Sales Manager
Resume:
Robert Cunningham
Denver, Co.
******************@*****.***
OBJECTIVE Seeking a food service management Position where I can use my Culinary, Organizational, and Leadership skills, to ensure a positive work environment, drive sales and create the optimum pleasurable guest experience. CORE QUALIFICATIONS
Communication Productivity Organization
Leadership Culinary Multitasking
Experience Integrity Resourceful
EXPERIENCE
7/2015 -12/2016 BBQ Integrated (Smokey Bones) 3 locations, Virginia Kitchen manager Supervisor: Anthony Roberts, 614-***-****
• Consistently adhered to quality expectations and standards.
• Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.
• Optimized profits by controlling food, beverage and labor costs on a daily basis.
• Built sales forecasts and schedules to reflect desired productivity targets.
• Counseled and disciplined staff when necessary
10/2013-5/2015 Timp Hospitality 2 locations, Ks. & Va. Executive Chef/F&B 500 Merrimac Trail Williamsburg, Va. 23185
Supervisor: Karla Ellsworth, VP of operations/co-owner 603-***-****
• Effectively managed all food service operations to include 100 seat restaurant, 40 seat lounge, 30,000 sq. feet of banquet and meeting space and a snack/coffee bar
• Successfully hired, trained, and managed staff to achieve a professional work environment.
• Demonstrated an ability to comply with directives from owner ship and GM to ensure a quality guest experience, a safe & positive work environment, with the best interest of the property in mind.
3/2003-9/2013 Topeka Steak House Tecumseh, Kansas Chef/Kitchen manager 526 se DuPont rd. Tecumseh, Ks. 66542
Supervisor: Edward Pranker, Owners son 785-***-****
• Lead a staff of 14 cooks and 2 Sous Chefs as part of overall back of the house operations.
• Consistently promoted teamwork, communication, and productivity through hands on coaching, mutual respect, and positive reinforcement.
• Managed food and produce receiving process with 100% accuracy.
• Compiled and maintained records of food use and expenditures Complied with scheduled kitchen sanitation and ensured all standards/Managed an high volume kitchen with sales averaging $65,000 weekly.
EDUCATION HS diploma Bellevue High School 1979
Culinary School International Culinary Academy 1 year Additional Information and references available upon request
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