Manager Customer Service

ROBERT P. BRODEUR

**** ***** **** ******, ** ****2 904-***-****

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MULTI-UNIT EXECUTIVE CHEF / FOOD & BEVERAGE DIRECTOR

I am a skilled culinary professional with a full-length knowledge of a wide variety of cuisine. Over 33 years of progressive

experience managing the provision of fine dining for restaurants, refining the art of cooking, developing impressive menus, and

preparing culinary dishes. Adept in the ability to cultivate partnerships with service providers in obtaining the freshest and

highest quality ingredients. Committed to leaving patrons with an especially memorable dining experience. Contribute ethical

leadership, influence change, build great talent, plan diligently, monetize opportunities, and execute relentlessly. I will literally

do >whatever it takes= to get the job done.

AREAS OF EXPERTISE & QUALIFICATIONS

Voted Top Chef three times, twice by the Palm Beach Post and once by the Providence Journal for all of

New England.

$ Food and labor cost specialist; always focused Resource Procurement / Inventory

$

on quality, pride and consistency. Supervision (Front / Back of House)

$

$ Menu Design / Development Customer Service / Guest Relations

$

$ Staffing / Training / Instructing Safety / Sanitation

$

$ Dining Room / Kitchen Operations Budgeting / Cost Reduction

$

PROFESSIONAL HISTORY

LOBSTAHS, Anna Maria Island, FL February 2012 to Present

General Manager/Executive Chef

$ Generates revenue by motivating staff to up-sell. Manages budgets and resources to facilitate streamlined operations.

Responsible for overall experience of patrons and coordinates staff to maintain a pleasant atmosphere, cleaning public

space, artwork, and advertisements that are on display. Front of house manager recruits, trains, and manages all customer

service staff to maintain the quality of service to ensure guests receive a high level of satisfaction with food service.

Maintains complete control of the kitchen. Maximizes productivity of the kitchen staff. Maintains impeccable personal

hygiene as well as high work and safety standards in the workplace. Ensures quality culinary dishes are served on schedule

and sees that any problems are rectified. Approves all prepared food items. Modifies and creates new menus and dishes as

needed. Performs many administrative duties, including ordering supplies. Maintains a well run, cost effective kitchen.

Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.

NEW YORK CITY PIZZA, Hilton Head and Bluffton, SC January 2011 to Feb 2012

Corporate Chef

$ Oversaw all back of the house operations and was in charge of setting up corporate structure so we could open up 300 units

in a short period of time. (www.iloveNYCP.com)

CHEEVES BROTHERS STEAK HOUSE, Temple, TX 2008 to 2010

Executive Chef

$ A fine dining, white tablecloth steakhouse. Oversaw all of the back of the house operations. (www.cheeves.com)

CONCH HOUSE MARINA & RESORT, Saint Augustine. FL 2003 to 2008

Food & Beverage Director & Executive Chef

$ Started at the Conch House Resort in 2003. Restaurant sales were $2.26 million; in 2005 we had exceeded revenue to $5

million. Food cost was 41% and within the first year I implemented quality, pride, consistency and started serving great

food. I got back the locals and revised the menu to where the kitchen could handle the volume and settled for a 28% food

cost. Also got the labor cost to 25% by hiring quality team players and got rid of the frivolous employees. This is a 402 seat

waterfront restaurant and a 194 slip marina with popular seating over the Salt Run waterway. (www.conch-house.com)

ROBERT P. BRODEUR

4920 Owens Lane Temple, TX 76502 904-***-****

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PROFESSIONAL HISTORY (continued)

HEMENWAY=S SEAFOOD & OYSTER BAR, Providence, RI 2000 to 2003

Executive Chef

$ R.A.R.E. Hospitality; a high end upscale white table cloth Seafood Restaurant and Grille. I implemented a program with

my General Manager and Purchasing Agent to promote a hot deal promotion and we came up with the best bottom line

(32%) in the company. This is a multi-themed restaurant group such as Capital Grille, Bugaboo Creek, Old Grist Mill and

Longhorn Steakhouse. I was on the opening task force team. (www.hemenwaysrestaurant.com)

Jupiter Crab Company, Jupiter, FL 1988 to 2000

Multi-unit Executive Chef/Director of Operations

$ We opened our first unit in 1983 and were a 282 seat casual seafood restaurant in Jupiter Florida with revenue of $3.8

million the first year. We did so well the owners decided to open another unit on Palm Beach Shores, at the Embassy

Suites Hotel with seating capacity of 350 seats and a 500 seat banquet facility along with beach service. Annual revenue

was over $8 million. The next unit was in Key West at the Sheraton Suites and another in Stuart, Florida. We were voted

best Seafood restaurant twice by the Palm Beach Post. This was a high volume concept with exceptional food and service. I

was with them for a total of 12 years.

Specialty Restaurant Group: 391st BOMB GROUP, West Palm Beach, FL 1983 to 1988

Unit Executive Chef/Super Regional Chef

$ I started as a unit Executive Chef for more than a year. After producing great numbers and quality, the corporate office

recognized that I could handle more units. They gave me 5 more units in South Florida. My tenure ended with 24 units in

the Southeast Super Region. (www.specialtyrestaurants.com/restaurants.com)

Ancient Mariner Restaurant, Ft. Lauderdale, FL 1979 to 1983

Kitchen Manager

$ Ancient Mariner was a floating restaurant in downtown Fort Lauderdale, Florida. Started as a line cook working under

Executive Chef Brandon Walsh ranked #3 chef in the country at that time, and took over as Chef after 2 years. I also

worked in their other concept restaurants, Ancient Mariner Hotel in Lake Placid New York, a high end restaurant on the

east river in New York City called Water=s Edge, and The Ancient Mariner in Connecticut.

EDUCATION

$ Attleboro Occupational High School, Attleboro, Massachusetts - Culinary Arts Program (4 years)

$ Johnson & Wales, Providence, Rhode Island - Culinary Arts Program: AA, Hotel & Restaurant Management

(www.jwu.edu)

$ C.E.C. (Le Cordon Bleu), Fort Lauderdale, Florida

$ Black Angus Award

$ Top Chef of the Year

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