Executive Operator
Resume:
JOHN LOUIS GRIFFIN
SAN DIEGO, CALIFORNIA 92117
**********@*****.***
Qualifications: Over 25 year's practical experience in all facets of Hotel
and Restaurant services. Experiences held include:
Owner/Operator-6years, Corporate Chef, Executive
Chef, Purchasing Agent and Pastry Chef. Participated
in the Masters Tournament-7 years and the Bell South
Classic-6 years.
Skills: Aloha, Restaurant Magic, Right View Web, Info Sync, Hot
Schedules, Excel, Word.
Languages: Bilingual, English/Spanish.
Work Experience:
6/12-2/13 Donovan's Prime Seafood San Diego,
California
Donovan's Prime Seafood, Executive Chef
Local Seafood, Prime Steaks, High Volume, Multi Outlet
2/06-6/12 John L Griffin Associates, LLC Holly
Springs, Georgia
Iron Horse Restaurant, Owner/Operator.
Full service restaurant and bar.
4/00-7/05 The Neighborhood Dining Group Roswell, Georgia
The Neighborhood Dining Group, Corporate Chef.
Queen Anne's Revenge, Chicago's Restaurants-3 units,
Bitterend Seafood Restaurant-Opening Executive Chef.
1999-2000 BASIL'S
Marietta, Georgia BASIL'S, Executive Chef.
Mediterranean Cuisine.
1998-1999 VAN GOGH'S Roswell, Georgia
VAN GOGH'S, Executive Sous Chef.
1997-1998 LICKSKILLET FARM Roswell, Georgia
LICKSKILLET FARM, Executive Sous Chef.
1995-1997 LIBERTY HOUSE GROUP Atlanta, Georgia
BONES RESTAURANT, Purchasing Agent.
Top Ten Steakhouses, USA Today.
BLUE RIDGE GRILL, Chef Tournant, Pastry Chef.
Opening Team.
1994-1995 STOUFFER RENAISSANCE Atlanta, Georgia
WAVERLY HOTEL, Banquet Cook, Fine Dining.
Four Star/Four Diamond Hotel.
1989-1993 U.S. NAVY San Diego,
California
U.S.S. Leahy CG 16, Gunner's Mate Missiles.
Third Class Surface Warfare
Petty Officer.
Served during Desert Storm/Desert Shield.
Honorable
Discharge/Commendations.
Education: Art Institute of Atlanta, Atlanta, Georgia
Associate of Arts Degree, Culinary Arts.
Graduated with Honors, December 1996.
References Available Upon Request.
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