please read resume

AL VEGA

703-***-****

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

Business chronology:

After thirthy years in Ohio, running my own restaurants business /due to the great recession in 2007, I sold all my assets and move toward Washington DC because, I was invite by my business friends to link investors / active partners and others business owners that I know from Ohio that move to DC, in 2007. We get together five of us and decide to invest in institutional food contracts within the federal government agencies starting with small amount of locations in DC, MD, VA, serving institutional foods seven days at week for this agencies and in the fifth year we triple sales, profit / locations also, we started with two hundred peers an in five years later, it raise to a 8 hundred peers / 20 locations also, to keep this business rising with best food and service to be able to establish all this many locations at the same time, It takes lots hard work, ingenuity as an owner, connoisseur, with good ideas, skills, talents imagination, experience, wisdom / vision to survive in this conditions as fallow, seven days at week, sixteen hours at day, all year around, non-stop and with many roles, as director of operations, opening regional corporate chef, culinary instructor, culinary advisor, culinary consultant, business advisor and research and develop to keep creating new systems, techniques and ideas to build more business also, as the only person in charge in the game it is hard. I retire because, when you own business, never rest or relax also, not quality of life ever and you lose touch with?

Now that I’m retire, I want to continue with a part-time role due, to my moral principles and because, I don’t want to be isolated from people because I’m a people’s person and I love people and people likes me and I want to keep this talents.

I’m available five days at week, w/ four, five, six, up to eight hours, daily or just week-days / week-ends, w/ any role in retail because, I have the chance to be in contact with people and that makes me happy. Also, roles as culinary consultant, culinary advisor, culinary Instructor, personal chef, franchise coach / coach others in any role, w/ my expertise / experience, wisdom,

I can be able to keep producing more for any growing business but, working rationally, not too hard / heavy lifting, I want to keep giving out, wisdom /others expertise that I possess. Driving, it is not a problem / walking for few hours but, just standing up for more than five hours in one position, it is a problem. I got to keep moving like shark, to stay alive. I work any role / shifts any day of the week, w/ weekly compensation, decent wages, benefits / bonus. I do not accept commission or salary please.

Very Sorry but, I do not reply to voice mails, texts or phone calls, only via E-mails, for first introduction due, to the reason that I need an explanation of the task / position, with an specific role that fits for me and to know if I can accomplish the role, or if I like the offer, benefits or bonus also, your name, title / website. I need to know about how many hours, shifts, benefits, days’ wages. I need an exchange of information necessary for my own orientation / understanding of the task that you advertise, the more information you give to your candidate, the easy it is to train this person..This is the reason I’m sending you all my data before the interview, for you to know where I coming from and what I have to bring to the table to share with your business. Also, I need to stay active and proactive for my health and to share wisdom, talent / expertise with your business goals, success and to have the acquaintance with your business. Thank you for your cooperation, understanding /consideration.

Business experience / work history

Investor / founder of Vegas Enterprises LLC. 2007 - 2016. I started as a free lance restaurant consultant / culinary instructor, business advisor, and director of operations of this enterprise also; I purchase 20% of the entire company that I was consulting with, In MD, DC, and VA. We build 20 locations at the first seven years / we meet sales of couple hundreds of millions of dollars yearly. To accomplish this mission we developed coordination of systems to train several hundreds of employees and twenty five executives and ten personal assistants, to assist me due, to the fast growing of the company / the continue opening of more locations, hiring / training peers. That was my life that I live in my last nine years that I own part of this business/ running it also, all over stretching time, myself / pushing others to their limits, to be able to continue with this mission and just knowing that I was serving the people who serve this country, it was a pleasure to me, to keep going all this years working this hard, w/ grace under pressure and loving the success / the pleasure to serve this people seven days at week.

Owner / founder of Mateo’s enterprises LLC. 2000-2008. Eclectic Latin American restaurants, upscale restaurants in multiple locations around Ohio. With the best restaurants of the year awards and best chef of the year award by chamber of commerce / consumer’s choice award for excellent food / service and people’s choice award for best restaurants of the year also, award in ambiance and feature in several magazines, with five stars for food table side service / the best ambience and foods.

Owner /founder of. The Glass garden, Europe, Matthew’s, Viola’s / Mateo’s 1990- 2000.

Fine dining restaurants and Award winners of consumer choice award, best restaurants of the year award, people choice award and feature with five stars by magazines, news papers and chamber of commerce, with the best chef of the year award many times in row also, best table side flambé French style, in multiple locations around Ohio and other states.

Investor / opening regional executive corporate chef at the Red onion corporation. 1980- 1990 .Upscale fine dining Mexican restaurants all over LA.CA and winner of the best restaurants of the year award and five stars by the LA.Times. This are the restaurant that build the foundation of my career with the best “MIT,” that prepared me, hands on, to become one of the best opening regional corporate chef /restaurant operator. This corporation builds 30 restaurants in ten years and I own 10% of this enterprise. After 10 years, I decide to sell my 10% back to the corporation and move to Ohio and start my own enterprises.

Education: The Stratford University. Associates in advance culinary arts and hospitality and L.A.Trade Technical College. Associate degree in restaurant management w/ start up technology w/ back / front of the house training / coordination of service systems, techniques, also, hiring carefully, especially to those that is difficult to read their intentions; it needs a good judge of character person. This is the reason I’m sending enough info about my self because I don’t want / need to be ask dim questions.