Richard Hall

Telephone: 727-***-****

Email: gc0o3h@r.postjobfree.com

Web: www.oceanbreezelounge.com

Objective:

I am an experienced Industry professional as well as a celebrated passionate culinarian currently seeking a full time management position in high volume foodservice or hospitality operation. I look forward to meeting with you to further discuss how my qualifications can apply to your company’s needs

EXPERIENCE:

07/2007 to Present

Ocean Breeze Lounge & Tapas Grille (Executive Chef/General Manager)

Served as Developer, Chef & Director of Operations overseeing all aspects of St. Pete Beach’s Most exciting venue

02/2004 to 07/2007

Sodexho Corporate Services @ Allstate Critical Call Center (General Manager/Chef)

Responsible for all culinary & administrative operations at the Allstate location providing

daily dinning service for over 1200 employees.

10/1999 to 02/2004

Sodexho Corporate Services @ The Florida Aquarium (Executive Chef)

Responsible for annual catering sales in excess of 4.5 million dollars as well as operating a number of smaller foodservice operations

04/1996 to 10/1999

The Boca Grande Club (Executive Chef)

Functioned as Executive Chef at southern central Florida's finest resort property responsible for all on and off site culinary operations

10/1992 to 04/1996

Sam Seltzers Steakhouse (Kitchen Manager/Chef)

Responsible for all aspects of kitchen operation at the Tampa location including: purchasing, production, tracking, hiring, and training In addition I was responsible for purchasing for the Clearwater & Altamonte Springs Locations.

QUALIFICATIOns

Graduate of Sodexho Marriott Culinary Masters Program at The Culinary Institute of America

Current State of Florida C.P.F.M. Certification

Administrative Training Including Microsoft Intermediate Office Certification

Extensive H.A.C.C.P. Experience and Certifications

Graduate of “Clients for Life” and “Service Profit Chain” Courses

Certified Serve Safe Trainer

Local & National Reviews, References, Certifications along with a diverse collection of sample menus and production photos are available via

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