High School Assistant
Resume:
William Christian Owens
*** ****** ***. **** ****** Ln. S.W.
Arcata, California 95521 Ft. Myers, Florida 33919
Education:
****-****, ******* **** ***** University, Ft. Myers, Fla.; required classes
for MBA
Member of Sigma Beta Delta and Sigma Alpha Pi Honor Societies
June '12 Graduated, cum Laude, Hodges University, Ft. Myers, Fla.; B.S.
Degree in Business Administration
2008-2011, Hodges University, Ft. Myers, Fla.; required classes for B.S.
Degree in Business Administration
May '96 Graduated, Magna cum Laude, Johnson and Wales University N.
Miami, Fla.; A.S. Degree in Culinary Arts
1994-1996 Johnson and Wales University, N. Miami, Fla.; required courses
for A. S. Degree in Culinary Arts
1989-1991 Graduated from Citrus Co. High School, Inverness, Florida
Work History:
2008-2013 Waiter, Lee Roy Selmons, Ft. Myers, Florida
2007-2008 Exec. Chef, Kelly Greens Golf and Country Club, Ft. Myers,
Florida
2004-2007 Exec. Chef, Olde Hickory Golf and Country Club, Ft. Myers,
Florida
2001-2004 Exec. Chef, Tetley's, Ft. Myers Beach and Downtown locations, Ft.
Myers, Florida
1999-2001 Exec. Sous Chef, Gulf Harbour Yacht and Country Club, Ft. Myers,
Florida
1998 Chef / Consultant, The Depot Restaurant and Christopher's Restaurant,
Mackinaw City, Michigan
1996-1998 Executive Chef, Rooftop Restaurant, Bonita Springs, Florida
1994-1996 Assistant Banquet Chef, Rusty Pelican Restaurant, Key Biscayne,
Florida
Work Related Experiences:
Kelly Greens Golf and Country Club
*Development of seasonal menus, weekly and daily specials
*Catering, Banquets and Al a Carte facilities
*Ordering, receiving, budgets, inventories, scheduling, food and labor cost
control
*Staff of 16
Olde Hickory Golf and Country Club
*Manage a staff of 18 employees
*Develop menus and daily specials
*Ordering, receiving, inventories, schedules, food and labor budgets
Tetley's Restaurant on the Beach and Tetley's Restaurant Downtown
*Manage a staff of 15 employees
*Develop menus and daily specials
*Ordering, receiving, inventories, scheduling, food and labor costs
*Concept and menu development
*Specialties include fresh local produce and seafood, exotic and wild game,
scratch recipes and stone cooking
Gulf Harbour Yacht and Country Club
*Managed staff of 20 employees
*Worked closely with Exec. Chef to create menus and daily specials
*Responsibilities include ordering, receiving, inventories, food and labor
costs; special events catering:
-Dodge Celebrity Golf Tournament
-S.S. Hope Children's Hospital benefits
-Republican fund-raising banquets featuring current and former
President Bush, former Florida Governor -Bush, Connie Mack,
et. al.
Christopher's and The Depot Restaurant of Mackinaw
*Help develop concept and menus of seasonal restaurants
*Staffing, ordering, receiving, training, of (1) 24 hour family diner and
(1) tourist-based upscale lunch/ dinner restaurant
*Specialties include scratch recipes, large portions and local fresh
seafood and produce
Rooftop Restaurant
*Day to day operations of large production kitchen and bakeshop
*Supervised 35 employees
*Created menus and daily specials, special weekly tapas menu and Sunday
brunch buffet
*Responsible for ordering, receiving, inventories, scheduling and food and
labor costs
References Available Upon Request
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