General Manager Executive Chef

SUMMARY

EDUCATION PROFESSIONAL EXPERIENCE

SKILLS

CERTIFICATIONS

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

Branson, MO 65616

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CHAD F. ROZA 843-***-****

Highly motivated and professional Executive Chef / General Manager with over 31 years of experience providing high-level support to multiple restaurants, Adept at designing and updating menus for patrons in tourist destinations areas like Branson, Hilton Head Island, Grand Teton, and Yellowstone State Park. Excellent verbal and written communication skills Possess excellent planning and organizational skills. Ability to motivate, inspire, and lead a team successfully. Safety and guidelines-oriented professional with a track record of complying with all rules and regulations. Proven ability to work independently and as part of a team. Certify all recipes and Patient Diet Plans are followed. Cook and serve Patient dinners in specified portions. Create exciting menus for the Café and pizzeria to serve the Guests and Staff.

Adhere to all State and Federal Guidelines for safety and cleanliness.

ox Branson October 2021-Present

Wine, Food sales, and Guest satisfaction

Piloted the opening training program and trained new team members on the SOP and wine lists.

Handled confidential documents and maintained their proper organization.

Filled in gaps in staffing as needed.

Cash reconciliation

Marketing

Scheduling

Chez George Hilton Head June 2000- June 2021

Fabrication of all proteins for the restaurant and catering events.

Creation of specials on a rotating basis.

Assisted with the cooking classes for our guests once a week. Executed all catering for clientele.

Marketing

Purchasing and Inventory

Michael Anthony’s Italian Cucina Nov 2019- June 2000 Business and Marketing

2001-2004

HACCP certified

Certified in Root Cause Analysis problem solving

Completed courses in managing the Native American

Workforce as well as wrongful termination

Serve Safe

Strong organizational and time-

management skills

Exceptional communication and

interpersonal skills

Ability to work independently and as part

of a team

Detail-oriented and able to handle

multiple tasks simultaneously

Experience in managing budgets and

handling financial documents

Excels at creating "go teams"

Corporate Trainer

Scheduling

HACCP certified Administration

Certification

Certified in Root Cause Analysis problem

solving

Completed courses in managing the

Native American Workforce and

wrongful termination.

Serve Safe

Night Supervisor and Dietary Chef

Corporate Trainer

Catering Chef

Scottsdale Community College

PROFESSIONAL EXPERIENCE

106 Southview Drive

Branson, MO 65616

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CHAD F. ROZA 843-***-****

Executive Secretary

Guest relations while creating the perfect GTLC experience. Training and development of new hires.

Receiving of orders.

Multiple service pins as well as creating week-long regulars making it epic! IVail Resorts dba Grand Teton Lodge Co. Grand Teton Village May 2019- Nov 2019 Responsible for all hiring, training, and continued development of staff and my managers.

§Implemented an inventory control system for both restaurants. Responsible for P&Ls, budgeting, forecasting, and labor and food costs for both restaurants.

Increased restaurant profitability by 4.6% in the first four months.

Prepared and distributed reports, presentations, and other materials

Coordinated travel arrangements and accommodations for executives and guests

Scheduling with Labor forecasting

Xantera at Yellowstone Nat. Park April 2017- Nov 2017 Oversaw the hiring, training, and development of a staff 30. Ordering, inventory, and labor responsibilities.

Introduced a new line to improve ticket times and product flow. Improved food cost variance to run number one in our region for six months straight.

Initiated a communication process with the Sushi Chef and FOH Management consisting of regular meetings and daily logs. Blue Sushi Sake Grill July 2016- April 2017

Corporate Trainer

General Manager

Executive Chef

Executive Chef/ Director of Operations

Complete responsibility for the staffing of 176 team members, scheduling, ordering, and cost control for the entire baseball park. Maintained a monthly food cost of 26% and a labor cost of 18% averaging nine million a year in sales.

Menu creation and development following set guidelines set forth by the University of Nebraska and the Lincoln Saltdogs. Worked closely with the sales team executing many non-baseball events and sponsorship agreements highlighted by the Light Bulb Auction for underprivileged children.

Extensive P&L duties including budgets and declining’s, billing, WSR’s, MSR”s and QSR”s.

Created a great working relationship with the University and the Lincoln Saltdogs to ensure the signing of an extension of the concessionaire’s contract through 2000.

Levy Restaurants Oct 2014- June 2016

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