Multi unit general manager
Resume:
KENNETH C. McMASTER
***** ******* **. *****, ** *0657
727-***-**** ~ Cellular ade7id@r.postjobfree.com ~ E-mail July 8th, 2020
Kenneth McMaster
General Manager
Eurest @ NIH
Bethesda, MD 20892
With 20 years of culinary and service management experience, I am exploring opportunity with companies that are seeking a professional business manager who can contribute to the overall program, control costs, and support the organizational mission while maintaining quality, innovation and commitment to service excellence.
My career achievements and experience demonstrate success on both the culinary and managerial fronts. They include:
• Experienced hands-on leader with a commitment to quality and service
• Creative menu and food program development
• Experience with several styles of regional and ethnical cuisines
• Steward of proper product handling, storage and excess utilization.
• Controlling food and labor cost
• Work with staff members to build a team to improve food quality and service
• Trained culinary staff members in proper production methods, food quality standards and sanitation
• Conducted training programs for front-of-the-house and service staff With my extensive and varied background in managing and supporting operations, I am confident that I would make an excellent candidate for you. You are invited to review the enclosed résumé for additional information about my professional experience and qualifications. I look forward to speaking with you very soon and thank you for your interest. Sincerely,
Kenneth C. McMaster, FMP
KENNETH C. McMASTER
12623 Hilltop RD. Lusby, MD 20657
727-***-**** ~ Cellular
MANAGEMENT PROFESSIONAL
Resident General Manager ~ Culinary Training & Development ~ Operations Excellence Dynamic, results-driven professional with 20+ years culinary experience working in high- volume, multi-unit, operations. Strong leadership qualifications along with superior interpersonal and team building skills. Excellent planning, organizational, and communications abilities. Resourceful, hands-on problem-solver committed to ongoing improvement and development.
Demonstrated expertise in:
Menu Development Event Planning and Execution
Team Building / Team Development High Volume Retail Operation Experience
Associate Training High Volume Production Methods
Food Quality and Consistency Labor and Inventory Cost Control
Remodels/ Renovations
CAREER ACCOMPLISHMENTS
• Continuous progressive career achievement
• Multi-unit management experience with more than 3.5 million in revenue and 50+ team members
• Experienced culinarian in all areas of food production
• Developed and implemented team training programs that improved performance and team member retention while revitalizing programs.
• Trained new team members and ensured all quality standards were met
• Successfully managed two full café remodels for clients at HSN and FIS Global
• East Coast Region Support Chef, supporting units for large events and new account openings
• Assisted in developing board food programs and operational guidelines
• Awarded Manager of the Year at St. Mary’s College by fellow Management Team
• Involved in the planning and execution of catered events up to 5000 people
• Awarded Compass Groups Scholarship for E-Culinary Experience, an online culinary program.
PROFESSIONAL EXPERIENCE
COMPASS GROUP, Charlotte, NC 2000- 2020
Food Service Director, NIH 10B1, Bethesda, MD (2017- 2020) General Manager, Census Bureau, Suitland, MD (2016-2017) Eurest
Food Service Director, Micron, Manassas, VA (2015-2016) Eurest
General Manager, FIS, St Petersburg, FL (2014-2015) Eurest
Food Service Director, Tropicana, Bradenton, FL (2013-2014) Eurest
Food Service Director, HSN, St. Petersburg, FL. (2011-2013) Eurest
Chef/ Manager, Tampa District, (2010-2011)
Eurest
Food Service Director, The Pine School, Stuart/ Hobe Sound, FL (2008-2010) Flik Independent Schools
Regional Support Chef, Southeast, (2007-2008)
Flik Independent Schools
Retail Pub Manager, Eckerd College, St. Petersburg, FL. (2006-2007) Bon Appétit Management Company
Chef Manager, Eckerd College, St. Petersburg, FL. (2004-2006) Bon Appétit Management Company
Sous Chef, St. Mary’s College of Maryland, St. Mary’s City, MD (2003-2004) Bon Appétit Management Company
Retail Chef / supervisor, St. Mary’s College of Maryland, St. Mary’s City, MD (2000-2003) Bon Appétit Management Company
EDUCATION
United States Army
July 1998 – July 2000
Great Mills High School
Graduated 1998
Great Mills, Maryland
ADDITIONAL TRAINING
Compass E-Culinary Experience 2003
An online culinary scholarship program provided by Culinary Institute of America ServSafe Certified
2019/ 2024
FMP Certified
2012
REFERENCES
Robert Floccari- friend/ district manager (personal/ professional) 443-***-****
Cari Baker – Lieutenant- Charles County Sheriffs office (personal) 240-***-****
Sergio Porto Duarte- friend (personal)
Ankush Tandon- District Manager (professional)
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