Clark Sarchet

Email: abqrbu@r.postjobfree.com

Address: ***** *. ***** **. #***

City: Santa Clarita

State: CA

Zip: 91387

Country: USA

Phone: 805-***-****

Skill Level: Management

Salary Range: $60,000

Willing to Relocate

Primary Skills/Experience:

See Resume

Educational Background:

See Resume

Job History / Details:

Clark R. Sarchet

17614 W. Lynne Ct. #103

Santa Clarita

California 91387

805-***-****

abqrbu@r.postjobfree.com

Career Objective

To obtain a managerial position in the hospitality industry which will utilize my excellent experiences with operations as well as offering an opportunity to capitalize on new business development experiences that will enhance bottom line profitability.

Education

1998-2000 Columbia College, Independent Studies, B.A., Graduating GPA - 3.45

1986-1989 University of Minnesota, Communications AA Degree 1990

1984-1985 University of Iowa Theater & Music

Certifications

1987-1989 American Culinary Federation: Member and Trainer IA. Chapter

TIPS Trainer 2004-Present, Serve Safe Manager Certified-current

Law Room Inspired Employer Solutions Training, Legal Hiring, PCI Certified, Law Room Certified with up dated .Human Resources Legislation., Also have installation experience with Open Tables, Micros, Squirrel, and Aloha point of sales and marketing systems. Opening experience.

Summary of Qualifications

I have and can show improved profitability in diverse food and beverage outlets, clubs, resorts, and hotels.

Utilized state-of-the-art menu expansion software programs for P.O.S systems. Proficiency in inventory cost and labor controls. Proficiency in restaurant design and food styling i.e. The Waterloo Club and Two Bunches Palms Resort, and have effectively coordinated special events, fund raisers, wine dinners and competitions.

Professional Experience

Vines Restaurant & Bar Hyatt Regency Valencia, CA September 28, 2010 to Jan 9 2013 Restaurant and Bar General Manager plus In Room Service and Events

Responsible for staffing, training, customer satisfaction, and assuring reasonable profits by managing the labor and expenses for a 250 plus seating capacity restaurant which includes a terrace, patio, and large bar area.

I implemented and trained the staff and supervisors on all of the new policies procedures and programs that were mandated by new ownership. I was also responsible for the wine list, core beverage program, pool service, and many special events and fund raisers. I had QR Tags placed in all of the Hotel rooms and promoted the food and beverage outlets to all of the Hotel guests to maximize revenue per square footage.

Integrated Support Solutions Inc. Consulting & Management Corporation

I started as the Ojai Valley Golf Course Food& Beverage Director Then I took over Purchasing and Chef for the Henry Mayo Hospital in Santa Clarita California

March 1 -2008 to April 28, 2010 Encino CA

Assumed an existing restaurant, bar and banquet facilities, and completely renovating the concept.

Duties and responsibilities included purchasing, staffing, timely generation of reports, menu design, booking and expediting of banquet functions. Added updated and integrated a new POS system.

Business development: Successfully negotiated two contracts for ancillary services for a skilled nursing facility.

Trained and prepared ancillary staff for a governmental survey and inspection. Trained culinary staff at an upscale assisted living facility while purchasing for Henry Mayo and preparing for special events.

Cliffside Malibu Head Chef 2006 to April -27/2008 Malibu, CA

Integrated long -term food &beverage services. Wrote 90 special menus for every day part per month.

Managed the dietary staff. Worked with the owner to plan and execute an extremely profitable operation

Sissely Italian Kitchen Restaurant Manager, 2004-2006 Thousand Oaks, CA

Successfully managed an Italian concept restaurant exceeding sales expectations on a daily basis.

Hired and trained staff, while managing inventories and developing a standard for food and beverage services in a Mall setting. Developed a catering concept and earned opportunities that extended sales volume by doing so.

Citronelle, a Michel Richard Restaurant (Meristar Corporation) Santa Barbara, CA Restaurant Manager/ Food & Beverage Director, October 2000-2004

Renovated the service to equal the quality of the award winning Chef`s fare. Reached out through the Convention and Visitors Bureau to the community and became very involved with wine events, film festivals, and none profit organizations. Also updated the wine cellar to include the finest California wines from local vineyards creating an excellent reputation within the Santa Barbara community of winemakers. Introduced open table marketing and state of the art reservation systems. Received many accolades including L.A. Times magazines one of four restaurants in the United States with perfect Food. Increased sales per square foot of property.

Outback Resort Complex, Branson, MI

Executive Chef, Food & Beverage Director, Catering Manager, December 1998-2000

Improved creativity in food presentation, and created an award winning menu through the implementation of fresh local ingredients, and the R&D opportunity to create rubs, and marinades contracting through a spice company in Kansas City. Assisted the General Manager with updating the POS systems, marketing, purchasing, security and sanitation. Then we started their catering business where we won the contract for the newly opened Branson Creek Country Club. See Golf Digest, and the Branson Magazine.

Citronelle (A Cap Star Property) Santa Barbara, CA

Restaurant Manager, Jan 1996-June 1998

Within six months in my capacity as the Maitre D`hotel, I was promoted to the Manager of this fine dining, gourmet restaurant. Responsibilities included management of the front of the house, purchasing, wine selection, supervision and training of wait staff. Created an enchanting atmosphere for celebrities as well as the local community.

Two Bunches Palms Resort Food and Beverage Manager, 1994-1996 Desert Hot Springs, CA

As the Food and Beverage Manager I introduced a grill-concept and raised the profit and service level measurably.

I served as the food stylist for TV demonstrations, and promotions. I took care of many celebrities and their families, while training the staff and introducing new service techniques and Food and Beverage concepts.

Awards

Paul Wetzel award for most profit per square foot of property

Time life Inc for commendations for Your Mind and Body Show on food design for production segments, while working as Food & Beverage Director for Two Bunches Palms Resort, Desert Hot Springs CA.

Miss USA Pageant Magazine Best restaurant for 1998 event, also Branson survey; Best Menu, Outback Steak and Ouster Bar 1999, and 2000.

Best Restaurant Santa Barbara Citronelle also Zaget Survey, One of four restaurants in the US with perfect food.

Los Angeles Times Magazine, Citronelle, A Perfect Ten, for Food and Service, and Wine Selection

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