Manager Sales

Location:

Richmond, VA

Posted:

April 14, 2017

Contact this candidate

Resume:

Dale Henry Dykhuizen Jr

*** ******** ***** **, ******** VA 23223

e-mail: **********@*****.***

Home phone: 571-***-****

Dear HR,

I am applying for a full time position with your company. I am a detailed, creative, out of the box and people oriented person who is looking to obtain a diversified position with a company that would allow me to excel and to leverage my experience and skills to assist in the growth of the business.

In my 20 plus years of experience working in the food and beverage industry I have worked in organizations of all sizes, ranging from high volume (140K+ a week) operations in New York to Low volume operations ($800 a week) in Virginia to fine dining in Washington DC. I have also hosted events for non-profit organizations, catered events for high profile clients, as well as oversaw multiple food service units in the corporate contract industry. During my time in the industry, I have acquired knowledge and skills in all areas of the food and beverage operations, ranging from kitchen production to front Office operations to catered event management/planning, client and guest relations, business management and training. For example, I have helped develop the menus and recipes as well as the plate presentation design and guide for a number of my previous operations. I also have set up green programs and healthy dining options.

In addition, I am also experienced in the accounting, budget development, union relations and different restaurant systems. Last but not least, I was also responsible for the guest service and guest comment systems for a number of my previous operations. On a side note, I have 2 years of college education and completed a wide ranges of corporate training programs with Compass Group.

Thank you in advance for your time, I look forward to hearing from you to further discuss how my qualifications would meet your organizational needs. Sincerely,

Dale Henry Dykhuizen Jr

624 Hallwood Farms Ln, Richmond VA 23223

e-mail: **********@*****.***

Home phone: 571-***-****

OBJECTIVE

To obtain a full time position within a growing company, which will build upon my skills and use my vast experiences as well as offer the opportunity for growth and challenge. PROFILE

Direct experience in the supervision of both Front of House and Back of House staff and operations. Committed to performing at levels of excellence. Able to maintain a clear perspective of goals to be accomplished under predictable and unpredictable circumstances. EXPERIENCE

Compass Group 11/13 to 05/15

Regional Chef for Canteen Dining Services overseeing Virginia, Kentucky and North Carolina

Oversaw the P&L’s and Budgets for over 50 operations.

Trained and Hired all salaried and hourly staff.

Conducted safety and sanitation audits.

Worked with Vendors and Clients to build positive relations.

Planned and opened new operations.

Oversaw all Catering.

Oversaw marketing and monthly promotional for the region. Compass Group 03/09 to 11/13

Chef Manager for Canteen Dining Services in Fredericksburg Va

This was a small from scratch operation with a staff of 4.

Oversaw all aspect of dining and catering including but not limited to the P&L, yearly budgets food ordering and inventory.

Worked closely with the client to rebuild operation, guest relations and sales.

Created a Healthy dining menu option as per the clients request.

Grew sales from $200 a day to over $800 a day.

Ran and designed a Chef Action station.

IL Creations 01/08 to 12/08

General Manager at the Library of Congress in Washington DC

Oversaw this high end high Volume Operation.

Operation had 3 full service cafes and a high volume catering department.

Managed 4 salary Managers, and 35 to 40 union staff.

Responsible for training of Employees Company wide.

Grew sales from $10k a day to $20k a day.

Over saw Client and Union relations.

Oversaw all menu planning, catering events and the P&L. The Health Bar 12/06 to 12/07 (Closed)

General Manager at this Healthy Dining Café in Washington DC

Was hired to revamp the Café. By creating a new concept for the restaurant, including menu and recipe development, and food and drink presentation as well as redesigning the bar and retail sections of the operations.

Managed a staff of 3 salaried managers, 2 hourly managers and an hourly staff of 15. 21 P Restaurant 11/05 to 11/06 (Closed)

General Manager of a Small Upscale Restaurant in Washington Dc

Oversaw the running of this Small Southern Fusion Style restaurant.

Built a loyal guest following.

Redesigned the Bar Menu and offered food specials paired with cocktails and designed a Bar only food menu.

Grew bar sales by 100% and café sales by 50%.

Compass Group 2/2002 to 11/2005

Chef/Manager for Eurest Dining Services at the GSA Central Head Quarters in Washington DC

Managed a Staff of 9 people and supported 3 other Dining Units.

Oversaw all operational task as well as menu planning and production planning for all operations.

Worked at a range of operations from NASA to the Old Executive office Building.

I managed the Union Relations.

Area Support. Manager for Canteen Dining Services in Central Virginia

Oversaw 9 foodservice operations.

Primary responsibilities included assisting in menu planning, food production sheets, ordering, staffing, unit audits, P&L, Promotions as well as all catering. Assistant Director of Dining For Chartwells Higher Ed at Stony Brook University, Long Island, NY

Primary responsibilities include menu planning, ordering, inventory, compiling daily sales report and weekly labor reports, recruiting and training and HACCP planning.

Managed all guest satisfaction surveys and comment cards

Oversaw a high volume operation doing 4.3 million in 32 weeks.

I also managed the Union Relations.

Applebee’s Restaurant Group 5/1996 to 10/2001

Kitchen Shift Supervisor/Lead trainer/Front of House Manager/Training Supervisor/Kitchen Manager:

Did new Store Opening.

Headed up a team of trainers that would help with troubled restaurants.

Worked as a training manager and oversaw the hiring and training of all new staff.

Oversaw both front and back of house operations.

Also responsible of Liquor Orders and Food Orders as well as daily and weekly paperwork and budgeting and P&L responsibility.

Worked as a Service manager for the Busiest Applebee’s at the time in NYC.

Headed a team that rolled out new promotional programs regionally. Dale Henry Dykhuizen Jr