Manager Sales
Resume:
De'Lon *** College Ave Se Tel: **********@*****.***
Barry Grand Rapids, MI 49503 616-***-****
Cell:
General Restaurant Manager
Dedicated and results-oriented Manager with a history of proven success in
high-volume, fast-paced family- style restaurant and retail operations.
Skilled in turnaround management. Well-respected leader, able to train and
develop responsive teams. Reputation for strong organizational and
interpersonal skills. ServSafe certified.
Key Skills Areas
Revenue Growth Reversing Negative Operational Trends
Management Training
Profit & Loss Accountability Strategic Planning & Implementation
Process Improvements
Inventory & Cost Control Coaching & Mentoring
Regulatory Compliance
Team Building & Motivation Time Management Computer
Application
General Manager Big Boy Restaurant Big Rapids, MI Feb. 2010-Present
Oversee activities directly related to making products or providing
services. Direct and coordinate activities of businesses or departments
concerned with the production, pricing, and, sales. Review financial
statements, sales and activity reports, and other performance data to
measure productivity and goal achievement and to determine areas needing
cost reduction and program improvement. Manage staff, preparing work
schedules and assigning specific duties. Direct and coordinate
organization's financial and budget activities to fund operations, maximize
investments, and increase efficiency. Establish and implement corporate
policies, goals, objectives, and procedures, conferring with District
manager, organization officials, and staff members as necessary. Determine
staffing requirements, and interview, hire and train new employees, or
oversee those personnel processes. Plan and direct activities such as sales
promotions, coordinating with other managerial staff as required. Determine
goods and services to be sold, and set prices and credit terms, based on
forecasts of customer demand. Locate, select, and procure merchandise for
daily operations, representing management in purchase negotiations.
Chef/ Supervisor Cranker's Brewery Cutlerville, MI Jul. 2010-
Dec.2013
As a Supervisor I was assigned the responsibilities of making dishes mainly
Greek-American foods and meats. Responsible of maintaining all the
inventories, training staff related to food and educating the line- cooks
for following procedures and rules while making dishes which helped team
mates to follow guidelines and preparation designated by the franchise.
Chef/ Manager Metro Health Wyoming, MI Jun. 2009- Jul.
2010
I take the responsibility of managing and delivering quality delicious food
by preparing delicious meals for patients, staff, and customers. I
specialize in presenting delicious local foods and catering to clients.
Responsible of maintaining all the inventories required for food department
cafe. I also take charge of training staff related to food and educating
chefs and cooks for following procedures and rules while preparing healthy,
delicious food along with quality. I take the responsibility of assigning
menus for the third shift staff and present different variety menus on
different days which attract customers.
Head Chef Porter Hills Cascade, MI Oct. 2001-Feb.
Village 2010
As a head chef I took the responsibility of making new delicious healthy
dishes for breakfast, lunch, and dinner. I also managed a team of 25 staff
and reporting to Food Service Director. I was appreciated for establishing
clear rules and regulations while making dishes which helped the team mates
to follow guidelines and prepare healthy delicious dishes.
Executive Chef Walden Woods Wyoming, MI Jun.2008- Dec.
2009
Took the responsibility of entire dish making process along with 6 cooks
and delivered quality and delicious dishes. I specialized in making comfort
meals and local delectable in the facility which was favored among
customers and clients visiting the establishment. Maintaining daily
operations including food and ordering/inventory control.
Chef Whirlpool Benton Harbor, MI Dec. 2006-
Jun.2008
As a cook I was assigned the responsibilities of making dishes mainly local
foods and meats. Expertise in roasting, grilled foods and baking dishes
which are favorite dishes of customers and employees of Whirlpool
Corporation. Making vegetarian dishes and was assigned the task of making
side items using vegetables and fresh fruits juices of various varieties. I
used my innovative style in making the fresh fruit juices by adding health
complements like herbs and spices which adds apart from health taste and
flavor.
Education:
Current -Ferris State University, Bachelor of Arts and Science, Hotel
Management and Restaurant Operations, Michigan
2005-2007 Grand Rapids Community College, Associates of Arts and Science,
Culinary Pastry, Michigan
2003-2004 Grand Rapids Community College, Associates of Arts and Science,
Culinary Management, Michigan
2002-2004 Grand Rapids Community College, Associates of Arts and Science,
Culinary Arts, Michigan
2003-2004 Grand Rapids Community College, Beverage Barcode Certification,
Michigan
2014-Present Certified in First-Aid
2010-2014 Serve-Safe Certified
References
James Powell: Executive Chef 616-***-**** Unidine Corporation
Dustin Meeker: District Manager 586-***-**** Big Boy Restaurant LLC.
James Crank Jr.: General Manager 616-***-**** Cranker's Coney Restaurant
Dale Simmons: Food Service Director 616-***-**** Porter Hills Village
Barry Watson: Executive Chef 616-***-**** ext.10213 Porter Hills Village
Hillary Kraley: Food Service Director 616-***-**** Whispering Woods
Retirement
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