Steven M. Coleman Sr.

***** ******* **. ***# ****

Farmington Hills, Mi., 48334 / Phone: 248-***-****

Professional Overview

Skilled in kitchen leadership with the ability to operate and run high volume restaurants effectively.

Proficient in menu creations, cost analysis, and labor control. 35 years in restaurant experience

from fine dining to breakfast houses, banquets, and sports pubs. Strong on communication.

In summary, I take great pride in my work and willing to share my experience. During my career I successfully opened 6 restaurants.

Coliseum Gentelmen's Club/Executive Chef 2020 -Current

Controlling food cost and labor cost/menu creation daily

Hockeytown Café / Delaware North 2019 - 2020 Covid19

Head Chef / Events / BEO / Menu creation / Leadership roles / High volume

MGM Grand Detroit Casino 2012 – 2019 Sous Chef

Tap Sports Pub (opened in 2012) Sous Chef

Responsibility included training team members on proper procedures and preparations of menu items.

Expediting food to come out in a timely manner. Control waste and food cost

Breeze Dining Court / Sous Chef

Supervising 5 different venues in the same area. Operating in high volume and managing all areas simultaneously

Trumpps / Pantheon / BT’s Executive Club (Executive Chef) 2009 - 2014

Responsible for creating menu specials and ordering products. Creating a fine dining experience in an entertaining atmosphere. Upscale and high volume gentlemen’s clubs that required quality menu options

Detroit Yacht Club (Kitchen Manager) 2007 – 2009

Responsible for hosting and catering boating events when scheduled. Ensuring Sunday brunch was set up every week. Creating specials for holiday events. Ensuring the Yacht members are catered to.

Greektown Casino and Hotel (Sous Chef) 2010 – Laid off

Shotz Sports Bar opened in 2010. I was in charge of ensuring all operations including food, preparation, and serving. Small venue, only held 85 seats and a 10 seat bar area.

Seldom Blues (Sous Chef) 2007 – 2010

High volume fine dining located above the Detroit River inside the Renaissance Towers in Downtown Detroit. Catering to locale celebrities, sports figures, and movie stars when in town. Responsible for dinner specials and supervising FOH and BOH during evening services.

Georgia Tech Hotel and Conference Center in Atlanta Georgia 2006 – 2007 relocated

Following the directions of the Executive Chef in charge I was responsible for the Hotel dining room and catering to the Atlanta Falcon home game menu.

Education and Academic Experience

Schoolcraft College, Livonia Mi. / Apprenticeship program 1990 – 1992

Basic culinary training and menu structure and cost

ABC Bartending School, Farmington Hills, Mi. 2010 – 2011

Certified mixologist. Basic drink recipes and proper techniques

Toastmaster International 2008 – Current

Powertalkers Club # 4506. Specializing in communications and public speaking courses

References

Chef Jerry Nottage Seldom Blues 248-***-****

Chef Fershone Steen MGM Grand Detroit 313-***-****

Chef Derek Mattison MGM Grand Detroit 313-***-****

Chef Joel Neiryck-Coon MGM Grand Detroit 586-***-****

Chef Adan Spencer Trumpps Gentlemen’s Club 313-***-****

Chef Tonya Mitchell Georgia Tech Hotel, Atlanta Georgia 678-***-****

Chef Christan Greektown Casino and Hotel 586-***-****

Chef Rodney Stevens BT’s Executive Club / Pantheon 870-***-****

Kevin Sabuda BT’s Executive Club, GM (2005 – 2007) 313-***-****

These are some of the restaurant I’ve been involved with opening

Morels Bistro 1990 Southfield

Durango Grill 1992 Royal Oak

Tap Sports Pub 2012 MGM Grand Detroit

The Bridge 2014

Detroit Wing Company in MGM Grand Detroit 2018

Olga’s Kitchen in MGM Grand Detroit 2019

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