Manager Service

Gary Pritchett c: 703-***-****, ************@*****.***,

A enthusiastic and hardworking,pleasant individual .Restaurant, cafeteria manager with winning attitude and desire to deliver a exceptional dining experienced in setting high expectations and raising service standards. savvy marketer with a track record of improving revenue, reducing turnover, increasing customer satisfaction.

Key Skills and Competencies

Baking skills Seasonal dishes

Preparing meals Food preparation

Inventory control Contract catering

Cooking method Basic Food Handler certificate

Scheduling Staff supervision

Staff supervision Business development

Special diets Self motivated

Customer satisfaction implementing recipes

Academic Qualification:

Cardozo Senior High School June 16, 1978

Culinary School of Washington July 20,1984

United States Marine Corps September 1978 to 1981

Received Honorable Discharge

Experience:

Northern Virginia Family Service September 2012 October 2017

Kitchen Manager/ residential service worker

Duties:

Cooking up tasty, nutritious and well balanced meals for residents.

Maintaining the correct level of fresh, frozen and dried foods in the store room. Deciding on the quantities of food to be cooked and size of portions to be served.

Negotiating with sales representatives on the price of orders and supplies. Residential service worker as need to work, during co- worker lunch breaks, intake, shift reports, administer medication, taking care of residential's needs.

Chesapeake Volunteer Of America October 2012 September 2015

Kitchen Manager/ Residential Service Worker

Duties:

My duties was I planned all meals cooked all meals did all food orders did all catering functions staying within my budget food cost paper goods completed weekly inventory prepared all kinds of dishes from scratch made soups sauces to grilling all types of meats such as chicken grilling,broiling, baking seafood dishes to making and baking homemade cakes and pies maintain safety and sanitation guidelines and all county health code standards, report to the director,any problems also responsible, for the maintance of all kitchen .equipment all fixers and up keep of all refrigerators and freezes

District of Columbia Public School

Kitchen Manager March 2009 September 2012

I was a Food service manager, supervise 25 employees, trained, prepare food for 8 other schools in the area. included feeding 600 children my school, inventory, food order, payroll, scheduling, daily POS system.

Chicken Out Rotisserie February 2002 March 2009

Restaurant Manager

. My duties was I planned all meals cooked all meals did all food orders did all catering functions staying within my budget food cost paper goods completed weekly inventory prepared all kinds of dishes from scratch made soups sauces to grilling all types of meats such as chicken grilling,broiling, baking seafood dishes to making and baking homemade cakes and pies maintain safety and sanitation guidelines and all county health code standards, report to the director,any problems also responsible, for the maintance of all kitchen .equipment all fixers and up keep of all refrigerators and freezes.

Tricon Global Restaurant, KFC November 1988 January 2002

Assistant Restaurant Manager

My duties was I planned all meals cooked all meals did all food orders did all catering functions staying within my budget food cost paper goods completed weekly inventory prepared all kinds of dishes from scratch made soups sauces to grilling all types of meats such as chicken grilling,broiling, baking seafood dishes to making and baking sliced cakes and pies maintain safety and sanitation guidelines and all county health code standards, report to the general manager,any problems also responsible, for the maintance of all kitchen .equipment all fixers and up keep of all refrigerators and freezes. Inventory, POS System, scheduling, training, ordering, control labor, food cost.

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