Manager Sales

Charles Frankenfield

***** *. **** ****** *******, AZ. 85024

602-***-****

*********@***.***

Objective:

To obtain an executive level food and beverage leadership position with a growing dynamic organization that will

utilize and challenge my management and culinary skills.

Experience:

Jan 13 – Present Sheraton Phoenix Downtown Hotel Phoenix, AZ

Executive Sous Chef

Responsible for Restaurant, In-Room dining and Banquet operations at this AAA Four

Diamond Hotel. This facility has 1000 guest rooms with over 80,000 sq. feet of banquet

meeting space. Supervise, manage, and mentor 36 unionized hourly staff and 4 sous chefs.

Manage monthly forecasts, weekly payroll, and labor cost. Consistently maintaining a

budgeted monthly food cost of 22%. Served has interring Executive Chef for 6 months due to

vacancy of an Executive Chef. Awarded manager of the Quarter for third period 2013 and

then Manager of the year for 2013.

Jan 06 – Jan 13 AZ Hors D’ Oeuvres Tempe, AZ

Executive Chef / Senior Account Sales Manager

Managed the sales and service activities of 130 Hotels, Resorts, Country Clubs and

Restaurants within the states of Arizona and Washington. Responsibilities included

the development of new canapés, hors d’ oeuvres and specialty menu items.

Continually worked with multiple production kitchens to ensure and maintain high

quality level of recipes according to customers/Chefs specifications. Performed

multiple weekly sales presentations / food tastings. Developed new customer base

and maintain current sales levels of existing clientele. Increased sales levels in the

first year by 34%.

Sept 01 – Dec 05 Fairmont Scottsdale Princess Resort Scottsdale, AZ

Executive Sous Chef

Responsible for four restaurants and catering operations with food and beverage

revenues exceeding 38 million dollars for this AAA Five Diamond Resort.

Supervise, manage, and mentored 58 hourly staff and 6 sous chefs. Assist with

monthly forecasts, payroll, and labor/ food cost controls. Directly responsible for

TPC Phoenix Open food production

Apr 99 – Sept 01 Aramark Food Services Scottsdale, AZ

Executive Chef Manager

Responsible for conception, development and opening of three corporate Dining Rooms and

Kitchens. These facilities ranged from 700 to 4,000 employees. Involved in budget process

for all facilities. Implemented full service Café and Catering Menus. Supervised 6 Managers

and 25 hourly staff.

Apr 97 – Apr 99 Motorola Hospitality Group Tempe, AZ

Executive Chef Manager

Responsible for the corporate dining room and catering functions at Motorola University

Training Facility. Maintain food cost of 26%, development of National Food and Sanitation

programs. Train and supervise a staff of 14 employees. Purchasing, menu development and

implementation for Phoenix Open (approx. 2000 Motorola VIP Clients).

Aug 95 - Apr 97 The Scottsdale Princess Scottsdale, AZ

Marquesa Restaurant Chef

Responsible for Sunday brunch and evening services at a Five Diamond Four Star Catalan

Cuisine Restaurant with average dinner covers of 90 - 150.

La Hacienda Restaurant Chef

Responsible for dinner services at the only Four Star, Four Diamond Colonial Mexican

Restaurant in North America with average dinner covers of 250 - 300.

Jan 93 - Jan 95 University Restaurant Group Los Angeles, CA

Water Grill Restaurant, Executive Sous Chef

Responsible for lunch services for a Four Star, #1 Seafood Restaurant, according to the

Zagat Guide, with daily cover counts of 450 - 500. Managed labor control and successfully

lowered food cost. Trained and supervised a staff of 25-30 employees. Menu development

and implementation was changed daily.

Jan 92 – Jan 93 Ritz Carlton Hotel Marina del Rey, CA

Garde Manager Chef

Responsible for menu development and production of The Garde Manger department for this

Five Diamond Five Star Hotel.

Jan 90 –Jan 92 The Portofino Hotel and Yacht Club Redondo Beach, CA

Executive Chef

Responsible for overall functioning of three kitchens and a 300+ banquet facility. Specific

duties involved purchasing, cost and labor control, staff training and program development.

Participated in planning, developing and opening of 185 seat free-standing restaurant.

Dec 85 - Jan 90 Four Seasons Hotel Philadelphia, PA

Responsible for two dining rooms, room service and banquets at Pennsylvania’s Five

Diamond Five Star Restaurant/ Hotel. Duties included Saucier, Poissonier, Banquets and

Garde Manager.

Education: The Culinary Institute of America Hyde Park, NY

Culinary Arts Degree, October 1985

Additional:

• Ability to organize workload in an environment of frequent interruptions and competing

requests.

• Extensive trouble-shooting and problem solving abilities relative to the restaurant and

hotel activities.

• Strong Computer literacy with knowledge of Microsoft Excel, PowerPoint, and Word.

• Seasoned analytical accounting and cost control abilities.

• Invited Guest Chef of the 66th Annual Academy Awards.

Aug 97 – May 02 Scottsdale Community College Scottsdale, AZ

Part Time Chef Instructor

Part-time Chef Instructor of Introduction to Basic Food Concepts; Theory and Practical.

Classes were 2.5 hours in length and met once a week for 15 weeks. Average class size

contained 18-20 students

References: Available upon request.

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