Service Manager
Resume:
ROBERT H. SOBOLOFF
Houston, Texas 77096
abttsc@r.postjobfree.com
SUMMARY OF QUALIFICATIONS
Excellent ability to create menus on a daily basis to include seven-course degustation with wine pairing.
Quality team leader through excellent interpersonal management, communication skills and self-motivation.
Self-confident, highly organized with good decision making and problem solving skills.
Ability to carry projects from inception to completion while meeting changing and demanding deadlines.
Quick, enthusiastic and dependable learner who can adapt to new opportunities and challenges.
CAREER HISTORY
PRIVATE CHEF, HOUSTON, TEXAS 2007-PRESENT
PERSONAL CHEF FOR CONFIDENTIAL CLIENTELE
THE BACKSTAGE GOURMET CATERING COMPANY, NEW ORLEANS, LA., HOUSTON, TX.
CHEF/OWNER 2002- PRESENT
Owned and operated catering, craft service. food styling and private chef service for the motion
picture, television and video industry. business involves planning, purchasing and implementing
all food service on set. crew sizes range from 50-250 people, depending on production.
RESTAURANT AUGUST, New Orleans, LA. 2001-2002
Executive Sous Chef
Designed kitchen, purchased equipment. Hired, trained and managed staff. Created and priced menus, implemented policies
and procedures. Expedited nightly service, supervised all private parties and special events.
Cuisine: Contemporary French
EMERIL’S DELMONICO RESTAURANT, New Orleans, LA 1998-2001
Sous Chef / Kitchen Manager
Recruited by chef Emeril Lagasse to open restaurant, implement management specifications for kitchen staff, train line cooks,
coordinate and supervise all private parties, expedite daily degustation menu.
Cuisine: Contemporary Creole
EMERIL’S RESTAURANT, New Orleans, LA 1996-1998
Line Cook
Worked all stations of high-volume four-star restaurant to include butchery and pastry departments.
Cuisine: Eclectic Creole
ROY’S NICOLINA RESTAURANT, Maui, HI 1993-1996
A.M. Chef / Saucier
Recruited by Chef David Abella to open new restaurant, duties to include: Daily opening of restaurant, invoicing of deliveries,
creation of daily menus, specials and sauces.
Cuisine:Euro-Asian / Pacific Rim
Continued
ROY’S KAHANA BAR AND GRILL, Maui, HI 1992-1993
Line Cook
Worked various stations throughout high-volume restaurant.
Cuisine: Euro-Asian / Pacific Rim
UNIVERSAL STUDIOS, Universal City, CA 1991 - 1992
Catering Supervisor
Managed staff and delegated job assignments. Supervised all aspects of functions ranging from 200 - 1500 guests to include
distribution of product, alcohol, décor, set-up and strike. Service V.I.P. guests.
RITZ-CARLTON HOTEL 1990 - 1994
Banquet Wait staff / Casual (1990-1992 - Marina Del Ray) (1992 - 1994 Maui, HI)
Responsible for setting and striking all facets of corporate conferences, social affairs and chartered cruises.
EDUCATIONAL BACKGROUND: Bachelor of Arts Degree, Business Administration, Columbia College, Colombia, MO
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