Derek Wanland

New Orleans, LA

504-***-****

ad3nvq@r.postjobfree.com

To obtain a position where I can utilize my 30+ years of experience in the restaurant industry Work Experience

Self Employed 1/17 - Present

Small Business, Food Service

• Developed and grew a large base of customers consisting of employees working in New Orleans’ French Quarter and Central Business District

• Prepare and delivered ready to eat meals for lunch and dinner, and customized meals to customer’s needs and requests

• Provide an easy and convenient way for employees who could not leave work to purchase a nutritious meal

• Continue to sell to essential employees working during the pandemic beginning in March 2020 when all restaurants were closed in the New Orleans area

• Focus on providing exceptional customer service and hospitality Louisiana Bistreaux - Baton Rouge, LA 2/16 - 1/17

General Manager/ Managing Partner

• Financed and opened a new restaurant business

• Renovated and designed interior of an existing building adjacent to multiple national hotel chains, opening as an upscale/casual full-service contemporary Cajun Creole restaurant

• Selectively sought, hired, and trained a staff of 28, a mix of veteran experience coupled with students eager to learn a new trade while enjoying a flexible schedule

• Installed a P&L system based on a target percentage of 30% food, 18% liquor, and 30% labor

• Created a complete menu of local seafood creations, steaks, chicken, veal, pastas, soups, and salads

• Teamed with a well-known local Chef Pat Dartez who organized a skilled kitchen staff

• Functioned as Sales Manager and developed professional relationships with hotel employees who referred business to our establishment After being fortunate to enjoy an initial wave of remarkable profitability, the flood of 8/16 in Baton Rouge had a devastating effect on all local restaurants but proved fatal due to our business model being initially dependent on the business traveler eating on an expense account.

Tin Cup Investments - New Orleans, LA 3/10 - 4/16

Director of Operations

• Consulted with the firm’s management to design, develop, open, and market new restaurants/nightclubs in the New Orleans area

• Managed and operated one of the new establishments with a staff of 6 employees, Mango Mango Daquiris

Orleans Café - 135 Decatur St. New Orleans, LA 11/99 - 10/09 General Manager

• Hired, trained, and supervised a staff of 35 for front and back of house positions

• Monitored cost control of the P&L system with goal of meeting budget percentages in food, liquor, and labor

• Wrote comprehensive business manual/employee handbook

• Hired and trained a management team to see that staff complied with company policy

• Designed and implemented menu based authentic and popular New Orleans dishes

• Aggressively marketed establishment to area hotels

• Followed-up on leads provided by the New Orleans Visitors and Convention Bureau

(NOVCB) relative to conventioneers looking for a venue

• Conducted daily suggestive selling workshops and menu tests with service staff

• Gave quick but detailed explanation of menu choices at the door during peak hours Skills

• Interview, hire, train, and supervise staff for front and back of house positions

• Manage and train waitstaff and bartenders

• Develop restaurant business plan

• Inventory management of meat, seafood, and liquor/ordering and vendor cost comparisons

• Menu development to include daily special menu options

• Sales liaison with area businesses and hotels, and design party and banquet orders Education

Louisiana Tech University Ruston, LA

Undergraduate Courses

Mandeville High School Mandeville, LA

Diploma

References

Matthew Walls

6556 FleurDLis Blvd

New Orleans, LA 70124

Phone: 504-***-****

Email: ad3nvq@r.postjobfree.com

Patrick Alexis

326 Garden Dr

Mandeville, LA 70448

Phone: 504-***-****

Email: ad3nvq@r.postjobfree.com

Jobert Salem

241 Bourbon St

New Orleans, LA 70124

Phone: 504-***-****

Email: ad3nvq@r.postjobfree.com

Contact this candidate