Curt L. Johnson

*** *. **** ******, ******* Michigan 49423

309-***-****

adtem1@r.postjobfree.com

Profile:

Thorough knowledge of restaurant and facility operations, with a diverse background in budgeting, financial reporting, strategic planning, buying, inventory control, staff development, customer relations, equipment maintenance, and problem solving.

● Expertise in sales and distribution.

●Proven track record of developing team and future leaders.

●Excellent communicator with a proven ability to relate effectively to supervisors, employees, and diverse customers.

●Mechanical/technical know-how; learn quickly; work well under pressure.

Experience:

One World Café (2021-Present) Manager

Supervise all facets of restaurant operations including food presentation, customer relations, budgeting, planning, cash management, inventory control, ordering, and the direct oversight of approximately 50 personnel.

Development and implementation of training program.

Proactively integrated ideas for process improvement cost controls

Responded to customer inquiries and resolved complaints.

Mt Hawley Country Club (2017-2021) Food and Beverage Director

●Oversee the day-to-day operations of all food and beverage outlets

●P and L responsibilities to include forecasting sales and maintaining set goals for Beverage cost and staffing levels

●Oversee and train a staff of 25-60 employees over 3 outlets

●Areas including main dining room, up to 4 bars, cabana, and golf course beverage service

Dunlap Community School District 323(2012-2016) Transportation Department

●Transporting of students to and from school, and extra activities.

●Maintenance of fleet and daily records as required by the State of Illinois.

●Assist head mechanic with inspections and any other required needs

Eurest Dining Services (2010-Dec 2011) Director of Food Services

●Oversaw the day-to-day operations of three separate units, while working with the guidelines set by Eurest Dining.

●Directed a team of 50 employees in food preparation, catering, service to the facilities under my direction.

●Developed menus, purchasing, forecasting and maintaining budget within guidelines.

Ecolab Inc. (2008-2010) Territory Manager

●Oversaw existing sales territory with a wide range of business type while growing new client base and maintaining company property and standards.

●Through strategic planning met sales goals and serviced 80-100 accounts.

●Within accounts developed relationship, consulted on needs, maintained equipment, and trained staff.

●Managed customer accounts inventory, accounts receivable, tracked usage and developed ordering pars.

Joe’s Crab Shack (2003-2008) Senior Kitchen Manager

●Supervise all front- and back-of-the-house activities including food presentation, customer relations, budgeting, planning, cash management, inventory control, ordering, and the direct oversight of approximately 60 personnel.

●Develop menus and introduce new products.

●Maintain a food cost within .9% of budget.

●Hiring and training of all kitchen staff.

●New location opening team member, assisted in opening four locations

●In addition to my responsibilities in my home store was also the Acting GM in a second location in Schaumburg, Illinois.

Old Chicago (2002-2003) Service Manager

●Oversaw all front- and heart-of-the-house operations with an emphasis on service issues.

●Supervised and trained a staff of 50 personnel at all levels.

●Developed training program and oversaw the continued growth of my staff.

●Responded to customer inquiries and resolved issues.

Joe’s Crab Shack (2000-2002) FOH/BOH Manager

●Opened new location in Peoria, Illinois

●Supervise all front- and back-of-the-house activities including food presentation, customer relations, budgeting, planning, cash management, inventory control, ordering, and the direct oversight of approximately 100 personnel.

●Develop menus and introduce new products.

●Reduced expenses up to 5% for bar operations.

●Collaborated with city officials to gain higher profile for special events.

Cheddar’s Restaurant (1999-2000) FOH Manager

●Supervise both FOH/BOH operations with an emphasis on cost controls for the beverage operation.

●Reduced beverage cost through tracking of waste.

●Left company due to poor upper management and lack of support for both the team and guest.

Mercedes Restaurants Inc. – Multiple Concepts (1997-1999) Manager

●Oversaw all business operations, with full P&L responsibility including the supervision, hiring, training, and scheduling a staff of 30.

●Tracked inventory and ordered perishable & non-perishable items, cleaning materials, and supplies.

●Responded to customer inquiries and resolved complaints.

●Proactively integrated ideas for process improvement cost controls.

Education:

●Western Illinois University – 3 yrs. Recreation, Parks & Tourism Administration

Professional:

●Basset Certified

●Food Management Professional Certification

●Serve Safe Certification

●Food Allergen Certification

Volunteer Work

●Volunteer Firefighter for Dunlap and Princeville fire Protection Districts (12 years)

●Children’s Community Theatre Board was the Board President for two years. Oversaw CCT obtaining their own facilities for rehearsal and storage space, and the build out of the facility.

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