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

. Townsend, Tn.*****

. 865-***-**** Cell

. abkojm@r.postjobfree.com Raymond W. Nelson

Objective Seeking Employment As A Director, General Manager,

Manager

Experience Feb. 2007 to Present

National Restaurant Group

Townsend, TN.

CONSULTANT

As the lead Consultant, I designed from complete

start and

Opened 3 stores. The first being a 497 seat

restaurant and

Lounge for Westgate Resorts in Gatlinburg, TN. It

was called

The Smokehouse Grill and Mason Jar Lounge. The

second one

Was a Seafood restaurant, oyster bar, and fresh

seafood retail

Store that sat 150 called the Shrimp Dock of

Sevierville L.L.C.

And the third was a seafood restaurant and sports

bar that sat

382 called Walt's Fish Company in Sevierville, TN.

During the

Start up I was employed as the General Manger

handling all

Store duties. And at Walt's I was the General

Manager as well

As the Executive Chef.

As the lead consultant I also helped design or

redesign 19

Other stores across the country. Stores in Kansas,

California,

New York, Pennsylvania, Maryland, D.C., Minnesota,

Indiana,

Illinois, Ohio, Florida, North Carolina, Arizona,

and Iowa.

Aug.2006 to Jan. 2007

CKE Restaurants Inc.

Alcoa, TN.

GENERAL MANAGER

As the General Manager I was responsible for the

profitability of

The store.

When I took over the store officially on Oct. 31 st

of 2006.

The store was operating negative in sales and

running a

30 % labor, with a 4 % food cost variance.

The store is now positive in sales, running between

an 18%

And 20% labor, and a food cost variance of 1.38 %

Jan. 2006 to Jul.2006 Lakeshore Estates

Nashville, TN

Director OF NUTRITIONAL SERVICES

I took over as Director of Nutritional Services of

this flailing nursing home that had just received a

state survey with 7 major tags or discrepancies

with the Dietary Department. After 2 weeks on the

job, the Dietary Department was resurveyed without

a single discrepancy.

While in this position, I was instrumental of

bringing the food cost down by 38%.

Resident and family member complaints were brought

down from an average of 9 a month to an average of

1 a month. The one complaint was from a diabetic

gluten free resident with Celiacs disease. She

always had the same complaint. She wanted more

cakes and pies for dessert.

Staff complaints were brought down to zero

complaints with the Dietary Department, which

increased revenue for the facility.

I also implemented a movie night for the residents,

a sundae night, and a special luncheon where one

day a month I would take a survey of residents

favorite restaurant and go pick up their food from

that business, bring it back and feed the residents

their favorite choice.

Nov. 2003 to Dec.2006 Sage Dining Services

Louisville, TN.

ASSISTANT DIRECTOR OF NUTRITIONAL SERVICES

While working in this capacity we were instrumental

in bringing down the patient P.P.P.D. cost from a

high of $24.71 to a $16.49 First with training the

staff to scratch cook, then with streamlining the

menu.

Created a recipe book with the nutritional values.

That now is being used company wide.

Operated with more than a million dollar a year

budget, and maintained it with no accounting

errors.

Successfully ran two kitchens simultaneously,

together putting out 600 meals a day.

During this period, had a Joint Commission

inspection with a perfect score. Not a single

discrepancy was found.

Created and implemented a Restaurant Manager

training program.

Servesafe certified 2004

Franklin Covey Time Management for Managers &

Professionals

Hired in as a line cook, 3 days later promoted to

Kitchen Manager. 3 months later promoted to

Assistant Director.

1999- 2003 Cartwright's Restaurant Townsend, TN.

MANAGER

Created and published menu for the business.

Trained all staff, which increased productivity.

Trouble shot entire operation, continuously looking

for ways to improve profitability.

1995-1999 Nelson's Catering Tampa, FL.

Caterer Owner/ Operator

Created from start-up, a low-line catering company.

Weddings, wedding consulting, catering consulting.

1993- 1995 The Hide-Out Club Wauchula, Fl.

Night Club Owner/ Operator

Bought business in a turn- key operation.

Employed 21 people, 400 customers

A million Dollar a year seller in Budweiser

products.

Winner of the #1 Latino nightclub in the Southeast

Other Work 12-week course in Food Service Sanitation, Food

Related Service, Food born illnesses. Baking, Cooking, meat

Experiences Cutting, recipe reading, recipe conversions, etc.

Served as a military cook from 1987 to 1990 aboard

U.S.C.G. Cutter Steadfast. Homeport St. Petersburg,

FL.

From 1990 to 1993 as Senior Petty Officer, ran a

shore dining facility, for Group Station St.

Petersburg, FL. Providing support for 4 Coast

Guard Cutters, and a small boat station.

Once cooked for President George H. W. Bush (41)

Barbara Bush, Elizabeth Dole, and Senator Bob Dole

while serving in the U.S. Coast Guard where

Elizabeth Dole came into kitchen to compliment me,

and offered me a job in Washington, D.C. Which I

graciously declined.

Worked in Food Service in one fashion or another,

since age of 12

Education Suffield University Masters in Science

Culinary Arts 26 May 2006

Suffield University Bachelor of Science

Culinary Arts 25 Aug. 2005

Cum Laude

Food Service Safety Manager certified 2006

Knoxville, TN.

Alcoholic Beverage Commission Certified 2008

Gatlinburg, TN.

Servsafe certified 2004

Sevierville, TN.

University of South Florida 1998

Tampa, FL.

1990 Certified Boarding officer Maritime Law

Enforcement Military University of South

Florida St. Petersburg, Fl.

1987 Military Culinary Arts School

Petaluma, CA.

Master Chef Sollie

1987 Graduated High School Bayshore High School

Bradenton, FL.

Hobbies/ Civil War History, Hunting, Fishing, Writing Songs

Interests and Poems.

References: Will be provided upon

request.

Contact this candidate