Manager Management

Marc Clarke

** ****** ***** **** ***

Freeport, Florida 32439

850-***-****

************@*****.***

Objective and Skills

I seek a position as food and beverage manager. I have over 32 years of experience in

restaurant work. I am well versed in both front and back of house skills, but my strong points are

in the kitchen. I have a working knowledge of the different forms of cooking, roasting, frying,

grilling, broiling, poaching, etc, as well as the 5 "mother" sauces. I am self motivated and can

motivate others easily. Time management is a very important tool for me. I am strong in food

cost control and inventory, as well as purchasing and receiving. Although planning and catering

large parties is my favorite, I would like to gain employment so I can use my skills to better myself

and this company.

Employment Summary

Awsum Catering, Okaloosa and Walton Counties, Florida Present

Owner/Executive Chef

•Planning and execution of wedding and small parties.

•Ensure that the cost is in my guests needs.

•Name recognition in these counties allows me to handle anything my clients need.

Panera Bread, San Destin, Florida

Associate Trainer

•Set up and maintaince of production line.

•Production of product.

•Training and education of new hires.

•Excell at general standards of both quality and sanitation.

Ruby Tuesday, Mary Esther/Destin, Florida 2005-

2009

Cook

•Proficient in all back of house positions, including salad bar, preparation, grill and pantry.

•Management depends on my organization and skills to manage the night time kitchen crew.

Sheraton Four Points, Fort Walton Beach, Florida

Chef

•Over saw kitchen production. including large function planning, menu and food cost.

•Conferred with food preparation and other personnel to plan menus and related activities, such

as dining room and banquet operations.

•Estimated food and beverage costs and purchased supplies.

•Established kitchen protocols for each menu item.

•Hired, trained and supervised kitchen staff.

Cajun's Fabulous Fried Chicken, Franchise owned by Happy Stores. Destin, Fort Walton

Beach, Florida

General Manager

•Oversaw staff of 20-25.

•Responsibilities included purchasing, receiving, schedule writing, cash management.

•Weekly inventory and costing.

•Insured all the fixed receipes were followed and held to the highest standards.

•Hired and trained all staff.

•Set sanitation and safety standards to above company standards.

J.R. Rockers, Hurlburt Field USAF, Florida

Kitchen manager

•Oversaw the production and quality of the a a carte menu.

•Managed food cost and inventory.

•Oversaw the time management of a staff of 25 employees. Supervised and scheduled wait staff

and kitchen personnel.

•Maintained menu integrity, including determination and scheduling of daily specials and monthly

promotional campaigns.

•Designed and directed marketing campaigns for the restaurant.

Eglin Officer's Club, Eglin A.F.B, USAF, Florida

Chef

•Oversaw production in a large kitchen, catering as well as a la carte for membership functions as

well as head of state functions.

•Responsibilities included menu planning, inventory, food cost control and time management.

•Rated in the "Top 10" chef list for the air force club system.

•Monitered kitchen inventory, purchased food and supplies.

•Maintained kitchen cleanliness and condition to standards exceeding health regulations.

Contemporary Resort, Walt Disney World, Lake Buena Vista, Florida

Banquet Chef

•Oversaw production of a wide variety of food products.

•Managed a daily staff of 50 culinary More at times, depending on size of function or multiple

functions.

•Completed training in culinary art's.

•Management training for Disney included work in different departments in the company.

•Experienced in exhibition cooking, preparation of many varieties of cuisine and visual

presentation techniques.

•Calmly and effectively handled crisis situations.

•Responsible for all aspects of the banquet kitchen including cooking, ordering and food costing.

Skills

•Food and Beverage Management

•Catering Management

•Sanitation and safety adherence, including hygiene standards

•Inventory and Cost Control, Managing par levels and regular food rotation

•Adherence to and inforcement of company policy

Education

•Southern Regional High School, Manhawkin, New Jersey. Graduated, 1980

Certifications

•Sanitation Manager, State of Florida Health Department, 1999-2004

Professional Memberships

•Chef de Cuisine (C.C.C.) - American Culinary Federation, 1987-1998

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