Manager Sales

Jay M. Cedrone

***** ***********

Germantown MD *0874

Tel: 603-***-****

**********@*******.***

Objective: A responsible position in the food and/or beverage

industry in which to apply my qualifications.

The Lakeview Inn Motel, Restaurant & Function Facility 200 North Main Street

Chef/Owner 1993- 2012 Wolfeboro, NH

• Ran successful 17-room motel that includes restaurant

with seating capacity for 150 and 250 seat banquet facility

• Built strong, loyal team of 45

• Generated $2 million in sales in very seasonal community

(oldest summer resort in America)

• Achieved financial objectives

Lafayette House Restaurant Foxboro, MA

General Manager/Consultant 1992-1993

• Supervised staff of 30

• Responsible for all phases of restaurant facility

• Hire and Train new employees

Hinsdale, NH

Hinsdale Race Track

Executive Chef 1989-1992

Responsible for 3 Dining Rooms & 5 Fast Food Stands

Recruited & Hired New Staff of 20 Employees

Generated 2.5 Million in Revenues

Creative Gourmets, Ltd. Boston, MA

Senior Chef 1986-1989

• Responsible for food services for over 500 guests at

Plymouth Plantation

• Supervised staff of 20

• Generated over $2.5 million in annual sales

• Designed and replicated preparation and service of 17th

century cuisine

Sea Gardens Beach-Tennis Resort Pompano Beach, FL

Executive Chef 1983-1985

• Achievements included design and layout of an efficient

operation including equipment and staffing

• Purchasing

• Food preparation

• Inventory and cost containment

• Planned and implemented new menus

• Coordinated banquets and functions

.

Kaelbel Wholesale, Inc Pompano Beach, FL

Floor Manager 1983-1984

• Worked simultaneously with the Sea Garden Beach

assignment

• Specialized in seafood aspect of family-owned enterprise.

Omni International Hotels & Yachting Center Fort Lauderdale, FL

Executive Sous Chef 1981-1983

• Responsible for three restaurant operation involving 1500

guests

• Managed staff, shift scheduling and supervision

• Supervised and reviewed product as to preparation, cost,

quality, portion control, inventory, menus and recipes

Fisherman Restaurant Fort Lauderdale, FL

Chef 1974-1981

• Developed standard recipes for dishes to ensure control

and uniformity for quality and taste

• Purchasing

• Staff training and supervision

Education:

Culinary Institute of America

Professional Affiliation:

N.H. Hotel & Lodging

ACF Member, North Conway, NH, chapter

Member of South Florida Chef’s Association

Peer Recognition:

1994-2006 Gourmet Society of North America Golden Fork

Award

“1978 Great Menu Award”, National Restaurant Association

Highlighted in Forbes & Cooking For Profit Magazines

2005 Empire Who’s Who Inductee

References:

Available upon request

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