Service Engineer
Resume:
J AMES R. M IRKES
Brown Deer, WI 53223
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H OSP I TAL I TY MANAGE M E N T
Portfolio of Hospitality Management Achievements includes
M ulti-Level Food & Beverage Leadership & Di rection; Business
P rocess Analysis; T ime, Personnel, & Resource Optimization
Proven leader accomplished in building high performance, cohesive teams to lead
p roductivity and profit driven efforts to attain overall strategic business goals.
Demonstrated skill directing sustainable change in both front and back of the house
operations. Field experience identifying and correcting inefficiencies, devising
t actics to increase revenues, and development of programs to strengthen the quality
of services. Core competencies include:
Food Planning and Production Menu Costing and Design
Work Flow Evaluation and Analysis Facility Design and Usage
Purchasing and Vender Evaluation Receiving and Inventory
Control
Capital Budgeting & Expenditure Personnel Hi ring and
T raining
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P ROFESSIONAL FOOD SERV ICE EXPER I E NCE
Chef/Owner, T ravele r’s Hea rth Café & Games, M iddleton, Wisconsin
N ew concept café and game store. Responsible for overall
operations of both retail
sales and food & beverage services. Menu design and development.
E mployee hi r ing, t raining, evaluating, and dismissal. Vender
selection and building
b usiness relationships. Development and execution of marketing
p lan and strategies.
B udgeting for both short and long te rm needs. I nventory controls
a nd analysis.
P astry Chef/Owner, Pastry Classics, Brown Deer, Wisconsin
P roduction of classical pastries, desserts, and wedding cakes.
C ulina ry I nst ructor, M i lwaukee Area Technical College, M ilwaukee,
W isconsin
T aught advanced baking, classical desserts, facility planning, and
beverage service.
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C ulina ry I nst ructor, Mo raine Par k Technical College, Fond du Lac,
W isconsin
T aught production food, advanced baking, and food service math.
Head Chef, Fe rmilab, Batavia, I llinois
M enu planning, food production, purchasing, inventory controls,
m enu costing.
Executive Chef, Big Foot Count ry Club, Fontana, Wisconsin
F ood production, budgeting, purchasing, inventory controls,
p ersonnel hi r ing,
t raining, and fi ring, menu design and costing, banquet planning
a nd production.
Executive Chef, H ilton Hotel, N iagara Falls, New York
F ood production, menu planning, design, and costing, banquet
p lanning and
p roduction, inventory controls, personnel hi r ing, t raining, and
f i r ing, purchasing,
service personnel t raining, purchasing, P & L responsibility.
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E xecutive Chef, Radisson Hotel, Plymouth, M innesota
F ood production, menu planning, design, and costing, banquet
p lanning and
p roduction, food production and planning for dinner theatre,
i nventory controls,
p urchasing, personnel hi r ing, t raining, and fi r ing, P & L
r esponsibility.
Food & Beverage Di rector, Topeka I nn Management, Holidome of Grand
Forks, N D
R esponsible for all food and beverage operations in the hotel
f acility, purchasing
food and liquor items, inventory controls, P & L responsibility,
P ersonnel Mgmt.
Day Chef, M a r r iott Hotel, Rosemont, I llinois
P roduction and service of menu items for th ree in-house
r estaurants, production
p lanning, inventory and cost controls.
NON-FOOD SERV ICE EXPER I E NCE
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P roduction Electronics Engineer, Alto-Shaam, Inc., Menomonee Falls, Wisconsin
B uilt and tested all electronic controls for all product lines. Food
equipment mfg.
Operations Manager, Alliance Technologies, L LC, Saukville, WI
D irected overall daily operations of the electrical/electronics production.
I nventory
controls. R&D camera systems for the pluming and sewer industry.
E D UCAT IO N
AOS Degree, Culinary Institu te of America, Hyde Park, New York
Top 10% of Graduating Class
Culinary Arts – Production and Service
BAS – Electronic Engineering Technology
ITT Technical Institute, Greenfield, Wisconsin
BAS program Valedictorian, Alpha Beta Kappa National Honor Society
Business and Personal References upon request.
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