General Manager
Resume:
JOEL IHRIE
***** ******* *****, ****, ***** *****
*******@*****.***
- GENERAL MANAGER / DIRECTOR OF OPERATIONS / FOOD SERVICE DIRECTOR -
QUALIFICATIONS PROFILE
Highly accomplished, intuitive, and service-oriented professional, offering impeccable business acumen; equipped with broad-based management experience in 4-star hotels as well as front of house and back of house operations within different environments. Powered with in-depth familiarity of all aspects of food and beverage planning, production, presentation, and service.
- Visionary manager, creative and insightful in formulating ideas and techniques as well as implementing growth tactics to ensure bottom-line results, profitability, and steady growth in the corporate and hospitality industry.
- Innovative and successful chef, comprehensively knowledgeable of upward and downward industry trends, recipe formulation, and cuisine/food preparation that complement the theme of various restaurants and group functions.
- Strategic leader, skilled at supervising, guiding, and motivating teams and individuals to fulfill organizational goals. Fluent in English with working knowledge of Spanish language.
AREAS OF EXPERTISE
Revenue Growth and Profitability ~ Process and Productivity Improvement ~ New Business Development
Regulatory Compliance and Food Safety ~ Event Planning and Coordination ~ Guest Service and Member Relations
Leadership, Training, and Staff Motivation
PROFESSIONAL EXPERIENCE
GREAT WESTERN DINING - HILL COLLEGE, HILLSBORO, TX
Food Service Director: 2008–Present
Take full management accountability in the overall daily food service operations, encompassing food and beverage quality and quantities, P&L reports, hazard analysis and critical control points (HACCP) forms, recaps, scheduling, budgeting, menu planning and compilations, as well as food purveying. Apply key insights in conceptualizing and implementing current culinary, human resource, and management practices. Closely monitor and administer the payroll, food and labor costs, cash depositing and reporting, billing, collections, and forecasting. Preside over human resources, hiring, client relations, catering and event coordination, equipment maintenance, website postings, employee procedures and training, as well as new business marketing and account management.
- Obtained a five-year extension with the college administration and company through effective contract negotiation; established and maintained open communication between the college administration and management corporation.
- Drove business toward sustainable profitability by generating more than 22% average bottom-line profit on a weekly basis.
- Optimized operational productivity and efficiency by lowering and preventing staff accident for all years at the location.
- Fulfilled an instrumental role in achieving the top 10 for the last 5 years companywide and throughout the region in targeted food and labor cost, as well as profitability; handled the paperwork preparation on a timely and accurate manner.
- Earned recognition as major contributor in the significant organizational success by delivering less than a 5% employee turnover while increasing student participation rate.
- Ranked 4.5 out of 5 for student and faculty approval of dining services.
ARAMARK / BAYLOR UNIVERSITY - WACO, TX
Purchasing Agent: 2003–2004
Oversaw the purchasing of all food stuffs for a 1, 000 person dining facility and campus catering. Provided hands-on supervision and guidance to line cooks. Led the creative concept design of new buying procedures in accordance to national operations. Handled and closely monitored large-volume inventories for both food and beverage to properly maintain rotation and par levels at sufficient status without risking quality. Employed and leveraged tools and strengths of each discipline, resulting in the establishment and cultivation of a team environment.
- Contributed to the reduction of food cost based on company standards.
- Maximized client base and generated repeat business by sourcing new vendors.
- Utilized outstanding culinary talents in catering and communicating with the management regarding pricing and quality, food and beverage, and equipment inventory; resulting in labor cost savings for the company.
- Significantly decreased the existing inventory levels to manageable quantities.
- Obtained quality products and services from new sources while minimizing cost through expansion and implementation of buying power. Earned commendation for outstanding culinary talents in large-scale banquet operations.
“CULINARY PLUS YOUR PERSONAL CHEF” - DAYTONA BEACH, FL
Business Owner / Personal Chef: 1998–2002
- Led and facilitated the overall aspects of business ownership with integrity; thus enabling the business to receive regional recognition for innovative new startup enterprise in Daytona Beach.
EARLIER EXPERIENCE:
GOURMET AWARDS FOODS - DAYTONA BEACH, FL
Territory Representative
- Spearheaded efforts in delivering more than 1,000 specialty products for consumer use with 3 major grocery chains, including several store resets and product category updates.
AMELIA ISLAND FLORIDA - NASSAU COUNTY, FL
Chef Garde Manger
- Took charge of all cold food preparation, ice carving, sculpture show pieces, and department management.
WALT DISNEY WORLD - ORLANDO, FL
Culinary Manager
- Presided over the execution and completion of the Disney management program; functioned as culinary lead for 2 restaurant production facilities in the Magic Kingdom park.
TULSA COUNTRY CLUB - TULSA, OK
Executive Chef
- Capitalized on industry expertise in managing all aspects of kitchen food and beverage preparation.
HOT SPRINGS VILLAGE GOLF RESORT - HOT SPRINGS, AR
Executive Chef
- Efficiently supervised the entire operations of 2 separate restaurant and club house facilities; handled the overall purchasing of equipment, writing and implementation of menu, hiring of staff, and achievement of budget allocation goals.
THE JEKYLL ISLAND CLUB - JEKYLL ISLAND, GA
Executive Chef
- Provided direct oversight to the execution of new restaurant and catering menus with a total food and beverage volume of $800K annually.
DOUBLETREE HOTELS - TULSA, OK / ATLANTA, GA / SAN DIEGO, GA
Executive Sous / Executive Chef
- Coordinated the execution and successful launch of all food and beverage service venues; garnered commendation for outstanding performance and received the Star Manager of the Quarter and Year awards.
- Played an integral role as grand opening executive chef for three high-volume properties with 3-star statuses.
WESTIN HOTELS - KANSA CITY, MO / TULSA, OK
Sous Chef
- Obtained sous chef status upon completion of training; acquired working experience in 2 properties within organization.
ADDITIONAL EXPERIENCE
HOME FURNISHINGS DIRECT - WACO, TX
Owner / Proprietor: 2004–2008
Rendered hands-on oversight to the procurement, display, and establishment of furniture items. Administered sales, profit margins, POS system, and marketing and advertising, as well as customer service; handled all overhead, delivery schedules, and warranties while ensuring total customer satisfaction. Delivered exceptional customer service, resulting in generation of referrals and repeat business. Utilized keen attention to detail in producing monthly, quarterly, and yearly P&L statements as well as forecasting and business projections. Directed and coordinated all aspects of operations, encompassing, sales, advertising, banking, inventories, promotions, and all business procedures; oversaw other proprietorship duties, maintenance, cleanliness, and employee training.
- Significantly improved and increased the Clearance Center startup to more than $1M in sales in less than 3 years.
- Employed best strategic approaches in successfully establishing and managing the business from scratch; generated and boosted net profit within one year from business opening.
- Improved revenue performance by adding inventory on a steady basis without affecting the overhead budget or cash flow; consistently maintained good balance and operational cash flow.
EDUCATION
Johnson County Community College, Overland Park, KS
ASSOCIATE’S DEGREE IN CULINARY FOOD SCIENCES
Food and Beverage Management Administration Program
Graduated with honors, receiving American Culinary Federation Certification
Westin Hotel Culinary Apprenticeship, Kansas City, MI
CULINARIAN CERTIFICATION, ALL ACUMEN
FORMAL EUROPEAN CLASSICAL TRAINING
3-Year Culinary Apprenticeship Program, recognized by the American Culinary Federation
Graduated 1st in Class
PROFESSIONAL DEVELOPMENT
Certified ServSafe - A Course in Furniture Fabrication - Webinar in Human Resource Laws
TECHNICAL ACUMEN
Microsoft Office Suite: Word, Excel, PowerPoint, and Outlook
Lotus Applications - QuickBooks - Micros QuickBooks
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