De'Lon *** College Ave Se Tel: acfjms@r.postjobfree.com

Barry Grand Rapids, MI 49503 616-***-****

Cell:

616-***-****

General Restaurant Manager

Dedicated and results-oriented Manager with a history of proven success in

high-volume, fast-paced family- style restaurant and retail operations.

Skilled in turnaround management. Well-respected leader, able to train and

develop responsive teams. Reputation for strong organizational and

interpersonal skills. ServSafe certified.

Key Skills Areas

Revenue Growth Reversing Negative Operational Trends

Management Training

Profit & Loss Accountability Strategic Planning & Implementation

Process Improvements

Inventory & Cost Control Coaching & Mentoring

Regulatory Compliance

Team Building & Motivation Time Management Computer

Application

General Manager Big Boy Restaurant Big Rapids, MI Feb. 2010-Present

Oversee activities directly related to making products or providing

services. Direct and coordinate activities of businesses or departments

concerned with the production, pricing, and, sales. Review financial

statements, sales and activity reports, and other performance data to

measure productivity and goal achievement and to determine areas needing

cost reduction and program improvement. Manage staff, preparing work

schedules and assigning specific duties. Direct and coordinate

organization's financial and budget activities to fund operations, maximize

investments, and increase efficiency. Establish and implement corporate

policies, goals, objectives, and procedures, conferring with District

manager, organization officials, and staff members as necessary. Determine

staffing requirements, and interview, hire and train new employees, or

oversee those personnel processes. Plan and direct activities such as sales

promotions, coordinating with other managerial staff as required. Determine

goods and services to be sold, and set prices and credit terms, based on

forecasts of customer demand. Locate, select, and procure merchandise for

daily operations, representing management in purchase negotiations.

Chef/ Supervisor Cranker's Brewery Cutlerville, MI Jul. 2010-

Dec.2013

As a Supervisor I was assigned the responsibilities of making dishes mainly

Greek-American foods and meats. Responsible of maintaining all the

inventories, training staff related to food and educating the line- cooks

for following procedures and rules while making dishes which helped team

mates to follow guidelines and preparation designated by the franchise.

Chef/ Manager Metro Health Wyoming, MI Jun. 2009- Jul.

2010

I take the responsibility of managing and delivering quality delicious food

by preparing delicious meals for patients, staff, and customers. I

specialize in presenting delicious local foods and catering to clients.

Responsible of maintaining all the inventories required for food department

cafe. I also take charge of training staff related to food and educating

chefs and cooks for following procedures and rules while preparing healthy,

delicious food along with quality. I take the responsibility of assigning

menus for the third shift staff and present different variety menus on

different days which attract customers.

Head Chef Porter Hills Cascade, MI Oct. 2001-Feb.

Village 2010

As a head chef I took the responsibility of making new delicious healthy

dishes for breakfast, lunch, and dinner. I also managed a team of 25 staff

and reporting to Food Service Director. I was appreciated for establishing

clear rules and regulations while making dishes which helped the team mates

to follow guidelines and prepare healthy delicious dishes.

Executive Chef Walden Woods Wyoming, MI Jun.2008- Dec.

2009

Took the responsibility of entire dish making process along with 6 cooks

and delivered quality and delicious dishes. I specialized in making comfort

meals and local delectable in the facility which was favored among

customers and clients visiting the establishment. Maintaining daily

operations including food and ordering/inventory control.

Chef Whirlpool Benton Harbor, MI Dec. 2006-

Jun.2008

As a cook I was assigned the responsibilities of making dishes mainly local

foods and meats. Expertise in roasting, grilled foods and baking dishes

which are favorite dishes of customers and employees of Whirlpool

Corporation. Making vegetarian dishes and was assigned the task of making

side items using vegetables and fresh fruits juices of various varieties. I

used my innovative style in making the fresh fruit juices by adding health

complements like herbs and spices which adds apart from health taste and

flavor.

Education:

Current -Ferris State University, Bachelor of Arts and Science, Hotel

Management and Restaurant Operations, Michigan

2005-2007 Grand Rapids Community College, Associates of Arts and Science,

Culinary Pastry, Michigan

2003-2004 Grand Rapids Community College, Associates of Arts and Science,

Culinary Management, Michigan

2002-2004 Grand Rapids Community College, Associates of Arts and Science,

Culinary Arts, Michigan

2003-2004 Grand Rapids Community College, Beverage Barcode Certification,

Michigan

2014-Present Certified in First-Aid

2010-2014 Serve-Safe Certified

References

James Powell: Executive Chef 616-***-**** Unidine Corporation

Dustin Meeker: District Manager 586-***-**** Big Boy Restaurant LLC.

James Crank Jr.: General Manager 616-***-**** Cranker's Coney Restaurant

Dale Simmons: Food Service Director 616-***-**** Porter Hills Village

Barry Watson: Executive Chef 616-***-**** ext.10213 Porter Hills Village

Hillary Kraley: Food Service Director 616-***-**** Whispering Woods

Retirement

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