James Alan Royce Jr.

480-***-****

**** *. **** **. ******* AZ 85032

EXPERIENCE

Tokyo Joes- General Manager - August 2017 to present

In charge of all day to day operations. Also responsible for multiple ordering and overall inventory on a weekly basis. Sales between $2500 and $3500 daily, with a sustained variance rate of 0.30 or less. Started as a line cook and promoted to Kitchen Manager within the first week. Within the first 2 months promoted to the Acting General Manager. This is my current employer.

The White Chocolate Grill- Key Hourly Manager - August 2013 to August 2017

Assigned as the lead line cook in every position. Grill is my specialty and have been a Grill Master for approximately 10 years of my overall 16 years in the restaurant industry. I also have experience with expediting (expo), and food and beverage ordering for the restaurant. I was also asked to assist with the development of recipes for new dishes. Reason for leaving, offered a position as a General Manager.

True Food Kitchen- Key Hourly Manager and certified traveling trainer - June 2011 to August 2013

Experience in literally every position in the back of house. All station preparation for all shifts on a daily basis. Responsible for weekly scheduling and invoices. Given the opportunity each day to solely develop the soup of the day by utilizing my vast experiences and creativity. Responsible daily for Grill and Sauté stations. Experience with opening and closing procedures, working roughly 40 to 60 hours a week. Reason for leaving- Advancement into a higher role.

Career snapshot:

I have been in the restaurant business for over 15 years. I have worked and expanded my experience and creativity by cooking in every style of kitchen from “Fast Food” to “Elegant Dinning”. Cooking is my passion. I enjoy making people happy with my food. My overall love for cooking has put me on my career path that I intend to pursue for the rest of my life. I am confident that with my talents and vast experiences that I would be a great asset to your organization. I am a team-oriented manager. I am not afraid of working hard to set the example that shows other employees how to take the initiative to do the job, as well as, how the team can work together to produce the highest quality meal for all of our guests. I also enjoy encouraging my fellow team members to develop their own creativity. I am ServSafe certified as a manager. I began working in the restaurant industry when I was 15 years old, and as I stated, plan to do this for the rest of my life. I am always on the lookout to learn as much as I can from my fellow chefs. I have a practically perfect attendance record. I pride myself in my dedication and loyalty to my employers. I like to develop interesting and fun ways to train people so that they not only remember it, but also can teach others and feel confident that they are doing it correctly.