Manager Human Resources
Resume:
James A. Olson
Grantsburg, WI 54840
*****.*****@*******.***
Highlights of Qualifications:
•Ability to keep professional standards under high pressure situations
•Having the highest respect for co-workers and subordinates
•Keeping food production costs to a minimum
•More than twenty-five years of Food & Beverage supervisory experience
•Preparation of annual budgets
•Αβλε τ ο φ ρ ε ελψ χοµµυνιχατ ε ωι τη στα φ φ µαινταινιν γ αν οπεν δοορ
π ολιχψ
•Ωορκιν γ ωι τη χοµµυνιτψ λεαδερσ τ ο χοορδινα τε αννυαλ χηαρι τψ
ε ϖ εν τσ
•Private catering experience
•Direct Product buying in high volume for cost reduction
•Menu writing and design
•Setting structured labor hours dependent on business levels
•Proficient in Word, Excel, Outlook and MICROS POS System
•Work with individual venue managers for P&L accountability
•Awarded first place in Arrowhead Chef's Association's 2008 "Death by
Chocolate" charity event
Education:
San Francisco Culinary Institute
ServSafe
Ε τηιχσ χερ τι φιχατ ε φ ροµ Πινε Σηορεσ Αδυλτ Τρεα τµεν τ
Φαχιλιτψ
CARE certification
Pacific Institute's Imagine 21
DISC
Leadership for Results 1&2
Appraisal Training
State food managers license
Personal Experience:
St. Croix Casino & Hotel - Turtle Lake, WI
Director of Food and Beverage - April 2008 - Present
*Full operation of four venues grossing 7.8 million annually
*Meet with food service company venders and food brokers to obtain the
quality products at minimum cost
*Lowered food cost seventeen percent
*Reduced labor cost by twenty-one percent
*Created food safety training program for all F&B employees
*Work with GM and CFO to set new annual budget
James A. Olson - Page 2
*Developed FTE full-time equivilant program to reduce labor costs
*Established direct mail coupons for guests based on play
*Maintain all personnel records of F&B staff
* Work directly with human resources department in maintaining
personnel standards and procedures
*Designed new marketing procedures for specials
*Implemented training program for kitchen supervisors to perform
interviews of potential employees
*Review all written documentation for disciplinary actions of F&B
employees
*Termination of employees as set by human resources standards
*Designed and implemented a capital budget for F&B(as one did not
previously exist)
*Established individual inventory standards for each venue
*Designed new menu for casual dining restaurant
*Implemented monthly drink specials
*Designed new cost effective banquet menu
*Review daily MICROS reports for information on guests served, revenue
received and menu items prepared
*Coordinate full set-up and operation of summer pow-wow
*Work with tribal elders in preparation of tribal charity events
Grand Superior Lodge - Two Harbors, MN - 2007-April 2008
Splashing Rock Restaurant, Executive Chef
*Full control of food & equipment orders
*Inventory
*Ensuring cleaning standards
*Daily operation of line service
*Set up of banquet operations
*Preparation of banquet foods for up to 300 guests
*Presentation of pre-banquet tastings
*Preparation of annual capital budget
*Coordinated banquet for U.S. Central Championship Olympic Ski Tryouts
Manager on Duty-Grand Superior Lodge
*Responsible for full operation of 124 room lodge/resort on a rotating
basis
Grand Grill Americana, Grand Casino - Hinckley, MN -2000-2007
Kitchen Manager - 2002-2007
*Responsible for full kitchen operations of restaurant with four million
dollar annual sales
*Voted best casual restaurant by Midwest Gaming & Travel July 2006
*Pricing all menu items
*Pricing daily and monthly specials
*Writing and pricing food production specs
James A. Olson - Page 3
*Accountable for maintaining cleanliness standards
*Work with Human Resources to maintain personnel standards
*Budgeting of labor hours, cost of sales and equipment
*Tracking of weekly labor and food costs
*Staff Scheduling
*Approving requests for annual capital budget
*Operation of venue profit and loss meetings
*Tracking monthly inventory control
Lead Production Chef - 2000-2002
*Direct Supervision of kitchen staff and operations
*Scheduling of up to seventy personnel
*Writing annual performance reviews
*Counseling of kitchen staff
Community Living Options - Pine City, MN
Counselor - 1998-2000
*Assist clients in daily living skills
*Distribution and logging of daily medication
*Provide transportation for client events and medical appointments
*Work with client social workers and psychiatric professionals to establish
individual and group programs
*Catering of special events for clients and staff
Pine Shores - Pine City, MN
Food Service Manager- 1996-1998
*Work with General Manager in preparation of annual budgets
*Assist clients in twelve step drug and alcohol rehabilitation program
*Manage individual special diets for clients
*Supervision of kitchen staff and operations
*Designed six week cycle menu
*Daily catering to off site county correctional facility
*Food and equipment ordering
*Inventory and scheduling
*Preparation of annual budget
*Prepare Profit & Loss statements
Grand Portage Lodge & Casino - Grand Portage, MN
Director of Food & Beverage - 1994-1996
*Worked with architect in design of new 300 seat banquet facility
*Purchased all kitchen, dining, lighting & sound equipment for new
banquet facility
*Redesigned and wrote new menu, using quality and price guidelines
*Worked with MICROS corp. on set-up of POS system for banquet facility
*Worked with engineers on design of restaurant kitchen remodel
*Supervision of operation of main restaurant, associate diner, snack bar
and lounges
James A. Olson - Page 4
*Conducted weekly profit & loss meetings
*Monthly inventory control
*Holding venue managers accountable for maintaining cleanliness
guidelines
*Writing variances for all lines of P&L
*Reconciliation reports
*Review of daily production lists
*Review of weekly order guides
*Work with Human Resources to maintain personnel standards
*Coordinated banquet for Beargrease marathon awards ceremony
Grand Grill Americana, Grand Casino - Hinckley, MN
Restaurant Shift Supervisor - 1993-1994
*Supervision of FOH staff
*Certification of monetary transactions
*Direct guest interaction to ensure highest level of food and service quality
Lead Expeditor - 1992-1993
*Responsible for quality food presentation of all menu items
*Scheduling of expeditors and food runners
Lakeside Resort - Flagship Inn, Isle, MN
General Manager of Food & Beverage Operations - 1990-1992
*Set up food vendors for new restaurant
*Creation and pricing of new menu
*Purchase of all restaurant equipment
*Work with Health Dept. in opening of new restaurant
*Interviewing and hiring of kitchen, restaurant and bar staff
*Design of drink menu
*Scheduling of restaurant and beverage staff
*Development of P&L spreadsheets for new business
St. Croix Camp - Markville, MN
First Cook - 1988-1990
*Preparation of meals for juvenile offenders
*Food ordering & Monthly Inventory
*Held juvenile offenders accountable for dining room cleanliness
United States Navy - USS Harry W. Hill DD 986 - San Diego, CA
Petty Officer 2nd Class - 1985-1988
Storeroom and Wardroom Supervisor
Galley Watch Captain
Working Party Coordinator
Community Service Work:
Assist with Casino's Annual Grand Celebration Pow-Wow
Work with developmentally disabled individuals
Contact this candidate