Nicholas Linebaugh

● Cell: 508-***-**** ● acz9x8@r.postjobfree.com

Certifications

Passed the CPA exam, and awaiting licensure

Skills

Bank reconciliations

Invoicing coding

General bookkeeping

Microsoft Office Suite

Accounts payables/receivables

QuickBooks

Cost control

Inventory Systems, Compeat, ClubSystems

Fiscal budgeting knowledge

POS systems including, Aloha, Micros

Cash flow analysis

Advanced Excel skills (Pivot Tables, VLOOKUP’s etc.)

Education

Masters of Science in Accounting, Southern New Hampshire University, 3.666 GPA 2016

Associates of Science in Culinary Arts, Johnson & Wales University 1999

Bachelor of Arts in History, State University of New York at Geneseo 1995

Professional Experience

Cook, Shiloh’s, Woodsville, NH 2016-

Cook, SeaGrille, Nantucket, MA 2015-2016

Cook, Fusaro’s, Nantucket, MA 2013-2015

Executive Chef, Mickey and Mooch, Charlotte, NC 2010-2011

Prepared budget, inventory, forecasts, cost analysis, and financial analysis

Implemented budgetary changes which lowered labor from 12.3% to 9.5%, and decreased

food cost 4.2%

Co-Owner/General Manager, Docks Restaurant, Brevard, NC 2008-2010

Prepared business plan, budget, and development of and adherence to cash flow projections

Responsible for accounts payable, sales and payroll taxes, bank reconciliations, payroll and inventory

Maintained integrity of general ledger, including chart of accounts

Generated financial statements and closed accounts at month end

General Manager, The Boathouse, Arden, NC 2005-2008

Responsibilities included account receivables/payables, financial reporting, budgetary

and income statement analysis and invoice coding

Worked with controller on budgets, P&Ls, inventory and cost control and labor management

Implemented labor, food and operational cost saving measures resulting in increased profits of 19%

Co-Owner, Rhea’s, Tryon, NC 2004-2005

Duties included accounts payable, inventory, general bookkeeping, sales and payroll taxes,

Account reconciliation, financial reporting

Managed all aspects of running and owning a small business

Food & Beverage Director Lake Lure Golf and Beach Resort, Lake Lure, NC 2004

Managed budgeting, P&Ls, inventory, cost controls, revenue and cost forecasts for 3 outlets

Worked with controller & IT staff installing and rolling out integrated POS and accounting software

as part of beta group

Created accounting and control policies resulting in decreased

F&B Director/Chef, Ashley’s at the Holiday Inn, Morganton, NC 2002- 2003

Managed all financial aspects of department including budget, inventory, and payroll

Responsible for financial data entry and invoice coding

Implemented cost control measures that resulted in 30% savings departmentally

Supervised 40+ employees in daily operations

Executive Chef, Mythos Restaurant, Morganton, NC 2000-2002

Managed ordering, production, scheduling, sanitation, and staffing

Increased sales to highest level in five years of operation through productivity and creativity

Improved kitchen production which resulted in a food cost savings of 5%

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