Manager Human Resources

Michael Jenkins

**** ***** ***. *********, ******* 31520

912-***-****

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

Dynamic, Results-Oriented, and Team focused. My ability to adapt

quickly to a multifaceted foodservice environment is matched only

by my creativity and passion for the art of cooking.

Ocean Lodge, Saint Simon's Island Georgia. 2010-Current

Operations Manager/Executive Chef

Responsible for 40,000 SF Botique Hotel

All aspects of Day-to-day operations including Guest Services,

Food & Beverage, Housekeeping and Maintenance and Security.

Actively manage 40 + employees. Human Resources, P & L, Budgeting

and Marketing.

Harmony Square Learning Ctr. 2009-2010

Director of Foodservice/Culinary Instructor

Foodservice operation for 30-45 students

Saydee's Restaurant & Martini Bar/2006-2008

Executive Chef

Responsible for overall operation of 80 seat a la carte Fine

Dining restaurant.

Oak Grove Island Golf & Country Club, Brunswick, Ga. 2004-2006

Head Chef

Responsible for day-to-day operations of Oak Grove Bistro

Areas of responsibility including: P&L, labor and budgeting,

waste prevention, safety and sanitation.

Writing and executing a la carte, fine dining, and banquet menus.

Hired, oriented, and manage service staff of 7.

Marietta Country Club Marietta, Georgia 2002-2004

Garde Manger/Keyed employee.

Responsible for all cold food production, and two assistants.

Planned weekly banquet and a la carte lunch menus, assuring

quality control, while creatively minimizing waste.

Ruby Tuesday Inc. Acworth, Georgia 1999-2002

Lead Corporate Trainer, Southeast

Hired, oriented and trained all restaurant personnel during new

store openings throughout Southeast District.

Managed back house foodservice operations assuring quality

control and proper sanitation procedures.

Ingles Markets Woodstock, Georgia. 1998-1999

Bakery Manager

Managed day-to-day operations of high-volume bakery;

Including purchasing and employee development

.

Cobb County Board of Education, Marietta Ga.1996-1998

Building Supervisor

Served as liaison for both public, and private organizations

leasing school property.

Education & Qualifications:

Le Cordon Bleu College of Culinary Arts, Atlanta 2004

HACCP & Serve-Safe certified, National Restaurant Assn. Certified

proctor/Instructor

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