Customer Service Manager

Anthony A. Tenner

**** ******** ****, *****, ** *5436 • 952-***-**** • ****.******@*****.***

Chef/Kitchen Manager

Over 30 years’ of experience working in the hospitality industry. Highly motivated, team oriented individual, with the creativity to

think outside the box to achieve results. Experienced in senior living dining, fine dining and high volume restaurants.

Demonstrated success in the following areas:

• Highly skilled at creating and innovating new food items soups, entrees and desserts.

• Development and knowledge of a diverse range of cuisines, entree products

• Excellence at building relationships with support food planning committees and vendor contacts.

• Motivating staff to peak performance levels.

CORE COMPETENCIES

• Training & Team Building • Fulfilling Special Dietary Needs • Patience and Compassion

• Excellent Customer Service • Kitchen Management • Capable of handling high stress situations

• Problem solving skills • Purchasing & Cost Reduction • Inventory control

PROFESSIONAL EXPERIENCE

Lund’s and Byerly’s, Mitchell Rd. Production Facility

Fresh Kitchen Hot Production, 1 Aug, 2011/Present

Menorah Plaza, St. Louis Park, Minnesota

Nutrition Director/Chef

• In charge of creating monthly menus and determining daily specials

• Responsible for ordering all food, restaurant supplies and equipment.

• Budgeting of all food costs and monthly P& L responsibility.

Anthony Tenner

Senior Dietary Service

Page Two

• Hiring and training of all kitchen and dining room personnel

• Serve safe certified and responsible for implementing all procedures.

• Innovating staff with a positive attitude

Mystic Lake Casino Ribbons Restaurant, Prior Lake, Minnesota

Demi Chef 6/01 8/06

• Managed and trained kitchen personnel on a daily basis.

• Mastered all food ordering & inventory control for food cost controls

• Responsible for general menu planning as well as nightly specialties to keep our menu innovative and enlightening to our

guests.

• Consistently demonstrated strong management and communication skills to keep the kitchen staff motivated and

enthusiastic about our restaurant.

Cook 1 Position 11/98 5/01

• Duties included working all different kitchen stations within the restaurant.

• Helped train new hires and assisted in teaching other cooks new skills needed to master the station.

• Responsible for working banquets services on a part time basis working both hot and cold service as well as serving food

and heading up the banquets carving stations.

• Assisted in the Butcher department on a part time basis with various duties.

LYONS PUB, Minneapolis, Minnesota

Chef/Kitchen Manager

Helped establish a new restaurant into the city of Minneapolis that quickly grew into a downtown Minneapolis “hot spot”.

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Extensive daily/weekly menu planning as well as executing food service promotions.

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Ordered all kitchen and restaurant food supplies

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Trained and innovated all new kitchen staff

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• High Volume Service over 350 lunches per day.

EDUCATION

2 year degree Business Administration Program

Normandale Community College – Bloomington, MN

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