Forrest Skaine

Email: abpmrf@r.postjobfree.com

Address: **** ***** *****

City: Woodbury

State: MN

Zip: 55129

Country: USA

Phone: 612-***-****

Skill Level: Experienced

Salary Range: $30,000

Primary Skills/Experience:

See Resume

Educational Background:

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Job History / Details:

FORREST T SKAINE

.

Woodbury, MN 55123

612-***-****

abpmrf@r.postjobfree.com

OBJECTIVE

To obtain a position that is a transferable skill through Food Service and/or Management. It is my hopes that I can obtain a long-term employment with a stable, reputable and open minded company with benefits. I would need to have ample advancement opportunities to apply and build upon my skills and experience.

JOB HISTORY/DUTIES

Lead Cook

Eurest Dining Burnsville,mn Months of Experience: 40 This job is current. Responsible for setting up preparing and taking down breakfast grill and breakfast buffet; preparing and setting up lunch and lunch specials; assisting the chef in entr e item or assisting deli and salad bar personnel. Taking orders directly from the guest breakfast items and lunch items. My busiest breakfast is $736 from 7:30-9:30am. This is mostly by myself. Lunch is less with 3 other stations open. But I do around 50 orders from 11:00-1pm with the majority in the first hour.

Lead Server

HOLIDAY INN

Minneapolis,MN

Months of Experience: 14 This job is current. This is a Hotel property that has given me a multitude of positions from serving breakfast in which 200+ people can be in at one time. Time management and teamwork is critical for just 3 people are working and they come in very fast and leave just as fast needing to turn it back for regular hotel guests to enjoy a clean eating. Dinner is in the sports bar with a focus on the sports bar and room service at the same time. Time management and teamwork is also critical here generally working with one other server. At times there will be weddings or parties and banquets that can be from 30-300ppl. I continue my experience in leadership in which execution is necessary to make the guests experience enjoyable and to the specs of the BEO. Management Embers/Embers America Various locations,MN Months of Experience: 320 I started in 1981 as a busboy dishwasher, moved to cooking, certified in Kitchen Manager through internal program, Management for 2 years before company went from corporate owned to franchised in which I did not stay with the company. In 2001 I went to a friends franchise to waiter/cook and stayed within that organization until 2010. Management Burger King/HMS Host MSP Intl Airport Months of experience: 24 months In charge of but not limited to QSR's, P & L's, staffing, inventory and cash counting. I went to multiple units while the main concourse was going under an extensive remodeling and gained a concept of running 2 smaller BK's with a cinnabon under the same umbrella.

Banquet Captain

Majestic Banquet Services

various,MN

Months of Experience: 72 Directing other servers as to what needs to be setup, sections for serving, ensuring all steps of service are executed that is directed by a BEO and/or client. The size of weddings ranged from 50-300 with a $20000+ range. Duties include but not limited to: Polishing silverware, setting up the dining space to correct specifications, serving salads, entr es, dessert and coffee plus any other needs stated on the BEO. I service high-end guests with exceptional quality of service at a variety of special events. For example at high end department stores, at formal wedding events, and at various business and weddings at conference centers in the twin cities area. I also assist in many facets with the Sales Staff and Executive Chef that needs my attention to ensure a smooth service.

EDUCATION

Major: Restaurant and Hotel Cookery

St. Paul Technical College, MN US

Date Completed: 8/1/1988

Courses:

NOTES AND ACTIVITIES

SUMMARY: OBJECTIVE To obtain a position that is a transferable skill through Food Service and/or Management. It is my hopes that I can obtain a long-term employment with a stable, reputable and open minded company with benefits. I would need to have ample advancement opportunities to apply and build upon my skills and experience.,COURSES: Certificate 2012 Servsafe MN Servsafe-Manager portion Certificate Certified Cook Trainer 9/1996 Embers Inc MN,STATEMENTS: NOTES AND ACTIVITIES My spirituality and my family come first before anything else. I enjoy eating out, traveling, music and am active in two radio clubs.

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