Manager Development

Curtis Conant

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

National City, CA 91950

559-***-**** (C)

619-***-**** (T/F)

abh49o@r.postjobfree.com

OBJECTIVE: To become the hands on leader of a fun, diverse and creative

culinary team where my innovative and enthusiastic approach will have a

positive and dynamic impact on our goal of 100% guest satisfaction through

flawless execution. The focus of which should be on personable and

professional service of fresh, sustainable, seasonal and vibrant foods that

capture the imagination and cling to the soul. This may only be

accomplished in an enriching, challenging and fun atmosphere.

EXPERIENCE: Employee Confidential.

06/00 - Present

San Francisco, Portland, Salt Lake City, Fresno & San Diego

Executive Chef

To provide a safe, clean and fun environment for our team while sustaining

P&L, sales and labor goals; Assign responsibilities and accountability for

kitchen cost centers; Creation and costing of menu items; Hands on

preparation and plate-up of menu items in all stations; Organize and

maintain storage, purchasing and cost controls, taking advantage of local

bounties that are of the highest quality; Provide creativity encouragement

and coaching of culinary team; Develop and sustain HACCP systems and

controls; Assist in the development and execution of business and marketing

plans; Introduce and provide team with tools to perform at peak levels with

the ability to meet and/or exceed personal goals; And assure quality of

product through inventory control, sanitation practices, hands on execution

and visual/portioning controls.

McCormick & Schmick Seafood Restaurants, Inc.

06/97 - 06/00

DBA Jake's Grill, Portland; McCormick & Kuleto's, San Francisco; Spenger's

Fresh Fish Grotto, Berkeley

Food & Beverage Manager

To organize, write and implement training and operations manuals for the

management and staff teams; Recruit and educate all dining, bar, bus and

host talents; Assign responsibility and accountability for all P & L facets

while operating with continued growth within budget, unit guidelines, and

goals; Assist in the coordination and execution of all banquet functions;

Drive the budget through limited growth; Develop and program the POS,

computer and timekeeping systems; Responsible for daily cash flow

reconciliation; Assist in the planning and development of successful menu,

wine list and fresh fish market programs; Assist in the daily execution of

exceeding our guests expectations and assist team members as needed.

El Torito Restaurants, Inc.

02/95 - 06/97

DBA Tequila Willie's, Portland OR; Who Song & Larry's, Portland OR

Bar Supervisor

Assist in the organization and education of a 26-member team through

practical and written formats; Reconciliation of all cash drawers; Assist

in the conceptualization, planning and execution of theme nights with 15

outside resources including live music and entertainment; Assist in the

execution and analysis of inventories within budget constraints and goals;

Provide guests with dynamic and energetic service in a high volume and fast-

paced program.

Desert Island Concepts, Inc.

12/90 - 02/95

DBA Cisco & Poncho's Cantina and Grill, The Butler and Cork Caf , Gravy &

French 75, Portland, OR

Chef de Cuisine/AGM

Assemble, direct and coach the kitchen teams while managing all facets of

and assisting in the hands-on operation of a four fast-paced, high volume,

cafes and restaurants; Requisition and inventory food, non-alcoholic

beverages and supplies; Design and execute kitchen building plans; Assign

specific responsibilities and accountability; Develop and sustain a high

level of expectation and execution; Audition, schedule and contract

catering/banquet teams and facilities; Lead in the creation and development

of fresh and innovative recipes and menus; Operate all P&L line items to

meet or exceed budgets; Provide charismatic, proactive and knowledgeable

problem solving skills for the benefit of our guests.

Warner LeRoy Adventures, Inc.

08/81 - 12/90

DBA Maxwell's Plum, San Francisco; the Russian Tea Room and Tavern on the

Green, NYC

Executive Sous Chef

Assist in the development of POS and kitchen accounting systems; Implement

operational guidelines and systems; Coordination and hands-on performance

of banquets and off site catering functions; Perform analysis and reporting

of purchasing, inventory and p-mix data; Acquire and educate new talent;

Organize and coordinate all kitchen and supply purchases; Hands-on team

leader; Assist in the creation, planning, costing and development of menu

items and complete menus; Develop and perform special events including wine

pairings; And hands on working of all line stations including saut , broil,

pantry and expo.

Contact this candidate