Roosevelt Moore

*** ******** **.

Poinciana, FL *4759

ad3mtw@r.postjobfree.com

215-***-****

PROFESSIONAL EXPERIENCE

Advent Health Hospital (04/2023-Present)

Ginsburg Tower, Orlando Fl

Nutritional Services Supervisor

Oversees daily operations for patients and customers including patient meal services, catering, and cafeteria/food production functions. Works closely with the manager to establish expectations, plans, and priorities. Hold staff accountable for standards, such as sanitation and productivity. Conducts team meetings, employee recognition, and diversity awareness. Coach and conduct positive discipline and performance evaluations. Actively participate in outstanding customer service and accept responsibility in maintaining relationships that are equally respectful to all.

Windsor at Celebration (05/22-12/22)

Senior Living Facility, Celebration, FL

Executive Chef

Oversaw and directed all food production, food presentation, and all back-of-the-house activity. Planned menus and menu cycles according to cultural and regional food preferences, and resident dietary guidelines. Ordered, received, and validated all food deliveries. Staffed, organized, and coordinated the preparation of all meals in all levels of care. Practiced safe and sanitary food handling procedures. Ensured cleaning and sanitation of kitchen equipment in all areas. Met and/or exceeded community food service standards at all times while adhering to budgetary requirements and managing kitchen operations in a cost-effective manner. Rainforest Cafe, Sunrise FL

Disney Springs, Lake Buena Vista, FL (12/2016-10/2021) Executive Chef

Ensured a high-quality operation, maintained controls, managed staff, advocated for a team environment, and managed personal development. Implemented a revised inventory system focused on days on hand and ordering techniques resulting in a 6% decrease in loss incurred by overproduction, and waste. Subsequently reducing variable cost by 10% through tighter controls improving the supply line by 50% while teaching all how to do more with less, and ultimately setting efficiency standards to increase savings. Managed relationships with vendors while switching to suppliers with lower ingredient cost that resulted in savings on the budget. Maintained an A rating with the Department of Health by standardizing cleaning procedures with strict adherence to Landry’s Systems in Place procedures. Maintained an employee retention rate 25% higher than industry standard through leading with influence not authority. Respect employees with genuine concern implementing management training techniques, periodic performance reviews, mentorship, and motivational coaching tactics. Cross training program ensuring all culinary staff were prepared to perform confidently, and effectively in other positions as well.

Buca Di Beppo Italian Restaurant, Fort Myers FL (1/2012-8/2016) General Manager/ Executive Chef

Hired as the Chef in Philadelphia, location to be determined, while achieving all budgeted goals and supported the managing team in three separate locations in culinary. Taking low performing stores and elevating the team to achieve higher standards, shopper scores, consistent quality execution of product with hands on training and development, while meeting the initiatives of corporate goals

Transferred to Fort Myers Florida as the Opening Chef- Onsite hiring, training, administrative follow through with ordering, vendor relations, all costs of goods, marketing incentives alongside the opening General Manager.

Promotion to Partner GM- Achieving the highest EBITA within the company, consistent ranking in the top for three years. Designated as the training location for the company for the Mall Division. Balanced performer in all aspects of restaurant operations, with proven results in P & L, team building, retention, sales forecast, MIT development for both culinary and front of the house as well.

Houlihan’s Restaurants, Franchised/Corporate

(1995-2011) Executive Chef, Bala Cynwyd, PA 7/07-6/11 Multiple restructuring within the company brand from the Franchise and Corporate Operations for existing locations to the strategic development for new growth. The corporate division requested continued support, while the different phases were on-going, traveling to secure a culinary regional position once it was made available. Worked in multiple markets, as support, while managing the Bala Cynwyd location. General Manager & Executive Chef, Cherry Hill, NJ 3/07-7/07 Responsibilities: Leadership, administration, P&L, problem solving/judgment planning and organization, training and personnel development, service standards, administration BOH operations HACCP guidelines, repair maintenance, and communication, with all of the responsibilities of the Chef of a unit as well.

Regional Executive Chef, Houlihan’s Corporate, Leawood, KS, 1/05-3/07 Responsibilities: Supervision of all culinary functions in Pennsylvania, New Jersey, Maryland, and Georgia corporate locations, and support in the 22 franchise units throughout the South- East region. Vendor relations, and all new area openings with BOH management training emphasizing food quality/spec adherence, through inspections and scored line checks. 90% or above on all health inspections, maintain inventory integrity Executive Chef, Houlihan’s Restaurant 10/95-1/05

Responsibilities: Food and labor cost; computer product purchasing, weekly inventory; personal scheduling; training and evaluation; process main production; hourly line checks; maintain quality standards, line execution and plate presentation, certified training facility for all new managers in the Philadelphia and New Jersey market. Restaurant Associates, Wolfgang Puck Catering

(1995-2011) Freelance Chef

Philadelphia Museum OF Art, The Kimmel Center Of Performing Arts, Philadelphia, PA, The Ace Conference Center in Lafayette Hill, PA, Longwood Gardens in Kennett Square, PA Responsibilities: Food preparation, turnout, and supervise various catered functions in the Philadelphia Museum of Art, Kimmel Center of Performing Arts, the Penn Museum, the Mann Music Center, Philadelphia Art Alliance, Ace Conference Center, Longwood Gardens, and off premise catered functions as well.

AFFILIATIONS

Registered Servsafe Instructor and Proctor for the National Restaurant Association Educational Foundation.

Member of the American Culinary Federation.

ADDITIONAL INFORMATION

Continuing Educational courses through the Culinary Institute of America.

Continuing Educational Credit with Relias Health Care Learning courses current

Participated in numerous seminars and food shows throughout my career.

Specialist with all back office Aloha Menulink reports and invoice entry. LANGUAGE

English- spoken fluently with full knowledge.

Spanish- Conversational with limited proficiency

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