Nicholas M. Thomas

Tallahassee, FL *****

850-***-**** ac502i@r.postjobfree.com

OBJECTIVE

I am seeking a position where my vast experience and knowledge in the Food Industry can thrive and continue to grow. A position where I can not only continue to learn, but to lead and help teach others in this Industry. And to provide proper direction and help others reach their goals.

WORK EXP

Cheddars (July 2017- present)

Assistant General Manager

I am responsible for monitoring all daily operations of the restaurant.

Provide direction and leadership to my team

Monitor daily prep lists and follow up with my prep team

Instill and teach the Cheddars core values

Monitor daily labor costs

Inventory counts and control

Truck orders

Scheduling

Controlling staffing levels

Numerous daily product line checks

Monitoring monthly p&l

BurgerFi (July 2016- March 2017) Tallahassee,FL

General Manager

I oversaw all daily operations of the store.

Ordering and inventory control.

Hiring and monitoring of ideal training techniques

Monitored our weekly and monthly p&l to maintain ideal cost control.

Opening and closing the restaurant and the monitoring of all hourly employees from the FOH to BOH.

All scheduling from FOH to BOH including manager schedules.

Maintained a clean and safe store according to all health department guidelines.

Chuy’s (March 2015- June 2016) Tallahassee, FL

Bar Manager

As bar manager of a new store I assisted in the hiring process as well as through the grand opening. The duties I performed for Chuy’s were:

Ordering and inventory control.

Hired and trained the complete bar staff and provided clear, proper direction to achieve our goals.

Monitored our weekly and monthly p&l to maintain ideal cost control.

Opening and closing the restaurant and the monitoring of all hourly employees from the FOH to BOH.

Scooters Bar and Grill (September 2014- February 2015) Bainbridge, GA

Executive Chef/ General Manager Consulting

As executive Chef and General manager I attended to several aspects of opening the restaurant and overseeing it through the grand opening. Some of these duties included:

Conducted all interviews and hired entire staff.

Trained the complete staff on controls and food presentation.

Created the menu and its inventory control system.

Maintain daily operations for kitchen. Weekly Scheduling for staff.

The Tomahawk Bar and Grill (June 2011- December 2014) Tallahassee, FL

General Manager/Head Chef

The Kitchen Manager position was a multi-faceted job which included several different duties including:

Oversaw daily operations of the restaurant, including several employees, to maintain its functionality.

Maintained daily inventory and cost control including ordering of supplies.

Monitored the hiring and Training of all new staff.

Developed and implemented a set of standards and practices to create consistency and the highest level of quality control.

Weekly scheduling for staff

The Governor’s Club Tallahassee, FL

Kitchen Manager/Head Banquet Chef

The Lead Banquet Chef position was responsible for all weekly banquet events included but not limited to:

Oversaw daily operations of all banquet events.

Maintained daily inventory control.

Responsible for preparation and production of event menus.

Hotel Duval Tallahassee, FL

Executive Chef

I initially accepted the position of Sous Chef and Head Banquet Chef for the Hotel. I worked and trained under Chef Christ Leynes. My duties included: Creating weekly prep lists for all Banquet events.

Overseeing and facilitation of the Shula’s 347 kitchen line. The costing out and creation of all banquet event menus.

In September 2013 I was promoted to the Executive Chef role. In addition to the above duties I assumed the following responsibilities:

Meeting Monthly Budget Agendas.

Attending and participation in staff meetings.

Weekly scheduling for staff of over 45 employees.

Creation of Banquet Menus. Bi-Weekly Payroll.

RELATED EXPERIENCE

I had the opportunity to assist in the creation and construction of several new restaurants. Important responsibilities included:

The design of kitchen and placement of units to achieve maximum workability.

Met with health inspectors as to maintain proper state health codes and comply with regulations.

Oversaw construction and obtained regular updates to monitor progress.

Became familiar with the food distribution center and created a working relationship with the food sales representative.

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