Service Manager

Executive Chef / F&B

Heinz T. Klein ** Lagos Del Norte FT. Pierce, FL 34951

E-mail *****@***.*** Cell 772-***-**** Fax 772-***-****

Executive Management

Menu Planning and costing - Inventory Food and Labor costing – Production Management 25 years of visionary – domestic and International experience in operations management - multi – channeling in production in strategic Positions and developing acquisitions and strategic planning – oriented organization - in new marketing in identification strategic thinking and of increasing sales and profitability to thrive in fluid environments while remaining pragmatic and focused.

Core Competencies

Operational Management - Marketing identification – Menu Planning -

From scratch cooking - Knowledge of products - Mentoring - Coaching

Visionary Leadership - developing - Reaching Company Goals

Hands on Training - New Marketing Products – Reaching Achievement awards

Multilingual: English,French,Italian,Spanish, Swahili,(German Native tongue)

Work Experience

Part Owner and Executive Chef / August 2010 / November 2013 Bonn Germany Die Pfeffermuhle Family Restaurant (My Brother past away in October 2010 and I went to help my Sister and Sister in law to run and seal the Restaurant ‘I was forced to rerun every Eleven months to the US because of my Green Card I have applied fore my US Citizenship)

Chef and Instructor November 2009 / July 2010 Briny’s Riverfront at Lass O lass FT. Lauder dale FL This was only a Part Time Position; Owners and Proprietor Alleen and Mike Bangers

This was only a part time Job. Explaining a new developed menu fore all four restaurants and crating European and International Dishes what was escalating on popularity and controlling food and labor coast and enhancing service level

Executive Chef May 2006 / March 2009 Holiday Inn Little Rock AR Utilized daily staff meetings and operational supervising to drive guest service levels and increased the standard qualifying the hotel to rankings in the top 25 worldwide Challenged and motivated staff and brought GSTS scores from failing to a current 96 % Designed new and coast effective menus kept food and labor at budget levels throughout my tenure. 31.000 sq Meeting and Banquet Space & 391 Rooms. Mr. Rick J. Voelzke General Manager 316-***-****. New Regional brought in new GM who brought in his own chef? 305 Bank Head Drive 72206

Executive Chef Jonesboro Country Club, Jonesboro AR February 2004 to January 2006. I was Resetting and reorganizing all Kitchen department’s resetting Receiving and retraining Kitchen and wait Staff as well organizing a catering settings and to go widow ( home made Sausages and Party trays ect. ) new Menus a la Cart Banquets’ from A – Z I reduced Food cost from 38 % t0 29.9% and labor cost from 22% to 12.9%

Education

Beethoven Gymnasium Bonn Konrad Adenauer Alle - Bonn Germany 1959 – 1962 Berufsfach Schule Bonn: Both of my Apprenticeships "One at the Stern Hotel in Bonn am Markt Bonn and at Metzgerei Willi Schuldt as Butcher – Sausage Maker Max Strasse 35 Bonn Germany 1962 – September 1965

University Bonn: In evening class I achieved my Associate Degree in Culinary Arts and Home Economics 1962 – September 1965 Finished everything in 3 1/2 years my Apprenticeship programs and my Degrees at University Bonn.

Military Service: German Army; Paratrooper and MP Honorable Discharge after 2 years service 1966 – 1968

Key Achievements:

>Sheraton Town House Executive Chef and Chef of the year three times from 1970- to 1973

> Substantially improved production, productively while reducing staffing and operational cost total 22%

> Resuming company to high profitability through new and old strategic restrictions.

>Returned as well to old marketing ways and combined this with the new Ideas fore our culinary sales to 11 %

Reverences available on request

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