RICHARD G. GUNDLACH

**** ***** ****, ******, ** *4293

Cell Phone 518-***-****

Email: abkx0u@r.postjobfree.com

“Seasoned Professional” seeking an opportunity in the Food and Beverage

Industry where my enthusiastic, imaginative, and industrious skills will be of value

to a forward thinking organization.

EXPERIENCE:

November 2009-Present FOH Manager

Lock N Key Restaurant Englewood Florida

1 Manage front of house staff

2 Cash control

3 Scheduling of staff

4 Inventory Control

Jan 2007-May 2009 Restaurant Manager

Johnny Leverock’s Seafood House, Cape Haze,FL

1Manage all operations of Restaurant

2Hiring and supervision of 30-35 employees

3Create budget, inventory control, purchasing

4Design and Execution of “NEW MENU”

5Implemented food and liquor cost reduction plan

6Reduced food costs by 6% and Liquor 4%

7Increased sales and customer satisfaction with

Entertainment and menu selection

8Oversaw restaurant renovation

August 1991-December 2006 Manager of Restaurant, Bar, Catering

Boston Culinary Group, Inc. Jiminy Peak Ski Resort, Hancock, MA.

1Hiring and Supervision of 35 employees

2Scheduling for Formal and Casual Dining Experience

3Develop Budget, Purchasing, Inventory Control

4Menu development and planning for

Weddings, Seasonal Events, Corporate Functions

Assistant Manager National Events

Boston Culinary Group, Inc. Boston, MA.

1Catering and Concession Management

2NASCAR Las Vegas National Speedway, Nevada 1995-1998

3NASCAR Bristol Motor Speedway, Tennessee 1993-1995

Page Two RICHARD G.

GUNDLACH

EDUCATION:

11985 New Lebanon Central High School, New Lebanon, NY

21986 Springfield Technical Community College, Springfield, MA

STRENGTHS:

Communication: Comfortable and effective communication with staff and

customer population-skilled and accountable with complaints and employee

problems.

Leadership: Able to motivate staff with encouragement and instruction as

well as work as a team player.

Responsibility: Accustomed to being in positions of responsibility, self

motivated, willing to set goals and achieve them. “NEVER ASSUME”

someone else is responsible

Organization: Consider efficiency, planning, and accountability very important.

Uses time and resources effectively. Experienced in advertising, sales and

restaurant computer programs.

REFERENCES:

PROFESSIONAL

1Bruce Sargeant –Director Food and Beverage, Jiminy Peak

Boston Culinary Group cell: 518-***-**** Home: 941-***-****

2Erica Williams-Office Manager Boston Culinary Group

Work: 413-***-**** x 3190 Home: 413-***-****

3Dody Brady-Assistant Director Boston Culinary Group

Cell:413-***-**** Home:413-***-****

4Norma Culver-Assistant Manager Johnny Leverock’s

Cell:941-***-****

5 Scott Barber-General Manager Lock N Key Restaurant

PERSONAL

1 Ellen Briggs 941-***-****

2 Allen Phelps 518-***-****

3 Missy Sansone 518-***-****

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