Manager Executive

David M. Paul

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

Philadelphia MS 39350

Cell 601-***-****

Email: **********@*****.***

I have years of experience in high volume, hospitality, professionalism,

Full Service restaurant, Banquets, Front of the House, Beverage Service,

and Culinary Skills

Work Experience

Executive Chef

Mulligan's casual Steak and Seafood

June 2013 to September 2013

. Part of startup team for new restaurant

. Designed bar, dining room, and kitchen layout

. Developed recipes and plating guidelines for food

preparation/presentation

. Hired and trained all culinary staff on proper culinary procedures and

proper culinary techniques

. Catered private functions in members' homes

. Consulted with members and guests to develop unique menus for various

functions, including intimate dinner parties, weddings, birthdays and

golf functions

Food Service Director

Valley Food Services

Meridian Community College

November 2012 to June 2013

. Managed daily operations of campus dining room and banquet services on

campus

. Responsible for concession stands for all sporting events on campus

. Managed operations from catering menus to dining room - following

dietitian guidelines for a more healthy menu

. Generated payroll processing and scheduling for department

. Staff of 3 Food Supervisors, and 20 plus cooks, kitchen workers,

host/cashiers and sporting concession workers

Food and Beverage Manager

Trop Casino

Greenville, MS

January 2012 to September 2012

. Rebranded Lighthouse Casino to TropGreenville

. Designed new Quick Serve Restaurant and Beverage service for casino

. Created new bar menu for outside dining at hotel courtyard

. Monitored labor and food and liquor costs for both casino and

hotel/bar

David M. Paul

Cell 601-***-****

Executive Chef/Food and Beverage Director

Grand Station Hotel and Casino

Vicksburg, MS

April 2011 to November 2011

. Evaluated and established product specifications with food vendors to

ensure quality and consistency

. Created custom menus for special events, such as sporting events,

tournaments and VIP parties

. Established standard operating procedures/checklists to control costs,

maximize productivity of kitchen staff, and improve sanitation/safe

food handling procedures

. Maximized culinary fiscal accountability through consistent labor and

food costs

. Implemented par stock levels and operational data on daily forms and

waste sheets

. Prepared culinary budget and monitored actual financial results to

take corrective action when necessary to help achieve financial goals

. Managed and Directed daily operations of fine dining room, buffet,

sports bar, and casino bar operations

Room Chef

Pearl River Resort

Philadelphia, MS

December 2002 to July 2010

. Room Chef in 2 of the fine dining restaurants, Galaxy - a revolving

restaurant sitting atop the Golden Moon hotel and Eclipse a unique

fine dining steakhouse with an open kitchen setting. Also Room Chef

in the Rib Joint, using my recipe for the sauce and dry rub.

. Assisted in other outlets when management staffing was low

. Assisted with banquet functions

. Worked close with the Executive Chef, Director of Food and Beverage

and Restaurant Manager to ensure efficient food and beverage service

. Worked with the Director of Golf to help redesign Dancing Rabbit menu

. Interacted with guest to ensure food quality, guest service and

presentation

. Adapted various menu items to meet guest special dietary requirements

. Assured all sanitation requirements were consistently met

. Assured quality of food and presentation to increase business

Additional Work Experience

Executive Chef - Hattiesburg Lake Terrace Convention Center, Hattiesburg MS

(2001 - 2002)

Kitchen Main Chef - Beau Rivage Casino, Biloxi MS (1999 - 2001)

Chef De Cuisine - Ameristar Casino, Vicksburg MS (1998 - 1999)

Assistant Kitchen Manager - Hard Rock Caf, Memphis TN (1997-1998)

Executive Chef - Light House Point Casino, Greenville MS (1996 -1997)

Room Chef - Silver Star Hotel and Casino, Philadelphia MS (1994 - 1996)

Assisted with the opening of the Depot Bowling Alley (2010)

Personal References

Kim Canteenwalla- owner of the Society Caf at Wynn Las Vegas 702-***-****

Tracy Castleman- Executive Chef at Pearl River Resort 601-***-****

Jerry Borum - Executive Chef at Apache Casino and Hotel 580-***-****

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