Manager Sales
Resume:
Kitchen Manager (Traverse City)
Date: ****-**-**, 1:50PM ****************@*****.***
James K. Buck
**** ***** **** - ************, ** 49690
*************@*****.***
OBJECTIVE
Long-term employment in a positive, team-oriented environment where I can continue to learn, share my knowledge, and exceed expectations
SUMMARY OF QUALIFICATIONS
Thirty years of restaurant experience
Extensive knowledge of food preparation and kitchen operations
Creating diverse menus
Knowledge of food preparation for banquets from 10-750 people
Ability to work the line for any meal period, including cooking at all stations
Expertise in purchasing, food-cost control
Excellent rapport with local vendors
Conscientious work ethic
EXPERIENCE
Kitchen Manager: Bay View Inn - Acme, Michigan (08/2004 to 07/2012)
Created menus, daily specials and soups
Responsible for labor and food-cost control
Worked various shifts and positions in the kitchen
Ran food, cashed out customers
Responsible for ensuring that all products were dated, cooled and stored correctly
Maintained a clean working environment
Cross-trained staff in all positions
Increased daily revenue of food and beverage sales from $1,500-$3,500 to $3,500-$8,000 through increasing menu size, variety of specials and improved cost controls
General Manager: White Tails Steak and Ale - Kalkaska, Michigan (07/2002 to 07/2004)
Turned bowling alley bar into a upscale steak house
Hired and trained front and back of the house staff
Created all new menus for breakfast, lunch and dinner
Was in charge of scheduling front and back of house as well as continuous training
Created order guides and prep sheets
Ensured that monthly food costs were monitored and kept in line
Worked at least one shift each in back and front of the house every shift
James K. Buck page 2
Executive Chef: Park Place Hotel - Traverse City, Michigan (08/1998 to 08/2002)
Responsible for all aspects of the kitchen with support from food and beverage manager
Planned menus, specials and soups
Supervised monthly inventory and cost controls
Worked shifts on line and banquets
Ordered food and beverage supplies
Met with potential clients with the sales team to plan special menus, prepare menu choices for taste-testing, and assess extent of client's needs
EDUCATION & TRAINING
Diploma: General, Elk Rapids High School - Elk Rapids
Attended multiple annual food shows
CERTIFICATES & LICENSES
ServSafe Certified: National Restaurant Association, MI
Contact this candidate