Sales Manager

* ******* ******* **.

Statesboro, GA ***** 912-***-****

*****.******@*******.*** James Melton Jr.

Objective To Obtain A Professional Culinary Position with an

established Organization

Experience February 2008-February 2010 Nlaws Produce, Inc.

Outside Sales Rep.

Managed various restaurant accounts both corporate

and private over a 100 mile territory with monthly

sales average of 175-200K

Used culinary knowledge to aide chef's and owners

with order guides and on-line ordering

Assisted with charity fundraising as well as

volunteering work with local organizations (i.e

Ronald McDonald house, United Way)

March 2007-February 2008 Il Pasticcio Restaurant,

Savannah, Ga.

Line Cook

Produced and prepare menu items for award winning

restaurant.

Created menu specials and provide input on new menu

selections

Catered special events including business groups,

wedding parties, etc...

August 2005-March 2007 Resource Innovative

Properties

(Cha Bella-Sous Chef / Tango-Chef de Cusine)

Savannah, Ga.

Renovated and helped design kitchen for a casual /

upscale rustic Italian based menu

Built a solid clientele in the busy historic

district of downtown Savannah, GA with an average

of 80-120 covers on week nights to 180-230 covers

on weekends

Handled on and off-site catering as well as charity

fundraisers

As Chef de Cusine at Tango took over a struggling

environment and brought costs in line

Developed and trained staff

Created nightly specials to boost revenues

August 2002-August 2005 Sea Island Company (The

Cloister) Saint Simons Island, Ga.

Culinary Apprentice

Completed three year OJT program at a five star

Resort, encompassing all phases of Fine Dining

administration, preparation and service -Training

emphasis was Cooking

Completed all academic course work for Certified

Cook at affiliated community college

Provided leadership and planning for Apprentice

fund raising projects involving community outreach

and promotion

Hands on experience at affiliated Sea Island

Private Club Functions including celebrity banquets

and participation in the International 2004 G-8

Conference

February 2001-July 2002 Suzabelles,

Savannah, Ga.

Sous Chef/Bartender

Worked in a variety of positions associated with

start up of a new Dining Facility

Experienced in menu development and food customer

satisfaction

Developed a understanding of food purveyor

functions and practices

May 2000-March 2001 Venus de Milo,

Savannah, Ga.

Bar Manager

Supervised Bar operations at upscale

club/restaurant.

Maintained extensive beverage inventory

Provided input on Marketing and Public Relations

decisions

Education 1991-1995 The Citadel, Charleston S.C.

B.S. Business Administration

Member of The Summerall Guard

Co-Captain Citadel Rugby Club

2002-2005 Coastal Community

College, Brunswick, Ga.

Completed requirements for Certified Culinarian as

prescribed by American Culinary Federation

Interests Cooking, wine,golf, photography, swimming,

mountain biking, volunteering

References Available upon request

Contact this candidate