Manager Executive
Resume:
Michael D. Benca
Troy, Alabama ***79
******@***********.***
OBJECTIVE: To provide Food & Beverage talent, leadership and success to a
quality and service-oriented management team.
QUALIFICATIONS
I am a successful food service manager and educator. Thirty years service
industry experience. Professional expertise in all areas of front and back
of house operations and management. Ice Carving competency. Computer
literate in Word, Excel, PowerPoint, Smart draw, et al. Serve Safe
Certified. CPR certified. ACF Member.
EDUCATION
2004-2006 B.S. Business Administration: Cum Laude, May 2006, Virginia
College Online.
1990-1991 AOS Culinary Arts, Magna cum Laude, Johnson & Wales University.
Teaching Assistant 1991-1992.
EMPLOYMENT
1/09-Present Executive Chef, Morrison Management Specialists, Baptist South
Hospital, Montgomery, Alabama.
10/2006-1/09 Executive Chef, Sodexho Campus Dining Services, Troy
University
10/2003-10/2006 Chef Instructor, Culinard, Virginia College, Birmingham,
Alabama
Responsible for instruction and curriculum development for Introductory and
Intermediate Food Production Skills Classes. Restaurant Manager &
Instructor for Dining Room Management Curriculum. Architect and Coordinator
for Culinard Special Functions Team. Teacher of the Year for Virginia
College, 2005 & 2006. Successfully completed participation in employee
development programs such as: Serve Safe Refresher, CPR Training,
Microsoft Excel, and new textbook assessment seminars. Volunteered for
training for Jefferson County Cafeteria Workers.
2001-2003 Executive Chef/Food Production Manager, Aramark at Alabama A &
M University
Responsible for menu creation, implementation, and quality. Support safety
and sanitation training and practice with other front line management.
Continuous on the job training for staff. Fulfill role as production
manager, catering chef, and location manager.
2000-2001 Executive Chef, The Heritage Club, Huntsville, Alabama
Responsible for fine dining and casual dining, as well as catering
functions. Improved menu offerings, costing, and quality control. Revised
banquet menu. Implemented cooks and server training. Offer monthly cooking
classes for Members. Assist in the training and supervision of front of
house staff. Improve overall safety and sanitation of property. Liaisons
for club by participating in charitable events appear on cable access
programs, and interviews for local paper.
1999-2000 Chef de Cuisine, Corbett McGee's Irish Pub, Anderson, South
Carolina
Responsible for overall kitchen operation. Assistant General Manager for
all restaurant operations. Revised and improved food and wine offerings.
Improved ergonomics of kitchen facilities. Liaison for restaurant by
participating in local radio talk show bi-weekly.
1998 Executive Chef, Chapel Hill Country Club, Chapel Hill, North Carolina
Responsible for overall back of house operation. Developed prime vendor
program. Improved quality of menu offerings. Implemented needed cost
controls. Improved safety and sanitation regimen of kitchen operations.
1996-1998 Chef de Cuisine, Oakridge Clubhouse, The Landings Club.
Responsible for executive chef type duties of one of four main clubhouse
properties at The Landings: largest private club in the United States, in
Savannah, Georgia. Achieved or beat budgetary costs in food and labor
consistently for my two-year tenure. Averaged 97 or better on all health
inspections. Exceeded survey scoring for membership versus other
clubhouses. Won Gold and Bronze medals for ACF Hot Food Competitions.
1994-1996 Senior Sous Chef, The Athens Country Club
Assistant to the executive chef. Perform all assigned duties of
supervision, and act in authority for the executive chef in his
absence.
1992-1993 PM Restaurant Supervisor/Matre Dei, The Mills House Hotel,
Charleston, S.C.
1991-1992 Teaching Assistant, J Wales Seafood Restaurant, Johnson & Wales
University,
Providence, R.I.
References
Dr. Laura Alfano, Virginia College Director of Faculty Development
Chef Ian Tarico, Culinard Instructor
Mrs. Laura Collins, Cafeteria Manager, Sodexho Campus Dining
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