Manager Executive

Joshua “J” Amonson

Cellular 480-***-**** ***** N. #1st Ave 1103

*.*.*******@*****.*** Phoenix, AZ 85027

Executive Profile

I have experience as a chef, food service manager, with a creative flair for generating and presenting programs and

ideas. Excellent presentation, public speaking, communications and interpersonal skills. Able to inspire others to work

at their highest level. Over 20 years’ experience in restaurant, banquet, and meetings management for exclusive hotels,

restaurants, country clubs, and conference centers. Proven abilities in planning, marketing, cost analysis, budgeting,

expense control, staffing, training, and quality management. Ability to handle catering/banquet functions to 1-1500

people. Strong leadership skills and the ability to manage and motivate staff; excellent team building and interpersonal

relations skills. Contributed to significant revenue. Easily adapt to new trends and techniques. In my career, I have

been responsible for the opening and operational coordination of 4 new restaurants.

Qualification Highlights

Received Manager or the Quarter in 2004 at the J.W. Marriott Desert Ridge Resort and Spa, the hotel also received

“Hotel of the Year” in 2004 and received 4 diamonds from AAA, Meritage Steakhouse received 3 Diamonds from

AAA. Selected to oversee and implement “Project B & B”, standardized recipe and menus for “D” size properties in

the Western Region. I was the liaison at the Fort Collins Marriott, Dallas Suites Marriott and 10 other properties in the

Western Region; I was the key contact for the Western Region. I was selected to be corporate trainer for The Western

Region for Event Operations Training. Event Operations is a new style of banquet breaks, functions and chef table set

ups, with upgraded foods and settings and designs. Represented affiliated properties such events as “Taste of the

Nation” at the Phoenician Resort and Spa, Scottsdale Culinary Festival, as well as Cooks and Corks.

Professional Background

Manager/Executive Chef

Ric’s Smokehouse BBQ and Grill 2011 to current

Oversee all operations pertaining to fast casual smokehouse that include smoking and preparing all food from scratch

with a focus on quality and freshness. Insuring all aspects of the front of the house to ensure quality service, food cost

management and labor cost. Producing high quality products to our patrons with a smile

.

Executive Chef – 2010 to 2011

Hilton La Quinta, CA

Waldorf Astoria Collection

Executive Chef of Ernie’s at PGA West and La Quinta Resort and Clubs, responsibilities include menu changes,

training of staff, food cost, labor cost and seasonal specials. Ernie’s has a gastro pub theme with an upscale twist on

French and Irish cuisine.

Executive Chef – 2010 to 2010

Bon Appétit Management Company Chandler, AZ

Intel

Oversaw 4 cafes at Intel Corporation in Chandler with a focus on sustainable and organic locally produced foods, with

everything made from scratch daily. Managed food cost and labor cost to budget. Participated in the eat local

challenge.

Director of Operations & Executive Chef – 2008 to 2010

Club Corp Anthem, AZ

Executive Chef of two clubhouses at a private country club, with different concepts. Persimmon Clubhouse is upscale

lunch and fine dining dinners with multiple themed nights. Ironwood golf casual / Sports grille theme, 19th hole.

Ironwood has the banquet facility that can hold up to 450 people seated with a plated meal or buffet. I would utilize

both clubhouses for different events and holiday brunches as well as several wine maker dinners and themes.

I also held the position as Director of Operations at Anthem Golf and Country Club, I oversee all Operations pertaining

to Food and Beverage, with a primary focus on Service staff training, beverage cart standards of operations with a

focus on up sell and increased revenue opportunities, with a primary focus on beverage cost and controls. Acted as

assistant to the General Manager / Regional Manager, when the GM was at his other properties or vacation. Exceeded

and hit targeted numbers for budgets versus prior year. Significant increase in revenue, with a primary focus on labor

management, food and beverage cost control and controlling other expenses. My primary focus was to implement new

programs to drive revenue in a down economy. Implemented Prix Fixe menus that changed weekly, cooking classes,

kids cooking classes, Blue plate specials, parent’s night out, dive in movies at the pool, pool service at both

clubhouses, moved prime rib night, created land and sea night, enhanced Pasta Vino night with live entertainment,

created Taco Tuesday, Increased bar usage with daily Happy Hour Specials, added different variations to Fish Fry.

Executive Chef / Director of Restaurant Operations – 2002 to 2008

Marriott International Fort Collins, CO

Fort Collins Marriott, 230 rooms Hotel with 6 ballrooms and an outdoor pavilion that we did 70 weddings a year in,

over saw all aspects of food and beverage on property to include the Copper Creek Restaurant, The Falls Bar, room

service, and banquets. I Assisted the Denver West Marriott for 3 months in the absence of their Executive Chef while

running the Fort Collins Marriott.

Specialty Restaurant Chef / Director of Restaurant Operations

Meritage Steakhouse at the J.W. Marriott Desert Ridge, Hotel of the Year 2004, AAA 4 Diamond Resort, 950 rooms,

230,000 square foot of ballroom space.

I was responsible for all menus for 3 meals a day restaurant. Over saw the opening and controlling of all costs for the

Meritage Steakhouse. Over saw all aspects of the opening of a fine dining steakhouse and responsible for all

hiring of front

and back of the house staff. I managed a staff of 40 employees.

Responsible for all aspects of the P&L statement. Wrote and maintained budget to meet profit to owners. The

Meritage Steakhouse achieved budget of $2.6 million for fiscal year 2006

Developed all training for front of the house staff and the kitchen staff, main focus was on AAA standards.

Continued training on wine and up sales in the Meritage, focus on cost control. Hosted Robert Craig and Chad

Alexander from Robert Craig Winery and created a 6 course wine dinner for 50 and Opus Wine Dinner for 150.

Transformed Meritage Steakhouse for many “buyouts” and private functions.

Chef de Cuisine 2000 to 2002

Desert Mountain Golf Club Scottsdale, AZ

Designed and implemented new systems for the Sonoran Clubhouse at Desert Mountain Country Club. Emphasis on

cost control and operating efficiency improvements. Developed all menus, budget, forecast, for the Sonoran

Clubhouse. Budgeted manpower and resources in organizing tasks; assigning responsibilities, delegating authority

within a department of 20+ employees. Earned an award from Maricopa County for receiving a 90 or better on all

health scores for 12 months.

Assisted in the opening of the Apache Steakhouse, with an emphasis on dry-aged steaks. Involved in the development

and formatting of specialty menus for private functions and holidays, including wine pairing dinners that included

Duck horn Winery.

Kitchen Supervisor 1998 to 2000

Arizona Biltmore resort and Spa Phoenix, AZ

Managed Garde Manger department at the Arizona Biltmore Resort & Spa in the absence of a chef. Coordinated all

functions including kosher functions, weddings, private parties, and Sunday Brunch for Wrights Dining Room.

Responsible for all ordering, inventory control, and delegating authority within a department of 25 staff members.

Sous Chef / Trainer 1997 to 1998

Arnie's In Edmonds Edmonds, WA

Sous Chef and trainer for the kitchen for 3 restaurants in the surrounding Seattle area with an emphasis on cost control,

consistency and quality.

Education

Certificate, Culinary Arts 1991

Class A Culinary School US Coast Guard Petaluma, CA

Attended cooking school for the US Coast Guard and attended the CIA in New York for Low fat and Nutritional

Cooking.

Food Service Specialist 1990 to 1997

United States Coast Guard USA

Held various ranks as a food Service Specialist in the US Coast Guard and was formally trained in culinary arts.

Training

Culinary Development, USA, 1990. I have attended many seminars and training classes in my career to enhance my

abilities as a culinary professional and taught many classes.

Honors

Received 2 Good Conduct Medals, U.S. Coast Guard

Received 2 Humanitarian Service Medals, US Coast Guard

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