Manager Food

Charlene M. Burke

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

Apopka, Florida 32703

Home: 407-***-****

Cell: (407) 463-

1174

Email -

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

Goals

Seeking a position that will allow me to utilize my experience in the Food

and Beverage, Sales and Hospitality Industry. To develop and communicate

company goals, while achieving quality and high guest service standards.

Certificates

Food Manager's Certificate

Certified Hospitality Supervisor

Crowd Control Manager

Experience

Dates: November 2004 - May 11, 2012

Rodeway Inn Universal (Kirkman Management)

Formerly Imperial Swan Hotel

Formerly Howard Johnson Plaza Resort (All Florida Resorts)

7050 South Kirkman Road

Orlando, Florida 32819

407-***-****, ext. 577

Position: Director of Food & Beverage

Duties:

. Oversee the entire Food & Beverage operation on a daily basis. Hire

and train staff to be cost conscious, efficient and courteous, while

maintaining food safety and all health regulations for both the front

and back of the house.

. Responsible for all menu planning for the restaurant, caf and

banquets, while keeping food costs under control.

. Order all food, paper goods, and cleaning products and ensure that

they are properly stored according to health and state regulations.

. Conduct departmental meetings to insure employees are aware of any new

changes and listen to any suggestions that they may have in order for

the operation to run better.

. Sell Banquet, Meeting Room space and Group Rooms. Be available for

site inspections with group leaders. Prepare the contracts and follow

through with the function and payment.

. Staffing for all food and beverage outlets, room set up and banquets.

. Assure that all banquet and meeting rooms are set up as contracted.

. Work with client and food staff during the booked functions.

. Making sure that entire staff is aware of and follow the legal

procedures pertaining to the State of Florida and County liquor laws.

. Order all alcoholic beverages.

. Researching the immediate area for the best possible food and beverage

menu items and keeping informed to any changes that may benefit the

operation as to pricing and popularity. Revising menu when needed.

. Handling any guest complaints with integrity and commitment to their

satisfaction.

. Always trying to find new products, items and distributors who can

provide our property with better service and better pricing for cost

effectiveness.

. Responsible for booking Group Rooms and preparing those contracts.

Dates: June 15, 1999 - November, 2004

Archway Inn (All Florida Resorts)

Formerly Best Western Florida Mall

Orlando, Florida

Position: Director of Food & Beverage

Duties:

. Oversee the entire food and beverage operation on a daily basis,

for a busy breakfast buffet restaurant and lounge.

. Was hired to eventually reconstruct the morning operation and

convert it to a "grab and go" concept.

. Hire and train all food & beverage personnel including all state

and health regulations.

. Assuring that the meeting room and restaurant were set up for any

booked functions.

. Responsible for the ordering of all food, paper goods, cleaning

products and alcoholic beverages.

. Assure that equipment and entire kitchen area is maintained

according to the Board of Health. Available for all inspections.

. Conducted monthly inventory checks.

. After the first year, took over as the Gift Shop Manager of a large

gift shop and responsible for all the ordering of the entire

inventory and additional employees. This was in addition to the

above duties.

. For the last year and a half, I managed the entire property and was

responsible for the scheduling of all departments. When the owners

decided to close and sell the property, I was the last person

employed at that location. For the last seven months, I scheduled

24-hour security and showed the property to prospective buyers.

When the property sold, I was transferred to the Howard Johnson

Plaza Resort under All Florida Resorts, as Director of Food &

Beverage.

Strong Points

Menu Planning for Restaurant, Caf and Banquets. Always adding and

changing menus to keep up with the latest trends, while maintaining

food cost between 25% and 30%.

Cross training to help alleviate overtime and keep payroll costs at a

minimum, while continuing to give the best guest service and quality.

Satisfied guests repeat their business and word of mouth is the best

advertising.

Contact this candidate