Management Staff
Resume:
Michael S. Sprouse
Tucson, Az. 85713
abxrr7@r.postjobfree.com
Education:
****-****: Pima Comm. College
*, ********* *******: Restaurant Management /Culinary Management
1982: Mess Management Specialist School U.S.N.
Qualifications:
* Training and skill development
*Highly motivated team leader with the ability to work well under pressure
* Prior experience supervising Catering, Banquet, and Restaurant staff
* Exceptional at scheduling, prioritizing, and supporting multiple task
* High standards for presentation using creative culinary skills
* Proven track record with menu development, menu planning, and inventory control
* 20 plus years of hospitality industry experience
Highlights of Career:
8/12-Present
Compass Foods/Eurest Div. Raytheon Campus/Tucson,Az.
1151E. Hermans Rd. Tucson, Az. 85706
Roundsman/Chefs Asst.: Perform all duties assigned to specific stations through out entire kitchen,to include working stations in
cafeteria with guest interaction,
2/11-4/12: Grayhawk Golf Club
8620 E. Thompson Peak Pkwy. Scottsdale, AZ. 85255
Banquet Cook 1: Ensure all BEOs are up to date, due to revisions involving menus and guest counts; Coding and Posting all
receivable food items as well as non food items; ;Track menu items utilizing POS summary reports; Bring higher standards of
food presentations using Gardemanger skills; Implemented training of kitchen staff in Gardemanger; Filled in line positions as
staff took PTO; Full knowledge of Rest. Menus.
10/09-2/11. : During this time, I took personal time off to work on Graphic Art skills, and to study Design Concepts. My wife
and I, are currently in the process of starting up our own business in the Design field. In this time frame, I have accomplished
putting together a portfolio, and continue on this journey.
7/09- 10/09: Lake Arrowhead Resort and Spa
27984 Hwy 189 Lake Arrowhead, Ca. 92352
Contract Chef: Hired on as a consultant to the Chef, and Food and Beverage Director. My main focus was to introduce new
recipe formulas and charts to the kitchen team, so that they would be more efficient at their job descriptions. As to ordering of
food stocks, helped introduce “sheet to shelf” concept and implemented new ordering guides.
12/08-5/09:Boston’s Gourmet Pizza
5825 W. Az. pavilions Rd. Tucson, Az. 85753
Asst. Kitchen Supervisor: Opening Management position; to ensure staffing levels were up to par; checked in food orders; trained
staff in proper use and cleaning of “state of the art” kitchen equipment to include conveyor oven, and convection wok station;
crossed trained staff at multiple work stations expeditiously.
10/05-12/08: Westward Look Resort and Spa
245 E. Ina Rd. Tucson, Az. 85704
Assistant Gardemanger: Full knowledge of B.E.O. requirements for hot/cold menu items; worked directly with Banquet
Managers insuring proper set up, and floor design for Banquet functions; trained new, and temporary employees in proper food
handling, and sanitation techniques within Pima County Health Dept. guidelines; was invited to work off property at destination
resorts during off peak season to include Lake Arrowhead Resort and Spa, and also Rosario Resort and Spa.
6/03-8/05: Sky City Restaurant ; Space Needle Corp.
203, 6 th . Ave. N. Seattle Wa. 98109
Line Relief Cook: Relieved all kitchen stations for breaks, and meal periods; maintain highest standards of menu items with
quality, and presentation at “over the top” levels; also worked in Banquet Dept. as Supervisor to expedite functions in a timely
manner; Active member of local hospitality union “8”, H.E.R.E.
Military Experience:
1981- 1985 : U.S. Navy Active Duty
1985: Commanding Officers Staff
1984: Letter of Accommodation from 2 Star Admiral
1983: Executive Officers Staff
1983: World Cruise aboard USS Coral Sea C-V 43
1982: Mess Management Specialist ‘A’ School N.T.C., San Diego Ca.
1981: N.T.C., Orlando, Fl.
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