Jeff Grundy

Email: abqpl4@r.postjobfree.com

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

City: Cartersville

State: GA

Zip: 30120

Country: USA

Phone: 678-***-****

Skill Level: Senior

Salary Range: $75,000

Willing to Relocate

Primary Skills/Experience:

See Resume

Educational Background:

See Resume

Job History / Details:

My name is Jeff Grundy, I am 53 and have been away from the corporate environment for almost 15 years. I realize that is probably not ideal for a candidate, yet I ask only few minutes of your time.

I have been very fortunate over the past 15 years and now own and run a catering business with my wife. Due to the very physical nature of off site catering I am now realizing I may only have 3 to 7 more years to continue at this pace.

Thus rather then waiting until I have no choice but to sell the business, I decided it is now time to start looking for a home where I can use more of my mind and vast experience to help grow a company over the next 15 to 20 years.

I have an extensive and vast background:

University Nevada, Las Vegas B.S. Hotel Restaurant Management

Culinary Institute of America

I have owned 4 Restaurants

Opening Kitchen Manager Dave and Busters

Corporate Chef Cask n Cleaver (14 stores)

Having owned my own businesses my management style is very profit oriented, yet I believe the path to profits is through continued, organized recognition of your employees. Tell to Win is my favorite business book and my many years of experience has left me with a variety of stories I am able to use to help train and motivate staff to maintain company policies and procedures.

On my current website you can find many testimonials for our service and food quality. Also is a link to our past 5 health inspections 100,100,99,100,98. Certainly cleanliness is the start to building a strong foundation. http://gourmetonthegocatering.com/about

I believe the quickest way to success is not doing a few things great but doing many common things uncommonly well. This can be accomplished by using today's technology of online meeting software. Quick 10 and 15 minute meetings though out a region can be used to create a sense of community, pride and competition to motivate employees to excellence. The abundance of smart phones makes this accessible to almost every employee.

It is said Henry Ford got the idea for the assembly line while taking a tour of a meat cutting facility, seeing how the huge carcass of meat was moved from butcher to butcher instead of a single butcher working on one cow. My experiences of working in so many aspects of the food service industry give me an unusual skill of thinking outside the box, instead of just trying to do the same thing better and better. Many time doing something in a completely different way will yield a quicker, better quality and more profitable result.

Sincerely,

Jeff Grundy

P.S. You can get an idea of the types of food I cook at my website, from upscale to everyday fare. Yet I am fine with any type of food, at this point in my life the challenges and excitement will come from growing a company and it's employees then from the type of food being cooked. http://gourmetonthegocatering.com/

JEFFRY GRUNDY

16 Mission Ridge Dr 678-***-****

Cartersville, GA 30120

USA

OBJECTIVE

I am seeking an executive position where I may be able to utilize my twenty plus years experience in the restaurant industry. The foundation of my skills are built upon two of the finest restaurant schools in the country, then reinforced with extensive, hands on experience from washing dishes to owning four restaurants and a Catering Company.

Organizing and creating systems are my strongest assets with communication being the key to implementation. Having experienced the industry from both the growing and declining sides, I am able to bring a well rounded view point to the table.

My management style is compassionate, yet firm, and results oriented.

Professional Experience:

2004-Present Gourmet on the go catering

Owner

I am responsible for complete operation of business. As of 2013 we have catered 1809 events. Menus, customer comments and marketing can be seen at http://gourmetonthegocatering.com/

2001-2004 The Village Porch Cafe

Owner

I was responsible for complete operation of restaurant and catering.

1999-2001 Spaghetti Junction

Owner

Spaghetti Junction was a new concept based on creating your own pasta dish and having it prepared by the chef. The guest was offered a selection of sauces, pastas, vegetables chickens, meatballs, etc., and then created a dish to their own liking and price point. The restaurant sat 120 guests and served beer and wine. The menu also included typical Italian Cuisine with several American dishes also available. The restaurant was full service with an emphasis on exceptional service. . My responsibility was complete operation of the restaurant, including: site selection,

JEFFRY GRUNDY Page 2

concept and menu development, menu costing, recipe manuals, employee handbooks, training manuals, payroll, PL,s, legal aspects, day to day operations, and marketing.

1997-1999 Pegasus Cafe

Owner

Pegasus Caf was purchased as an existing restaurant under a different name and menu. At time of purchase the restaurant was doing $500 a day. At the time I sold the restaurant average daily sales were $2400 a day. The increase in sales was accomplished thru changing to a quality, high value based menu, with a strong emphasis on guest satisfaction, using a 100% money back guarantee. My responsibility was complete operation of the restaurant, including: menu development, menu costing, recipe manuals, employee handbooks, training manuals, payroll, PL,s, legal aspects, day to day operations, and marketing.

1995-1997 JOHN HARVARD'S BREWHOUSE, Inc.

Executive Chef

Responsibilities include complete operation of kitchen. Emphasis is placed on following company guidelines for labor and food cost control, quality and consistency. Other areas include six daily specials, kitchen training of

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