Manager Management

**** * * * * H EST E R D R .,R O C K L E D G E F L . 3 29 5 5

(h)321-***-****, ( c ) 321-***-****

(E)*******@*****.***

BRIAN PIDGEON FL ANAGAN

OBJECTIVE

To produce quality food and give exceptional service to all my clients and

guests.

FUNCTIONAL SUMMARY

I have been in the hospitality business since 1985. It is what I love to do and it

shows in my work ethic and passion. I don’t think that any job is too small or

project is too hard to handle.

SUMMARY OF QUALIFICATIONS

Management/G.M. complete charge of all restaurant functions.

Advertising and marketing

Determine employee’s schedules, hiring and termination

Motivate employees for customer satisfaction

Operate all equipment

Order and receive supplies from various vendors

Inventory control, determine budgets and track profitability

Organize catered events

Handling of all deposits and cash banks

Chef

Arrange banquets for over 1000 guests

Head chef for NASA flagship cafeteria

Prepare a variety of entrees for various functions

Organize special events

Create menus for cafeteria or restaurants

Bartender/Bar Manager

Operate and handle all tasks in bartending

Responsible for all inventory control

Opening and closing procedures

Weddings and other catered events

Contacting and hiring nightly entertainment

Organize sporting events

EMPLOYMENT (LAST 3)

Lackmann Culinary/Compass KSC. 2003 present

Head Chef/Catering Chef

Central production kitchen supervisor

Rusty’s/Bernard’ Surf Cocoa Beach FL 1998 2003

Asst. G.M.

Started as bartender in 98, worked my way to Asst .G.M.

Austin’s Intl./Holiday Inn Fl. 1996 1998

Food And Beverage manager/G.M.

EDUCATION

Gloucester H.S. Ottawa, Ontario. Canada

Algonquin College Ottawa Ontario. Canada

Curriculum : Hotel & Restaurant Management

REFERENCES AND ADDITIONAL INFORMATION

Available upon request

Contact this candidate