BRIAN MARKEVICZ

National City, CA *****

619-***-**** - ad1o9z@r.postjobfree.com

PROFESSIONAL SUMMARY

A seasoned hospitality manager and executive chef. Have worked for large Casino/corporate and privately owned operations. Worked every job in the restaurant and bar, as well as assistant and executive management positions. I have been fortunate enough to travel internationally and coast to coast with stops in Co.,and Az and experience the food and cultures of various countries and the cultures they come from. I have opened new venues from construction to grand opening and done complete menu and restaurant make overs. I am very numbers oriented and have extensive P&L and budgetary maintenance. I have an athletic background and like to to take on the "coach" persona so people feel more open to my approaches and ways of functionality. SKILLS

Security Regulation Enforcement

Intruder Removal

Facility Security

Evidence Storage

Crisis Management Plans

Ground Patrol

Perimeter Patrol

Detailed Activity Logs

Federal and State Regulation

Compliance

Team Player

WORK HISTORY

12/2021 to Current Unarmed Security Officer

Allied Universal Security Services – San Diego, CA Prevented crimes by immediately reporting all unusual, unauthorized and illegal activity on premises.

Directed guests around building and answered accessibility questions. Responded quickly to incidents and assessed active situations for security concerns.

Completed full building and grounds patrols every [Timeframe] to spot and investigate concerns.

07/2019 to 12/2021 Restaurant Manager

Eddie's Place – San Diego, CA

Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.

Carefully interviewed, selected, trained and supervised staff. Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within restaurant.

Reconciled cash and credit card transactions to maintain accurate records. Correctly calculated inventory and ordered appropriate supplies. Conducted health, safety and sanitation process evaluations to identify and remedy any violations immediately.

Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.

Developed, implemented and managed business plans to promote profitable food and beverage sales.

04/2017 to 07/2019 Executive Sous Chef

Jeremy's On The Hill – Julian, CA

Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.

Established and updated staff schedules and assignments to optimize coverage of peak times.

Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Oversaw business operations, inventory control, and customer service for restaurant.

Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.

Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.

Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.

01/2015 to 03/2017 Executive Room Chef

Hard Rock Casino Lake Tahoe – South Lake Tahoe,Nv

Developed kitchen staff through training, disciplinary action and performance reviews.

Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.

Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.

Generated employee schedules, work assignments and determined appropriate compensation rates.

Oversaw business operations, inventory control, and customer service for restaurant.

Inventoried food, ingredient and supply stock to prepare and plan vendor orders. Scheduled and received food and beverage deliveries, adhering to food cost and budget.

Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.

Planned promotional menu additions based on seasonal pricing and product availability.

Verified compliance in preparation of menu items and customer special requests. Placed orders to restock items before supplies ran out. Collaborated with staff members to create meals for large banquets. Modernized processes for kitchen staff to reduce guest wait times and boost daily output.

Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.

Obtained fresh, local ingredients to lower grocery costs. Kept labor at or below 30% to support business profit targets. 12/2012 to 11/2015 Personal Assistant/Chef

Michael Glassberg – La Jolla, CA

Displayed absolute discretion at handling confidential information. Oversaw personal and professional calendars and coordinated appointments for future events.

Maintained appropriate filing of personal and professional documentation. Responded to emails and other correspondence to facilitate communication and enhance business processes.

Provided multifaceted services to career professionals by running errands, managing mail, scheduling appointments and arranging transportation. Organized and attended meetings and compiled related documents and reports. Sourced and ordered office equipment and supplies. Arranged domestic and international travel plans and itineraries. 10/2011 to 11/2012 Assistant Restaurant Manager

Donovan's Steak &Chop House – La Jolla, CA

Supervised all areas of restaurant to keep it clean and well-maintained. Immediately resolved issues with patrons by employing careful listening and communication skills.

Kept restaurant compliant with all federal, state and local hygiene and food safety regulations.

Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.

Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.

Pitched in to help host, waitstaff and bussers during exceptionally busy times such as dinner hour.

Identified team weak points and implemented corrective actions to resolve concerns.

EDUCATION

09/2013 Bachelor of Science: Food And Beverage Management Art Institute of California - San Diego, CA

01/2003 Associate of Science: Culinary Arts/Restaurant Managemnet Scottsdale Culinary Institute Le Cordon Bleu - Scottsdale, AZ ALL SPORTS

I compete in Spartan endurance racing. I surf, snowboard,water ski, and play with my Rottweiler at the beach or hiking trails

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