Manager Sales
Resume:
Dear Sir or Madam:
I have been cooking and developing staff for most of my career. That is what I do. I have the MMC, TWIC, Rig Pass, Certified Food Manager Serve Safe and Water Survival with Swing Rope. I have the knowledge and the passion to get the job done.
I would like to thank you in advance for any consideration for this position.
Thank You,
Todd Mackey
TODD R. MACKEY
3102 Bay Breeze Dr.
Dickinson, TX 77539
*******@*****.***
Objective: Seeking a challenging position as a Offshore Chef or Cook. I would like to be in a situation where my knowledge, leadership, staff development and cooking skills can be appreciated by everyone.
Professional Experience
2013- Present Baileys Offshore Catering Lafayette, LA
Day Cook
• All aspects of the galley
• Plan, prepare and sometimes serve breakfast, lunch, dinner and midnight meals, as well as baking breads and desserts
• Inventory, order, receive and store groceries as needed
• Maintain a spotless and sanitized galley at all times
• Daily briefing on improving depth of cooking knowledge, JSA’s and emergency evacuation
2012 – 2013 The Cheesecake Factory Friendswood, TX
Kitchen Manager
• All aspects of the BOH
• Ensure food quality
• Food Safety and Sanitation
• Staff Development
• Producing quality profit by following the K M routine
2011 - 2012 Osirus Catering Webster, TX
Catering Manager
• Manage Houston Area Division
• Provide breakfast, lunch and snacks to six private schools
• Training of cooks and serving personnel
• Daily Reports
• Vehicle Maintenance
• Weekly Payroll
2008 - 2011 Avery's Bayside Cafe/ Galveston, TX
Restaurant/Kitchen Manager
• Manage front and back of house
• Opening and closing administrative duties
• Daily Reports
• Daily Cash Deposits
• Training, receiving and weekly inventory
• New menu roll outs
• Train Managers in all aspects in FOH/BOH
2003 – 2008 Joe’s Crab Shack, Town Lake *Austin, TX
Senior Kitchen Manager **Fuqua, Houston, TX
*Manage front and back of house Seawall/ Galveston, TX
• Opening and closing administrative duties using the ALOHA system
• Daily reports: RLP reports, product mix, voids, payment detail, hourly sales and labor. Daily cash deposits
• New menu roll outs
• Ordering, receiving and weekly inventory
• **Train managers in all aspects in BOH (five week course)
2000 – 2003 Old San Francisco Steak House San Antonio, TX
Executive Chef
• Implemented and created new recipes – assisted all five stores with new menu roll outs
• Restaurant food sales of approximately $6.5 million annually
• Seating capacity of 700+
• Organize and oversaw all private parties and holiday buffets
• Ordering, receiving and scheduling
• Compile monthly projection for food cost usage and weekly inventory
OTHER RELATED EXPERIENCE
Certification in Food Service Management and Supervision
Certification in Sanitation Nutrition
Garde Manager
Governors of Colorado Award
Television Demonstrations for ABC affiliate
Cooking Demonstrations of Parade of Homes of Denver
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