John's InformationLocation: OMAHA, NETitle: line cookStatus: Working but looking for something new Experience: 12+ yearsWilling to Relocate: NoWilling to Travel: No TravelCareer Level: IntermediateWork Status: U.S. CitizenMember Since: 2011-03-09 Helpful Links

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John T. Davis Jr.

abo6lx@r.postjobfree.com

Cell 402-***-****

I HAVE BEEN IN THE OMAHA AREA SINCE DECEMBER LAST YEAR. THIS IS MY RESUME THAT HIGHLIGHTS MY EXPERIENCE AS IT RELATES TO THE JOB REQUIREMENTS.

MANAGEMENT PROFILE

I AM AN EXPERIENCED RESTAURANT MANAGER WITH MORE THAN 30 YEARS IN RESTAURANT BUSINESS ENVIRONMENT, WITH A BACKGROUND THAT INCLUDES HUMAN RESOURCES, MENU DESIGN, OPERATIONS MANAGER. I HAVE DESIGNED A MENU AND KITCHEN FOR A NEW CONCEPT. MOST RECENTLY I HAVE BEEN EMPLOYED AT MIRABELLA ASSISTED LIVING COMMUNITY IN FT. WORTH TX.

AS AN EXPERIENCED MANAGER, CONSISTENTLY DEMONSTRATED:

THE ABILITY TO DO MANY THINGS AT THE SAME TIME

§ THE ABILITY TO ACHIEVE GOALS AS IMPLEMENTED BY COMPANY

§ STRONG PROBLEM SOLVING SKILLS

§ GREAT SKILL IN KEEPING CUSTOMERS SATISFIED

§ NATURAL PRO-ACTIVE LEADERSHIP SKILLS, WITH AN EFFECTIVE, AND SUPPORTIVE MANAGEMENT STYLE

§ A FOCUS ON TRAINING AND EMPLOYEE EMPOWERMENT

MAJOR ACCOMPLISHMENTS

HUMAN RESOURCES AND RESTAURANT DESIGN

§ HAVE DESIGNED AND IMPLEMENTED MENUS FOR VARIOUS CONCEPTS

§ HAVE RIGOROUSLY MANAGED ALL ASPECTS OF BUSINESS, RESULTING IN SMOOTH OPERATION OF ALL RESTAURANTS

§ OVERSAW PURCHASES, AND REMODELS OF FIVE RESTAURANTS

§ SOUGHT OUT A BUYER, AND SECURED THE NEGOTIATIONS, TO FACILITATE THE SALE OF THE RESTAURANT

§ FUNCTIONED AS CONSULTANT TO OWNER AFTER PURCHASE

SALES AND MARKETING

§ AS OPERATIONS MANAGER, WAS RESPONSIBLE FOR MARKETING THE RESTAURANTS, AND FOR SELLING THE PRODUCTS, WHICH CONSISTED OF, NEWSPAPER, BILLBOARDS AND VARIOUS OTHER MARKETING TOOLS.

§ DIRECTED AND MANAGED THE MARKETING RESULTING IN GROWTH OF SALES

LEGEND MANAGEMENT COMPANY

FORT WORTH TX.

RESPONSIBLE FOR REDUCING FOOD COSTS BY 40%

REVAMPED THE CURRENT MENUS

BROUGHT ALL OF THE BUDGETARY INLINE

BROUGHT KITCHEN UP TO THE STATE MANDATED GUIDELINES

IMPLEMENTED COMPLETE SANITATION REGIMENT

HALLIE MANAGEMENT

OMAHA NE.

RESPONSIBLE FOR REDUCING FOOD COSTS BY 25%

REVAMPED THE CURRENT MENUS

BROUGHT ALL OF THE BUDGETARY INLINE

BROUGHT KITCHEN UP TO THE STATE MANDATED GUIDELINES

IMPLEMENTED COMPLETE SANITATION REGIMENT

THE ARBROOK

ARLINGTON, TX.

§ RESPONSIBLE FOR DAY TO DAY OPERATIONS OF FACILITY

§ DESIGNED MENUS FOR DIFFERENT DIET AND HEALTH ISSUES, AS WELL AS EVERYDAY DELIGHTS

§ REDUCED COSTS IN FOOD AND LABOR BY 30 %

§ RECORDED THE HIGHEST MARKS IN SANITATION AND STATE REGULATIONS

LAKE FOREST GOOD SAMARITAN

DENTON TEXAS

A Retirement community with skilled nursing

REVAMPED ALL OF THE RECIPES TO FOLLOW THE STATE GUIDELINES AND SPECIAL DIETARY NEEDS REQUIRED OF THE COMMUNITY

REDUCED SPENDING BY 20% AND BROUGHT ALL OF THE SPENDABLE INCOME TO WITHIN GUIDELINES

COORDINATED ALL ORDERING AND INVENTORY LEVELS

RESPONSIBLE FOR OVERSEEING ALL MENU REQUESTS WERE FOLLOWED THROUGH

VICORP

VILLAGE INN LINCOLN NE.

§ BECAME ONE OF THE FASTEST M.I.T. RECRUITS, TO BECOME A GENERAL MANAGER.

§ REDUCED LABOR AND FOOD COST BY 15 PERCENT, AND COMPLETELY REHIRED AND RETRAINED, 80 PERCENT OF ALL STAFF IN MY ASSIGNED RESTAURANT.

§ RELOCATED TO LINCOLN TO REPLACE AND REPAIR THE REPUTATION AND REBUILD THE STAFF AND BUSINESS AT THIS LATEST LOCATION

AMERISTAR CASINO

COUNCIL BLUFFS, IOWA

ONE OF THE NATIONS PREMIER CASINO HOTEL OPERATIONS WITH AN EMPASIS ON CUSTOMER SATISFACTION

SOUS CHEF

§ RESPONSIBLE FOR DECREASING LABOR AND FOOD COST WITH AN EMPHASIS ON CUSTOMER SATISFACTION

§ WORKED WITH CHEF TO MAINTAIN THE HIGHEST STANDARDS AND QUALITY ARE STRICTLY ENFORCED

§ RECEIVED THE HIGHEST MARKS ON J.D. POWERS AND ASSCOCIATES RATINGS

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