Car Sales Used
Resume:
Jennifer Reynolds
Sarasota, Florida
Mobile: 239-***-****
Email:*******************@*****.***
PROFESSIONAL EXPERIENCE:
New and Used Car Sales Mazda Sarasota Sarasota, Fl
Hired for new and used car sales
Achieved Prestige level on Mazda Ambassador training
Proficient on all Mazda vehicles (clear understanding on EV vehicles)
100% connectivity, and 100% CSI scores
4/2021-11/23
New and Used Car Sales Hyundai of Venice Venice, Fl
• Hired in as New and Used Car Sales
• Completed all training courses in first 3 weeks, on floor during 1st month of employment. 1st car sold in 1st month.
• Sold 9 units in first 3 weeks on the floor, Current pace is 12 cars in 1st full month.
•Able to build value for customer before test drive is finished.
• All surveys received from customers were always 5 stars.
3/2018-12/2019 Professional Sports Catering/Levy Dayton, OH
Executive Chef
Annual Sales Volume $4.8 Million -$5.0 Million
Hired in as Executive Chef
Responsible for day to day kitchen operations of stadium, have 2 main kitchen in facility.
Handle the LPC role for this location, also teach all safety and sanitation daily as well as class for orientations.
Did all broad liner orders (GFS, Sygma, King Kold (Meat), Truly Good Foods, and Produce) kept on hand orders as low as possible.
Created new inventory program, made more user friendly for this location.
Did hiring for all culinary positions including Sous Chef, trained and development of team.
(Reason for seeking: want to grow to next stage, learned program with a smaller venue want to do more within the company)
05/2015-1/2017 Best Bite Grill Versailles, OH
Chef/General Manager
Annual Sales Volume $750,00-$1.0 Million
Hired in as Chef, Promoted to General Manager 2016 (upon separation of owners)
Came in months before opening helped with menu design, costing, and purchasing, helped finalize final kitchen layout (operationally).
Responsible for all Front-Of-House and Back-Of-House operations including hiring, scheduling, training of 20 employees and shift leaders; manage ordering, inventory, P&L analysis and reporting.
Increase sales 5% Year-Over-Year by working with owners to develop new 100% scratch menu, create daily/weekly specials, train employees to consistently deliver high quality food and service.
Responsible for social media (Facebook) specials, events and contacts
Ran Aloha computer system from payroll to FOH operation programing.
(Reason for seeking: owner divorce, restaurant not continuing in same direction as what I signed up for. Need to find more stability with a growing company)
2010-2016 Safe-T-Food Florida & Ohio
Owner/Sales
Teaching both hourly and managers food safety information required by local and state health departments.
Certified instructor and proctor with National Registry of Food Safety Professionals.
Generated self leads for the business through cold calls of new restaurants in the area.
Kept inventory of state exams, placed orders with company and held under lock and key for exam security.
06/2012 – 11/2014 Firehouse Sports Grill Fort Myers, FL
General Manager
Annual Sales Volume: $1.0 Million - $1.2 Million
Hired in as Kitchen Manager. Promoted to General Manager in 2012.
Responsible for all Front-Of-House and Back-Of-House operations including hiring, scheduling, training of 50 employees and Managers; manage ordering, inventory, P&L analysis and reporting.
Increase sales 4% Year-Over-Year by working with owners to develop new 100% scratch menu, create daily/weekly specials, train employees to consistently deliver high quality food and service.
Reduce food cost Year-Over-Year below 30% corporate target by working hands-on with Back-Of-House team to improve inventory and order procedures, maintain recipe specs, product weights, reduce line waste.
Reduce labor cost Year-Over-Year by 5% through improved forecasting and scheduling practices, cross-training all Front-Of-House and Back-Of-House employees.
(Reason for seeking: owners planned business expansion has not occurred; seek to contribute and advance as Manager in stable, growing company)
02/2007 – 06/2012 Bar Louie Fort Myers, FL
Senior Kitchen Manager
Annual Sales Volume: $2.8 Million - $6.0 Million
Hired in as Kitchen Manager. Promoted to Senior Kitchen Manager in 2009 for 2 locations in area.
Responsible for all day-to-day Back-Of-House operations including hiring, scheduling, and training of all Back-Of-House team members and Managers; inventory, ordering, controllable costs, budgets and P&L reporting.
Increase sales 4 - 6% Year-Over-Year by working hands-on with Corporate Chef and Concept Chef to improve quality of product and delivery service; continue to refine and improve as new locations opened.
Opening Kitchen Manager / Trainer for 6 new locations across country; ensure new Back-Of-House employees hired and trained to company standards.
Reduce and maintain Back-Of-House labor at or below 6.5% company standard by cross-training, improved scheduling and clock in/out procedures, getting right people in right places.
Develop and deploy new company Standard Inventory Procedure; maximize product usage, standardize menu, reduce inventory overage and waste.
Develop and promote 1 Kitchen Manager and 1 Assistant Kitchen Manager.
Maintain lowest Back-Of-House turnover in Florida region by improved employee training, ensure timely Manager coaching and performance feedback.
(Reason for leaving: recruited by Firehouse owners for new concept; seek opportunity to grow and advance as business expands and grows)
07/2004 – 12/2006 Putters Tavern and Grill www.putterstavern.com/ Milford, OH
Corporate Chef
Annual Sales Volume: $2.5 Million - $3.4 Million
Hired in as Kitchen Manager. Promoted to Corporate Chef in 2005.
Responsible for all day-to-day Back-Of-House operations for 3 locations including hiring, scheduling, and training Back-Of-House team and Managers; inventory, ordering, controllable costs, budgets/P&L reporting.
Increase sales 4-5% by working with entire Front-Of-House and Back-Of-House teams to improve consistency of food quality and guest service.
Opening Chef / Trainer for 3 new locations; all locations achieve profitability within 4 months.
Develop and deploy all Back-Of-House inventory, ordering, and line procedures.
(Reason for leaving: resign with professional notice, relocate to Florida; seek new management opportunity with stable, growing, branded company)
EDUCATION:
Tecumseh High School New Carlisle, OH Graduate 1994
Wright State University Coursework – Business and Engineering 1994 - 1995
Sinclair Community College Associates – Hospitality Management / Culinary Arts Graduate 1999
Rasmussen College Bachelors- Business Management 8 months remaining
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