Manager Assistant
Resume:
Nathan King II
*** ******* *****, **********, ** 19801 Phone: 302-***-**** Cell: 302-***-****
Email: ablmiu@r.postjobfree.com
EXPERIENCE:
FOOD & BEVERAGE MANAGER Delaware Park Racetrack & Slots 4/2007 PRESENT
Wilmington, DE
Maintain product for bartenders, cashiers and cocktail servers. Also handle any customer escalations.
Responsible for training new employees and any disciplinary action. This position allows me to oversee fifteen to
twenty employees during a shift and utilize others when needed. Work with Microsoft Office on a daily basis to update
office information.
ASSISTANT FOOD PRODUCTION MANAGER Rockford Center 4/2006 3/2007
Newark, DE
Duties involved preparing and serving meals for the hospital patients and staff. Performed routine cleaning of
the kitchen and equipment. Supervise the service of seventy-five to one hundred twenty-five people per meal and most
of the work is done single handedly. Prepared work each day before dinner is served. Trained between two to ten
employees for seasonal help.
ASSISTANT FOOD PRODUCTION A.I. DuPont Children Hospital 8/2004 4/2006
Wilmington, DE
Engaged in preparation and service of meals for hospital patients, staff, and visitors. Served around five
hundred people for breakfast and lunch. Involved in preparing special order meals for the special needs patients.
Worked on catering luncheons and holiday events for the hospital and prepare meals for the upcoming day, including
seasonal training and supervision of five to ten employees.
TABLESIDE CHEF Newark Country Club 3/2002 8/2004
Newark, DE
Assisted in serving members of the club with upscale fine dining, which in majority consisted of table side
cooking. Performed wait staff and banquet duties. Always made sure each customer had an enjoyable fine dining
experience. Handled guest conflict when a supervisor was not available.
PRODUCTION CHEF Sedona Restaurant 5/2000 9/2000
Bethany Beach, DE
Assisted the executive chef with making soups and stocks each day, along with preparations for the evening
dinner rush. Prepared salads, appetizers, and desserts, also contributed with ordering food items and stocking the
kitchen.
EDUCATION:
UNIVERSTIY OF DELAWARE Newark, DE Nutrition 9/2000 - 5/2005
JOHNSON & WALES UNIVERSITY Norfolk, VA Culinary Arts 12/1998 -
5/2000
ACCREDITIONS AND CERTIFICATES:
Management Development Program (2008-2010)
Black Student Alliance President (1999-2000)
Johnson & Wales University Orientation Leader - (1999-2000)
DESIRED POSITION:
I would like a place that allows me to show others technical cooking skills. I am looking for a job that will
grow with me and allow me to express myself and my creativity in my work and to show my dedication to furthering
my career.
DESIRED SALARY:
33,000 - 45,000 per year (Negotiable)
REFERENCES:
PROFESSIONAL:
Betsy Bernard
Sous Chef
PERSONAL:
Elizabeth George
ADDITIONAL INFORMATION:
I am able to cook for peoples specific diets and needs with a wide knowledge of nutrition. I am also very good with
time management and organization. Taking pride in my leadership skills and feel I can excel in an education position.
If given the opportunity will commit myself whole heartedly to serving this company and improving it and myself in
any manner I can. Thank you for taking the time to review my resume.
Contact this candidate