Manager Service

Jay H. Polsky

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

Paramus, New Jersey 07652

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

201-***-**** (home) 201-***-**** (cell)

Objective

To obtain a Management position with the opportunity to develop and excel within the

organization.

Profile

A results-driven professional with extensive finance, operational, marketing and sales

experience. Skilled at implementing business development programs, team projects, and

administrating budgets. Possess in-depth understanding of P&L and cost plus organizations. 20

plus years of success in planning and directing operational, financial and sales activities while

providing solutions to customers and corporate users. Proven ability to create a sustainable

vision and implement this vision to meet organizational goals.

Areas of Expertise

• Business portfolio management.

• Business plan creation and development training and professional development.

• Organizational and communication skills.

• Sound ability to analyze recipes to determine food, labor and overhead costs and to assign

prices to various dishes.

• Remarkable skills to develop menus far enough in advance so that supplies can be

ordered and received in time.

• Uncommon ability to estimate food needs, place orders with distributors, and schedule

the delivery of fresh food and supplies.

• Immense ability to plan for routine services and deliveries. Excellent communication

skills (both written and spoken).

• Excellent interpersonal skills and ability to motivate staff to higher achievement.

• Superb customer relations skills

• Remarkable ability to work with diverse individuals and groups; work with data of

different types and purposes; and utilize a wide variety of job related equipment.

• Great problem solving ability to analyze issues, create plans of action and reach solutions.

• Knowledge of pertinent codes, policies, regulations and laws; food safety and handling

procedures.

Professional Experience

Landscape Design Contractors

Account/ Area Manager

(2011-Present)

• Responsible for all aspects of operation

• Directed and coordinated several crews

• Managed project planning, equipment logistics, scheduling, purchasing,

troubleshooting, customer acquisitions and relations

Owner / Chef - Jay’s Café & Catering, Parsippany, NJ

(2009-2010)

• Managed staffs, responsible for all aspects of financial, creative, and managerial

tasks that are needed to operate the kitchen.

• Planned menus and executed the work.

• Consulted with clients to determine their needs.

• Selected location of café including and not limited to: selecting the theme and

design of the café.

• Established food service providers, established links to wholesalers and suppliers

to find the best for the operation.

• Managed operation, accounting and bookkeeping in addition to the employee

sections and a full listing of food storage, delivery and tips section.

• Prepared the menus and set pricing.

• Devised accounting system containing information pertaining to furnishings,

equipment, cost control, sales projections, and average checks.

• Managed insurance and advertising and conducted the market research for café to

develop new customers for the café.

• Scheduled employee work hours and directed and coordinated activities of the

staff.

• Analyzed recipes to assign pricing to menu items based on food, labor and

overhead costs.

• Developed recipes and menus, taking into account such factors as seasonal

availability of ingredients.

• Estimated amounts and costs of required supplies such as food and ingredients.

• Met with customers to discuss menus for special occasions such as parties and

banquets to prepare and cook foods of all types on a regular basis or for special

guests and/or functions.

• Monitored sanitation practices to ensure that employees followed standards and

regulations.

• Determined how food should be presented while creating decorative food

displays.

• Demonstrated new cooking techniques and equipment to staff.

• Proficient in numerous cooking techniques and cuisines with talent for working

with ingredients from countries around the world in order to prepare new and

unique recipes on a daily basis.

Licensed Commodities Broker and Client Service Manager - Trademark

Commodities, New York, NY

(1993-2008)

• More than 15 years of progressive, understanding of markets and how they are

brokered, including demonstrated success in Energy/environmental/derivative

marketing Institutional brokerage.

• Follow legislative and regulatory developments, providing analysis and

articulation of those developments to clients in order to ultimately generate

further revenue opportunities

• Executed trades in various markets, covering both the compliance and voluntary

markets.

• Excellent interpersonal skills and abilities: capable of achieving urgent and long-

term objectives and goals and meet procedural deadlines.

• Ability to thrive in a fast-paced entrepreneurial environment, and be a self-starter

and counter well in high-stress environment.

• Executed orders to buy or sell commodity futures and options contracts, hedging

settlements, verified their execution and analysis on behalf of clients advising

them on the best way to position themselves within markets.

• Counsel clients on market strategies, including trade execution and risk

management.

• Demonstrated success cultivating customer relationships and maintained a client

base of financial, energy and environmental customers including producers, end-

users, manufacturers, banks, utilities and funds.

• Suggested and recommended trades to the customer based upon breaking news

and the guidance of the brokerage firm’s research department and monitoring

variables that influence pricing and risk for the purposes of price discovery,

forward pricing curves, and interpretation of market conditions.

• Developed and structured new products and services in existing and new markets.

• Searched and pursued new business opportunities while visiting clients and

suppliers in the UK and other countries.

• Excellent verbal and written communication skills, particularly with complex and

changing information.

• Accurately prepare and ensure timely sending of sale contracts to Buyers and

reviewed purchase contracts received from Sellers.

• Continues to hold both a seat and trading privileges on the Intercontinental

Exchange.

Executive Chef - Aramark Business Dining Services - New York, NY

(1990-1993)

• Directed food service workers and other personnel as assigned for the purpose of

maximizing the efficiency of the work force and meeting shift requirements.

• Implemented menu plans for the purposed of meeting customers’ requirements.

• Supervised all aspects of food planning and production on a daily basis.

• Inspected food and supplies for the purposed of verifying quantity, quality and

specifications of orders and compliance with mandated health requirements.

• Inventory food, condiments and all other supplies for the purposed of ensuring

availability of items.

• Maintained food service equipment for the purpose of upholding safe and efficient

food services in compliance with health requirements.

Education

Bachelor of Arts in Economics and Business Management: Syracuse University, Syracuse,

NY, 1987

Associate Degree with Honors: The Culinary Institute of America, Hyde Park, NY, 1989

Accomplishments

• Food and Drug Administration-Approved Sanitation Certificate

• Strong knowledge of the rules/laws governing kosher preparations.

• Expert in areas of developing and opening new restaurants.

• As an executive, I am as much a communicator and teacher as a chef.

• Proficient in Microsoft Excel, Microsoft Word, Microsoft PowerPoint and Microsoft

Outlook Express.

• Knowing Operating Systems Windows Vista

Contact this candidate