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Manager Food Service

North Liberty, Iowa, United States
August 19, 2018

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Douglas E. Nartker

*** ***** ***** ****

Apt *

North Liberty, Iowa 52317




Knowledgeable, experienced hospitality professional with a broad skill set, seeking challenging employment that will allow him to lead, train, and develop a professional, skilled, disciplined, and successful staff.



Results driven.

Efficient, and clean worker.

Adept with fresh foods, processing and breakdown.

Knowledgeable of gluten free, and other allergy sensitive diets, products and procedures.

Fluent in a variety of cuisines including regional American, Latin, Mediterranean, Middle Eastern, Asian, Southeast Asian, and Chinese.

Extensive experience with high quality, high volume, and banquet planning and production.

Versatile skills including sauté, baking, roasting, braising, poaching, sauces and cold kitchen.

Exceptionable palate and seasoning skill.

Strong ability to develop and follow recipes and procedures.

Extensive experience, sourcing and purchasing high quality affordable ingredients.

Proven record of leadership, mentoring and staff development.


•Exceptional Hospitality/Food and Beverage leader with more than 25 years experience.

•Experienced Business Strategist working with the ability to select and integrate technology appropriately within hospitality operations

•Competent trouble shooter, with the ability to review operations, and design the successful implementation of a workable, cost effective solution through restructuring and retraining of existing staff in a variety of hospitality venues including restaurants, buffets, hotels, casinos and camps.

•Demonstrated skill, identifying price points, menu trends and as a result, successfully engineering successful menu design.

•Demonstrated merchandising expertise.

•A working staff leader and motivator with the ability to high performance teams.

•Advanced user of Microsoft Excel, Word, Apple Numbers, Pages and related productivity software. Experienced with Micros 9700, Agilsys POS systems and related property management systems.


College Chefs Champaign, Illinois 2016 – 2017 Academic Year

Unit Manager and Working Chef Pi Kappa Alpha House, University of Iowa, Iowa City, Iowa. MenuDesign, Provisioning. Daily Preparation, Budget Adherence

Bear Lodge Burgess Junction, Wyoming Summer 2016

Employed as a seasonal, Banquet Chef, responsible for the planning and execution of employee lunch and dinner buffets and the prep, finish and execution of all banquets and meetings. 30 to 45 employees, banquets up to 300.

Averill's Flathead Lake Lodge. Bigfork, Montana Summer 2015

Employed as a seasonal, working Sous Chef, responsible for the timely preparation and service of unto 250 breakfast and lunch meals, supervising a staff of 4 entry level, summer employees.

Campus Cooks Prospect Heights, IL 2014-15 Academic year

Unit Manager and Working Chef Delta Gamma House, Wittenberg University, Springfield Ohio. Menu Design, Provisioning. Daily Preparation, Budget Adherence

The Fish Market Restaurants Liberty, MO 2013-14

Working Chef

Operations Review

Menu Engineering and Design

Recipe development, procedures and implementation

Staff Identification and Training

Camps Kenwood & Evergreen Wilmot, NH 2013


Reviewed, amended and successfully implemented a newly created food service plan for a summer camp, including allergy sensitive diets, and fully fresh menus. Supervised a staff of 18, including 4 cooks and 14 Spanish-speaking interns.

Bear River Casino Loleta, CA 2011-12

Director, Food and Beverage

•Reviewed existing designs, oversaw the completion of construction and renovation of new and existing food and beverage facilities,

•Restructured existing operations, including staffing, price points, menus, recipes and procedures.

•Oversaw the retraining of existing staff, recruited and developed all management positions. 75% of which from existing staff.

•Improved margins, and increased overall revenues by 28%, food by 20 % and beverage by 30% 2011/2012.

Auggie’s New American Café Minocqua-Arbor Vitae, WI 2009 - 2011


•A fresh, local concept located in a vacation/resort community. Cost of sales 18.3%, Labor 24%, closed due to the Cost of Occupancy.

Lake of the Torches Resort and Casino Lac du Flambeau, WI 2002 - 2009

Director of Food and Beverage

•Responsible for all food and beverage operations including a buffet, snack bar, concessions and catering.

•Developed and implemented a successful Catering, Convention and meeting plan for an 800-seat convention and entertainment center.

•Planned and implemented the conversion of the existing kitchen from conventional to Combi cooking technology.

•Segregated and reported cash and non-cash revenue accounting to allow a clearer picture of revenues for the benefit of the most senior management.

•Developed and implemented on of the industry’s first direct deduction of frequency rewards for use as payment in all hospitality venues.

•Developed and implemented purchasing standards and competitive bidding for all hospitality purchases, including food, chemicals and guest supplies property wide.

•Reviewed and monitored vendor qualifications and compliance.

Self Employed Various Locations, USA 1998 - 2002

Hospitality Operations Consultant

•Profitability analysis and strategy development for a variety of hospitality ventures, including restaurant

operations and hotel renovations and re-launch.

Lowell Junkins and Associates Tama and Des Moines Iowa 1997

Iowa Management and Consultants

Director of Planning and Development

•Under Contract with the Meskwaki Nation

•Hospitality Planning and Design.

•Responsible for Planning,

•Specifications, Contractor Selection and Contract Negotiations for 200 room hotel and

•Support facilities as well as various other development projects. Budget, 18.3 Million Dollars

President Casinos, Inc./Gateway Riverboat, Various Locations, USA, Multiple positions 1985 - 1997

President Casinos, IA and MO

Director of Guest Services 1996 – 1997 and 1992

•Serving twice in the Same Capacity as The Operations Manager Dedicated to Guest Service.

•Reporting Departments included: ticketing, telephone sales as well as other aspects of marketing,

housekeeping, wardrobe, parking and transportation.

•Departmental reorganization, redirection and retraining of existing staff and structure at the direction of the President and COO. This included the development, implementation and measurement of service standards.

Operations Shift Manager 1994 -1995

Reporting to VP Gaming and Property GM.

•Assured the quality of guest experience

•Complete responsibility for all aspects of the casino operations while on duty.

•Decision-making manager charged with assuring the quality of the guest experience and maintaining

•All regulatory requirements.

Corporate Director of Special Projects 1992 – 1994.

•Reporting as needed to VP Marketing, VP Gaming and CFO.

•Project planning, Scheduling and purchasing.

•Supervised various aspects of construction and equipment installation.

•Budget analysis, Critical path development. Progress reports. Regulatory compliance.

•Labor relations, recruitment, staffing and training.

•Property development and openings.

President Casinos - Biloxi MS 1992 Food and Beverage Director

Responsible for both opening capitol and operating budgets, equipment selection, installation as well as staffing, training a F&B staff of 130, also acting as an in-house consultant, reviewing, developing and implementing a strategy to integrate the Broadwater Beach Hotel into the Operations of President Riverboat Casinos, including guest service standards and expectations. Regulatory Compliance.

President Casinos, Davenport IA 1991-1992

Executive Chef

•Responsible for hiring, training, scheduling and managing up to 90 Food Service Employees.

•Facilities Design, Construction and Start Up. Menu Design, Cost Analysis and Control.

•Quality Assurance.

•Over 1 million meals served profitably in the first year of operation.

Gateway Riverboat Cruises, a St. Louis Banquet Operation 1988 –1991

Executive Chef

•Responsible for hiring, training, scheduling and managing up to 40 food service employees.

•Banquet and party menu design, cost analysis and control.

•Regular corporate clients included the Anheuser Busch Companies, Ralston Purina. McDonnell-Douglas (Boeing), Emerson Electric and Enterprise Leasing

River Cruises, Galena, IL1985 - 1988.

Executive Chef

•Facilities design and construction, food & beverage operations.

Franklin University, Columbus, OH 1978 – 1985

•Assistant to the Director of Continuing and Management Education

•Adult Education, Management Training & Development. Curriculum Development


Bachelors of Arts, The Ohio State University, with concentrations in American History, American Economic Development as well as Price Theory

Culinary Diploma, Greater Cincinnati Culinary Arts Academy

Post Graduate Studies - Business and Marketing, Franklin University

Training and Development

Various Courses and certifications in communications, organization, group dynamics; as well as a current state of CA Servsafe certification in both food and beverage service.

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