Darryl J. Avery

**** ****** **. ****** ** *****

Cell: 631-***-****

Email: abj2dj@r.postjobfree.com

Profile : A restaurant management professional with extensive

experience in both back and front of house operations. Experienced in

elegant dining and catering. Demonstrates expertise in developing

employee training and safety programs. A diligent dependable manager

who displays team player attributes in all sections of the restaurant.

Expertise: Restaurant Operations Management - White Glove Banquet

and Buffet Service - Purchasing - Prep Lists - Inventory Control -

Guest Relations - Quality Assurance - Scheduling - Staff development

- Elaborate Back of House in store training programs - Employee

retention - Extensive Culinary Background - KDS System - Serv Safe

Certified

2007-P resent: Banquet Chef/ Head Restaurant

C hef/ H amlet at Willow Creek, M t. Sinai

N Y/Holiday I nc.

- Head Restaurant Chef for an exclusive Golf and Country Club

feeding about 150 people daily

- Responsible for all the ordering of food for the restaurant as well as

the catered events including banquet weddings and golf outings

- Receiving of all orders arriving daily

- Designed the restaurant menu with daily specials as well as

choreographing the assembly of our 5 course banquet meals

- Increasing productivity and quality control, receiving not one health

code violation since employment

2006-2007: Kitchen Manager Ruby Tuesday Miller Place NY

• All Back of House operations, purchasing, Line Checks,

Deliveries, Inventory

Line Cook/Expeditor/Server

•

• Serv Safe Certified

Raised Ticket Time during length of employment from 28th in the

•

region to 4th.

All maintenance inside kitchen i.e.: Large Cleanings, repairs

•

2003-2006 Kitchen Manager/Line Cook/Expeditor/Trainer/Prep/Dish

Ruby Tuesday Selden NY

• Head Line Cook participating in weekly deliveries and

expediting shifts

• Trained all new Back of House employees, including training

all Back of House openers for the new Miller Place and

Sayville stores.

• Covered all Back of House positions when needed ie: Salad

Bar or Dish

1998-2003 General Manager Bazzano’s Italian Restaurant Plattsburgh

NY

• Ran a 20,000 a week restaurant working 60 hour work weeks

• Raised sales 70% during General Management

• Managed 25 employees scheduling, cash management

• Performed all Back of House operations, purchasing, deliveries,

cooking,

• Performed all Front of House operations, Guest Relations

1996-1998 Banquet/ Line Cook Lindseys Plattsburgh NY

• Trained by 2 Culinary institute graduates in all aspects of the Line:

Sauté, Grill, Fry, and Garnish

• Served/Cooked Breakfast, Lunch, and Dinner

• Assisted with inventory and deliveries

Bazzano’s Pizzeria Plattsburgh NY

1990.1996

Performed Prep and line cook shifts

•

When licensed was their main delivery driver

•

Professional References:

Brandon Cintorino - A 9 year head chef for the Hamlet at

Windwatch and the Hamlet at Willow Creek for Holiday

Incorporated Cell #631-***-****

Chris Pullis - A 10 year general manager for Ruby

Tuesday's Cell# 631-***-****

Maureen Leander - 5 year general manager for Ruby

Tuesdays Cell# 631-***-****

Sean Deeks- A 8 year manager for TGI Fridays

Cell # 803-***-****

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