Manager Service

ERIC CARES

PROFESSIONAL PROFILE

CULINARY PROFESSIONAL WITH THE PROVEN ABILITY TO EFFECTIVELY LEVERAGE CREATIVE AND TECHNICAL EXPERTISE WITH IN-DEPTH

KNOWLEDGE OF THE MARKETPLACE TO ACHIEVE OPTIMUM RESULTS AND PROMOTE REVENUE GROWTH

STRONG RECORD OF UNCOMPROMISING STANDARDS, COMMITMENT, PASSION, AND ATTENTION TO DETAIL

SUMMARY OF QUALIFICATIONS

EXTENSIVE EXPERIENCE IN THE HOSPITALITY AND FOOD SERVICE INDUSTRY

STRONG RECORD OF STREAMLINING EFFICIENCY AND IMPROVING SERVICE, WHILE PRESERVING THE HIGHEST LEVELS OF QUALITY

HIGHLY SKILLED IN CULINARY ART TRENDS AND APPLICATIONS; SUCH AS MENU/PRODUCT DEVELOPMENT AND COSTING, EVENT PLANNING,

AND INVENTORY PURCHASING AND CONTROL

EXPERIENCE

RESEARCH DEVELOPMENT CHEF

AND

ORVAL KENT FOODS / CHEF SOLUTIONS INC. VISTA, CALIFORNIA

ENGINEERED ALL NATURAL, UPSCALE, REFRIGERATED, AND SHELF-STABLE FOOD PRODUCTS FOR MANUFACTURE.

ACHIEVED OPTIMUM PROFIT MARGIN FOR PRODUCT FROM EMERGENCE THROUGH SUPPLY CHAIN TO MARKET.

RESPONSIBLE FOR INGREDIENT SOURCING, VENDOR CONTRACT NEGOTIATION, INVENTORIES, MANUFACTURING

LOGISTICS, QUALITY CONTROL, AND TECHNICAL FOOD SAFETY. COORDINATED WITH CLIENTS TO SHOWCASE

PRODUCTS FOR NATIONWIDE AND FOREIGN DISTRIBUTION. CLIENTS INCLUDE: TRADER JOE’S, KROGER, SAFEWAY,

COSTCO, SAM’S CLUB, AND ALBERTSONS. 2006 – 2009

CONSULTANT

CHEF

KI’S CORPORATION CARDIFF BY THE SEA, CALIFORNIA

DEVELOPED AND MANAGED PRODUCTION OF ITEMS FOR RETAIL DISTRIBUTION AND PRIVATE LABELING. REVIEWED

CURRENT MENU STRATEGY, REENGINEERED EXISTING PRODUCTS, AND INTRODUCED NEW MENU ITEMS. ANALYZED

PURCHASING PROGRAM AND SOURCED NEW VENDOR CONTRACTS. IMPLEMENTED IMPROVED STANDARDS FOR

EMPLOYEE TRAINING AND ASSISTED WITH DAILY OPERATIONS AS NEEDED. 2009

VISIONS RESTAURANT AND LOUNGE SAN DIEGO, CALIFORNIA

LAUNCHED 350-SEAT, MULTI-FACETED ENTERPRISE; COMPLETE WITH UPSCALE RESTAURANT, NIGHTCLUB, SUSHI

BAR, AND PRIVATE SUITES WITH MULTI-MEDIA CAPABILITIES. DEVELOPED CULINARY OPERATING STANDARDS,

STEAKHOUSE-STYLE MENUS, SUSHI MENUS, TABLETOP PRESENTATION, AND SEQUENCE OF SERVICE. CONTROLLED

PURCHASING EXPENSES AND COST EFFECTIVENESS FOR FOOD AND HEART-OF-THE-HOUSE LABOR. 2005

EXECUTIVE CHEF / GENERAL MANAGER / CORPORATE TASK FORCE

C.P. NUTTING’S STEAKHOUSE WALTHAM, MASSACHUSETTS

E RIC C ARES E KCARES @ EARTHLINK . NET 858-***-****

OPENED UPSCALE, 200-SEAT, STEAKHOUSE CONCEPT RESTAURANT AS EXECUTIVE CHEF AND GENERAL MANAGER.

DESIGNED KITCHEN, RESTAURANT, CASUAL LOUNGE, AND PRIVATE DINING ROOM. OVERSAW ALL KITCHEN AND

SERVICE OPERATIONS; INCLUDING PURCHASING, INVENTORY, STAFFING, POINT-OF-SALE, SEQUENCE OF SERVICE,

MENU DEVELOPMENT, AND WINE SELECTIONS. CONDUCTED BUDGETING AND COST ANALYSIS AND MANAGED A 32%

ABSOLUTE EXPENSE. 2000 – 2003

WYNDHAM HOTELS RESORTS BOSTON, MASSACHUSETTS

AND

SERVED AS CORPORATE TASK FORCE FOR THE OPENING OF THE ATLANTA AND CHICAGO HOTEL PROPERTIES AND

AS EXECUTIVE CHEF FOR THE LAUNCH OF THE LUXURY, 362-ROOM BOSTON LOCATION. RESPONSIBLE FOR ALL

KITCHEN AND OUTLET OPERATIONS; INCLUDING THREE-MEAL, MEDITERRANEAN-CUISINE RESTAURANT; BANQUET

SERVICE FOR UP TO 400 GUESTS; ROOM SERVICE; AND EMPLOYEE COMMISSARY. ASSISTED IN PLANNING AND

DESIGN OF MENUS AND CULINARY STANDARD OPERATING PROCEDURES. ESTABLISHED VENDOR COMPETITIVENESS

AND ACHIEVED A 28% FOOD COST. ATTENDED WEEKLY MANAGEMENT MEETINGS AND CONDUCTED MONTHLY STAFF

MEETINGS. MAINTAINED A 15% LABOR COST WITH FOUR MANAGERS AND 25 TEAM MEMBERS. 1998 – 2000

EXECUTIVE SOUS CHEF

GRILL 23 & BAR BOSTON, MASSACHUSETTS

OVERSAW SCHEDULING, MENU DEVELOPMENT, AND PURCHASING FOR RENOWNED STEAK AND SEAFOOD GRILL

RESPONSIBLE FOR $10M IN YEARLY REVENUES. CONTROLLED FOOD AND LABOR EXPENSES, TRAINED NEW HIRES,

AND RE-TRAINED EXISTING STAFF ON FOOD PRESENTATION TECHNIQUES. INSTRUMENTAL IN KEEPING EXPENSES IN

CHECK WHILE PRESERVING REPUTATION FOR EXCELLENCE. INCREASED REVENUES BY PROMOTING CHEF’S TABLE

CONCEPT. MAINTAINED A 30% FOOD COST. INTERIM EXECUTIVE CHEF FOR THREE MONTHS. 1996 – 1998

HOSPITALITY / CHEF

CATERING

GIUSEPPE CATERING COMPANY LA JOLLA, CALIFORNIA

EFFECTIVELY HANDLED MULTI-TASK LEVELS OF RESPONSIBILITY WITH MINIMAL DIRECTION. OVERSAW EVENTS AND

SPECIAL FUNCTIONS FOR A DIVERSE CLIENTELE. MANAGED DELIVERY AND ON-SITE FOOD PREPARATION. MONITORED

QUALITY, CONSISTENCY, AND COST EFFICIENCY; AS WELL AS ENSURED FOOD SAFETY AND MAINTAINED HIGH

STANDARDS OF SERVICE. 2009

CARRIAGE TRADE SAN DIEGO, CALIFORNIA

PERFORMED VARIOUS TASKS AS NEEDED; EVENT MANAGER, CHEF, SERVER, AND BARTENDER. MANAGED COST

EFFECTIVENESS OF FOOD PREPARATION AT COMMISSARY. RESPONSIBLE FOR DELIVERY, PRESENTATION, AND

SEQUENCE OF SERVICE FOR OFF-SITE FUNCTIONS OF UP TO 800 GUESTS. SUBSIDIARY OF PREMIER FOOD

SERVICES. 2003 – 2007

TOURNANT CHEF

THE OLIVES GROUP CHARLESTOWN, MASSACHUSETTS

AUGMENTED CULINARY SKILLS AND GAINED VALUABLE PRACTICAL EXPERIENCE AT SOME OF THE BOSTON AREA’S

MOST PRESTIGIOUS RESTAURANTS. RESPONSIBLE FOR INTRICATE AND MULTIPLE-COMPONENT MENU ITEMS ACROSS

SEVERAL STATIONS OF SERVICE AND FOUR UNIQUE PROPERTIES. STRENGTHENED FLAVOR PROFILING, TECHNIQUE,

AGILITY, AND ATTENTION TO DETAIL. CHEF TODD ENGLISH.

1995 – 1998

BOSTON HARBOR HOTEL BOSTON, MASSACHUSETTS

VARIOUS CHANGE IN COMPETENCIES. RESPONSIBLE FOR MONITORING FOOD QUALITY AND MENU COST

EFFECTIVENESS IN THREE-MEAL RESTAURANT, ROOM SERVICE, AND SEASONAL OUTLETS. ENHANCED CULINARY

E RIC C ARES E KCARES @ EARTHLINK . NET 858-***-****

TECHNIQUES AND DEVELOPED TRAINING RESOURCES FOR NEW KITCHEN ASSOCIATES. CHEF DANIEL BRUCE. 1992

– 1995

EDUCATION

CULINARY ARTS, AOS CULINARY INSTITUTE OF AMERICA HYDE PARK, NEW YORK 1994

PSYCHOLOGY UNIVERSITY OF MASSACHUSETTS BOSTON, MASSACHUSETTS 1991

HOTEL RESTAURANT MANAGEMENT NEW HAMPSHIRE COLLEGE

MANCHESTER, NEW HAMPSHIRE 1987

Contact this candidate