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Summary

Dedicated Food Service Management Professional trained at the California Culinary School in the Le Cordon Bleu Program. Hardworking team player with a passion for food and providing excellent customer service in a safe and clean environment.  Possesses proven supervisory and leadership skills in a kitchen and a business environment.  Displays the ability to delegate, problem solve, manage personnel and meet deadlines. Currently certified in Food Safety & Management.

Highlights
  • Restaurant management experience
  • Culinary knowledge
  • Delivers exceptional customer service
  • Reliable team player
  • Neat, clean and professional appearance
  • Excellent multi-tasker
Skills and Accomplishments
Over the course of my 10 year career with Eurest Dining I was promoted from grill cook to Food Service Director. Well versed in standard company Human Resource policies.
Experience
Cook
June 2017 to Current Universal Studios Hollywood － Universal City, CA

Working in a fast paced Production Kitchen and different locations through out the park. Building salads, sandwiches and preparing food items while insuring consistency in finished product. Grilling, marinating and roasting meats. Making fresh pasta and making food for Vivo Italian kitchen at Citywalk. 
Baker
August 2016 to April 2017 Hyvee － Bloomington, IL Prepared breads, rolls and other items from scratch. Bake items such as cookies, muffins and croissants. Ensure consistency in bake and specs from all baked items providing a consistent product. Providing a superior customer service experience for all customers on a daily basis.
Food Service Director
January 2008 to June 2016 Eurest Dining/Compass Group － Bloomington, IL Major responsibilities included inventory, financials, and acquisitions for multiple site locations. Provide a excellent customer service experience for customers and interacting with them on multiple levels on a daily basis. Oversaw and responsible for the Quality Assurance Program and ensured the kitchen was ready for Health Department inspections at all times. Developed and implemented safety training for employees to ensure all guidelines were meet and exceeded. Provided daily catering planning and execution to multiple sites.
Line Cook
May 2007 to September 2007 Mt McKindley Wilderness Lodge － Trapper Creek, AK Prepared orders using various culinary techniques such as searing, grilling and sautéing various protein sources such as Alaskan salmon, halibut, steaks and pasta. Expediting and plating in a fast paced kitchen environment.
Sous Chef
January 2006 to April 2007 Eurest Dining Services － Pasadena, CA Efficiently prepared quality food items according to standardized recipes to meet production, delivery and service schedules. Ensured proper portion control and maintenance of proper serving temperatures and sanitation standards. Tracked food use and waste. Received and inspected product and supplies for quality and quantity to ensure appropriate inventory.
Buffet Cook
April 2005 to September 2005 Norwegian Cruise Line America － Honolulu, HI Responsibilities included arranging food for banquet presentation for over 1,000 guests.  Inventory and par controls to ensure proper quantities of supplies were on-hand
Cook
January 2001 to March 2003 Whole Foods Market － Westwood, CA

Prepared, cut, dice and cook items for the cold bar. Made sauces, salads and lasagna. Set up and maintain the Hot Bar which included heating up food to correct temperatures and rotating food.
Education
Le Cordon Bleu Program California School of Culinary Arts － Pasadena, CA, USA
This resume is created in 7 minutes.
Professional Summary
An excellent goal driven manager dedicated to meeting the challenges of the modem workplace. Routinely exceeds the highest standards of success. Personable and engaging with co-workers and supervisors, possessing a lively and enjoyable personality. Highly experienced in managing projects in a diverse, multi-office environment. Possesses excellent communication, planning, social, and organizational skills.
Skills
  • Cost reduction strategies
  • Project planning and development
  • Customer relations specialist
  • Process improvement
  • Cost reduction strategies
Work History
District manager 04/2016 to Current
Summit Food Service – Charlotte NC
Manager in charge of numerous region where multiple unit are in operation. Create and maintain budgets, and coordinate with and report to corporate senior management.
Food Service Director 04/2014 to 04/2016
ABL Management – Baton Rouge Louisiana
Manage and supervise day to operation of unit. Cooking and serving inmates and officer, while conduct weekly inventory and maintaining budget.
Café Manager 04/2013 to 04/2014
Sam's Club – Winterville

Supervise Cafe operation and serving customers in Sam's Club. Conducting monthly inventory and maintaining operating budget.
Food Court Manager 06/2010 to 10/2012
Elmendorf ABF AK – Anchorage AK
  • Responsible for operational oversight of multiple restaurants within a food-court environment.
  • Implements and enforces all NBFF and AAFES standards in accordance with food safety guidelines.
  • Responsible for the financial aspects of each restaurant, including
Food Court Manager 04/2005 to 01/2010
Kaiser Vogel 0/H – Ramstien Food Court
  • Responsible for oversight of Eight Food Facilities within the JBER Food Court.
  • Additionally implemented and enforced all NBFF and AAFES standards in accordance with stringent food safety guidelines.
  • Responsible for all aspects of the financial integrity of each restaurant.
  • Such as
Business Manager 01/2003 to 04/2005
Europe Continent Operation Services – Mainz Kastel, Germany
  • In Iraq and Kuwait served as Liaison and administrator for AAFES personal service, retail commodity operations, vending, telecommunications, and theater operations.
  • Ensured compliance with corporate and local policies and procedures.
  • Provided guidance and offered resolutions to maintain effective service operations and to meet business objectives.
  • Act as a contracting officer's representative for administration of AAFES contracts.
Food Court Manager 04/2001 to 09/2001
Army Air Force Exchange Service – Belgium France
  • Responsible for oversight of Food Facilities within Food Court.
  • Implemented and enforced all NBFF and AAFES standards in accordance with food safety guidelines.
  • Responsible for financial integrity of each restaurant
Food Court Manager 01/2000 to 04/2001
Army Air Force Exchange Services – Mons Belgium
  • Mons Belgium Food Court Manager for the American Eatery Spa.
  • Responsible for oversight of the Food Facilities within the Food Court, as well as implementing and enforcing all NBFF and AAFES standards in accordance with strict food safety guidelines.
  • Responsible for financial integrity of each restaurant
Food Court Manager 08/1996 to 01/2000
Army Air Force Exchange – Grafenwoehr
  • for Graf Food CT , Graf Popeye's Chicken.
  • Responsible for oversight of the Food Facilities within the Food Court, as well as the implementation and enforcement of all NBFF and AAFES standards in accordance with food safety guideline.
  • Responsible for financial aspects of each restaurant
Food Activity Foreman/Acting Food Court Manager 09/1992 to 04/1996
Army Air Force Exchange Services – Grafenwoehr Germany

Supervised shift operations in Food Court activity operation. Oversee craft & Trades non-supervisory associates at the primary/majority work level.

Estimated food/supply requirement and advised management. Ensured prompt service and preparation. Maintained and processed accounting & management reports.
Dry Dock Police 05/1989 to 06/1992
Newport New Shipyard and Dry dock Company Tenn co – Newport New VA
Work as Newport News Shipyard dry dock Police making sure comply and enforce company policy and procedure.
SSG 06/1974 to 09/1988
Army – US Military

Combat Airborne Field Artillery, Pershing Missle
Education
Bachelor of Science: Sociology 1976 University of Maryland - Maryland
Associate of Arts: Business 1989 Kee's Business College - Norfolk, VA
Food Business Manager Certification Food Court Certification: Business 1989 University of Arkansas - Germany
Serve Safe CertifiedService Business Manager Certification NBFF CertificationBurger King Certified Charley's Steakery Certified Taco Bell Certified Popeye's CertifiedManchu Wok Certified Baskin Robbins Certified Anthony's Pizza Starbucks Certified: University of Arkansas School of Business - Germany
High School Diploma: June 1974 Ahoskie High - Ahoskie NC
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Professional Summary
Hands on, performance process and results-oriented
Strong skills in the following areas:
Operations management
Profit and Loss responsibilities
Hiring and motivation of staff
Training development of new concepts
Increase customer satisfaction
Increase sales
Skills
Manage all operations
Inventory control
Sales increase
Menu development
OSHA and DHEC compliance

 

Motivate and train current staff for promotion readiness

Quality product

Food ordering

Hiring of staff
Work History
assisatnt food service director A&R food services, 09/1982 to 02/1993
Campus dining, Praire View University – Praire View University, Texas
General manager, 02/1993 to 09/1998
Darden Restaurants Inc – Cincinnati, OH
General manager, 09/1998 to 05/2002
Cici's Pizza – Cincinnati, OH
General manager, 09/1998 to 05/2002
Cici's Pizza – Cincinnati, OH
General manager, 05/2002 to 05/2008
Yum – Cincinnati, OH
General manager, 05/2008 to 06/2012
Buffalo Wild Wings – Cincinnati, OH
General manager, 08/2012 to 10/2017
CNR Foods – Nashville, TN
Education
Bachelor of Science: Criminal Law, 1985
The Defiance College - Defiance Ohio
This resume is created in 7 minutes.
Summary

Ability to handle multiple tasks concurrently. Proven ability to work under changing fast pace priorities. Exceptional communication and organizational skills. Highly creative and extra conscience of fine details. Very customer service oriented.

Accomplishments
  • Princeton Theological Seminary Bicentennial Global Gala (Week-long event consisting of dignitaries from around the world. 750k food budget)
  • Princeton Theological Seminary Presidential Inauguration ( Event guest including government officials and religious dignitaries. 800 person event)
  • Nasdaq Corporate Transition. Motorola Investors Summit 2001 (Catered off site event 2000people)
  • Featured Restaurant and chef in Rahway NJ Economic Development Planning Initiative.
Experience
Classic Cafe Lawrenceville , NJ Sr. Account Chef /Manager 03/2015 to Current
  • Management quality control and financial reporting.
  • Responsible for costing and menu Planning, supervising inventory, and ordering.
Unidine Basking Ridge, NJ Dining Service Director 02/2014 to 03/2015
  • Planning, direction, ordering and training.
  • Oversee and Manage employees on site.
Aramark Princeton Theological Seminary Princeton, NJ Food Service Director 09/2009 to 01/2014
  • Coordinates and supervises unit personnel regarding production, marketing, quality and cost control, labor management and employee training.
  • Manage 40+employees.
  • Business revenue of 2.5mil.
  • Managed and Coordinated PTS first Global Bicentennial Gala consisting of guests and dignitaries from around the world.
Classic Café East Hanover, NJ Senior Account Chef /Manager 08/2007 to 09/2009
  • Management quality control and financial reporting.
  • Responsible for costing and menu Planning, supervising inventory, and ordering.
  • Created and Changed Menu to reflect the new international clients within the building.
Eighty Eights Rahway, NJ Executive Chef 08/2006 to 08/2007
  • Startup new Jazz themed Restaurant in downtown Rahway NJ.
  • Creation of Dinner Menu and Brunch Menu.
  • Menu Costing, Training, Inventory and Ordering.
  • Marketing and Promotions Involved in concept to creation.
  • Feature restaurant in Rahway Township Economic Development.
Compass Group, Newport Food Service Princeton, NJ Manager 01/2002 to 03/2004
  • Manage and Maintain a P&L account.
  • Staff of 10 with satellite Account.
  • Created Fresh Market Menu.
Brock& Co NASDAQ,PFLabs,Manugistics Rockville, MD Executive Chef/Manager 01/2000 to 01/2004
  • Responsible for all aspects of the facility to include food preparation, personnel.
  • Management quality control and financial reporting.
  • Helped Facilitate Nasdasq corporate office transition to Rockville MD.
Newport Food Service Motorola South Plainfield, NJ Exec.Chef/Manager 03/1998 to 01/2000
  • Opened new 4mil facility aiding in kitchen design and concept.
  • Jon & Louis' Bar and Grillroom.
Education
Fine Arts/ Hotel Restaurant Managment Fairliegh Dickinson University, Teaneck, NJ

Fine Arts, Hotel Restaurant Man.
Culinary Arts New York Restaurant School, New York, NY

Culinary Arts
Interests
Actor and Singer with Maryland Ensemble Theatre, 4th Wall Theatre, Tau Kappa Epsilon Fraternity Alumni Advisor, Fine Artist
This resume is created in 7 minutes.
Professional Summary
Dedicated, passionate food service professional with 32 years of experience in multiple aspects of the food service industry. Highly skilled in regional management, culinary arts, special events, staff development and customer relations. CORE P ROFICIENCIES Restaurants Manager/Chef Institutions Budget/Cost Control Corporate Cafeterias Inventory/loss prevention Fine Dining Interview and Scrutiny Catering/Banquet Staff Development Customer satisfaction Menu Planning HACCP/Food Protection Procurement
Certifications
Serve Safe Food Protection Manager Certification NYCDOH Food Protection Certification
Skills
Microsoft Outlook, Excel, Word
Work History
Food Service Director, 12/2007 to Current
 SUS/Palladia Inc – Bronx, NY
  • Directly supervised six institutional kitchens.
  • Managed multiple budget lines exceeding $2 million annually.
  • Generated monthly inventory and budget reports.
  • Hired, trained, evaluated and scheduled all kitchen staff.
  • Established kitchen safety policies and procedures.
  • Developed staff training curriculum (Sanitation & microbiology) Created seasonal menus for all sites.
  • Produce 600,000 meals annually.
  • Ordered food and supplies utilizing computerized systems.
  • Personally prepared upscale meals for special events.
  • Obtained Health Dept operating certificates for all sites.
  • Worked directly with clientele, upper management, HR and community organizations.
Executive Chef, 06/2004 to 12/2007
 Skyes Restaurant and Entertainment Complex – Asbury Park, NJ
  • Managed all back of house operations Created menus, purchased food and beverage Negotiated with fisherman and farmers markets Supervised line and prep cooks Quality Control Preparation of casual dining meals in a fast paced setting Execution of off premise banquets and catered events.
Sous Chef, 02/2000 to 04/2004
 HOME BOX OFFICE – New York City, NY
  • Prepared fine dining meals in executive dining room for company excecutives and entertainment figures.
  • Garde Manger for catering dept and employee cafeteria Cook to order sauté station Breakfast and lunch grill Prepared soups, sauces, meats, pastas and veg for hot buffet.
  • Deli station/Salad Bar Revenue bank deposits.
Education
This resume is created in 7 minutes.
Summary
Retired seasoned corrections professional who remains calm, confident and friendly even in the adverse and stressful situations who is looking to enter a different industry as a Part Time worker.
Highlights
  • Customer and service oriented
  • Ability to mediate disputes
  • Reliable and punctual
  • Trained in defensive tactics
  • Behavioral disorders familiarity
  • Loss prevention comprehension
  • Excellent communication skills
  • Excellent problem solver
  • High ethical standards
  • Restraint techniques
Experience
Greeter Feb 2015 to Jan 2016
 Home Depot － Lakeland, FL
  • Prevented store losses by being aware, and attentive to detail.
  • Recommended, selected and helped locate merchandise based on customer needs and desires.
  • Assisted customers in finding assistance needed and item locations. 
Corrections Officer Jan 2011 to Jan 2012
 Department of Corrections － Polk City, Fl.
  • Continually monitored dormitories for inappropriate activity.
  • Apprehended escapees safely while following proper techniques.
  • Department head of the Food Service Department, Supervising and
  • Training 120 inmates and 16 staff members, scheduling, ordering consumables, etc.
Food Service Director Jan 1983 to Jan 2008
 Texas Department of Criminal Justice － Angleton, Tx
  • Supervised staff and inmates on all daily operations.
  • Maintained communications with all other areas of the facility at all times. Signed in all visitors and completed appropriate visitation log forms.
Education
High School Diploma, General 1968 Seward High School － New York, New York, USA
Associate of Science, Psychology 1977 University of Maryland － College Park, Maryland, USA
Bachelor of Science, Criminal Justice 1987 Brazosport College － Jackson, TX, USA

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