Matt Anderson

**** ** **** ***

Vancouver, WA ***61

Cell: 612-***-****

Email: addyhw@r.postjobfree.com

OBJECTIVE:

Looking for a management position with a company that will grow with me. To give me the opportunity for advancement that is desired.

QUALIFICATIONS:

A responsible person, willing to work with anyone. Using budgets, making future plans, controlling issues, and facilitating monthly or daily projects. Having a background as diverse helps in these issues. I have a Strong work ethic focused on quality as well as quantity. I am passionate and loyal to my career path and the company that I work for.

EDUCATION:

JOHNSON AND WALES UNIVERSITY (PROVIDENCE, RI)

1992-1994 A.S. Hotel and Restaurant Management (06-01-94) 1994-1996 B.A. Hospitality Management (06-01-96)

1992-1993 Hotels and Restaurant Internship (06-01-93), 1992-1994 JOHNSON AND WALES COLLEGIATE AMBASSADOR

EMPLOYMENT:

08/15 – Present

Cracker Barrel Old Country Store (Lakeville, MN)

Opening Management Team (Jantzen Beach, OR)

Cracker Barrel Old Country Store (Tualition,OR)

Assistant GENERAL MANAGER

CATERING MANAGER

*Responsible for scheduling, ordering, receiving, and bookkeeping

*Facilitated training for new personal

*Responsible for food cost, labor, and liquor cost

*FOH services manager

*Over seeing assistant managers

*Responsible for food cost and labor control

*Making the experience the best that it can be

*Working with client for set up and take down

*Training of staff (Alcohol systems and sales)

*Organizing of restaurant and on site to ensure a smooth running event 09/14 – 08/15

Famous Daves (Plymouth, MN)

Assistant GENERAL CATERING MANAGER

*Responsible for scheduling, ordering, receiving, and bookkeeping

*Facilitated training for new personal

*Responsible for food cost, labor, and liquor cost

*FOH services manager

*Over seeing assistant managers

*Responsible for food cost and labor control

*Making the experience the best that it can be

*Working with client for set up and take down

*Training of staff (Alcohol systems and sales)

*Organizing of restaurant and on site to ensure a smooth running event 07/13 - 08/14

Buca (Burnsville, MN)

Assistant GENERAL MANAGER

*Responsible for scheduling, ordering, receiving, and bookkeeping

*Facilitated training for new personal

*Responsible for food cost, labor, and liquor cost

*FOH services manager

*Over seeing assistant managers

*Responsible for food cost and labor control

*Making the experience the best that it can be

10/12- 06/13

Hazellewood Grill and Tap Room (Excelsior, MN)

Opening Management Team For TAVERN 4 & 5 (Eden Prairie, MN) Assistant GENERAL MANAGER

*Responsible for scheduling, ordering, receiving, and bookkeeping

*Facilitated training for new personal

*Responsible for food cost, labor, and liquor cost

*FOH services manager

*Over seeing assistant managers

*Responsible for food cost and labor control

*Making the experience the best that it can be

07/10-10/12

Old Country Buffet (Catonsville, MD – Woodberry, MN) BEVERAGE & HOSPITALITY/FOH MANAGER

*Responsible for scheduling, ordering, receiving, and bookkeeping

*Facilitated training for new personal

*Responsible for food cost, labor, and liquor cost

*Facilitated in monthly inventories

*Working with clients and budgets

*Responsible for food cost and labor control

*Making the experience the best that it can be

02/06-07/10

Bertucci’s (Annapolis, MD)

Assistant GENERAL MANAGER

*Responsible for scheduling, ordering, receiving, and bookkeeping

*Facilitated training for new personal

*Responsible for food cost, labor, and liquor cost

*FOH services manager

*Over seeing assistant managers

*Responsible for food cost and labor control

*Making the experience the best that it can be

10/00- 02/06

FUDDRUCKERS (Eden Prairie, MN)

AREA MANAGER - GENERAL MANAGER

1. Built sales from 15,000 to 25,000 a week in Eden Prairie 2. Dropped labor cost to be a leader the district

3. Dropped food cost to below company standard

05/98-09/00

MINNESOTA ZOO (LANCER CATERING) Apple Valley, MN

CATERING DIRECTOR

*Proposing menu ideas

*Working with clients and budgets

*Planning convention themes and menus

*Reasonable for schedule, ordering, receiving and bookkeeping

*Facilitated training for new personal

*Controlling bar and food cost

*Responsible for food cost and labor control

*Liquor ordering and controlling

*Facilitated in weekly inventories

*Making the experience the best that it can be

*Working with Chef on presentation and food quality

*Working with staff on quality of service

Contact this candidate