BRETT J. WOODELL

*** **** ** ******

NEW YORK, NY 10022

212-***-****

917-***-****

August 2011 February 2013 RFR Restaurant Investment Corporation New York, NY

EXPERIENCE: Corporate Restaurant Manager

Monitored health procedures in two restaurants to ensure A? ratings

Inspected kitchen, dining room, bar, receiving, storage, and sanitation procedures

Corrected issues with key management personnel

Ensured teaching and coaching of all employees on a daily basis

April, 2008 September, 2010 Crestmont Country Club West Orange, NJ

Clubhouse Manager

Responsible for daily operations at country club

Interacted with members and clients while arranging special events, which included weddings,

bar mitzvahs and showers

Maintained accurate employee files, including thorough, signed documentation for any and all

disciplinary incidents

Oversaw and participated in the recruiting and hiring of quality employees

Used pre meals and departmental meetings as necessary to move training to the next level

Contributed and attended member ?House Committee Meetings?

Handled expense reports with account summaries

Established and maintained appropriate staffing levels and remained abreast of any changes

which would impact service needs

November, 2006 March, 2008 New York Athletic Club New York, NY

Restaurant Manager

Responsible for daily restaurant operations at multiple venues

Responsible for booking, planning and executing catering events

Worked in conjunction with executive chef creating menus for catered events

Supervised and scheduled all service staff

Ensured that performance reviews of all dining room staff where completed yearly

Held ?theme? dinners for membership working with Chef to devise special menus

May 2003 October 2006 National Golf Links of America Southampton, NY

Restaurant Manager

Oversaw all aspects of running an elite golf club

Supervised and scheduled dining room personnel

Organized and supervised corporate dinners

Planned and created special all inclusive charity events (all day events)

Hired and mentored temporary summer employs

November, 1999 March, 2003 Times Square Brewery New York, NY

Restaurant General Manager

Manager FOH/BOH operations for this high volume restaurant

Increased business yearly from 7M to 8.1M generating a 2M profit

Prepared and distributed payroll for 105 employees

Provided financial reports (daily updates and analysis)

Consistently ran 60 -65% combined food, beverage and labor cost

December 1997 September, 1999 The Mayflower Hotel New York, NY

Food and Beverage Director/ Manager

Took over Food & Beverage operation for ill staffed hotel

Promoted from Restaurant Manager to Director in 90 days

Responsible for weekly inventory and vendor relations ; needed to insure cost effective

purchasing of food, beverages and small wares

Designed and implemented new wine menu

Designed and implemented new dinner menu

Manager on Duty during evening hours

Education: Knapp College of Business, Tacoma, Washington

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