To Whom It May Concern:

An enthusiastic passionate approach has proven to be highly successful in the food service industry. A philosophy of being efficient, resourceful, determined, and dedicated has been beneficial to all. I pride myself in finding effective ways to improve operations.

Presently I’m seeking the opportunity to join a team that welcomes collaboration with a focus on continuous improvement. My objective is to work for an organization that will truly recognize my professional contributions and invest the time, and resources in assisting me to reach my professional goals.

I’m familiar with a variety of restaurant concepts, practices, and procedures. With extensive experience and proven accomplishments, I look forward to follow up contact and the possibility of an interview.

Sincerely,

Mr. Roosevelt Moore

Roosevelt Moore

12631 Eagle Pointe Circle

Fort Myers, Florida, 33913

acxp9b@r.postjobfree.com

215-***-****

PROFESSIONAL EXPERIENCE

Buca Di Beppo Italian Restaurant, Fort Myers (1/2012-8/2016)

Paisano Partner (Promoted 10/15)

Chef Partner, Buca Di Beppo Italian Restaurant 1/12-10/15

Hired on as the Chef in Philadelphia, location to be determined, while achieving all budgeted goals and supported managing team in three separate locations in culinary. Taking low performing stores and elevating the team to achieve higher standards, shopper scores, consistent quality execution of product with hands on training and development, while meeting the initiatives of corporate goals

Transferred to Fort Myers as the Opening Chef- Onsite hiring, training, administrative follow through with ordering, vendor relations, all costs of goods, marketing incentives alongside the opening General Manager.

Promotion to Partner- Achieving the highest scores within the company, consistent ranking in the top for three years. Designated as the training location for the company by the V.P. of Culinary for the Mall Division. Balanced performer in all aspects of restaurant operations, with proven results in P & L, team building, retention, sales forecast, MIT development for both culinary and front of the house. Provide effective leadership to develop personal goals for professional growth. Implemented various programs to reward positive contributions.

Houlihan’s Restaurants, Franchise/Corporate (1995-2012)

Executive Chef, Bala Cynwyd, PA 7/07-6/11

Multiple restructuring within the company brand from the Franchise and Corporate Operations for existing locations to the strategic development for new growth. The corporate division requested for continued support, while the different phases were on-going, working to secure a culinary regional position once it was made available again.

Worked in multiple markets, as a support, while managing the Bala Cynwyd location.

General Manager & Executive Chef, Houlihans Cherry Hill, NJ 3/07-7/07

Responsibilities: Leadership, administration, P&L, problem solving/judgment planning and organization, training and personnel development, service standards, administration

BOH operations HAACP guidelines repair maintenance, and communication, with the responsibilities of the Chef of a unit as well.

Regional Executive Chef, Houlihan’s Corporate, Leawood, KS, 1/05-3/07

Responsibilities: Hands on supervision of all culinary functions in Pennsylvania, New Jersey, Maryland, and Georgia corporate locations, and support in the 22 franchise units throughout the South-East region. Vendor relations, and all new area openings with BOH management training emphasizing food quality/spec adherence, through inspections and scored line checks. 90% or above on all health inspections, maintain inventory integrity

Executive Chef, Houlihan’s Restaurant 10/95-1/05

Responsibilities: Food and labor cost; computer product purchasing, weekly inventory; personal scheduling; training and evaluation; process main production; hourly line checks; maintain quality standards, line execution and plate presentation, certified training facility for all new managers in the Philadelphia and New Jersey market. Developed many staff members into corporate trainers, and managers for the company.

Restaurant Associates, Wolfgang Puck Catering (1995-2011)

Frelance Chef

Philadelphia Museum OF Art, The Kimmel Center Of Performing Arts, Philadelphia, PA, The Ace Conference Center in Lafayette Hill, PA, Longwood Gardens in Kennett Square, PA

Responsibilities: Food preparation, meat fabrication, turnout, and supervise various catered functions in the Philadelphia Museum of Art, Kimmel Center of Performing Arts, the Penn Museum, the Mann Music Center, Philadelphia Art Alliance, Ace Conference Center, Longwood Gardens, and off premise catered functions as well.

AFFILIATIONS

Registered Serv Safe Instructor and Proctor for the National Restaurant Association Educational Foundation.

ADDITIONAL INFORMATION

-Continuing Educational courses through the Culinary Institute of America

-Have participated in numerous seminars and food shows throughout my career.

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LANGUAGES

English- spoken fluent with full knowledge

Spanish- Conversational with limited proficiency

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