Manager Customer Service

Thomas Doyle

Email: abo2sd@r.postjobfree.com

Address: **** **. **** **.

City: West Allis

State: WI

Zip: 53214

Country: USA

Phone: 414-***-****

Skill Level: Management

Salary Range: 55

Willing to Relocate

Primary Skills/Experience:

See Resume

Educational Background:

See Resume

Job History / Details:

RESUME

Thomas C. Doyle

1224 South 73rd Street West Allis, Wisconsin 53214

Home Telephone: 414-***-**** Email: abo2sd@r.postjobfree.com Mobile: 414-***-****

Summary

Seeking a corporate or management position that may enable me to utilize my culinary, managerial, marketing, writing, and creative abilities for maximum earning and promotional potential for both myself and employer.

Qualifications

As an Executive Chef I have expertise in all aspects of food service, from fine dining, to catering, to concessionaire and casual-quick service experience. Specialties include American, Italian, German, and French cuisines.

As a Business Owner/General Manager I have over twenty years experience in all aspects of operating a company, including marketing, product development, research, inside sales, outside sales, customer service, human resources, insurance & liability, federal & state tax requirements, accounting, finance, payroll, and all other duties required to operate and manage a food service business. I also have experience in restaurant operations consulting, creative writing, and food styling as art, all areas of significant interest.

Work History

Doyle Foodservices, Incorporated -President, Executive Chef, General Manager. January 1989-Present

Doing business as...Doyle Foods, 2010-Present / Tommasino Italia Restaurant, 2007-2009

Doyle`s Milwaukee Inn, 1994-2007 / Perry`s Place Restaurant, 1989-1994 / Doyle Catering Company, 1989-Present. Started, owned, and operated three different restaurant and catering businesses in what would become three different locations. Primary decision maker for all operations.

Emmber Foods - Milwaukee, Wisconsin (now Cargill) - Corporate Chef 1999, 2001

Product testing and product development work as part of the research and development team. Successfully created sandwich meat, bread, and condiment solutions for SUBWAY corporate in Tampa, Florida.

Hillshire Farms- New London, Wisconsin-Corporate Chef Consultant 1997-1998

Provided marketing assistance to the sales staff on a per diem basis in the form of recipe development and product presentation to Hillshire`s clients. Most notable accounts were Roundy`s Corporation / Pick and Save Foods.

Ogden Allied Services Corporation-Milwaukee Exposition Convention Center & Arena (MECCA), Milwaukee, Wisconsin- Executive Chef 1987-1989

Complete foodservice production and quality control responsibility for the entire MECCA complex including the over 500,000 square foot Convention Center, the 30,000 plus seat Sports Arena, and the 4,000 seat Auditorium. The MECCA complex was the largest catering operation in Milwaukee at the time, and services included all banquet/catering, cafeteria, concessions, restaurant, bar and cocktail lounge operations. Notable clients included the Milwaukee Bucks Basketball, Marquette University, Milwaukee Admirals Hockey, and Milwaukee Wave Soccer sports teams. During my tenure as Executive Chef, annual food related sales exceeded 3.75 million dollars each year with an overall food cost average of 28% or less.

Work History continued...

Ogden Allied Services Corporation-Milwaukee Exposition Convention Center & Arena (MECCA), Milwaukee, Wisconsin- Executive Sous Chef 1986-1987

Primarily responsible for maintaining daily foodservice production levels in the kitchen. Assist Executive Chef in staffing, purchasing, planning, inventory, cost control, and staff training. Act as Executive Chef in his absence. Promoted to Executive Chef in April, 1987 after less than six months in this position.

Karl Ratzsch`s Restaurant- Milwaukee, Wisconsin - Chef d`Cuisine 1982-1986

Supervising kitchen operations and a staff of approximately 15 foodservice cooks and employees while preparing daily menu entree`s from one of six essential food preparation stations. Mastered this famous German restaurant`s nearly century old recipes. In 1983 AAA magazine awarded the restaurant the number 3 nationwide rating overall for fine business dining.

Marcus Corp. / Pfister Hotel & Tower / Marc Plaza Hotel - Chef Garde Manger (Hotel Butcher) 1983-1984

Portion cutting of all beef, pork, poultry, veal, fish, and seafood used throughout the Pfister and Marc Plaza hotel`s restaurant and banquet operations.

Muskego Lakes Country Club - Muskego, Wisconsin - Banquet Chef 1981-1982

Responsible for preparation and service of all banquet and catering meals. Service capacity of up to 500 guests.

The Artiste Ristorante - Milwaukee, Wisconsin - Kitchen Manager 1979-1981

Assisted the Chef-Owner of this unique neighborhood specialty restaurant in the daily operations. Performed restaurant managerial duties in the owner`s absence.

Awards-Recognitions-Associations

2001 Milwaukee Magazine -Top 5 Restaurant- Doyle`s Milwaukee Inn

2000 Milwaukee Magazine -Top 25 Restaurant- Doyle`s Milwaukee Inn

2005 Milwaukee Magazine Readers Choice Awards--Critic`s Choice- Doyle`s Milwaukee Inn

2005 Milwaukee Magazine Readers Choice Awards--Best German Cuisine- Doyle`s Milwaukee Inn

2000 Milwaukee Magazine Readers Choice Awards -Most Underrated Restaurant- Doyle`s Milwaukee Inn

2001 East Towne Association -Bastille Days Celebrity Chef- Thomas Doyle, Doyle`s Milwaukee Inn

1999 Milwaukee Magazine Readers Choice Awards -Best Soups- Doyle`s Milwaukee Inn

1999 Milwaukee Magazine Readers Choice Awards -Most Underrated Restaurant- Doyle`s Milwaukee Inn

1999 CajunFest First Place Award Winner -Best Seafood Gumbo- Thomas Doyle, Doyle`s Milwaukee Inn

1998 Milwaukee Magazine Readers Choice Awards -Most Underrated Restaurant- Doyle`s Milwaukee Inn

1994 Milwaukee Festa Italiana -Grand Champion Pizza Chef- Thomas Doyle, Perry`s Place Restaurant

1994 Milwaukee Festa Italiana -First Place Professional Category- Thomas Doyle, Perry`s Place Restaurant

1993 Milwaukee Festa Italiana -First Place Professional Category- Thomas Doyle, Perry`s Place Restaurant

Wisconsin Restaurant Association-Milwaukee Chapter, Board of Directors Member-2001

City of West Allis Downtown Business Improvement District, Board of Directors Member-2004,2005,2006

Research Chef`s Association of America- Past Associate Member

Awards-Recognitions-Associations continued...

Little League of West Allis, Board of Directors Member/Senior League Vice President 2004, 2005, 2006

Safe-Serve Certified

Education

Milwaukee Area Technical College-R&H Chef Training Associate Degree Program 1980-1982

Studies Included:

Basic Food Preparation-Principles of Food Preparation

Dining Room Service

Sanitation & Hygiene

Hospitality & Foodservice Industry

Communication Skills I, II

Food Preparation and Servicing

Menu Planning & Nutrition

Baking for Chef`s

Psychology of Human Relations

Classical Cookery Analysis

Meat Analysis

Food Purchasing and Marketing

Business Organization & Management

Food & Beverage Cost Control

Commercial Foodservice Operations

Catering & Special Function Planning

Foodservice Equipment & Layout

Ice Carving & decorative Showpieces

Rich`s Corporation-Business Development, Baking Certification Program-Fond du Lac, Wisconsin 1987

Course work included start to finish set up for in-house grocery/retail food baking applications.

Pius XI High School-Milwaukee, Wisconsin Class of 1978

St. Matthias Grade School-Milwaukee, Wisconsin Class of 1974

References on request.

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