OBJECTIVE:

To obtain a position where I can utilize 14 years of comprehensive experience and professionalism in restaurant/ organizational management setting.

QUALIFICATIONS:

●Self motivated to address problems quickly and efficiently

●Ability to provide leadership in high volume operations

●Skilled at monitoring and overseeing kitchen labor and food cost requirements

●Strong communication skills with management for inventory and budget goals

EXPERIENCE:

California Pizza Kitchen, Ann Arbor, MI

08/2016-Current

Kitchen Manager

●Responsible for high volume day to day operations, scheduling and staff selectionoo

●Communicates with restaurant General Manager to hit sales goals and reduce labor and food cost

●Works with local businesses to increase catering revenue through offsite catering and deliveries

●Performs all ordering, tracking and organization of all inventory and works closely with vendors

●Provides excellent customer service and leadership addressing problems quickly and efficiently

●Schedules and submits weekly schedules according to labor budget and forecasts

●Enforces all county and company policies and procedures for sanitation and food quality

Max and Erma’s Restaurant and National Coney Island, Detroit Metro Airport

02/2011-08/2016

Restaurant Manager

●Responsible for the overall kitchen operations in a high volume sales location.

●Responsible for scheduling all kitchen personnel

●Managed and inventory of all food and dry products, food costs, food waste, and wage dollars

●Maintained cleanliness of the entire restaurant

Wildwood Green Golf Club, Raleigh, NC

06/2007– 12/2010

Grounds Project Manager

●Identified critical issues quickly and accurately and implement a plan of action

●Supervised crews of 12 to 18 depending on project needs

●Evaluated golf course improvement needs regarding both the golfer related play and its appearance.

Chelo’s Bar and Grill Restaurant, East Providence, RI

1999 - 2007

Kitchen Manager

●Responsible for scheduling all kitchen personnel

●Managed and inventory of all food and dry products, food cost, food waste and wage dollars

●Maintained cleanliness of the entire restaurant.

Davenport’s Restaurant – Cumberland, RI

1996 - 1999

Line Cook

●Learned daily prep and each section of the cooking line

●Execute orders at proper timing standards

EDUCATION/SKILLS:

Ponaganset High School (Diploma)

Johnson and Wales Culinary Arts Cooking School

Dale Carnegie Management Seminar

PROFESSIONAL REFERENCES AVAILABLE UPON REQUEST

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