William Christian Owens

*** ****** ***. **** ****** Ln. S.W.

Arcata, California 95521 Ft. Myers, Florida 33919

239-***-****

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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