Real Estate Manager
Resume:
Tony Pandolfini
Email: abqg6g@r.postjobfree.com
Address: **** **** ******
City: Baltimore
State: MD
Zip: 21234
Country: USA
Phone: 410-***-****
Skill Level: Experienced
Salary Range: $27,000
Primary Skills/Experience:
See Resume
Educational Background:
See Resume
Job History / Details:
Tony Pandolfini
1946 Hill Avenue
Baltimore, Maryland 21234
abqg6g@r.postjobfree.com
Work Experience
Du Claw Brewing Company
Preparation Cook
Bel Air, MD.
September 2009 to August 2012
Du Claw Brewing is a privately owned brewery and restaurant providing an eclectic menu and several quality micro-beers.
Adhered to corporate recipe guidelines, creating large batches, mostly from scratch.
Demonstrated excellent abilities in performance, execution of tasks, organization and accuracy.
Collaborated with the Chef in preparation for special company events, catering and creation of new menu items.
Shared ideas and expertise with co-workers and managers in efficiency and productivity.
Trained all new hires in prep department, assessing and evaluating capabilities in following directions and performance for line work.
Completed daily production lists with quantities to managers, explaining any miscounts and deletions.
Diminished time spent in preparation through multi-tasking multiple items without loss of quality.
Virtual Imaging Corporation
Real Estate Photographer
Lake Geneva, Wisconsin
April 2005 to December 2008
Nationwide Photography firm, servicing Real Estate Companies selling commercial and residential properties.
Completed orders placed by real estate agents through email and FTP sites.
Interacted with agents and homeowners arranging appointments, discussing layout designs and key selling points.
Utilized map books and Internet searches to calculate the driving route, mileage and consumption of time.
Fantom and Gahs Greenhouses
Delivery Driver
Nottingham, Maryland
September 1999 to March 2006
Family owned greenhouse supplying wholesalers and retail outlets with flowers, plants and trees.
Devised new procedures for accepting orders from customers by initializing the use of Quick Books and re-designed the layout of the weekly order form.
Induced driver meetings on a weekly schedule, discussing new procedures, listening to ideas and concerns.
Delegated routes to drivers explaining their area of coverage, time restraints and specific picking instructions.
Assisted growers with production of crops, maintenance of all greenhouse tables and sterilization for new crop production.
M. Gettier`s Orchard Inn
Utility Cook
Towson, MD
June 1998 to September 1999
M. Gettier`s was a fine dining restaurant with a diversity of culinary cuisines to the general public.
Operated all kitchen stations including broiler, saute, ovens, salad department and prep work.
Trained and accomplished in preparation and execution of French cuisine.
Assisted Chef in reorganizing kitchen configuration increasing available workspace and productivity.
Prepared all food items for dining room, banquets and meetings, including buffet layouts and private parties.
Assisted other cooks with prep work and assumed kitchen expeditor duties when needed.
Donna`s Coffee Bar
Kitchen Supervisor
Timonium, MD
Oct. 1996 to June 1998
Donna`s Coffee Bar is a small coffee bar chain serving gourmet coffee, entrees and deserts.
Promoted to kitchen supervisor for new location in Timonium, establishing kitchen design and set up.
Operated all kitchen stations effectively while maintaining an organized work area.
Successfully managed food costs to a 25% reduction of expenses, achieving the highest productivity of all locations.
Created weekly kitchen staff schedule for manager`s review and approval.
Hired and trained kitchen staff in meal preparation and presentation from kitchen to floor, with responsibility for maintaining quality and quantity control.
Ordered food products from various suppliers, marking dates and tracking inventory levels ensuring proper rotation.
Woodholme Country Club
Saute Cook
Reisterstown, MD
Oct. 1995 to Sept. 1996
Woodholme Country Club is a world-renowned golf course, strictly member based and privately operated.
Prepared and cooked all food for special banquets and dinners including entrees, vegetables, soups, sauces, hors d`oeuvers and desserts.
Developed daily food preparation and production list of tasks to be performed by kitchen staff.
Adhered to a regimented cleaning schedule and health department guidelines.
Created daily lunch and dinner menus and prepared employee meals.
Hersh`s Orchard Inn
Line Cook
Towson, MD
Feb. 1989 to Oct. 1995.
Hersh`s was w fine dining restaurant well known for prestigious clientele and gourmet cuisine.
Trained in every department eventually covering shifts in each when needed.
Promptly promoted by Chef to line cook, based on skills and rapid performance.
Executed both broiler and saute duties for a very active lunch shift.
Created daily food specials, menus for banquets and coordinating timetables with Party
Coordinator.
Implemented new cleaning schedules, following proper health Department guidelines, placing sanitation stations, first aid kits and organizing safety classes for kitchen staff.
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