DANA WHITEMORE

**** ****** ******, *** *******, LA 70119

504-***-**** ad22j2@r.postjobfree.com

Work Experience:

Michael Riotto Design 11-11 43rd Road, Long Island City, NY 11101 718-***-****

Project Manager (08/01/19-03/20/20) (10/8-Present)

Established great working relationships with on board clients and team members.

Launched projects in phases by organizing team members and supplies to achieve completed projects under budget in accordance with tough time limits.

Mentored all team members in professional conduct throughout the project.

Negotiated all aspects of the project with the Chief Electrical Officer on board for the benefit of onshore clients and MRD.

Completed every phase of projects assigned.

Herbsaint 701 Saint Charles Avenue, New Orleans, LA 70130 504-***-****

Server (6/22-10/23) Maintained company standards in all aspects of service quality. Created dining experiences for all guests.

Creole Cuisine: Tommy’s Cuisine 746 Tchoupitoulas St., New Orleans, LA 70130 504-***-****

Executive Kitchen Manager (12/21-6/22) Recruited all fresh staff members and trained them to company standards. Established a safe and productive working environment. First executive kitchen manager in the history of the restaurant to make Tommy’s Cuisine profitable. Maintained profitability throughout tenure at the restaurant.

Troubadour Hotel 1111 Gravier Street, New Orleans, LA 70112 504-***-****

Executive Chef/Food and Beverage Director (10/08/17-01/27/19)

Established new guidelines for associates working in food and beverage.

Improved working environment with team development for the benefit of the associates. Creation of new seasonal menus for all outlets, by working with suggestions from all associates in food and beverage.

Launched several events to create new revenue streams for the hotel.

Achieved all budgetary requirements stated by corporate within the revenue/profits margin. Resolved all associated issues with checks and balance guidelines.

Increased revenue streams in all outlets by negotiating better pricing through using new food distributors.

Cut food costs to maintain the allotted budget.

Improved all labor costs and achieved an allocated labor budget every month.

Taverna 1986 San Marco BLVD, Jacksonville, FL 32207 904-***-****

Sous Chef (01/15/17-07/18/17)

Achieved successful knowledge of Italian Cuisine.

Worked all stations.

Resolved all issues with inventory and food quality.

Marriott Hotels and Resorts

Renaissance Hotel SouthPark 5501 Carnegie Blvd, Charlotte, NC 28209 704-***-**** Marriott Convention Center 859 Convention Center Blvd, New Orleans, LA 70130 504-***-****

Sous Chef/Chef de Cuisine (01/10/15-06/15/16)

Achieved all budget requirements stated by the home office every month.

Launched several seasonal menus.

Established training guidelines for all associates.

Created all schedules while maintaining labor costs for the month.

Collaborating with senior management and associates to create useful inventory procedures for the closing out at the end of month.

Effective in making good working environments for all associates.

Del Fuego

4518 Magazine Street, New Orleans, LA 70115 504-***-****

Sous Chef (1/14-1/15)

Opening Sous Chef with David Wright. Ordered all food items, labor cost analysis, team building and created all closing procedures with executive chef. Maintained high cooking standards in traditional Oaxacan cuisine.

Tujague’s Restaurant 429 Decatur Street, New Orleans, LA 70130 504-***-****

Non-Salary Sous Chef (4/13-1/14)

Collaborated with Chef Richard Bickford in establishing a new concept of food. Helped with training of all new employees. Established a system of using several purveyors to cut food costs. Created a weekly inventory model to chart expenses.

Education:

University of New Orleans

Bachelor of Science Chemistry

~2011

References:

Johnny McCarroll General Manager Hotel 561-***-****

Justin Hilanget Senior Project Manager MRD 646-***-**** Marcus Woodham Executive Chef Ladder Group 225-***-**** Bob Mckewen Executive Chef White Oak Plantation FL 912-***-****

Chad Ortez, General Manager Herbsaint Restaurant 504-***-****

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