2016 - 08/2018
Managing the staff of the restaurant and coordinating their work. Responsible for increasing the business of the restaurant. Analyzing and planing restaurant sales and organizing marketing events and promotional plans accordingly. Generating detailed daily, monthly, quarterly and yearly reports on business, staff, and profit. Setting budgets and executing plans for department sales, wine and liquor purchases, and staff education and development. Coordinating and managing the  front of house operations of the  restaurant. Providing support by listening to member needs, and adding a personal touch, while resolving any complaints about service or food quality. Meeting and greeting members and organizing table reservations. Suggesting appropriate wine pairings. Planing and organizing wine dinners and events to promote the restaurant and our wine sales. Recruiting, training, and motivating staff. Maintaining high standards of quality, hygiene, health, and safety.
Amore Medical Spa | Austin, Texas Spa Director 05/2012 - 07/2015
Hired, trained and dismissed employees as necessary. Maintained spa in a way to add luxury and comfort to the customers' day. Built an engaging rapport with customers. Communicated with various venders to select health care, beauty, and luxury products to stock. Handled staff payroll issues. Responded to customer service issues. Educated clients and made recommendations for treatments and products suited to enrich their lives.
Wines Unlimited | New Orleans, Louisiana Territory Sales Representative 01/2009 - 09/2011
Gained extensive knowledge of wine varieties and production techniques. Held an understanding of sales techniques and quotas. Developed strong customer relationships with business owners. Arranged wine tasting events both on and off location.
Marcello's Wine Market Cafe | Lafayette, Louisiana Executive Chef/Consulting Executive Chef 08/2008 - 04/2009
Ordered Supplies. Ensured that all supplies were stocked, and properly stored.  This included all food items, dishes and utensils, cleaning products, cooking supplies, and any other item necessary for kitchen functioning. Developed menu and wine list. Was responsible for all food that reached the customer's plate. Followed techniques and trends within the industry and modified my menu accordingly. Tracked kitchen expenses, reporting to the owner what is spent and what is needed for the kitchen. Was responsible for making sure the kitchen is adequately staffed in all areas, and that employees receive the necessary training to ensure quality culinary dishes were produced. Assigned duties to my staff, such as food preparation tasks, or assigned line positions.
Nino's Italian Restaurant | Baton Rouge, Louisiana Owner/General Manager 04/2000 - 02/2007
Accomplished restaurant human resource objectives by recruiting and training employees. Communicated job expectations; planned, monitored, appraised, and reviewed job contributions. Achieved restaurant operational objectives. Met restaurant financial objectives by forecasting requirements, preparing an annual budget, scheduling expenditures, analyzing variances and initiating corrective actions. Planed menus by consulting with my chef, while controlling costs.
The Bluebird Cafe | Glenwood Springs, CO General Manager 02/2018 - Current

Trained and developed culinary personnel to strive for continuous knowledge and professional development. Developed and deepened relationships to form lasting and loyal partnerships.Strengthened product branding initiatives and maximized outreach by overseeing all marketing and membership acquisitions, community events, causes and organizations and business development. Facilitated buying process by providing customers with value proposition for products and services while promoting The Bluebird Cafe .Performed daily tasks pertaining to customer accounts, including purchasing, sales and marketing to increase service and efficiency. Directed day-to-day operations. Developed systems and procedures to optimize efficiency and quality.
Education and Training
Avada Institute | Austin, Texas Esthetics/Spa Management Certification 2011
Avante Laser Academy Medical Laser Training Certification 2012
Northwestern State University Louisiana | Natchitoches, Louisiana Home Economics/Food Science
Activities and Honors
Court of Master Sommelier Introductory Level
Completed Cettified Specialist of Wine Course 
Completed course work with the Nappa Valley Wine Academy
Wine Spectator Award of Excellence 2006 (Nino's Italian Restaurant0
Wine Spectator Award of Excellence 2005 (Nino's Italian Restaurant0
This resume is created in 7 minutes.
Summary
To obtain a full time employment. I would welcome a rewarding and challenging job that not only involves my current skills, but will hopefully help me acquire some new ones.
Skills
  • Problem Solving
  • Adaptability
  • Strong Work Ethic
  • Time Management
  • Critical Thinking
  • Self-Confidence
  • Handling Pressure
  • Leadership skills
Experience
Sous chef, 08/2018 － Current Redstone American Grill － National Harbor, Maryland
  • Organizes and executes with the Executive Chef, all food rollouts including specials and seasonal menu changes.
  • Continuous updating of order guides and prep lists to include new items.
  • Purchase food and supplies to ensure quality product and timely delivery.
  • Accurately forecast Food production needs on preparation lists.
  • Coordinates activities of cooks and other kitchen personnel engaged in preparing and cooking foods. 
  • Checks food quality, presentation, and portion control before meal periods by conducting line checks.
  • Ensures continual maintenance and cleanliness of equipment.
  • Maintains a sanitary and safe kitchen/storage environment for all employees and adheres to
    guidelines for time and temperature safety.
  • Adheres to the guidelines of proper rotation.
  • Knowledgeable about food cost and waste and applies and shares that knowledge throughout the shift.
  • Adheres to HACCP plan.
  • Ensures proper labeling of all prepped items.
  • Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
  • Ensure the accuracy, consistency and quality of all items that are served.
  • Serves as the final quality check on all food from production, preparation, and presentation.
  • Communicate effectively and appropriately with all associates within the restaurant.
  • Serves as a role model for employees through teamwork support, attention to detail, quality control, and interactions with guests and team members
  • Ensures that all associates receive fair and consistent treatment and opportunity to advance
Executive Chef, 01/2018 － 07/2018 Firebirds － Leesburg, VA

Annual sales: $2.5 million

  • Recruited on as Sous Chef, promoted to Executive Chef at Leesburg location in 1/2018
  • Managed at 3 locations directing a BOH staff of 20+ employees and 2 Sous Chefs
  • Part of a team that improved the Leesburg location from being $37K in the red in 2017 to $60K in profit this year, projected to be plus $150K this year
  •  Retrained staff, improved morale and work environment, reduced turnover in BOH, positively motivated staff to perform at top levels
  • Food costs currently at 31.25%, reduced from 32%
  • Labor costs at goal of 15.2%
  •  Perform  regular table touches checking on customers service and food quality, ask customers about possible food allergies and any menu suggestions
  •  Mentored and developed hourly staff to management positions
  • Train staff on all new menu items, including recipes, prep, plating, appearance, and pairings
  • Provide direction and training to staff by coaching, counseling, and providing feedback on job performance
  • Perform administrative duties including adjusting production pars, scheduling, maintaining orders under 31%, and managing inventory every period.
  • Supervise and participate in butchering, prep, and portion control on each shift
  • Responsible for creating a positive environment that sets the expectation for quality food and a clean and organized kitchen while increasing sales
Sous Chef, 09/2015 － 12/2017 Firebirds Wood Grill － Woodbridge, VA
  • Providing support to Executive Chef in all areas of responsibility
  • Manage BOH staff of 22 employees, operations and food production for the restaurant without compromising food quality.
  • Provide direction and training to staff by coaching, counseling and providing feedback on job performance
  • Perform administrative duties including adjusting production pars, scheduling, maintaining ordering under 31% and managing a inventory of 31% of less every period.
  • Supervise and participate in butchering and portion control on each shift
  • Responsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen while increasing sales.
ACM, 11/2013 － 09/2015 Bonefish Grill － Woodbridge, VA
  • Hired on as Line Cook, promoted to Assistant Kitchen Manager, supervising 21 employees
  • Supervised prep and trained new BOH staff, 
  •  Opened kitchen in the am and enforced appropriate workflow, quality control, and food quality
  • Responsible for placing orders including produce and seafood
  • Maintained accurate inventory and par levels of all products
  • Responsible for mentoring and cross training staff, and rolling out new menu items and menus.
Cook, 05/2012 － 11/2013 Cracker Barrel Old Country Store － Dumfries, VA
  • Following recipe and presentation guidelines to meet and exceed guest expectations.
  • Ensure proper food handling and sanitation to ensure guest safety.
  • Meeting special guest request while ensuring high quality standards.
Education and Training
2009 North Stafford high School － Stafford, VA, North Staffod High School Diploma
  • Computer info System
Gar-Field High School － Woodbridge, VA, Prince William
  • Word Processing
  • AutoCAD 2-D and 3-D design and drafting
HIGHLIGHTS
  • Strong Organization Skills 
  • Excellent Multi-tasker
  • Proficient in Windows  and Mac OS
  • Proficient in Office suite
Languages

Bilingual, Spanish-English

This resume is created in 7 minutes.
Professional Summary

Motivated food serving professional with 8+ years of food and beverage experience in casual and fine dining. Quality-focused and efficient chef adept at preparing and plating food in high energy, fast-paced kitchens.

Relevant Skills
  • ServSafe certified
  • Food handlers card
  • Focused and disciplined
  • High volume production capability
  • Menu development skills  
  • Plate presentation skill
  • Employee mentoring
  • Skillful kitchen staff trainer
  • Strong customer relationship builder
  • Proven leadership skills
  • Successful kitchen staff supervisor
  • Strong communication skills
Professional Experience
Jr. Sous Chef Oct 2018 to Current
 Wolfgang Puck Bar & Grill － Lake Buena Vista, Florida
  • Assist in the preparation of menu items such as steaks, burgers, and sandwiches. 
  • Provide nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
  • Train employees on correct cooking techniques, safety standards and performance strategies.
Banquet Chef/Team Lead Feb 2017 to Sep 2018
 Gold Key PHR The Hilton: The Main － Norfolk, VA
  • Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.
  • Followed proper food handling methods and maintained correct temperature of all food products.
  • Consistently produced exceptional menu items that regularly garnered diners' praise.
  • Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food
  • Displayed a positive and friendly attitude towards customers and fellow team members.
  • Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.
  • Prepare tastings for weddings, conference meetings, receptions, and more
Executive Chef Oct 2016 to Oct 2018
 West Side Soul － Portsmouth, VA
  • Self-owned business
  • Prepare dinners in customers residences or for private events.
  • Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations.
  • Expert in final plate preparation with authentic presentation.
Kitchen Manager Jan 2010 to Sep 2016
 Kormex Inc － Baytown, TX
  • Scheduled and directed staff in daily work assignments to maximize productivity.
  • Manage a team of 20-25 employees
  • Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.
Educational Background
Associate of Science, Computer Science 2014 Lee College － Baytown, TX



This resume is created in 7 minutes.
Summary
Dynamic, resourceful and skilled Executive Head Chef with 28 years of success in fine dining, casual dining and catering.
Skills
  • Culinary arts education
  • Supervisory skills
  • ServSafe certified
  • Focus on portion and cost control
  • Menu development skills
  • Plate presentation skills
  • Proficiency in inventory and ordering
  • Banquet operations expert
Experience
11/2014 to Current
Head Chef Bigfork Inn － Bigfork, MT Worked closely with the owners to help run this well established restaurant. Consistently maintained high levels of cleanliness, organization, storage, and sanitation to ensure quality.
11/2011 to 05/2014
Head Chef Lennard K's Boathouse － Allyn, WA Trained staff of eight employees for correct recipes and plating techniques. Controlled the seasonal menu, pricing, ordering and inventory.
06/2004 to 09/2010
Chef Spotted Bear Ranch － Whitefish, MT Created all meals for guests and ranch employees. Learned how to operate a kitchen in a remote setting.
04/1995 to 05/2003
Executive Chef Nonantum Resort － Kennebunkport, ME Directed the operation and organization of kitchens and all food-related activities, including the presentation and serving of food of this fast paced summer resort hotel
11/1999 to 04/2003
Chef Sugarloaf Inn － Carrabassett Valley, ME Supervised kitchen staff to ensure company standards.
Education and Training
1995
Culinary Arts Southern Maine Technical College － South Portland, ME Dean's List with a 3.7 GPA
1996
Bartending Bar Tenders To Go － Bowdoinham, ME Completed a six week course in bartending
Associations
  • servesafe
  • American Culinary Federation(ACF)  1

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