Emerald Melissa Campbell

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

Greensboro, NC 27405

336-***-****

E-mail: acvwyn@r.postjobfree.com

Objective

To secure a challenging and rewarding position at the executive level, encompassing Corporate Dining, Catering, and Banquet events, enabling me to demonstrate my vast years of experience in General Management, Sales, and Marketing for a Full Service Hospitality Operation.

Profile

Highly talented, self-motivated, enthusiastic food service professional with more than twelve years experience in the food and beverage industry. Track record of huge successes at assisting, coordinating, directing and providing training for food service personnel to perform their functions in a safe and efficient manner; providing food services that meets the mandated nutritional needs of customers; ensuring availability of quantities of items; providing written support to convey information; and complying with mandated health requirements. Above all, ensuring that customers are satisfied with their dining experience

.

Core Competencies

Sound ability to analyze recipes to determine food, labor, and overhead costs and to assign prices to various dishes.

• Remarkable skills to develop menus far enough in advance so that supplies can be ordered and received in time.

• Uncommon ability to estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.

• Immense ability to plan for routine services and deliveries.

• Excellent communication skills (both written and spoken).

• Excellent interpersonal skills and ability to motivate staff to higher achievement.

• Superb customer relation skills.

• Excellent ability to perform basic math, including calculation of fractions, percents and ratios; read technical information, compose a variety of documents and facilitate group discussions; and solve practical problems.

• Remarkable ability to work with diverse individuals and groups; work with data of different types and purposes; and utilize a wide variety of job related equipment.

• Great Problem solving ability to analyze issues, create plans of action and reach solutions.

• Knowledge of pertinent codes, policies, regulations and laws; food safety and handling procedures.

• Mastery of the use of the Internet.

Education

9/2000-5/2002

French Culinary Institute - New York, NY

Certificate in French Culinary Arts Awarded

9/1993-5/1998

Syracuse University - Syracuse, NY

Bachelor’s of Arts Degree Awarded

Major: Liberal Arts

Employment

9/2009 - Present

VAMC-VCS Veteran Canteen Service

Title: Canteen Chief

1 .) Ensures all food safety procedures are executed according to company policies and health/sanitation regulations and takes corrective actions, as appropriate.

2.) Maximize area profit objectives, and provides leadership and direction to subordinates for achievement of their assigned territory profit objectives, while working closely with finance department.

3.) Maximizes area sales objectives versus budget and prior year, and provides leadership and direction to subordinates for achievement of their assigned territory sales objectives.

4.) Manages the effective development and utilization of the area's human resources; achieves staffing, turnover and affirmative action goals. Ensures the diversity of management work force including Shift supervisors, perpetuates people excellence, culture, and maximizes motivation and productivity. Manages the performance management and human resources planning process in the areawhile working closely with the human resources department. Assures adherence to all federal, state and local employment laws.

5.) Develops subordinates to maximize their contributions and future promotability. Provides proper store management training and development using established systems and practices.

6) Strong knowledge of restaurant and retail operations, company policies and procedures, and the financial, marketing, training and human resource aspects of the industry. Excellent communication, organization and management skills.

3/2009 - 9/2009

Wake Forest University - Winston-Salem, NC

Title: Food Service Director

1) Recruited to plan and direct the start-up of four high volume, high energy restaurants and bar operations located on the Wake Forest University Campus.

2) Manage all dining facilities on the Wake Forest University Campus.

3) Manage all pre-opening activities: Operations, Purchasing, Equipment, Staff Recruitment, and Training.

4) Execute and Oversee F&B Operations, VIP Relations, Event Planning/Logistics, Kitchen Operations, and all Customer Service Functions.

5) Responsible for all Menu Development and Costing.

4/2006 - 3/2009

Wake Forest University - Winston-Salem, NC

Title: Executive Chef

1) Acquired an excellent reputation as a chef, skilled in areas of menu planning, timing, presentation and food quality.

2) Served as Executive Chef for a Joe Biden Banquet during the 2009 Democratic Presidential campaign.

3) Significantly reduced Worker’s Compensation costs in all locations through close attention to safety.

4) Developed training manuals and completed staff training for all positions.

7/1995- 7/2006

Dottye’s Restaurant - New York, NY

Title: Assistant Manager

1) Entrusted with Bookkeeping (Data Entry-MS Office Suite)

2) In charge of ordering supplies

3) Responsible for overseeing deliveries.

4) Managed Servers, Kitchen, and Floor.

5) Specialty Cook.

Contact this candidate