Michael T. Santeramo

**** ******** **. **

Wilson, NC 27893

919-***-****

ac4d65@r.postjobfree.com

Objective

I look forward to utilizing my skills to enhance your team. Experience 5/09 Present Harris Teeter Raleigh, NC Deli/Bakery Manager

● Managed the Deli and Bakery Department

● Oversaw all aspects of daily operations including production, hiring and training

● Assigned employees to specific duties to best meet the needs of the store

● Handle all ordering of products for Deli and Bakery

● Prepared weekly work schedule

● Supervised and coordinated duties of 16 employees Accomplishment: Improved sale revenue by 12% first quater in the first 4 monthsin the position.

5/08 – 5/09 Hibernian Pub Cary, NC

Irish pub and restaurant

Assistant General Manager

● Directly manage bar, wait and kitchen staff.

● Employee hiring, training, and scheduling.

● Inventory control, ordering.

● In house promotions and menu planning.

● Oversee all equipment and facility maintenance and repairs. Accomplishment: decreased food costs by 15% and labor costs by 10% within three months. Promoted from Kitchen Manager after six months. 1/03 – 5/08 Moving Image Catering Tampa FL

Motion picture catering company

Chef

● Over see daily operations and stocking mobile kitchen on location.

● Planned daily menus.

● Maintained company bank accounts, credit cards, and cars.

● Supervised all aspects of catering business while on location.

● Employee hiring, training, and scheduling.

● Inventory Control

Accomplishment: secured additional clientele

10/02 – 12/02 Location Catering of the South Atlanta, GA Motion picture catering company

Freelance Chef

● Promoted pleasant working atmosphere for film crew.

● Ensured proper working conditions and environment for employees.

● Planned daily menus.

● Inventory Control for 200 person crew, including fresh produce, paper goods, meats, and fish.

Accomplishment: reduced food costs by 20%.

08 97 – 09/02 Premiere Caterers Inc. Clifton, NJ

Motion picture catering company

Vice President/Chef

● On call 24 hours per day, 7 days a week.

● Traveled and setup filming locations.

● Inventory control.

● Employee hiring, training, and scheduling.

● Planned daily menus.

● Maintained company bank accounts, credit cards, and cars.

● Supervised all aspects of catering business while on location.

● Utilized specialty stations,Sauté Station, Dumpling Station,CarvingStation, etc.

● Set up new accounts with vendors.

Accomplishment: Facilitated increasing the company from a one truck operation worth $200,000 into a fourteen truck, $5,000,000 venture. 05/95 – 07/97 Coast to Coast Catering Bayonne, NJ

Motion picture catering company

Free Lance Chef

● Catered for 50 to 2,000 people.

● Operated and stocked mobile kitchen on location.

● Commanded Grilling Station, Sauté Station, Soup Station, Sauce Station, and Specialty Stations.

● Created V.I.P. orders.

● Developed specialty menus.

● Set up new accounts with vendors.

● Trained with Executive Chef.

Accomplishment: Maintained a 33% food cost on the road. 12/94 – 04/95 Ramada Inn Rochelle Park, NJ

Head Line Cook/Banquet Cook

● Prepared food for line and banquet parties.

● Prepared meals for personnel in hotel.

● Utilized Broil, Sauté, Baking, Grilling, and Cold stations. Education 1986 Dickinson High School Jersey City, NJ 1986 Hudson County Technical Area Vocational School N. Bergen, NJ 2009 Harris Teeter Certification Management Deli/Bakery Operations 2009 Serv Safe Certification

2014 Serv Safe Certification

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