Manager High School

Melissa Ward

Email: abpv3i@r.postjobfree.com

Address:

City: Tampa

State: FL

Zip: 33609

Country: USA

Phone: 423-***-****

Skill Level: Any

Salary Range:

Primary Skills/Experience:

Ambitious Culinary Management Professional who creates strategic alliances with organization leaders to effectively align with and support key business initiatives. Builds and retains high performance teams by hiring, developing and motivating skilled professionals. Driven to manage costs and establish strategic, mutually beneficial partnerships and relationships with users, vendors and service providers.

Educational Background:

High School Dipolma from The Culinary Institute of America, Hyde Park NY 1/2001 to 4/1996 (Culinary Arts)

High School Dipolma from Culinary Arts, Hyde Park NY 1/2001 to 11/2012

High School Dipolma from Kent State University, Hyde Park NY 1/2001 to 11/2012

Job History / Details:

Executive Profile

Ambitious Culinary Management Professional who creates strategic alliances with organization leaders to effectively align with and support key business initiatives. Builds and retains high performance teams by hiring, developing and motivating skilled professionals. Driven to manage costs and establish strategic, mutually beneficial partnerships and relationships with users, vendors and service providers.

Skill Highlights

Small business development

Project management

Leadership/communication skills

Product development

Business operations organization

Human resources

Budgeting expertise

Self-motivated

Customer-oriented

Core Accomplishments

Staff Development: Launched well-received program of professional development courses for all staff focused on continuing education Mentored and coached employees resulting in a 30 percentage increase in guest satisfaction

Project Management: Initiated interactive cooking classes at Tuscan Square which resulted in increased catering revenue

Human Resources: Spearheaded new employee recognition program which reduced employee turnover by 20 percentage

Operations Management: Managed budgets effectively Consistently achieved food and labor cost controls below budget

Professional Experience

July 2011 to Current

Bonefish Grill Tampa Johnson City, TN

Manager

Generated new business through targeted "excursions" that focused on building lasting professional relationships Spearheaded kitchen labor and scheduling, resulting in a 3 percentage decrease in labor Successfully acted as managing partner for 2 months Accountable for staff training including overall customer satisfaction, which increased by 30 percentage in three months Achieved 94 percentage health inspection rating consistently Managed operations including but not limited to accounting, budgeting, payroll, inventory, facility maintenance, staffing, purchasing, P&L.

September 2007 to July 2011

Troutdale Kitchens Bristol, TN

General Manager

Managed team of 40 of professionals Initiated P&L based food, beverage & labor cost controls to reduce cost of goods by 10 percentage Developed Wine Spectator & Wine Enthusiast awarded wine list while maintaining 24 percentage liquor cost Implemented company wide service training program for fine dining management and service staff that increased sales and guest satisfaction, resulting in 5 additional food service contracts during my tenure Strengthened company's business by leading implementation of web based Press Kit to facilitate effective and timely marketing plan Guided James Beard Event Culinary Team June 14, 2008 in New York City Organized Symphony of the Mountains benefit dinners annually, securing celebrity chefs, wine donations & menu, without which the symphony would not exist Developed internal and external marketing programs that increased sales by 10 percentage Managed all aspects of operations including but not limited to catering sales, accounting, budgeting, payroll, inventory, facility maintenance.

October 2005 to September 2007

American Grill Staten Island, NY

General Manager / Owner

Generated new business and clientele by implementing interactive cooking classes, wine tastings, and developing a comprehensive catering program that increased revenue by 20 percentage Garnered exceptional reviews from Zagat & Michelin Positively reviewed by New York Magazine Wine Spectator "Award of Excellence" Invited to participate in Gracie Mansion Fundraiser Culinary Team by Michael Bloomberg 2005 and 2006, team led by Daniel Boulud. Comprehensive supervision of all aspects of operations including but not limited to accounting, budgeting, payroll, inventory, facility maintenance, staffing, purchasing, vendor selection, menu & recipe development, licensing, P&L

December 1999 to October 2005

Tuscan Square Toscorp/ Sfuzzi Group New York, NY

Executive Chef

Multi-concept menu and recipe development for fine dining landmark restaurant, focused on total product utilization and innovative culinary trends Created food purchasing program implemented company-wide Consistently top food cost performer in the company below 24 percentage Participated in marketing analysis for Heinz corporation responsible for their current canned tomato marketing campaign Favorable Zagat review Honored three years in a row by the New York City Health Department for inspections above 95 percentage Developed interactive cooking class program for public and private events that resulted in increased revenue Executed on and off-premise catered events of up to 500 people including extensive celebrity client list Managed all aspects of operations including but not limited to budgeting, P&L, vendor selection, facility maintenance, staffing, inventory, payroll and labor control.

Education

1996 The Culinary Institute of America,

3.8 GPA

Member of Service Club

Culinary Arts Hyde Park, NY

Kent State University Kent, OH

Chemistry

Member of Honors College

Accomplishments

Honorary Member of James Beard Foundation Honored by the foundation in October of 2003

Certified Sommelier/ Court of Master Sommeliers 2010

Honored by NYC Mayor Michael Bloomberg for participation in Gracie Mansion fundraiser with Daniel Boulud, Francois Payard & David Burke Developed Culinary Institute of America espresso program with Illy Cafe 1995

Operated Michelin & Zagat rated restaurant in New York

Member of Culinary Historians of New York

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