Sales Management

Michael Davio

**** **** ****** ***** ****, Naples, Florida 34120 Home: 239-***-**** - *********@***.***

Summary

Expertise in managing staff, creating menus, and preparing foods at reduced cost without compromising quality, taste

and presentation. Over fifteen years of consistent, successful Executive Chef experience.

Highlights

ServSafe certified International culinary skills

● ●

● Focused and disciplined ● Kitchen management

● Effective planner ● Kitchen productivity

● High volume production capability ● Ability to handle fast-paced environment

● Extensive catering background ● Management and leadership expertise

● Food presentation talent ● Personable and affable

● Focus on healthy cooking, portion and cost control ● Excellent plate presentation skills

● Inventory management ● Self-starter

● Menu expertise ● Team-oriented

● Strong work ethic ● Multi-operation hospitality management

● Passion for customer satisfaction ● Able to handle and resolve problems

● Culinary arts education ● Honest, trustworthy and punctual

● Stable work history ● Written and oral communication skills

● Staff development ● Excellent multi-tasker

● cost-control expertise ● Assumes 100% responsibility

Experience

Executive Chef

June 2011 to November 2012

Heritage Bay Golf & Country Club – Naples, Florida

Re-organized entire club house kitchen and storage facilities based on a growing membership and operational demand

for a club with approximately 2.4 million in Food and Beverage revenues and twelve hundred plus members.

Implemented the design and installation of an additional outdoor walk-in cooler/freezer. Enhanced existing kitchen

equipment and repaired or replaced as needed. Set up new purveyor accounts for increased savings. Created new

banquet menus to increase revenues for non-member events. Designed all new ala carte and special event menus.

Enhanced front of the house operational procedures including buffet diagrams and designs. Implemented cleaning

schedules based on exceeding Department of Health standards. Increased profit margins, improved morale and lowered

cost of labor. Hired and replaced staff as needed and trained existing staff for continuous improvement.

Executive Chef / Partner

April 2009 to June 2011

Personal Chef – Naples, Florida

Created a personal chef service catering to the most discerning clients specializing in scratch, heart healthy ingredients

with inter-continental world class flare for more intimate occasions. Collaborated with one partner, building the

business from the ground up utilizing successful techniques and procedures. Developed enticing gourmet menus while

establishing a successful client base.

Executive Chef

October 2000 to April 2009

Twin Eagles Golf & Country Club – Naples, Florida

Exclusive, equity membership club with elaborate club house architecture themed as a Scottish Manse. Opened club

house kitchen, developed and implemented all menus, inventory sheets and receiving logs. Designed buffet diagrams

and ala carte operational procedures. Set up purveyor accounts according to company goals. Collaborated with Food

and Beverage Director creating unique dining events to promote developer real estate sales. Twin Eagles hosted the

Ace Group Classics, a PGA Champions Tour Event, from 2002-2006. Completed all required, Bonita Bay Group

management training programs as well as elective training seminars and computer courses. Received higher ratings in

Bonita Bay Group member surveys, in all areas of Food and Beverage operations, as compared to all other Bonita Bay

Group clubs.

Executive Chef

September 1997 to October 2000

Pelicatessen Gourmet Deli and Catering – Naples, Florida

A fast paced gourmet delicatessen in renowned Waterside Shops at Pelican Bay. Created catering and ala carte menus,

specials and gourmet deli style sandwiches. Catered to many local businesses including the Philharmonic, as well as

exclusive local communities. Prepared gourmet take-out dinners, deli case items, compound salads, artisan breads and

pastries. The retail store specialized in European items not commonly found elsewhere.

Sous Chef

August 1995 to September 1997

Asti Restaurante – Naples, Florida

New York style, family owned restaurant specializing in Italian immigrant style dishes with emphasis on scratch

cooking and fresh ingredients. The original restaurant was established in Manhattan over thirty years ago, specializing

in authentic Northern Italian cuisine and all homemade Italian pastries and desserts including sorbetti and gelato.

Created daily specials and soups as well as assisting in ordering, inventory and creating new menu items. Also,

prepared and worked sauté station and prepared grilled items.

Executive Sous Chef

December 1993 to August 1995

Fifth Avenue Cafe – Naples, Florida

Restaurant incorporated three uniquely different outlets all served from one large kitchen with three to four hundred

meals served daily. The menu ranged from classic French fare to Caribbean style dining. Responsibilities included, but

not limited to setting up and working sauté station, creating daily specials, and preparing homemade desserts.

Line Cook

April 1990 to November 1993

Ramsey Golf & Country Club – Ramsey, New Jersey

High end golf club and golf course community. Club house dinning includes a grill room, fine dining and banquet

dinning. Just over 900 members with over 1.6 million in Food and Beverage sales. Worked with Sous Chef preparing

and cooking for the fine dining restaurant. Also, worked banquets on occasion which were open to the public. Offered

Sous Chef position, but respectfully declined to relocate to Florida.

Line Cook

July 1988 to April 1990

Hackensack Golf & Country Club – Emerson, New Jersey

Exclusive member only club generating over 1 million in Food and Beverage sales. Amenities included 18 holes of

golf, tennis, and Olympic sized swimming pool. Began as Grill Cook and promoted to Sautee station. Worked

banquets and weddings responsible for all action stations.

Passaic County Community College 1988

Paterson, New Jersey

Certificate in Culinary Arts with courses in Hospitality Management and Nutrition

Bonita Bay Group Management Training Program

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