**** ***** ******* ****** #**, Orchard Park, NY **127 716-***-**** acq00h@r.postjobfree.com

Jonathan D. Phillips

Objectives

-The goal is to provide efficient, effective leadership in all aspects of the Kitchen environment and their corresponding functions and systems.

-Creating and fostering a positive work atmosphere.

-Managing diverse teams and attitudes; provide consistent, reliable, and thorough personal/Team member development, and expansion of Culinary knowledge.

-Adherence to, and maintenance or modification of, Standard Operating Procedures. Advancement of company goals and sales growth; development and improvement of the Concept as a whole.

-Organization and cleanliness at all times.

-Attention To Detail for the benefit of the customer/ guest.

Experience

8/2009- 8/2015

Mangia Ristorante and Caffé

Orchard Park, NY

Kitchen Manager

Oversaw all operations and functions of the back of the house.

Standardized all ordering systems and tracked par levels to maintain a consistent and minimal inventory.

Hired and trained Team members in all areas of the Kitchen and monitored continuing development; scheduling.

Laid groundwork for all food preparation, catering, and line build training manuals developed during my tenure.

Catering Manager for the back of the house; oversaw proper execution of, and preparation for, all catering activities and planning relating to the Kitchen.

Ensured profitability of food served by minimizing waste, accurately using portion controls, and by keeping proper rotation and food storage standards.

Ensured the adequate preparation of all food production lines for dinner service, and timely and accurate execution of guest food orders. Ability to work any station at any time and be present where most needed with little or no direction.

Ensured adherence to all health and sanitation guidelines and procedures.

Worked closely with owner on redesign and substantial upgrades made to the Kitchen; collected information from others and made recommendations that lead to the optimum configuration of the line and other food preparation and storage areas. The restaurant expanded considerably during my 6 years.

6/2007- 7/2009

Millers Ale House Restaurants, Inc.

Orlando, FL

Corporate Trainer

Opened 2 new restaurant locations as a opening store trainer (Coach); Farmingdale, Long Island, and Philadelphia, PA. Total of 2 months spent on road training new employees to Ale House specifications.

Directly responsible for at least 4 new employees on each opening

Assisted management in achieving company and back of the house goals and benchmarks.

Trained to effectively and efficiently cook in all areas of preparation and food production, and train new employees in all stations.

Ensured adherence to all health and sanitation guidelines and procedures.

4/2002- 5/2007

Romano’s Macaroni Grill (Brinker Intl., Inc.)

Orlando, FL

Corporate Trainer/ Culinary Assistant

Opened a total of 5 new restaurant locations in Southeast region as an opening store trainer; Gainesville, Fort Meyers, Lakeland, Atlanta and Tallahassee.

Opened 1 international location in Dubai, U.A.E.

Directly responsible for at least 4 new employees on each opening and their continued development. Could train any station as an opening store trainer.

Trained to effectively and efficiently cook in all areas of preparation and food production, and train new employees in all stations.

Ensured proper execution and production of all line builds and recipes to company specifications.

Ensured adherence to all health and sanitation guidelines and procedures.

Assisted management in achieving company and back of the house goals and benchmarks.

Ordered food products and helped to maintain proper inventory levels.

Trained new managers going through training programs at home store

Waterford Lakes location (home store) was consistently within top 10 stores in the company regarding sales revenue.

References

John J. Ricotta

716-***-****

All other references are available upon request.

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