IT Recruiter
Resume:
Richard Calhoun
Little Elm, Texas *****
**********@*********.***
Professional Experience
Randstad Technologies, Frisco TX. Delivery Manager
April 2016 – January 2017
Oversee the delivery/recruiting efforts of a Centralized Delivery Team supporting multiple national accounts and other local branch offices. This effort is made up of 9 onshore recruiters and 3 offshore delivery teams with a strategic focus on specific markets, each of which include a wide range of skill sets pertinent to the client's current IT needs.
Overall recruitment process and operational management of the VMS National Accounts.
Lead team in identifying qualified requirements and determining the allocation model on a daily basis.
Drive the Recruiting Team to stay above the recommended submission requirements
Ensure the Quality provided to the National Accounts.
Develop solid working relationships and maintain contact with each representative of the Managed Service Providers.
In-depth knowledge of each Managed Program to include Rules of Engagement, account processes from submittal to selection, as well as any and all compliance involving the on-boarding of our consultants.
Coach teams on Randstad Recruiting methodologies
DISYS, Plano TX. Recruiting Lead/Sr. Recruiter
June 2011 – April 2016
Responsible for working with company and delivery leadership to develop a world-class, executable delivery strategy.
Responsible for driving implementation and adoption of DISYS recruiting processes and procedures. Mentor and develop Recruiters to strengthen the DISYS profile within the local DISYS branches and nationally.
Responsible for the training, on-boarding and development of all recruiters on the National Delivery Team.
Drove the recruitment process by managing daily requisition flow, communicating with buying influences, and managing anchor accounts.
Acted as key liaison between delivery and sales teams and assist, mentor and encourage recruiters in building sales relationships and client knowledge.
Collaborated nationally with corporate delivery team to build a united recruiting front for DISYS and act as key liaison to branch managers as well as executive management.
Ran a full recruiting desk while managing a team of 25 novice recruiters
Lead offshore recruiting efforts in Chennai India by building and training a local team of 25 first time recruiters
Responsible for managing the entire candidate life cycle recruiting process from initial contact to close
Locate and contact all potential candidates through means of e-recruiting, referrals, job fairs, networking, advertisements and cold calling
Sourcing strategies include major internet search engines and multiple internet career sites i.e. Monster.com, Dice, Net-Temps, Computer Jobs, Hot Jobs etc.
Unique recruiting strategy of utilizing User Groups, networking and referrals to uncover the passive job seeker
Conduct in house interviews, perform background checks, technical qualification, schedule additional interviews with management, salary negotiation and close
Relationship management with both prospective staff and clients for referrals and business leads.
Compass at Fluor Las Colinas TX Executive Chef and General Manager
July 2008-June 2011
Responsible for all financials, inventories, and P&L reporting
Ran every aspect of day to day operations while creating relationships with guests
Solely responsible for all marketing
Ounce Prime Steakhouse Addison TX. Executive Chef and General Manager
June 2007-April 2008
Created every aspect of concept from construction to menu and policies
Assisted Sommelier with wine program development
Organized and executed opening training program for both the Kitchen and front of the house
Chose and cultivated successful relationships with all purveyors for both Front and Heart of the house
Ran every aspect of day to day operations while creating relationships with guests
Responsible for all financials, inventories, and P&L reporting
Solely responsible for all marketing of a brand new concept
Created, coordinated, and managed the opening of sister concept
The Samba Room, Dallas TX. Executive Chef and General Manager
May 2005 – June 2007
Created and implemented a highly successful Latin/Asian (including Sushi) fused menu in first two months as Exec. Chef
Completely redirected specialty beverage program and created a Captains wine list
Responsible for staffing, budget, profits and general day to day restaurant operations
Held complete autonomy of restaurant and have raised profitability by 30% and sales by 20% in a short period of time
Solely responsible for training and motivating all employees front and back of house
Trained three first time managers one front and two sous chefs, and developed three key employees that are now eligible for promotion
Champps Restaurant and Bar, Addison, TX. Assistant General Manager
January 2003 – May 2005
Extensive management training
Responsible for every aspect of the kitchen including but not limited to repair and maintenance of a ten year old restaurant
Responsible for maintaining flow, timeliness and quality control in a high volume kitchen
Solely responsible for reducing operational costs i.e. Food and labor costs while maintaining a high level of both customer and employee satisfaction
Entirely responsible for accounts payable and much of the administrative duties for the entire restaurant
Gained the experience of supervising many executives in multiple stores
Today’s Gourmet, Denver, CO. Sous Chef
June 2002- January 2003
Managing and train employees
Order all food
In charge of making sure the kitchen is set up and ready for days/evenings business
Butcher all meat and fish
Cheyenne Mountain Country Club, Colorado Springs, CO. Executive Chef
August 2000 –May 2002
In charge of all financial responsibilities relating to the kitchen
Responsible for all hiring, termination and scheduling of support staff
Extensive experience with booking, planning and implementation of large parties
Write all menus – approximately 6 new menus per week
Conceptualized, developed and maintained (with a two person staff) a gourmet take out department while completely commanding an entire fine dining restaurant serving a 280 person membership
The Pub at Nordstrom, Douglas County, CO. Executive Chef
July 1999 - August 2000
Received extensive management training
Developed cross utilization techniques and kitchen organization
Liaised with customers to solve problems and maximize their experience
Papillion, 250 Josephine Street, Denver, CO. 80206 Executive Sous Chef
April 1998 – July 1999
Developed fundamental culinary tools and client service skills necessary for the restaurant industry
Active in all stages of food preparation and presentation
TraVigne, 1900 Charter Oak Street, St. Helena, CA. Sous Chef
September 1996 - April 1998
Expanded my knowledge of authentic Italian fine dining and culinary techniques in general
Learned speed and organization in a high volume, fast paced fine dining restaurant
Studied wines and wine making with some of California and Italy’s top producers
I had the unique opportunity to learn authentic Italian cuisine from celebrity Chef and Food Network star Michael Chiarello
240 Union Restaurant, 240 Union Blvd. Lakewood, Colorado
September 1993-September 1996
Helped to open the restaurant
Trained all new employees
Involved in every area of kitchen from cooking on the line to butchering and prepping
Involved in most out of house catering or benefits
o5 star Fantasy Dinner - $1000.00/plate - 2 years
oLupus Dinner - 2 years
oS.O.S. Kickoff dinner, corporate awards dinner and Taste of the Nation
oArt Reach Dinner in Aspen Colorado - 2 years
Ciao Baby, 7400 East Hampden, Denver, Colorado
August 1992 - September 1993
Coordinated all food preparation - hot and cold
Responsible for daily specials
Complete knowledge of all stations
Involved in several out of restaurant functions
Strings Restaurant, 1700 Humboldt, Denver, Colorado
August 1992 – September 1996
Sister restaurant to Ciao Baby and 240 Union
Substituted whenever possible to gain additional kitchen experience
Cafe Paradiso, 2355 East Third Ave., Denver, Colorado
May 1992 - August 1992
Food prep
Prepared Sunday Brunch
Dish washing
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