Manager Quality Control

L aura E. Tenhengel 704-***-**** /

L *************@*****.***

P rofessional Profile

I have seventeen years of experience working in the culinary industry, thi r teen years of

w hich were spent in leadership roles. My career experiences have varied, including large

volume contract service, casual high volume, corporate and event catering, private

consulting, and upscale dinning. I excel under pressure and r ise to meet challenges with a

p lan of action. I practice a strong stable work ethic and I strive to inspire my staff through

support, communication, teamwork, and accountability. I am looking for long term growth

opportunities within the restaurant / hospitality industry.

P rofessional Experience

R omano’s Macaroni G rill Charlotte, NC 28120

P resent – Ma rch 2010

E xecutive Chef / Manager

Achievements:

- M aintained a food cost at or below 25.3%

- M aintained labor control at <37 per 100 guests

-Maintained an A vs. T Gap at or < 0.9 %

-O.E. Training / M IT Training Restaurant

R esponsibilities:

- Report directly to General Manager and Area Director

-Daily Operations, Inventory, Purchasing, Invoicing, P & L Reports

-Scheduling, Staffing, Catering, Guest Service / In teraction

-Sanitation, Safety, HACCP

Starboard Seafood, I nc . F resher Than Fresh Gastonia, NC

Corporate Chef

M arch 2010 – June 2009

Achievements:

-Research and development of new product designs

-Obtain new accounts with added sales

R esponsibilities:

-Daily operations, Menu Development

-Labor, Food Cost, Quality Control

-Purchasing, Inventory

-Sanitation / HACCP

Olive Garden Gastonia, NC J une 2009 – September

C ulina ry Manager

2006

Achievements:

-Corporate Certified Trainer

-Corporate Certified Culinary Assistant

-Completed Corporate Foundations of Leadership Program

-Corporate Menu Role Out -Cincinnati Division

R esponsibilities:

-Daily Operation, Product Knowledge, All Station Knowledge

-Sanitation, Hourly HACCP Monitoring, Inventory, Purchasing

-Culinary Staff Education and Training

Aladdin Food M anagement, I nc . Wheeling, WV September

2006 – January 2003 F ood Service D i rector - Belmont Abbey College, Belmont, NC

Achievements:

-Healthy Option Menu Development

-The Grace Awards – Event Host

-Board Of T rustees – Event Host

R esponsibilities:

-Maintain Client Contract Obligation

-Daily Operations, Labor, Food Cost

-Menu Development, Inventory, P&L Report

-On and off site catering

P rovidence Bistro @ Ballantyne C harlotte, NC J anuary

2003 – August 2000 E xecutive Chef

R esponsibilities:

-Daily operations, labor, Food Cost, Menu Development

-Sanitation, HACCP Monitoring, Inventory, Purchasing

-P&L Reports

Pewter Rose Charlotte, NC

Sous Chef

A ugust 2000 – May 1996

R esponsibilities:

-Seasonal Menu Development and Roll Out

-Daily Operations, Labor, Food Cost

-Sanitation, HACCP Monitoring, Inventory, Purchasing

Education

Central Piedmont Community College, Charlotte, NC

Culinary Arts Central Piedmont Community College, Charlotte, NC

N ursing

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