Manager Management

Linda Alleman

**** ***** ******

Falls Church, VA 22043

*****.*******@*****.***

Cell: 703-***-**** Home: 703-***-****

Summary:

Uniquely talented, responsible professional with exert management, organization, operation, and sales skills in diverse food service environments. Diligent earnest performer who adapts easily to new situations. Creative, innovative problem solver adept at identifying and realizing cost reduction opportunities with proven track record of achieving measurable results.

Professional Experience:

I. L. Creations, Fairfax, VA (2011- present)

Chef/General Manager

Responsible for food service operations at Fairfax Government Center and Fairfax Courthouse. Responsible for employee management, menus, food/labor costs, and sanitation.

Purple Onion catering Company, Vienna, VA (2009-2011)

Chef de Cuisine

Complete responsibility for menu creation, ordering, training, and managing of all kitchen employees for growing off-premise catering company and small café. Experienced with catering software programs,

Employee of the Year for 2009

The Swiss Bakery and Pastry Shop, Springfield, VA (2006-2009)

Operations Manager

Duties included supervising, mentoring, and consulting for family owned business. Successfully developed and implemented new business initiatives that increased revenues and profitability.

Amstar Mortgage, Vienna, VA (2004-2009)

Formerly Premier Mortgage 2004-2006, and J&J Financial 2006-2007

Loan Officer

Evaluated, qualified, and provided advice to clients seeking mortgage products. Selected appropriate mortgage products to meet client needs. Processed applications, organized loan packages, and adhered to all federal guidelines.

Top producer of new recruits for 2004

Linda Alleman

Mansion on O Street, Washington, DC (2003-2004)

Executive Chef

Provided all catering services for special events ant this private club, and all food service for associated bed and breakfast hotel. Special events included weddings, holiday parties, company functions, for events up to 250 people.

Supervised events from first inquiry to final invoice.

Food costs controlled to 18% or less

Radisson Barcelo Hotel, Washington, DC (1995-2003)

Sous Chef

Responsible for daily management of hotel restaurant and all kitchen employees, included ordering, banquets, and employee payroll processing.

Food costs controlled to 19% or less

Twice named “Manager of the Quarter”

Cities Restaurant, Washington, DC (1993-1995)

Sous Chef

Daily management of restaurant and employees. Ordered food and supplies, and determined nightly menu specials.

During maternity leave of Head chef, functioned as Acting Chef.

Additional work history includes The Willard Hotel, 21 Federal, and Galileo.

Education:

Culinary Institute of America, Hyde Park, NY 1986-1988

Culinary Education, with honors, perfect attendance

Francis Roth Award for outstanding performance

Illinois Valley community College, Oglesby, IL 1982-1984

Business Studies

Current Virginia Food Manager Certificate

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