Management Manager
Resume:
Introducing...
MAXIMO BARRON
**** *. **** ** *****, FL 33614~ 813-***-****
******.******@*****.***
I am very interested in coming to work for your organization in a Food Production & Service Management
capacity. A position affording opportunity to fully utilize my related functional competencies, extensive experience spanning
18+ years, my culinary expertise and education, and my sincere desire for continued professional success with a first-class
organization such as yours would be ideal.
As you will note on the accompanying resume, I have various functional competencies, have been responsible for a myriad of
production, presentation and leadership duties with large, notable organizations in the food service industry. These skills and
other important considerations include, but are not limited to:
• Strategic planning and scheduling, menu creation and redesigning,
executive chef for multiple operations, food production and
presentation as well as beverage management, quality control
management, personnel training and management, purchasing,
inventory and cost control, banquet and catering management,
guest relations and service management.
• Consistently achieved high quality results while maintaining very
respectable food and labor costs
• Dedication to providing strictly the highest-quality cuisine and
first-class service to customers
• Profit-driven with various personal attributes which allow me to
exceed organizational goals, objectives, and performance
expectations
I would certainly appreciate an opportunity to speak with you, in a personal meeting, to further discuss just how I would be an
asset to your organization and the guests it serves in a Food Production & Service Management capacity. Your
serious consideration will be appreciated. Thank you kindly for your time and attention. I look to meeting with you about
career opportunities!
Sincerely,
MAXIMO BARRON
MB
MAXIMO BARRON
4533 W. FERN ST TAMPA, FL 33614~ 813-***-****
******.******@*****.***
Objective
Food Production & Service Management position affording opportunity to fully utilize my related functional
competencies, extensive experience, and desire for continued professional success with a progressive and first-class
organization Dedicated to providing strictly the highest-quality cuisine and first-class service to customers.
Profile of Qualifications
Professional~Attentive~Creative~Analytical~Competitive~Decisive~Profit-Driven~Productive~Effective~Leader
Outstanding experience acquired in fine dining, food and beverage operations spanning 18+ years with large,
notable and first-class organizations. Bilingual, English and Spanish. Functional competencies include: :
• STRATEGIC PLANNING, SCHEDULING • QUALITY
CONTROL MANAGEMENT
• MENU CREATION, REDESIGNING •
PERSONNEL TRAINING, MANAGEMENT
• EXECUTIVE CHEF, MULTIPLE OPERATIONS • PURCHASING, INVENTORY, COST
CONTROL
• FOOD PRODUCTION, PRESENTATION • BANQUET,
CATERING MANAGEMENT
• BEVERAGE OPERATIONS MANAGEMENT • GUEST RELATIONS,
SERVICE MANAGEMENT
Employment Highlights
DAVID A. STRAZ JR. CENTER
for the PERFORMING ARTS; Tampa, FL, 2008- MARCH 2011
EXECUTIVE CHEF; Maestro’s Restaurant (Fine dining, Buffet and open kitchen)
responsible for all venues creating and implementing for all seasonal special events and catering events menus, overseeing a
staff of thirty employees, handling the food purchases for the entire operation, and related activities.
SHERATON SAND KEY RESORT; Clearwater, FL, 2007-2008
BANQUET CHEF
Responsible for all Banquet and Catering Events
ALESSI WOODSTONE OVEN ITALIAN RESTARUNT; Tampa, FL, 2006-2007
EXECUTIVE CHEF
$1.5 mil plus Food & Beverage operations. Responsible to reorganize and streamline all restaurant operations, redesigned
menus, catering menus. Implement concepts, new trends to achieve and exceed owner expectations.
LANDRY’S SEAFOOD HOUSE; Tampa, FL, 2004-2006
SKM, EXECUTIVE CHEF
Oversee food productions, retrain Sous Chef, cooks, servers. Follow Landry’s concepts and recipes and other operations.
Manage three floor managers and two kitchen managers. Reported to regional manager every month to report my turn
over and profitability ever qtr and be able to exceed $400k over last year of 2004-2005
HARD ROCK SEMINOLE CASINO; Tampa, FL, 2002-2004
SOUS CHEF/RESTAURANT CHEF
Hired as a Sous Chef at Floyd’s Restaurant Seminole Casino grand opening. Later promoted to Floyd’s chef and worked
other outlets as well as food production/presentation and service management in all areas.
TOOJAYS GOURMET DELI RESTAURANT; Tampa, FL, 2001-2002
Kitchen Manager; Assistant to General Manager (180 Seat Deli Restaurant)
Food Production/Presentation and Service Management
MAXIMO BARRON
4533 W. FERN ST TAMPA, FL 33614~ 813-***-****
******.******@*****.***
MAREVAS RESTAURANT & BANQUET CATERING; Chicago, IL, 2000-2001 & 1989-1990
Executive Chef, Food & Beverage Operations; Sous Chef Previously
(200 Seat Fine Dining Restaurant; 20,000 Square Foot Banquet Facility)
Food Production, Presentation, and Beverage Management in Multiple Kitchen Environment
HOLIDAY INN SUITES; Carol Stream, IL, 1999-2000
Executive Chef (25,000 Square Foot Banquet Facility
Food Production, Presentation, Quality/Cost Control & Beverage Operations Management
CONGRESS PLAZA HOTEL; Chicago, IL, 1998-1999
Executive Sous Chef (Restaurant in this 850 Room Hotel)
Food Production/Presentation, Quality/Cost Control, and Banquet Management
HILTON O’HARE; Rosemont, IL, 1997-1998
Executive Sous Chef (Restaurant in this Exclusive Hotel)
Food Production, Presentation, Quality/Cost Control, and Multiple Kitchen Management
HOLIDAY INN, CHICAGO CITY CENTER; Chicago, IL, 1994-1997
Executive Sous Chef (Restaurant in this 600 Room Hotel)
SWISS HOTEL; Chicago, IL, 1993-1994
Gourmet Chef (Restaurant in this 500 Room Luxury Hotel)
MIKE McCabe’s; HYATT REGENCY SUITES; HILTON AT HYDE PARK; Chicago, IL, 1987-1993
Chef, Manager; Sous Chef Tourmant; Executive Sous Chef Respectively
Education
Culinary Training, 1980-1982, Washborne Trade Cooking School; Chicago, IL
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