Sales Manager

edward chamberlain

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

Address:

City: wilson

State: WI

Zip: 54027

Country: USA

Phone: 651-***-****

Skill Level: Any

Salary Range:

Primary Skills/Experience:

Motivated chef offering over 30 years experience in the food industry. Focused on high standards for taste and quality, while maintaining profitable margins. Superior communication and leadership skills.

Educational Background:

High School Dipolma from south west tec, Walled Lake MI 1/2001 to 7/1976 (Hotel resturant managment culinary arts)

High School Dipolma from Southwest Votec, Walled Lake MI 1/2001 to 12/2012

Job History / Details:

Summary

Skilled Chef broadly trained and in various culinary specialties such as French cuisine, Rotisserie, fine dining, steak and seafood specialties and Mediterranean cooking.

Meticulous Chef with exceptional knowledge of baking times, methods, temperatures and flavors. Understands proper function and maintenance of all bakery utensils and equipment.Motivated,Focused on high standards for taste and quality, while maintaining profitable margins. Superior communication and leadership skills.excellent at juggling multiple tasks and working under pressure. Broad industry experience includes 30 years food service experience in all types of restaurant facilities.

Highlights

Human resources management

Strong butchery skills

Contemporary sauce work

ServSafe certified

Food handlers card

Good with numbers and math

Culinary knowledge

Restaurant management

Skillful kitchen staff trainer

French cuisine talent

American cuisine expert

Italian cuisine expertise

Supply ordering

Focused and disciplined

High volume production capability

Well-tuned palette

Focus on portion and cost control

Inventory management familiarity

Proven leader

Ability to handle/resolve problems

Successful kitchen staff supervisor

Neat and clean in appearance

Food cost control specialist

Back of house operations understanding

Professional Experience

11/2/2012 12:00:00 AM

May 2011 to October 2012

Restaurant Consultant

Restaurant Consulting.

Restaurants, sports bars, night clubs and banquet facilities In the Minnesota and Western Wisconsin area.

A quick reference; Opened Knapp House, Wilson Night Club, designed menu and start up procedures for operations hiring staff, placing qualified staff in positions to run facilities and do grand opening Party.

Set up all vendor and pricing structures, labor and food costing systems.

Also I continued to restore farm in western Wisconsin.

January 2011 to June 2011

St Croix Boat and Packet Stillwater, MN

Chef Manager

Grand Grill/ 120 seat grill and pizza shop staff of 12, operation was sold to grow other aspects of company.

I was moved to Lowell Inn, to assist chef in Operation main restaurant, Banquet production, Sunday Brunch and Gourmet dining facility.

Also to assist Corporate Chef with Tour boat services.

Lowell Inn/banquet, fine dining, and bed breakfast hotel.

250 /25 room Grand Banquet Hall/ 350 with additional production of 1500 day boats With outside catering capabilities.

April 2009 to January 2011

Orchard Restaurant Baldwin, WI

Executive chef

Defined strategy and business plan for [business area].Member of Executive Management Team.Mastered Point of Sale (POS) computer system for automated order taking.Carefully maintained sanitation, health and safety standards in all work areas.Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.Scheduled and directed staff in daily work assignments to maximize productivity.Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions.Optimized profits by controlling food, beverage and labor costs on a daily basis.Built sales forecasts and schedules to reflected desired productivity targets. Counseled and disciplined staff when necessary.Consistently obtained highest rating from the county health department.Consistently stayed under monthly controllable expense budget.Adjusted monthly menus to maximize use of seasonal local ingredients and delicacies.Managed food delivery for 200 guests for special eventsEnsured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stockTrained new employeesCreated and developed monthly rotation menu and daily cooked-to-order specialsDirected activities of one or more workers who assisted in preparing and serving mealsEnsured established pars were maintainedEnsured food was stored and cooked at correct temperature

November 2004 to December 2006

Coachman Supper Club Baldwin, WI

Executive Chef

I was Hired to re design menus and service standards, with an option to purchase the restaurant, bar, banquet hall, and off site catering option available.

Jim Reiche.

2007 ; I Leased rights to Spring valley Golf Course restaurant in Wisconsin, with own investment funds.

I named it the Pine View.

I brought the facility up to code and remodeled dining hall with my own finances and time.

I was planning for a future retirement.

Spring Valley Golf Club ; owners Guy Wendy Leach.

December 2001 to November 2003

Westwind Supper Club Riverfalls, WI

Executive chef

Hired as Executive Chef, the upgrade of menus and food quality in a large growth area while assisting the development of offsite catering venue at Golf Course and local Government facility.

I raised and improved level of awareness of the local public to food quality and versatility.

Increased food sales by 20 percentage and catering sales to 50,000 dollars sales in 2 years.

Owner Operator; Kevin Pahacheck.

December 1999 to December 2001

Hudson Golf Club Hudson, WI

Executive Chef

I was hired with great success to upgrade menus, increase public traffic and wedding venues, also create bond with patrons and membership.

Creating a conceptualized I belong attitude and atmosphere, for members and guests, at golf outings, the club house and off site catering.

Recognition of customer and member names and needs.

Supervisor/ Donald James General Manager..

December 1998 to December 1999

Lowell Inn Stillwater, MN

Executive Chef

Hired as Executive Chef to reorganize facility make it profitable upgrade staff and kitchen,assist new owners in new concept for Stillwater dining Bed and Breakfast as well as develop river boat traffic and local pleasure boat catering on river.

Supervisor ; Kristen Van Putten.

December 1997 to December 1998

ST Paul Hotel ST Paul, MN

Banquet Chef/Executive Chef

I was hired as Banquet Chef in charge of in house and all offsite catering.

I Worked position for 6 months then was promoted to Executive Chef in charge of all food service operations rice park catering labor food cost budgeting and all culinary direction.

2 outlet restaurants St Paul Grill/ and Café restaurant.

Banquet Facilities for 550/ Rice Park Catering /1000.

December 1988 to December 1996

Lake Elmo Inn Lake Elmo, MN

Sous Chef

Sous Chef In charge of night staff with direction of Chef Owner.

Shift production, ordering staff training, scheduling, banquets and menu development with owner.

December 1987 to December 1988

Reubertos Restaurante Vandais Heights, MN

Executive Chef

In charge of culinary department development of new dishes of authentic origin, taste and flavors as well as develop of catering menus for offsite banquet hall and hotel connected to restaurant.

December 1985 to December 1987

Canterbury Inn Shakopee, MN

Executive Chef

In charge of culinary department, all staffing, menu development, pricing and maintaining cost, managing staff of 45 employees between Two Restaurants, with Banquets for 450.

General Manager Stan Okwig Supervisor Kim Jennison.

December 1984 to December 1985

Servico Inc./Airport Hilton Philadelphia, PA

Executive Chef

Transferred with Servico to Philadelphia P.A.

Hilton Airport property.

They wanted to improve bottom line profit in hotel.

I was sent to restructure.

Restaurant and banquet facility, develop menus and improve labor cost in two restaurant outlets and a banquet facility for 650.

1983 to 1986

Servico Incorporated West Palm Beach Florida

1983 to 1985

Holiday Inn Fayettville, North Carolina

Executive Chef

Opened for the company a 202 unit new hotel with, 205 seat restaurant and banquet facility for 450.

While working in this position I traveled with corporate staff opening 2 other hotels in southern region.

December 1981 to December 1982

Richard Faeh

Sous chef/Banquet Chef/ Gourmet Restaurant

Hyatt Regency San Antonio.

Sous Chef, Brought in with corporate opening team to open Terrace Restaurant and full service hotel dining room 250 seats.

Then Banquet Chef: 6 months, 450 capacity, then 6 months, Gourmet chef of a Restaurant with French American Cuisine.

Supervisor :Executive Chef Edwardo Peyer.

December 1975 to December 1982

Hyatt Hotels Rosemount, ILL

Sous Chef

Corporate headquarters Rosemount Illinois.

1983- Hyatt Regency Houston.

Sous Chef: worked all phases of operation relief chef for all outlets, gourmet restaurants, duck club café, banquets and Garde"manager.

1980 to 1982

Hyatt Regency Minneapolis M.N.

Sous Chef: Assisted opened Hotel in charge of café Restaurant for 6 months then moved to banquets, duties included to prepare all soups, sauces, prepare employee cafeteria meals, 600 seat-capacity organize banquet functions with an Attached convention center 3500-capacity.

Supervisor :Executive Chef : Richard Faeh.

December 1975 to December 1979

Hyatt Regency Dearborn,Dearborn Mi.

Sous Chef: Training in hotel during culinary studies.

I worked all phases of Gourmet French and a Italian Restaurant.

Prepared banquets and serviced the street traffic.

Also serviced the coffee shop outlet and 2000 room hotel with a separate banquet facility of 4000.

Supervisor: cooperate Executive Chef.

Guntier Stannius Corporate Headquarters Rosemount Ill.

Education

1976 South Lyon Schools South Lyon, MI

High School Diploma General Studies

1976 Southwest Votec Walled Lake, MI

Culinary Arts Degree/ hotel Mgnt Restaurant/hotel Management/Culinary Arts

Core Accomplishments

Operations Management:

Managed all culinary

Handled all functions related to Food Production and service

Staff Development:

Trained staff in all aspects of preparation storage and handling

Marketing

Implemented marketing strategies which resulted in 25 percentage increase in sales

Supervised sales team to monitor sales activity and goal achievement.

growth of customer base.

Recognized as one of the top ten Restaurant Managers in a 40-store chain in the east coast region.Efficiently operated two high volume restaurants with a combined staff of 100 culinary and restaurant professionals.Successfully managed a kitchen staff of 40 employees during high volume dinner services for more than 500 diners each night.

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