Manager Management

Michael Sanchez

*** *. ********* *** ********, Arizona 85128

Home: 520-***-**** Cell: 602-***-****

Email - *********@*******.***

Summary of Qualifications

Over eight years of experience in the restaurant industry prefaced with

education in Culinary Arts. Strong team work skills to accomplish common

goals by encouraging, listening, acting, and promoting growth of staff.

Able to mutli-task, adapt to changes in operations and priorities, and

eager to take on new challenges. Always finish projects that are started to

the very last detail.

I am committed to running a profitable restaurant without compromising on

quality, service, product, or execution.

Experience

2007-2010 Romano's Macaroni Grill Great Falls, MT

Restaurant /Culinary Manager

Responsible for interviewing, hiring, scheduling, and managing all kitchen

staff.

Ran efficient and productive daily operations while maintaining integrity

of menu, guest satisfaction, positive morale, and overall team success.

Ensured daily costs,( labor, food ) and all orders; food, beer/wine, small

wares, etc., were kept at or below company budget, specs, and pars.

2003-2007 Romano's Macaroni Grill Stockton, CA

Lead Chef

Experienced in saut , grill, pizza, prep, pantry stations, and expediting.

Culinary Developer / Trainer. Ensured all recipes were being prepared

according to company standards. Monitored labor and assisted with food

orders and monthly inventory.

Efficient and knowledgeable in all areas of the kitchen.

2003-2006 Olive Garden Restaurant Tracy, CA

Line Chef

Culinary Trainer with experience in all stations; saut , grill, appetizers,

and pantry.

Line Expeditor.

2002-2003 Stuart Anderson's Black Angus Stockton &

Modesto, CA

Line Cook

Lead Broiler Cook.

Experienced in prep and appetizers.

Maintained a Prime Rib yield of 76%, which was above company's

requirements.

Education

2002-2003 San Joaquin Delta College Stockton, CA

Basic Certificate of Achievement, Culinary Arts

Advanced Certificate of Achievement, Culinary Arts

Curriculum Included: Restaurant Management, Purchasing and Receiving, Menu

Planning, Baking and European Pastries, Restaurant Operations, Safety and

Sanitation, Garde Manger, Bar and Beverage Management, Commercial Food

Preparation, Hospitality Industry, Nutrition.

Certificates

Serv-Safe Certified 2008-2013 National Restaurant Association

Educational Foundation

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