Customer Service Management

John R. Strader

**** ***** ****** ******** **. Louis, MO 63128

618-***-**** ****.*********@*****.***

PROFESSIONAL PROFILE

Results-driven cuisine specialist with a record of success in building and

servicing a professional client base to achieve and exceed annual sales goals

Creative problem solver with proven ‘win-win’ situations for hotels,

country clubs, corporate dining, and privately owned restaurants

A forward thinker with an ability to anticipate new trends

Team player that demonstrates success in leading, mentoring, and

effectively communicating at all levels

Business Development New Product / Tasting

Launches

Restaurant Development and Design Marketing Planning and

Analysis

Research Development and Launches Military Culinary

Training

PROFESSIONAL EXPERIENCE

Chef de Cuisine/Private Chef d.b.a. John Strader 1982 to

Present

Fine Dining

• Perform executive chef and management functions including menu design,

implementation, cost analysis, profit and loss, catering, tasting, menu planning and

presentation

• Experience includes design, preparation and execution of fine dining experiences

within corporate settings and celebrations of private and professional parties.

• Successful professional parties include servicing the Boeing Leadership Center,

Edward Jones, Monsanto, St. Louis University (SLU), Washington University and

other organizations

• Menu design and preparation consists of Kosher, Mexican and Asian cuisines

• Experience also included the executive management planning and execution of a

concept restaurant in an old Bank built in 1914 including creating business plan,

computer network, kitchen and gourmet coffee station

• Demonstrated effective leadership to collaborate with all trades performing work on

restaurant from architects, carpenters, plumbers, HVAC workers, Madison County

Health Department, Collinsville Fire Marshall, and Fire Suppression Team

• Performed daily operations according to budget for ordering, scheduling, and

production on a daily basis for lunch, dinner, and on-site and off-site catering.

• Served as liaison to purveyors of food products and created menus and recipes for all

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items offered

• Designed and produced pastries and fine desserts of the highest quality for catered

events and for the general public for The Yum Yum Shoppe.

Casual Dining

• Performed executive management planning and execution of a concept restaurant in

historic district including creating business plan, kitchen layout, menu design

• Launched successful marketing campaign for Grand Opening and created training

program for preparation and service members

• Implemented daily operations, catering, and dessert menus for both banquet facility

and restaurant

Chef de Cuisine/Pinnacle Entertainment-River City Casino 2010

to 2011

• Executive Chef, management and serving included menu design, implementation, cost

analysis, P&L, catering, tasting, menu planning and serving

• Developed standardized recipes, menu planning, interviewing candidates, setting up

systems and preparing a perfect dining experience at the Great Expedition restaurant

• Supervised the staff, menu and budget of the employee dining facilities

• Improved employee morale, which resulted in taking EDR from worst in Pinnacle

Corporate to the best in 2 months

• Increased employee usage 300% during the first 3 months of oversight

Pastry/Baker

Chase Park Plaza Hotel 2005 to

2006

• Responsible for production of pastries and fine desserts for daily specials and catering

events.

• Responsible for consistent quality and production standards at the highest level.

EDUCATION AND TRAINING

Culinary & Food Management (A.A.S.) Southwest Illinois College, Granite City, IL

Member of the American Culinarian Federation

U.S. Army Quartermaster School (Food Service) Ft. Lee, Va.

Leadership /Supervisory Training

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John R. Strader

4457 Kerth Circle Crossing St. Louis, MO 63128

618-***-**** ****.*********@*****.***

SPECIAL ACHIEVEMENTS AND AWARDS

Disaster Relief Force: 7 Battalion Joint operation to feed 20,000 a

meal evacuees for 45 days in field settings

State of Illinois Health Department Sanitation License for Managers

National Restaurant Certificates: Cost Analysis, Customer Service,

Menu Planning Ergonomics Team Leader & member.

2 week intensive training complete with case study on carpal tunnel

syndrome

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