**-**** ***** **.

Paauilo, Hi. *****

808-***-****

ad1gfn@r.postjobfree.com

SHAWN MATSUMOTO

OBJECTIVE To find a management position in the food and beverage industry

SKILLS & ABILITIES I have worked for over 30 years in restaurant from a busser to general manager. I have been very lucky that my superiors have taught me different skills at each restaurant. I have been the janitor, busser, cashier, server(both room service and dining room) bartender, assistant manager, and general manager. I also did table side service and flambe dishes. I also had training classes in both service and menu items.

HOME

HEALTH PROVIDER FOR MY PARENTS

3/2009-6/2023

Taking care of both my parent health needs. Did the cooking and cleaning, took them to hospital visits. Gave my mother her baths and to the restroom since she could not walk. Made sur they both took their mediation

CATERING OWNER.

Did this on the side for several years,

Planned parties and with the chef partner, created the menu to the guests needs. Hired staff for the parties.

Gave it up to take care of my parents

ELUA RESTAURANT AND WINE BAR-GENERAL MANAGER

2/2007-62007

Elua was a restaurant with a casual atmosphere with fine dining service, menu, and wine list.

The menu changed daily along with the wine list to compliment each other

Opened the restaurant at an existing (but closed) restaurant. Set up various venders and trash removal. Oversaw the clean-up and fixing of lighting and appliances. Hired and trained front of the house staff. Programmed the pos system for server use and accounting purposes. Had food and wine classes with experts in their field. Contacted concierge from various hotels that I dealt with in the past. Ran the day to day operation and dealt with problems that arose.

Left when I hurt my knee.

ARANCINO RESTAURANT WAIKIKI

03/2006-02/2007

Arancino is a casual Italian restaurant that served pasta, seafood, and changing specials.

Hired as an assistant manager and later became a general manage. Ran lunch and dinner shifts according to the schedule. Did the ordering for the bar and office supplies.

Left when offered to open elus

LIVING STONE VENTURES

5/2005-11/2005

Relief manager for Matteo’s, Trattoria, and Davey Jones restaurants.

Matteo’s was a fine dining Italian restaurant with table-side service

Trattoria was a casual Italian restaurant with table-side service.

Davey Jones Ribs was a casual dining restaurant that served pasts, ribs, fresh fish, and steaks

Did not have mush duties other than open and close the restaurant and balance the receipts at closing.

The business was about to close

STAR OF HONOULU

4/2002-5/2004

Dinner cruise ship catering mainly to the Asian market.

Hired as a deck supervisor on the three star and catering deck.

Set up tables to fit the guest counts which went up to 200 most nights. Did hiring and training of new employees. also ran the five star fine dining deck. We did special cruises such as the Weinberg foundation sponsored cruise for grade school student during whale watch season and taught them some Hawaiian arts and craft. The three star deck served a salad, whole Maine lobster, filet mignon steak, and dessert.

Lest after our food and beverage manager was let go.

TONY ROMA’S

8/1999-4/2001

Hired as an assistant manager.

Casual dining specializing in ribs

In charge of hiring and training host staff. Also did come of the bar ordering.

This was a corporate restaurant which made creativity difficult.

Left for this reason

WORKED ON SEVERAL FISHING BOATS

5/1994-41999

Deck hand and cook. We stayed out for about 5 days so the fish stayed fresh. Continued to fish when is had the time until I moved to Hawaii island.

HALE KOA HOTEL

4/1992-7/1992

Assistant manager Biba’s restaurant

Casul style dining with continental cuisine

Did the daily orders from the on-site warehouse. Over saw dinner operations

Left for Chicago for personal reasons.

MICHEL’S AT THE COLONY SURT HOTEL

5/1982-61992

Started as a busser/room service server, waiter, relief manager, cashier.

Michel’s was at that time a fine dining French continental restaurant.

Worked mainly breakfast and lunch shifts but filled in at dinner as needed. We as servers did table-side dishes like breakfast crepes, Caesar salads, flambe, and desserts. I also learned to carve dinner items like rack of lamb, duckling, and other dishes. I became the day manager in 1989 and my duties included maintaining service standards, hiring and training new staff, ordering for the beverage department and other supplies. Also set up our new POS system and trained the staff and other managers on how to use it to help the kitchen staff to be precise and cut down on mistakes. I was very fortunate to have several mentors educate me on what an upscale restaurant meant. I had no experience and could not pronounce many of the menu items at first. I asked many questions and they took the time to explain what I did not understand. I strived to help any new staff members who had questions started training sessions during breaks.

I was released from Michel’s when the owner brought in ‘A Pacific Café” and their own management team.

INEDUCATION PAAUILO INTERMEDIATE AN ELEMENTARY SCHOOL

General studies

Attended until ninth grade

HONOKAA HIGH SHCOOL

College prep courses,

B average

High school diploma

UNIVERSITY OF HAWAII AT MANOA

Attended 5 semesters. No degree low gpa.

Did not enjoy school and wanted to start working.

COMMUNICATION At Michel’s, we a quick seminar for graduating Kapiolani Community College on how our restaurant operated and did some flambe dishes so impress them.

Held basic wine classed on how to present and serve wine and did wine tasting after restaurant closed.

Did pre-service meeting with full staff on guests counts, special menu items, new wines, and reminders on service standards.

LEADERSHIP I tried to lead by example by doing things and addressing both guests and staff members professionally. I liked to keep a light atmosphere before and during service so the staff would not be upset while with our guests. When possible, I talked to the servers on how they thought the shift went. If I had concerns, I would try to explain to then not only what they did wrong but how to improve themselves.

REFERENCES [REFERENCE NAME]

Most of the people I worked with are no longer at the business in knew them to be at the time and have lost track of them while I have been no Hawaii island. I have friends here but have not worked with them.

[Contact Information]

Contact this candidate