Manager Quality Control
Resume:
K u r t D. Doolittle
Cocoa, Fl. 32926
k u r ***********@*****.***
P hone 321-***-****
O bjective:
To bring nearly twenty-five years culinary arts experience along with excellent
supervisory and communication skills, and a passion for exceeding company
goals by building a motivated results driven team.
BIO:
My professional culinary career began in Phoenicia, New York under the tutelage
of Irene Gertieser; Chef de Cuisine. Chef Irene had the distinct honor of training
under Julia Child and is ultimately responsible for me furthering my studies under
Chef Alain Bretier in Metz, France. While my first love is sports, growing up the
youngest of nine children I often found myself gravitating to the kitchen most NFL
Sundays before kickoff to see how I could partake in preparing for the "Sunday
Family Dinner". In my travels I have had opportunities to cook in several different
arenas from being a Chef on the open waters of the Bering Sea to various dining
venues across the globe.
E XPER I E NCE:
Executive Chef / Owner 1999-present
Flavours de France
USA
Upon dissolving my former restaurants (Saint Honoré and Saint Honoré Deux),
I refused to forego my passion for food and created Flavours de France. What
began as a vehicle to continue pleasing the palate at the request of my loyal
followers, Flavours de France has been the foundation in allowing me to
cascade my culinary passions beyond my patrons of St. Honore. Whether it
be a simple buffet dinner or nine-course tasting menu, Flavours de France
has allowed me to fill the void brought on by the corporate sector.
Area Supervisor 1999-2012
McDonald's Corporation
Hartford/Boston/Florida Regions
Entered employment as an Assistant Manager responsible for shift management.
After demonstrating the ability to coach staff to levels of high achievement and
career advancement, was fast tracked for advancement to the General Manager
position. Recruited to take over a challenged location, achieved immediate
success by implementing changes in operations, utilizing operational reports,
scheduling, staff evaluations, hiring practices, training, planned maintenance and
all component parts necessary to achieve corporate goals and maximize
profitability. ( i.e. Staffing for volume, proper stocking for volume, implementation
of inventory controls, ordering ). After demonstrating the ability to exceed
company goals by managing the P&L, was promoted to Area Supervisor of eight
locations. Responsibilities included: Operational excellence, analyze and identify
profit opportunities, incorporate and implement business strategies based on
market analysis and research, conduct weekly patch meetings to review
business results and advise on areas of opportunity, strategically motivate and
reward management team, facilitate management development, conduct
quarterly performance reviews, contract negotiations for business improvements.
Positive sales growth and transactions were made throughout my tenure with the
"Golden Arches".
Executive Chef / Owner 1995-1999
Saint Honoré Restaurant Francais
Saint Honoré Deux
Canton, CT
West Hartford, CT
Established an independent owner/operator French restaurant and bistro. Built
businesses from the ground up including: Lease negotiations, interior and
exterior design including color schemes, menu creation and presentation,
marketing, zoning, inventory control program, point of sale pricing controls, front
and back of house staff training, quality control monitoring, scheduling all daily
operational requirements ( accounting, ordering, control reports, purchasing,
contract and vendor negotiations ).
Executive Chef / Director of Catering 1992-2005
The Red Shutter Inn
Simsbury, CT
A late 1700's Inn, property primarily used as a venue for wedding receptions,
rehearsal dinners, seasonal bookings and corporate events. Responsibilities
included: Menu development and creation, coordination of bartending and
alcohol, unique theme creation, venue seating and table coordination, lighting,
floral arrangements, classic and comfortable transportation, butlered service,
exquisite staging, music and entertainment.
Executive Chef / General Manager 1992-1995
Cafe Allegre
Canton, CT
Stone walls and running hills mask the landscape of this mid 1800's Swiss chalet.
The restaurants tiny open kitchen invites guests to take a glimpse of the
evenings offerings coming to life as they make their way to the dinning room.
Seating capacity is only 32 with an additional 16 on the terrace for alfresco dining
(weather permitting). Responsibilities included: all accounting, training,
scheduling, marketing, menu creation and execution, ordering and receiving, cost
controls, POS, maintenance and repair programs for equipment and upkeep of
the property.
Pastry Chef 2004-2005
La Trattoria Restaurant
Canton, CT
Responsible for the ordering and preparing of raw materials required to supply
the restaurant with a wide variety of dessert menu options. Pastry items included
breakfast/brunch selections as well as banquet and fixed menu choices.
Pastry Chef 1985-1987
La Gourmandise
New York, New York
Responsible for producing entire product line of sweet and savory menu item
selections for retail as well as whole sale accounts.
Broadcast Announcer 1987-present
Sun Dial Productions
Sun Programs; Inc
New York, NY
S Hackensack, NJ
Prepare and deliver audible transmission of programs and voice overs for on-air
broadcasts. Provide tech support and trouble shooting when necessary.
Education:
Bretier's Culinary Academy
Metz, France
AOS, Culinary Arts
Hamburger University
Oakbrook, IL
AOS, Business Consulting
Center For the Media Arts
New York, NY
AOS, Broadcast Journalism
References furnished upon request
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