Manager Executive
Resume:
Gregory Peck
Cincinnati, Oh ****1
**********@*****.***
OBJECTIVE
To obtain a Management position in the restaurant industry where I can
utilize my skills and be rewarded based upon my performance.
EXPERIENCE
2006 - Present
BJ's Restaurant and Brewhouse El Paso, TX, Pinellas Park, FL, Citrus
Park, FL, Cincinnati, OH
Executive Chef
Responsible for 100 percent of ordering
Managed all back of house scheduling
Maintained 92 and above Everclean scores
Responsible and accountable for all financial aspects of kitchen.
Built and maintained a great staff by interviewing and hiring all back of
the house employees.
Order all food and small wares
2001 - 2006
PF Chang's China Bistro Norwood, OH
Executive Chef
Ordered small wares and food for restaurant.
Managed scheduling for all back of the house employees
Responsible and accountable for all financial aspects of kitchen.
Built and maintained a great staff by interviewing and hiring all back of
the house employees.
Responsible for proper and successful execution of all new menu roll
outs.
Created and prepared all special features for restaurant.
Created and maintained a cleaning and maintenance schedule for
restaurant.
Became serve safe certified.
Corresponded with customers by personally handling any compliments or
complaints.
Performed employee evaluations with recommendations for improvement.
Maintained a good working relationship and handled disputes with front of
the house employees.
Created prep schedule for all shifts and assisted in execution when
needed.
Managed all aspects of the kitchen including but not limited to
acceptable ticket times, proper preparation of food, correct
temperatures, and serving a presentable product for customers.
Maintained a 100% average with the Board of Health for 7 visits
straight.
Increased sales monthly and yearly for 5 years of employment.
1996 - 2001
Romano's Macaroni Grille Springdale, OH
Executive Chef
Responsible for all aspects of kitchen.
Ordered small wares and food for restaurant.
Managed all scheduling for back of the house employees.
Built and maintained a great staff by interviewing and hiring all back of
the house employees.
Responsible for proper preparation and execution of all new menu roll
outs.
Created and prepared all special features for restaurant.
Traveled from store to store to assist with their menu roll outs and
train employees.
Helped develop menu specials company wide.
Created and maintained a cleaning and prep schedule, as well as
restaurant maintenance.
Preformed employee evaluations with recommendations for improvement.
Became serve safe certified.
1994 - 1996
Delaney's North Bend, OH
Kitchen Manager
Responsible for all aspects of kitchen including ordering supplies and
food for restaurant.
Created and redesigned new menu for restaurant.
Accountable for all financial aspects of kitchen.
Interviewed and hired all back of house employees.
Created and prepared all special features for restaurant.
Maintained and wrote schedule for all back of house employees.
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