Manager Assistant
Resume:
Frank Sincoskie
Restaurant Manager
Franklinton, NC
*******************@***********.***
Authorized to work in the US for any employer
Work Experience
Culinary Partner/Assistant Operating Partner/Bar Manager PF Changs PF Changs - Fairfax, VA
August 2012 to Present
Responsible for providing professional leadership, training and direction to all FOH and BOH employees.
• Ensure that all recipes, food preparation and production meet the quality and specifications of the restaurant.
• Receive and examine food items and supplies to guarantee quality and quantity requirements.
• Supervise cooks and all other restaurant personnel to coordinate their assignments to ensure economical and timely food production and service.
• Responsible for hiring, promoting, training and termination of all employees.
• Developing line cooks into Sous Chefs for entire market
• Supervise and coach personnel engaged in preparing, cooking, and serving sauces, meats, vegetables, soups and other foods.
• Testing raw and cooked food through taste, touch and smell. Culinary Partner
Battleground Restaurant Group - Durham, NC
June 2015 to May 2018
Responsible for achieving all back of the house supply cost labor along with monitoring menu adherence and guidelines.
Training new team members in front and back of the house to company standard. Executive Chef/ Assistant General Manager Macaroni Grill Dulles/Reston - Fairfax, VA
April 2011 to August 2012
Responsible for providing professional leadership, training and direction to the kitchen staff
• Ensure that all the recipes, food preparations, and presentations meet the quality and specifications of the restaurant
• Receive and examine food items and supplies to ensure quality and quantity requirements Supervise cooking and other kitchen personnel and coordinate their assignments to ensure economical and timely food production
• Responsible for hiring, training and recommending termination of kitchen personnel
• Supervise personnel engaged in preparing, cooking and serving, sauces, meats, vegetables, soups, and other foods
• Test cooked foods by tasting and smelling them
General Manager
Noodles & Company - Manassas, VA
February 2007 to June 2011
• Overseeing all daily operations.
• All Staffing and scheduling
• Control labor and food variances.
• Record and maintain daily and quarterly inventory levels.
• Train and mentor new assistant managers and shift managers, as well as all other applicable employees.
• Ordering all small wares, food, and supplies needed for day-to-day operations.
• Maintain P&L records and account for COGS.
• Create and implement marketing plans LRM to generate store traffic.
• Creating yearly and quarterly budgets and business plan Bar Manager/Assistant General Manager Damon's Grill DMG - Chantilly, VA
January 2007 to April 2011
Create server, host and bartender schedules. Maintain a weekly count of beer, liquor, wine and food inventory.
• Complete twice daily line checks to ensure corporate standards for food quality are met.
• Aide in LRM marketing plans in order to promote sales.
• Aide servers, hosts, bartenders, kitchen staff and other applicable employees in maintaining a 85K- per-week, three-room dining experience.
2
Sous Chef Pomodoros Italian Restaurant
Myrtle Beach, SC
October 2004 to December 2006
• In charge of daily specials as well as managing line cook productivity.
• Create new menu items and pricing structures.
• Maintaining food inventories and monitoring food costs. Rank E-4 Specialist United States Army
Army/National Guard - Fort Knox, KY
October 2000 to October 2004
Sumter South Carolina/Aberdeen Mississippi
• Preventative maintenance on M1-A1 Abrams Tank.
• Conduct survival and land navigation training courses.
• Mentor newly enlisted soldiers for Military way of life Sous Chef/ Executive Chef Four Point Sheraton Hotel Myrtle Beach, SC
April 1997 to October 2002
• In charge of daily specials as well as managing line cook productivity.
• Create new menu items and pricing structures.
• Responsible for maintaining food inventories and monitoring food costs. Creating menus for Banquets using specific budgeting guideline Education
Certification
Coastal Carolina University/Horry Georgetown Technical College 1997 to 1999
Diploma
Socastee High School
1991 to 1995
Skills
• POS
• Inventory
• time management
• Cash Handling
• Point of Sale
• Customer Service
• MS Office
• Training
• Organizational Skills
• Cooking
• Cashier
• Inventory Management
• retail sales
• Scheduling
• Operations
Military Service
Branch: United States National Guard
Rank: E4
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