Manager Maintenance
Resume:
Brian Singleton
Columbus, IN ***03
OBJECTIVE
It is my desire to obtain a position that will allow more time with my
family. I am willing to work overtime as required. In October of 2011 I
changed careers after years in the restaurant industry to obtain more time
with my family. I wanted to enjoy more weekends and holidays with my
family. Benefits were another reason that drove my desire to change
careers. Although NTN did provide me with the change in career, they also
work 7 days a week, 12 hours per day more often than not. I enjoy the work
and desire to continue in the manufacturing industry.
WORK HISTORY
10/11 to present Setup Technician Camry/Corolla Departments NTN
Driveshaft, Columbus, IN
Responsible for set-up and maintenance of 61 machines.
Set-up Technician for turning lathes, rolling and press machines, heat
treat and finishing
Perform routine maintenance on all of the machines in process department
Complete changeovers as required
Insure parts are being manufactured to the customers specifications
Perform quality checks using micrometers, calipers, hardness test, surface
tests, and verifying lengths, angles, and radius's.
Perform heat treat inspections checking heat pattern, vickers, and
verifying micro structure for overheat and under heat.
Make adjustments in turning, rolling, press, and finishing programs as
required
Make adjustments in heat treat recipes (programs)
Perform maintenance such as changing out sensors, actuators, air cylinders,
switches, pumps, solenoids, and other items as required.
Train new operators on equipment and quality checks
Acting Team Leader
2011 Consultant/Executive Chef, The Patriot's Table Restaurant
and Creamery, Greenwood, IN
Assisted with remodel
Kitchen Design and equipment selection
Hired and trained staff
Developed inventory control, prep standards, and quality standards
Supervise daily kitchen operation as a working Chef
24% food cost and a 15% kitchen labor cost on 65,000 monthly sales
I am seeking a new position which will offer a new challenge with greater
input into operational objectives.
Left due to non payment of salary for period of 1 month. Check bounced.
2008 to 2010 Sous Chef, Ruth's Chris Steakhouse, Indianapolis, IN
Responsible for daily operation of kitchen
Handle ordering, repair and maintenance, and personnel issues..
Responsible for food cost and operational expenses..
Responsible for budget as it pertains to the kitchen operation..
Responsible for hiring and training of new employees.
Certified as a corporate trainer for Ruth's Chris Corporate
Have trained chefs and managers for St. Louis, Indianapolis, and Mishawaka.
Left due to surgery and unwilling to transfer to Denver, CO.
2005 to 2006 Executive Chef, Lady and Sons/Uncle Bubba's Seafood
and Oyster House, Savannah, GA
Managed kitchen operation
Supervised kitchen staff.
Responsible for food cost and operational expenses..
Worked behind the scenes on cooking classes and Paula's Party cooking show.
Left to come back to Indiana and take custody of Grandson..
1998- 2005 Owner/Executive Chef Catered by Kelly
Developed catering business.
Developed menus and recipes.
Catered Golf outings and parties for a variety of groups and organizations.
Sold business in 2005 to accept a position in Savannah with Paula Deen
General Manager, Silver Lakes Association, Helendale, CA
Managed staff of 215
Reported to Board of Directors consisting of 7 members.
Negotiated and awarded contracts
Responsible for $4.5 million budget.
Arbitrated conflicts with members, contractors, and government agencies.
Developed and conducted training program for management staff of 9.
Balanced budget for first time in 12 years.
Responsible for the Food and Beverage operation including two restaurants
and bars.
Responsible for a 27 hole golf operation including renegotiating contract
with ECI on the maintenance of the golf course resulting in a $200,000.00
savings to the association.
Worked with accountant and attorney to increase collection rate by 80%.
Represented the association in all legal matters.
1995-1997 General Manager, Salt Creek Golf Club, Nashville, IN
Managed staff of 25
Performed all administrative duties including HR, payroll, and accounting.
Oversight of all operational areas.
Directly supervised Food and Beverage operation.
Restaurant with seating for 100
Banquet facilities for 350.
Prepared budgets
Initiated operational and accounting controls
Developed marketing program.
Planned and managed 24 events in 1996 including corporate and charity
events.
Assisted owners in positioning club for successful sale in 1997.
U. S. Air Force, Honorable Discharge, Medical Retirement
Education Oakland City University, 1995, A.A.S. Business, Summa Cum Laude
ServSafe Certification
ServSafe Instructor/Proctor Certification
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