Colin Woody
Sterling, VA *****
Cell: 571-***-****
Email: ac7tlq@r.postjobfree.com
Professional Experience:
Matchbox
Annual sales Volume:$5-6 Million Ashburn, VA
Hired on as a Sous Chef
Worked with 2 lead hourly employees to get promoted to Sous chefs
Trained for 2 months only to be moved to a new restaurant opening in One Loudoun for more training
Helped to create prep sheets, order guides and weekly cleaning projects for the new restaurant
Input waste into Compeat to track very accurate food cost
Created daily soups and weekly specials
Oversee 40 employees
Major focus on keeping great reviews and a 4 star rating on Yelp
Meet weekly goals of labor cost of 15%
Meet monthly food cost of 25%
8/2012 – 8/2015 PF Chang’s Dulles, VA
Annual Sales Volume: $3.1 Million
Hired on as Chef (Kitchen Manager)
Met Food Costs 25%, met budget expectations monthly
Met weekly goals for Labor Costs of 11.5%
Oversee 20 employees, ensuring clear understanding kitchen procedures & policies
Mentor team to improve errors, and retrain if needed
Improved organization of inventory
Maintained Sanitation Procedures to maintain Scores 95-100
Reason for leaving: No room for growth
9/2011-8/2012 Cheesecake Factory Arlington, VA
Kitchen Manager
Annual Sales Volume: $8-10 Million
Hired on as Kitchen Manager
Maintain Food Costs of 28-30%
Maintain Labor Costs of 15-16%
Oversaw 40+ employees
Accountable for raising food quality standards, hiring, sanitation, training, scheduling, profit and loss
Worked as part of management team for unit to become Number 2 in the region from Number 6 for serving food in a prompt fashion with SMG scores
Lowered waste from $5,000 to $1,600 in three months by focus high costs items loss i.e., avocado
Proven ability to effectively handle multi task levels of responsibility with minimal direction from supervisor while supervising personnel, providing team leadership, motivation and development
Reason for Leaving: Told a political joke
04/2007 – 8/2011 Vapiano Arlington, VA
FOH-BOH Manager
Annual Sales Volume: $2.3 Million
http://www.vapianointernational.com/vapiano; dubbed one of 2008’s ‘Hot Concepts!’ by Nation’s Restaurant News
Hired as line cook, Promoted to Kitchen Manager in 7/2007
Promoted to Front of House in 2/2008, while still work as Kitchen Manager
Reduced food cost 21% to 17% by establishing portioning controls, revising pars on inventory and prep lists
Established a bi-monthly inventory system to ensure time and cost-effective purchasing of all goods
Oversee 30 employees
Familiar with all aspects of restaurant business and operations to include P&L
Part of New Store opening team geared to raise brand awareness
Retrained and developed staff while revitalizing sales in poor performing stores and assisted new managers to pin-point food cost increase and cash control issues
Responsible for all MIT, Crew & BOH training for the Chinatown new opening in addition to the Arlington location
Reduced shrinkage by streamlining truck / inventory organization and accountability to specific key staff members, waste audits and multiple on line product weigh in’s
Reason for Leaving: No Room for growth
REFERENCE
1.Jim Drost Area Director of Kitchen Operations 240-***-****
2.Jim Front of House Manager 970-***-****
3.Felipe Munoz Executive Kitchen Manager 214-***-****
4.Stephen Lyons. Chef of Clyde’s 808-***-****