PEREL L. BLAKELY

*** ****** **, **** #**** Oak Park, IL 60301

412-***-****

ad0qdd@r.postjobfree.com

Summary of Qualifications:

Excellent written and verbal communicator.

Learns new skills quickly and effectively.

Enjoy working in a fast-paced environment in various capacities.

Displays standout leadership in a team environment.

Education: CCAC, Boyce College, Pittsburgh, PA

Broadcast and Journalism, August 2006 – May 2009, 3.5 GPA

Member: Phi Theta Kappa (Honor Society)

Award: 2007-2008 CCAC Male Student of the Year

Member: Who’s Who Among Junior Colleges in America 2007-2008

SOMMELIER Certification via Court Of Master Sommeliers Americas (Feb. 2020)

Illinois Basset/Food Handler’s Certification

Illinois Service Manager Certification

Work History:

Radisson Blu Aqua Hotel, Chicago, IL

Restaurant General Manager of Firelake Bar and Grill June 2023-Present

-Work closely with Executive Chef and F & B Director to monitor the effectiveness of the services and products offered in the outlets and adjust accordingly to ensure maximum profitability of the outlets.

-Oversee all of the outlets scheduling, reviewing, then approving.

-Spearheaded and activated multiple new profitable outlets.

-Oversee the growth of two Assistant Managers and three Supervisors to make sure they are equipped with all the tools and training needed to complete every task delegated to them.

-Inspect grooming and attire of staff and rectify any deficiencies.

-Review daily sales and resolve any discrepancies with accounting.

-Track revenues against budget.

-Compare daily labor costs against forecasted costs to ensure labor cost percentages is met

-Oversee all hiring of every position in the F&B department.

-Maintain consistent Knowledge of house account and arrivals.

-Inspect, plan and ensure that all materials and equipment are in complete readiness for service.

Eddie V’s Prime Seafood, Fine Dining, Chicago, IL

Beverage and Assistant Manager/Server Feb 2021-June 2023

-Helping to manage the floor, including touching tables, running food, overseeing staff, and monitoring the door.

-Opening duties including restaurant walk-through to ensure the restaurant is ready for service, checking opening emails, conducting pre-shift with staff, and handling service demands as needed.

-Closing the restaurant, including writing daily recaps, reconciling closing banks, and doing the final walk restaurant walk-through.

-Helping to manage all employees, including running staff training, support, performance management, and discipline.

-Checking the reservation books and running the door when needed.

-Participating in management meetings.

-Frequently move equipment weighing up to 50 pounds throughout the restaurant.

-Ordering all wine, liquor, beer and non-alcoholic beverages needed for the restaurant.

-Scheduling all bartenders and barbacks, in line with budgeted and labor costs.

-Maintaining and developing existing wine and cocktail lists, in line with budgeted beverage costs.

-Properly receiving product and submitting invoices for beverage items and using beverage software.

-Conduct weekly inventory of all wine, liquor, and beer.

Fogo de Chao Brazilian Steakhouse, Upscale Dining, Rosemont, IL

Server Aug 2020-Mar 2021

Victory Italian, Fine Dining, Chicago, IL (River North)

Server Aug 2019-Jan 2020

Cooper’s Hawk Winery and Restaurant, Upscale Dining, Oak Park, IL

Server Mar 2019-April 2020

Pizanos Pizza and Pasta/Rudy’s Bar and Grille, Casual Dining, Chicago, IL

Manager/Server Mar 2016-June 2019

Making sure entire restaurant staff is properly doing their jobs; FOH and BOH

Catering to guests and using quick problem solving strategies when problems arise, and making sure each guests experience is a satisfying one upon exiting the restaurant.

Promote a healthy work environment between all members of staff and completing all cash handling, paperwork, and closing duties before leaving for the day.

References Available Upon Request

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