Restaurant Operations / Restaurant Manager / Trainer

Outcomes-focused Human Resources Training & Recruitment Manager with more than 12 years’ experience developing effective training and recruitment programs, seeking new role. Develop and execute comprehensive talent management initiatives to recruit best-fit candidates for the organization. Design and develop training and on-boarding programs, both online and face-to-face, for the entire company to improve individual and team performance outcomes. Liaison to executive leadership team to keep them apprised of issues related to compliance, recruitment, training, and human resources. Skilled presenter with demonstrated ability to engage and motivate teams to perform at optimal levels.

Areas of Expertise

Restaurant Operations Front of the House Management Multiple Units Management

Cost Control Cooking and Baking Procedures Culinary Arts Educator Hospitality Quality Assurance

Culinary Trainer Staffing Scheduling Supply Management Menu Development Employee Development Employee Management Scratch Cooking and Baking Customer Service Budgets

Professional Experience

OMNI Hotel and Resorts

Cook 3 Fernandina Beach, FL Fernandina Beach FL Feb 2017- September 2017

Assist head chef in daily production and catering events for the resort for the various events at the resort. Preparation in large quantity of food production for over 1,000 rooms at a luxury hotel. Assist in catering events and assist Banquet Chef for multiple events and helped maintain a kitchen at about 90% on sanitation. Operation is responsible for 75 percent of the properties revenue.

CULINARY CONSULTANT Williamsburg, VA and Jacksonville, FL March 2016 – July 2016

Consultant

Assist establishments with develop and maintain sanitation protocol. Recommend and develop food cost estimation and analysis. Design and develop training curriculum for restaurant staff. Facilitate management and culinary training programs as needed. Created full menu and increased food quality.

DOG STREET PUB Williamsburg, VA December 2016 – March 2016

Front of House Manager

Responsible for training and developing wait staff of 25 people. Restaurant management including staffing, customer service, scheduling and service time projections. Facilitate staff meetings and procedure adherence. Manage 170 seating scratch pub restaurant 5M in sales.

GENESIS HEALTHCARE Rockledge, FL May 2015 – August 2015

Dining Services Director of Food and Nutrition – Project Manager – Temporary Assignment

Responsible for clearing all state tags in a six-week period while turning unit from “F” to a “C+” in sanitation. Responsibilities include writing schedules, ordering, writing daily menus, training and employee development.

BOB EVANS RESTAURANT Ellicott City, MD March 2013 - May 2015

Restaurant Manager

Coach, train, mentor, discipline, develop hourly employees, assist on inventory and complete food orders. Maintain a food cost of an average .90% on Actual vs. Theoretical. Sanitation audits greater than 91%.

UNIDINE Catonsville, MD October 2011 - Oct 2012

Executive Chef

Maintain low food cost ordering and beat out budget by $300-$600 dollars per week with a budget of $2,700 weekly working from donations that created the menu. Opened brand new account, taught cooks how to cook from scratch, created recipes, created a recipe book, and created a four-week cycle menu for the client.

FRIENDLY’S ICE CREAM Goshen, NY January 2010 - October 2011

Restaurant Manager

Turn around a unit and turned to from an F to B in less than 8 months. Build sound cost controls and maintain labor standards and sanitation in multiple units.

Teaching Experience

FRANK H. PETERSON CAREER AND TECHNICAL SCHOOL Jacksonville, FL August 2016 – January 2017

Culinary Arts Teacher

Taught culinary and hospitality classes for 9th and 10th grade students.

Teach basic culinary and baking including sanitation expectations and protocol.

Support and supervise 130 seat full service student run restaurant.

Education, Training, Skills & Community

Associate of Occupational Studies, Baking and Pastry, The Culinary Institute of America, Poughkeepsie, NY 2003

Computer Skills: Windows/Mac; Microsoft Office (Word, Excel, Outlook and PowerPoint)

Volunteer: At Stratford University for various events

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