CG

CHRISTOPHER GORDON

ad42fy@r.postjobfree.com C: 843-***-**** Beaufort, SC 29902

Capable Food and Beverage Manager offering over Twelve years of experience in food service and team management. Maintain cost controls and provide optimal coverage to meet business needs without sacrificing quality. Build relationships with community members and staff.

Coaching and Motivation

Customer service

Financial planning

Food safety and sanitation

Microsoft Office

Scheduling

Strategic planning

Time management

Banquets and catering

Menu development

Vendor relationships

Team training

Meal preparation

Inventory management

Purchasing

Performance management

Budgeting

Hiring procedures

Compass Group USA-- chartwells

Bluffton, SC

Sous Chef

08/2015 - Current

Oversees and participates in the preparation and service of food and beverage items in adherence to the company food standards of preparation, presentation, sanitation and safety {meeting HACCP and OSHA guideline}.

Experience in high volume caterings and events setup. Extended knowledge of food trends.

Directed staff in the restaurant kitchen as well as in the field when completing catering jobs.

Supervised all kitchen food preparation while operating in demanding, high-volume environment.

Plated food artistically for aĴractive presentation. Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.

Created diverse cuisines, including full restaurant, special event, catering and tasting menus.

Built strong vendor relationships to bring in top ingredients for optimal prices.

Maximized customer satisfaction and team performance through command-based structure and absolute control over staff actions. Prepared mise en place every day to promote efficient preparation of signature dishes.

Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor.

Worked with vendors to locate optimal recipe ingredients at cost-effective rates.

Summary

Skills

Experience

Worked closely with Executive Chef and Director of Dining to create dynamic entrees for large banquets, including Buffet and Fine dining events for up to 400 people.

Developed innovative Cost control menu with over 20 offerings. Trained Line Cooks on various culinary techniques to increasing productivity and boosting workflows.

Created exciting dishes to draw in clientele and increase revenues. Monitored and improved work of 10 team members producing over 400 meals per night.

Performed as head chef as needed to maintain team productivity and restaurant quality.

Maintained labor at under 25% to promote long-term business profitability.

Trained numerous kitchen personnel from ground up to take on challenging stations such as Grill and sauté.

Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.

Assessed inventory levels every two days and placed orders to replenish goods before supplies depleted.

MarrioĴ Vacations Worldwide - Hilton

Hilton Head Island, SC

Food and Beverage Supervisor Intern

05/2013 - 05/2014

Supervise the operation at the marketplace and the dolphin grill. Providing customer service and resolve complaints. Ensuring banquets and parties run smoothly.

Provide support to the F&B Manager and delegating task to associates. Improved operations by working with team members and customers to find workable solutions.

Motivated kitchen staff to be highly efficient and produce consistent quality.

Coordinated optimal guest relations from initial contact through final check-out to boost satisfaction and brand loyalty. Kept kitchen clean, neat and sanitized by implementing surface and equipment schedules and standards.

Completed regular line checks to maximize quality assurance. Trained employees on correct cooking techniques, safety standards and performance strategies.

Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.

Reduced food waste 10% by overseeing use of ingredients to plan for costs, anticipated customers and popularity of items. Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.

Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.

Tastee Limited,Jamaica Kingston,

Jamaica

Branch Assistant Manager

07/2011 - 04/2013

Manage the facility and the employees on a day to day basis. Schedule associates according to business needs.

Quality product assurance and Portion control.

Managing the Inventory and waste.

Providing direction based on business best practice while following the company's standards.

Train,mentor and motivate.

Hire and discipline.

Monitored and counted food stock and supplies to reorder on time. Priced and ordered food products, kitchen equipment and food service supplies.

Controlled portion sizes for optimal cost controls. Sought out and implemented methods to improve service and team performance and boost business sustainability.

Supervised back of house staff.

Starboard Group KenneĴ Square, PA

Assistant Manager

04/2009 - 05/2011

Managing 12 associates on a daily basis.

Menu management (changing of POP).

Food safety and sanitation.

Provide TTM, Coaching and motivation.

Ordering and sourcing goods from different suppliers. Planned and prepared workflow schedules, delegating tasks for 12 member team.

Mentored staff to enhance skills and achieve daily targets, using hands-on and motivational leadership.

Implemented training processes for newly hired employees and supervised, shift leads and production personnel.

Provided leadership and direction for employees, supervising activities to drive productivity and efficiency.

Completed inventory audits to identify losses and project future demands.

Increased annual sales by driving operational efficiencies and building customer rapport to foster loyalty.

Secured revenue, accurately monitoring transactions and deposits to eliminate discrepancies.

Organized schedules, workflows and shift coverage to meet expected business demands.

Analyzed trends, identifying consumer demand and forecasting seasonal trends.

Maintained inventory accuracy by accurately counting stock-on-hand and reconciling discrepancies.

Conducted job interviews, led employee performance evaluations with constructive feedback and rewarded top sales performers to aĴract and retain top-quality personnel.

Produced monthly sales and performance reports, supporting operational planning and strategic decision making.

Columbia College Columbia, SC

MBA in Business administration

Expected in 02/2021

University of Technology Kingston

Bachelor of Science in Buisness Management

04/2009

Education and Training

Certifications

Microsoft office (10+ years)

Foodservice management Trained (12+ years)

Haccp (2 years)

Microsoft Office (10+ years)

Cooking (12+ years)

Kitchen (12+ years)

Management (12)

Chef (10+ years)

SafeServ Certified:

avid reader and a keen listener

Willing to relocate: Anywhere

Willing to relocate: Anywhere, Authorized to work in the US for any employer Improved team effectiveness through analysis and restructuring of current workflow. Increased team productivity with morale-boosting incentives. Saved 10% of weekly labor costs by reworking schedules. Personal Information

Additional Information

Accomplishments

Contact this candidate