Sales Management

Summary

Highlights

Accomplishments

Experience

THOMAS F. MANNION JR

**** ***** ***, **** ***, Fl. 32907 H: 321-***-**** C: 321-***-**** *******@***.*** My goal is to obtain a restaurant management position where I can utilize my culinary management skill in both the front and back of the house operations. Hospitality and Culinary Management

Guest Service Excellence

Front and Back of House Operations

Strategic Marketing and Sales

Budget and Cost Control Payroll and P & L

Management

Five Star Dining Menu Development Profit

and Growth Strategies

Safety/Sanitation/Quality Controls

Vendor/ Inventory Management

Implemented Night in the Employees shoes, engaged with the staff to show them better techniques and work habits. Worked with the Career through Culinary Arts Program in the New York City Public School to teach students.

Food and Beverage Director Mar 2016

Rockledge Country Club - Rockledge, Fl.

Ordered and maintained all food, liquor, smallwares, linnens, and flowers weekly. Scheudled both front of the house staff as well as back of the house depending on the number of events.

Worked with the events director on both off site as well as catering in the three dining rooms bar and golf cours events.

Created monthly dinner menu, lunch menu, and a extensive catering menu from horsdeovers to deserts.

Director of Dining Services May 2011 to Feb 2016

Oakmonte Village Senior Living Lake Mary Fl

Prepared daily and weekly menus for both the independent dining room for 250 residents and the assisted dining room for 200 residents.

Scheduled both the front of the house and kitchen staffs for three meal service. Worked with the activities director to demonstrate weekly cooking classes for the residents. Education

Skills

Director of Dining Services Feb 2008 to Apr 2011

Glenbrooke at Palm Bay Palm Bay Fl.

Prepared daily and weekly menus for 265 residents in two dining rooms. Scheduled both kitchen and ding room staffs.

Prepared specialty diets, sugar free, gluten free, mechanical soft. Ordered and maintained all inventories.

Worked with the Marketing Director to initiate catering sales both in the club house and off site.

Chef/ Owner Apr 2005 to Jan 2008

T F Onion Café - Fl.

Responsible for entire operation, Hiring, Training, PNL, Ordering, Scheduling, Menu Development, Marketing, Both in House and Off site catering. Community Service Humane Society, Our Savior Church, Coco Beach Womens Club, Kiwanis Club, Knights of Columbus.

Executive Chef General Manager Jun 1999 to Feb 2005 Metro Grill - New York, NY.

Hired as executive chef promoted to General Manager one year after hire. Increased bar sales by 20 % expanded bar hours added a roof top bar. High Annual sales volume seven million reduced labor cost by 10 % Sous Chef Feb 1997 to Jun 1999

The 21 Club - New York, NY

Line Cook Oct 1995 to Feb 1997

Montrechet - New York, NY

Associate of Arts, Culinary Arts and Restaurant Management 1995 New York Restaurant School

Culinary Arts and Restaurant Management

Budgeting,, Cost Control, Hiring, Inventory Management, Payroll, Quality Assurance, Safety, Sales, Scheduling, Strategic Marketing

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