Manager Management

OBJECTIVE

Dedicated, experienced restaurant, training, and hospitality professional that drives results from teams. Proven track record in incremental financial gains and team development.

EXPERIENCE

May 2010 to May 2016

Le Cordon Bleu College of Culinary Arts in Chicago

LeadChef Instructor, Baking & Patisserie, November 2014- May 2016

Campus Media Ambassador, January 2014-December 2015

Campus Events Manager, January 2011-May 2016

Chef Instructor July 2014 – November 2014

Lead Chef Instructor, Culinary Department May 2010-July2014

>Oversight of culinary faculty of 29

>Increase student retention year over year

>Manage all on-and off-campus events (philanthropic and social)

>Assist in development of curriculum

>Adhere to all Regional and National Accreditation standards

>Appear on local media outlets to promote enrollment and events

January 2009 to May 2010

Kendall College, The School of Culinary Arts

Adjunct Chef Instructor

>Chef instructor to students achieving certification in Baking & Pastry Arts

>Produce curriculum, execute lecture and lab instruction for up to 18 students per quarter

>Consistently achieved 4.8/5.0 student satisfaction ratings

January 2009 to May 2010

Chartwell Thompson Hospitality Group

Project Implementation Specialist

>Implementation and training specialist for groundbreaking Breakfast in the Classroom program, introduced into Chicago Public Schools system-wide a the kindergarten through eighth grade level

>Train lunchroom managers and culinary staff on procedural and operational execution of universal breakfast program available to all students enrolled

>Logistical strategizing for optimum execution of program in schools of varying size and enrollment

September 2005 to April 2009

National Restaurant Association Solutions, LLC

Manager, Education & Culinary Programs, NRA Show Chef

>Conceptualize, plan, promote and manage educational and technology programming for annual trade show

>Design and execute Culinary Events (chef showcases, culinary competitions, celebrity chef book signing appearances)

>Plan and oversee social networking events during the annual National Restaurant Association Restaurant, Hotel-Motel Show

>Writing copy for marketing materials to attract more than 70,000 attendees annually

ADDITIONAL 20 YEARS EXPERIENCE:

2001-2004: EXECUTIVE CHEF, MARSHALL FIELDS

2000-2001: SOUS CHEF, SIGNATURE ROOM AT THE 95TH

1999-2000: CULINARY INTERN, TRU RESTAURANT

1991-2000: RETAIL MANAGEMENT CAREER

GAP, INC.

WARNER BROS STUDIO STORES

TOMMY HILFIGER, USA

1985-1987: CREW MANAGER, MCDONALDS

OTHER SKILLS:

BARTENDING

CATERING

GENERAL MANAGER

RESTAURANT MANAGEMENT/TRAINING

BANQUETS

CHARITABLE EVENTS UP TO 2,500 PERSONS

FINANCIAL/P&L MANAGEMENT

FOOD COST/LABOR COST CONTROLS

EDUCATION

July 1998 to June 2000

Kendall College, The School of Culinary Arts, Evanston, IL

Associate of Applied Science, Culinary Arts

January 1990 to January 1991

The Cooking & Hospitality Institute of Chicago

Certificate, Professional Restaurant Management

Professional references are available upon request.

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