Manager High School

Victor Sevy Phone: 407-***-****

**** ********* ****** *****: *****@*******.***

Kissimmee, FL 34743

Summary

Exceptionally talented, knowledgeable and resourceful Restaurant Manager with huge background in supervising food preparation and

providing daily supervision to food personnel to ensure compliance with Serve-Safe guidelines and Department of Health regulations;

creating recipes for food preparation, planning menus, maintaining food inventory ledger, monitoring food costs and prepa ring monthly

and yearly reports and budgets.

Qualifications and Skills

Leadership and Management Skills Increasing Customer Satisfaction

Inventory Control/Shrinkage Interpersonal and People Skills

Profit and Loss Management Problem Solver – Decision Maker

Hiring and Motivating Staff members Knowledge of Microsoft Office Software

Certification

The Food Safety Manager

Employment History

Boston Lobster Feast Kissimmee, FL

2006 - 20012 Restaurant Manager

Managed a team of 50 employees, responsible for store staffing, balancing daily cash receipts, ordering supplies, daily

preparation of food and daily inventory.

Monitored compliance with health and fire regulations regarding food preparation and serving, and building maintenance in

lodging and dining facilities.

Monitored food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared

and presented in an acceptable manner.

Controlled food inventory, scheduled and received food and beverage deliveries, checking delivery contents to verify product

quality and quantity.

Monitored budgets and payroll records, and reviewed financial transactions to ensure that expenditures are authorized and

budgeted.

Sizzler's Restaurant Orlando, FL

2002 - 2006 Restaurant Manager

Interviewed, hired, and trained new employees in food preparation, in service, sanitation, and restaurant safety policies and

procedures.

Create employees schedule and performed various financial activities such as cash handling, deposit preparation, and

employees’ payroll.

Achieved budgeted revenues, controlled expenses and labor costs, and maximized profitability within all areas of the food and

beverage outlet.

Maintained procedures to ensure the security and proper storage of room service inventory and equipment, ensured the

security of monies, credit and financial transaction, replenished supplies and inventory in a timely and efficient manner, an d

minimized waste and control costs.

Observed and evaluated workers and work procedures to ensure quality standards and service, and completed disciplinary

write-ups.

Education

Redford High School Detroit, MI

General High School Curriculum

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