Mark Goodman

****-*** ******* *** **** .Toronto

416-***-****

ada0wb@r.postjobfree.com

Highlights of Qualifications

Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality.

Passion for innovation and the ability to understand unique and trending diet needs.

IE KETO by allowing the capturing of niche markets and increase footprint of reach of products to a wider customer base leading to higher revenue

Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; building relationships with preferred patrons.

Actively monitors kitchen operations and cleanliness

Manages day-to-day financial operations of the venue including budgeting, forecasting, and food and labour costs

Creates creative menu offerings including custom menus ensuring overall guest satisfaction, including development of a team recipe book

Follows proper ordering, inventory and receiving procedures

Shows leadership in creating a culture that revolves around the experience and enjoyment of food and cooking

Works together with the management team to further develop the event space and its offerings

The ability to manage multiple projects at one time

Dynamic, customer focused, self-starting leader with excellent communication skills and an eye for detail.

Responsible for all aspects of the employee process including employee development, hiring, payroll administration, and scheduling.

Participated in community operations including rotating duty manager shifts, program development budgets and resident relation

Strong service orientation with demonstrated knowledge of all types of formal dining room service

Excellent communication and interpersonal skills; team player skilled with motivating and coaching others

Proven leadership abilities; approachable and diplomatic decision making style.

Strong problem solving and decision making skills

Demonstrated ability to prioritize and respond with a sense of urgency when required

Strong computer skills with proficiency in Word, Excel, Outlook, and electronic system

Skills and Experience

Kitchen / Operations Management

Managing the kitchen labour budget

Managed day to day operation of 4 cafeterias,8 QSR food service outlets, commissary for 3 locations, all campus catering.(Largest catering 8700 people internationally televised Rugby match)

Managed all aspects of controls to company standards including inventory set up and control, menu analysis, BOH labor budgets and Food cost systems

Managed day to day operations in a 24 room boutique style hotel: Coordinated functions and banquets for up to 600 people, 1 music venue, 2 bars,80 seat dining room and room service

Managed operation cost according to budget

Managed the status, critical paths, budgets and restaurant communication

Conducted detailed analysis of sales, pricing and food costs

Worked extensively with internal departments (Construction and Operations) and external agencies and suppliers

Ensured adherence to Occupational Health and Safety Act, local health and safety codes and company safety/security policies and procedures

Corporate R&D Chef & Purchasing Manager, Product Development, working with manufacturers and creating new, unique food products

Managed purchasing and product alignment among brands to increase corporate programs

Planned and developed presentations for senior management

Staff Management, Training and Development

Motivating and energizing the kitchen team

New Restaurant openings : working with all trades

Facilitated apprentices and interns through OYAP and Ontario ministry programs

Developed and conducted Franchisee Training Sessions

Recruiting, on boarding, coaching, communicating, monitoring, and reviewing compensation actions

Maintained excellent customer service by stressing "the customer comes first" in all daily alley rallies

Facilitated employee growth through a culture of openness, continuous feedback, and a practice of prompt decision making

Applied strong interpersonal and communication capabilities in working with a wide range of personnel at all levels to gain valuable insight, avoid potential problems, and facilitate the timely completion of tasks

Managed staff of 40 in a 310 seat dining room and 240 seat patio

Culinary Skills

Develop and test recipes and techniques for food preparation and presentation to ensure consistent high quality and to minimize food costs

Ensure that high standards of sanitation and cleanliness are maintained throughout the kitchen areas

Review delivery procedures and ensure appropriate storage

Exercise portion control over all items served in establishing menu selling prices

Prepare individual orders and modifications for special dietary restrictions when requested

Increased profitability for owner by re-engineering the menu

Followed proper plate presentation and garnish set up for all dishes

Closed the kitchen properly and follows the closing checklist for kitchen stations

Designed and developed daily menus

Oversaw inventory control, ordering, food sanitation and quality control of food products

Coordinator and executed all banqueting functions for Second City functions (400 people)

Work Experience

Director of Culinary Services Amica on the Avenue 2019 – Nov 2019

Chef Manager Dana Hospitality @ Navigation Canada 2018-2019

Kitchen Manager Wayne Gretzky's 2016-2017

Chef Bier Markt 2015-2016

General Manager Lionheart British Pub & Restaurant 2013-2015

Executive Chef Old Barber House/Old Springer House 2010-2013

Director of Culinary Crazy Cactus Group 2010

Executive Chef Oregano North 2009-2010

Production Chef Aramark, York University 2008-2009

Executive Chef/General Manager Arlington Hotel 2004-2008

Sous Chef Sir Corp 2000-2004

Education

Culinary Management Humber College

Hotel & Restaurant Management Humber College

Culinary Arts George Brown College

Awards

Gold Medal – Aramark Culinary of Excellence Canada 2009

Memberships

Canadian Culinary Federation 2009 - Present

World Association of Chefs Societies 2009- Present

Escoffier society of Toronto 2009 - 2014

CCF Oakville 2014 - Present

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