ALLAN AYER

**** ********** ***. *****: 248-***-****

Moore, SC 29369 E-mail: ad31se@r.postjobfree.com

SUMMARY OF QUALIFICATIONS

A versatile, action-oriented individual who has delivered significant results in key management positions. Has demonstrated sound business judgment, decisiveness, and well-developed planning, analytical, and communication skills at a consistently high level of performance in a variety of progressively responsible and challenging assignments.

PROFESSIONAL EXPERIENCE

California Dreaming – Greenville, SC February 2022 to Present

Executive Chef/Senior Manager

●Responsible for over 85% of total revenue of a $5.5 million per year restaurant

●Responsible for maintaining food quality standards and consistency while maintaining low food costs

●Hire, train, supervise and schedule kitchen staff of over 25 hourly employees

●Prepare weekly inventory and labor reports for corporate office

●Coordinate all kitchen operations, and purchasing on a local level

●Responsible for building and equipment maintenance and upkeep

It Works! Social Media Marketing –Independent Contractor January 2020 to August 2022

Social Media Marketer

Promoting products, services and content over social media, in a way that is consistent with the company’s brand

and social media strategy.

Scheduling social media posts using various outlets.

Interacting with customers and dealing with customer's inquiries.

Combing through your audience's feedback to ascertain their insights, accommodate their needs to be able to

close sales.

Recruiting downline distributors and training them to run their own businesses.

J. Alexander’s Restaurant -Palm Beach Gardens, FL February 2013 to May 2020

Executive Chef

●Responsible for over 80% of total revenue of a $7.5 million per year restaurant

●Responsible for maintaining food quality standards and consistency while maintaining low food costs

●Hire, train, supervise and schedule kitchen staff of over 25 employees

●Prepare P&L, weekly inventory and labor reports for corporate office

●Coordinate all kitchen operations, and purchasing on a local level

●Responsible for building and equipment maintenance and upkeep

Mitchell’s Fish Market- Birmingham, MI Oct. 2012 to February 2013

Executive Sous Chef

●Assisted in the supervision of the total revenue of a $3 million per year operation

●Responsible for maintaining food quality standards and consistency

●Responsible for inventory control and other reports for corporate office

●Coordinate all kitchen operations, handle merchandising, operating and purchasing on a local level

●Responsible for building and equipment maintenance and upkeep

Hyde Park Prime Steakhouse - Birmingham, MI. March 2012 to August 2012

Executive Chef

●Responsible for the staffing and training of BOH staff in preparation for the Grand Opening for the Birmingham location

●Coordinated all operations, purchasing, scheduling, sanitation, maintenance of equipment in kitchen.

●Prepared reports on monthly basis for corporate office for inventory control and food cost purposes.

●Responsible for establishing pars, projecting usage and waste control.

California Pizza Kitchen - Novi, MI. Sept. 2011 to March 2012

Kitchen Manager

●Responsible for 85% of total revenue of a $3.5 million sales per year restaurant.

●Responsible for the staffing, training, schedule and discipline for all BOH employees.

●Coordinated all kitchen operations, purchasing, sanitation standards.

●Responsible for all kitchen maintenance and upkeep

J. Alexander’s Restaurant - Livonia, MI. June 2002 to June 2011

Executive Chef

●Responsible for over 80% of total revenue of a $6.5 million per year restaurant

●Responsible for maintaining food quality standards and consistency while maintaining low food costs

●Hire, train, supervise and schedule kitchen staff of over 25 employees

●Prepare P&L, weekly inventory and labor reports for corporate office

●Coordinate all kitchen operations, and purchasing on a local level

●Responsible for building and equipment maintenance and upkeep

EDUCATION

Bachelor of Science in Hospitality and Tourism Management

Purdue University, School of Consumer and Family Sciences May 2002

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