Restaraunt Manager
Resume:
Jason Belter
Lancaster, CA *3534
**********@*****.***
Objective:
To obtain responsible and challenging employment as a Restaurant Manager within a progressive
organization where my education, culinary skills, creativity, talents, leadership abilities and motivation
will be fully utilized.
Work Experience:
The Natural Café, Westlake Village, CA
General Manager
8/2005 – 9/2013
As General Manager for The Natural Café my main responsibility included operating a fast paced
restaurant with a full service menu. Responsible for directly hiring, training, FOH and BOH staff
including assistant FOH managers and BOH kitchen managers. Ensuring customer service and
communication as the priority for every shift. Directly ordered and received many of the products we
used on a daily basis with the BOH kitchen manager.
Camino Real Cafe, Goleta, CA
Catering Director/Assistant General Manager
4/2003 – 8/2005
As the Catering Director for the Camino Real Cafe, my main responsibilities include: - Interaction and
communication (written, verbal and electronic) with both corporate customers (Raytheon, Indigo, Delta
Airlines, UCSB, etc.), and individual customers to take charge, plan and coordinate all catering events.
Ordering food and supplies for the restaurant and for all catering events. Coordinating many upscale
weddings and events both on and off site. Responsible for the hiring and training of new employees and
catering assistants. Responsible for making sure all employees are educated and certified SERVESAFE.
Responsible for all catering accounts receivable and payable, utilizing MS Office (Word, Excel,
PowerPoint), and Publisher. Responsible for coordinating with outside rental companies when planning
events off-site. Responsible for the timely and professional delivery of all catered events for 20 to 2,000
guests both on and off-site. Exceptional customer service skills. Responsibilities also include restaurant
and general manager duties within the public restaurant portion of Camino Real Café. These included
assisting servers with all functions, open and close of facility and assist with customer satisfaction.
Chili’s Bar & Grill, Oxnard, CA
Management Assistant/Regional Trainer
2/2000 - 4/2003
While employed at Chili's (a division of Brinker International), I was a Lead Cook (for all stations), a
Management Assistant and a Regional Trainer, where my roles and responsibilities involved: Proficiency
at grilling, frying, and sautéing techniques, as well as many other basic cooking techniques. Manage the
BOH and communicate with both the FOH and kitchen staff. Train all new BOH employees on all
stations. Maintain kitchen inventory and submit orders. Position involved ability to work under extreme
pressure and utilize my bilingual skills to communicate with others. Travel assignments enabled me to
assist with the training of new Chili's restaurants in California and educate new employees on proper
cooking, preparation, presentation procedures, food handling and Chili restaurant ethics.
Ridgecrest Culinary (Mother Earth Cafe), Ridgecrest, CA
Lead Chef
6/1998 - 3/2000
Duties included menu creation (daily specials, soups from scratch, bakery items) and performing all
cooking, processing monthly inventory, place all supply orders for the café being conscientious to
minimize waste. Assisted hiring of new personnel and training. Sales associate position within Mother
Earth Market organization utilized my skills in stocking and ordering bulk food products, light
construction and maintenance. Other regular duties included taking and placing phone orders, operating
fax machine, cash register and processing credit card purchases.
Education
Le Cordon Bleu/California School of Culinary Arts (CSCA), Pasadena, CA
6/2000
Associate Degree
AS in Occupational Science
Certificate in Culinary Arts
Skills: Chef, French Culinary, Front and Back of Management
POS
Microsoft Excel, Word, PowerPoint and Publisher
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