Charles A. Orcino

ad1wrc@r.postjobfree.com

225-***-****

Summary

Skilled restaurant manager with 19 years of experience in almost every aspect of fine, casual, and corporate restaurants. Seeking a position with the opportunity for growth and advancement.

Skills

Scheduling

Inventory

Task management

Staff training

Culinary knowledge

Overall business management

Experience

Pot and Paddle (April 2022-Current)

Kitchen Manager- General oversight of all aspects of the kitchen. Daily Prep and cooking of all menu items. Ordering and receiving of product. Inventory and cost control. Managing staff and training them in execution, cleanliness, and organization. Direct work daily with the owner on upcoming orders and operations.

Independent Restaurant Consulting (May 2021-February 2022)

Brought experience to an independently owned restaurant to help improve all aspects of operation. Lowered food cost, improved function of the kitchen, improved menu, trained both front and boh staff to improve execution.

Walk-ons Sports Bar and Bistreaux (July 2020-April2021)

Executive Kitchen Manager- General oversight of all aspects of the kitchen. Ordering and receiving of product. Inventory and cost control. Managing fellow chefs and training them in execution, cleanliness, and staff and labor management.

Logan’s Roadhouse (December 2018-March2020)

Shift manager. Oversight of the restaurant with the main focus on the kitchen. Worked on every station and assisted in training others to do the same. Was responsible for shift execution several days of the week. Assisted with inventory and ordering. Cutting and prepping steaks and seafood to weight. Maintaining cleanliness and food safety.

TJ ribs (March 2018-November 2018)

Started as server, ended as Kitchen Manager- General oversight of all aspects of the kitchen. Ordering and receiving of product. Inventory and cost control. Managing team members and training them in execution, cleanliness, and food safety. Cutting prepping all steaks and fish. Rotation of the smokers and shams for their signature barbecue dishes.

Nooleys Po-boys and Hamburgers (April 2017-March 2018)

Line cook- The production and service of all menu items. Daily cleaning and maintenance of the kitchen.

Ascension Paper Products (2016-2017)

Warehouse and Truck Driver- Receiving and checking inventory. General cleanliness. Stocking product. Pulling and checking outgoing orders. Driving and delivering orders.

Pat O’Briens Bar (2011-2016)

Bartender and Server- Making all cocktails. Cleaning and maintaining the bar. Excellent customer service. Executing standards in an extremely high volume location while still maintaining those standards.

Primo’s Fine Italian Dining (2011)

General Manager- Overall business management. Inventory and cost control in all areas of the restaurant. Managing and training of the management team to better improve operations. General oversight of all aspects of the team and its staff.

Copeland’s Cheesecake Bistro (2005-2011)

Started as Server, Ended as Assistant General Manager- Waiting on guests. Bartending. Trainer on every station both front and back of house. Opening the St. Charles location. Selecting and hiring staff. Training staff for high volume opening. Executing a from scratch kitchen on a daily basis. Training and oversight of other managers. Scheduling. Maintenance and cleanliness of the facility.

Champp’s Americana (2005)

Executive Kitchen Manager- General oversight of all aspects of the kitchen. Ordering and receiving of product. Inventory and cost control. Managing fellow chefs and training them in execution, cleanliness, and staff and labor management.

Logan’s Roadhouse (1999-2005)

Started as Busser, Ended as Kitchen Manager/Assistant General Manager- Bussing, serving, bartending and hosting. Trainer in all areas both front and back of house. Management in 5 different locations. Hiring and maintaining staff. Managing and training staff during a major corporate transition that included serious changes in branding and brand management. General oversight of the facility and the operations on a day to day basis.

Education

Louisiana State University (Did not complete, left to manage restaurants)

St. Amant High School (Diploma with Honors, Class of 2000)

References

Brent Sparkman 832-***-****

Current owner of Sticks n’ Bones BBQ. Former general manager with Copelands’s Cheesecake Bistro. Was also on the St. Charles opening.

Brandon Creel 225-***-****

Current at Top Golf. Worked as my general manager prior to and during my promotions with Copeland’s.

Darren Ortego 225-***-****

Currently a teacher for students with special needs. Formerly my general manager during my promotions with Logan’s Roadhouse.

Rachel Hayden 337-***-****

Current general manager of a Logan’s in Mississippi, former general manager of the Gonzales location.

Jaime Bell 601-***-****

Former kitchen manager of the Gonzales location of Logan’s.

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