Manager Executive

Robert Caravaggio

Email: *********@********.***

Address: **** ****** ***** ***.

City: Las Vegas

State: NV

Zip: 89148

Country: USA

Phone: 702-***-****

Skill Level: Director

Salary Range: $90,000

Primary Skills/Experience:

See Resume

Educational Background:

See Resume

Job History / Details:

Robert J. Caravaggio

9781 Bonanza Creek Rd.

Las Vegas, NV 89148

Cell 702-***-****

Email:************@******.***

Position Desired

Executive Chef with reasonable and competitive compensation, with in a structured company which whom shares the same passion for great food and exceptional guest service.

Objective

To bring my culinary and restaurant management skills into an establishment in which to help maintain and enhance the quality, image and operation of that establishment. Also to gain future experience for myself to assist in my long term goal of ownership of a fine dining restaurant.

Professional Experience

2008-Present-Cheesecaker Factory, Summerlin & Henderson, NV

POSITION: Executive Kitchen Manager

-Responsible for all daily production calls and food pulls, as well as validation of all deliveries with steward.

-Responsible for all kitchen operations and overseeing a staff of 300.

-Responsible for overseeing my kitchen manager team and validating their daily functions.

-Ensuring that all recipes are being followed to the proper specification, and that ticket times are executed in their allotted times to ensure hot delicious food goes out to our guest in a timely fashion

-Responsible for properly educating the staff on proper cooking procedures and flavor profiles, which ensures that our quests are receiving the freshest products daily.

-Ultimate guest satisfaction is what our highest priority

-Responsible for all labor and food cost, and making sure we are within our budget each week.

-Work closely with staff, hands on to build a strong and happy work environment.

2005 2008-Carmine`s Little Italy, Las Vegas, NV

POSITION: Executive Chef

-Communicated daily with owners on all operations of the new restaurant, both front of house, as well as back of house.

-Responsible for all aspects of ordering, which included both food, liquor and all restaurant equipment and supplies.

-Managed inventory to improve profitability.

-Managed both front of house and kitchen when owners were away on vacation.

-Over sought weekly schedules of a staff of 25 kitchen members.

-Created menus for both dining room and bar guests, as well as daily specials for a 24 hour operation.

-Catered for all types of functions regularly.

-Maintained a profitable food and labor cost.

2001-2005-Kahunaville Island restaurant & Party Bar @ Treasure Island

POSITION: Executive Chef

-Reported directly to General Manager on all functions of kitchen operations in a high volume restaurant daily.

-Direct communication with all front of house managers on timing of seating of guests and food flow during each shift, making sure guest`s experience was above expectations.

-Responsible for food, inventory and labor costs.

-Over sought banquets with as many as 1800 guests.

-Directed a strong and loyal kitchen brigade of 65.

-Handled any problems concerning union and labor disputes.

-Always set monthly goals to better myself and the restaurant for greater success.

2000-2001-Ferraro`s, Summerlin, NV

POSITION: Executive Chef

-Executed fine dining Southern Italian Cuisine with a staff of 20

-Responsible for developing regional tastings, daily specials, and special events and weddings.

-Managed food costs and inventory to improve profitability.

-Achieved significant increase to check averages attributed to improved quality and consistency of food and service.

1996-2000- Villa Amalfi, Toms River, NJ

POSITION: Assistant Executive Chef

-Responsibilities included: assisting in all aspects of menu creations, quality control, production calls, and daily specials.

-Managed a well-trained kitchen staff of 20 in a fine dining restaurant.

-Worked closely with staff on the line and expediting to ensure the highest quality of food was presented.

-Communicated daily with both owners and Chef on the development of new and improved menu concepts.

1995-1997-Bella Roma @ Tropicana Resort, Las Vegas, NV

POSITION: Executive Chef

-Responsible for creating highest quality foods prepared and served in a manner that created loyal guests, as well as profitability.

-Responsible for overall management of two restaurants and supervised a kitchen brigade of 40.

-Coordinated special events which included weddings and company function up to 500 guests.

-Organized weekly schedules and assisted front of house managers on all fine dining serving techniques.

-Ensured both locations stayed consistent in all aspects of the restaurant operations.

Communications

-Spanish Speaking/with back ground in Italian

-Strong interpersonal skills

-Confidence in presentations and negotiations

-Able to access ad approach perspective opportunities with diplomacy

-Approach difficult situations with confidence and complete tasks with a can-do attitude

-FAILURE IS NOT AN OPTION

References

-Adam Lanza-Quotations and Sales, Philips Light Company, San Diego CA. 702-***-****

-Hercules Mantel- Executive Chef, Ferraro`s Restaurant Las Vegas NV. 702-***-****

-Amy Taylor General- Manager The Cheesecake Factory Las Vegas NV. 303-***-****

-Shannon Venturo- Area Director The Cheesecake Factory 678-***-****

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