Jim McMahan
Yukon,OK ***99
********@*****.***
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Summary of Qualifications
Experience at every level of food and beverage operations I have worked as Kitchen Manager, Executive Chef, Dining Services Manager, Dining Services Director, and Restaurant General Manager I have extensive experience with caterings and banquet events Accustomed to performing in a high volume setting daily Experience managing multiple food outlets as daily routine Experience at executive level, preparing and executing budgets and proposals with full P&L accountability
I am very driven, motivated, and loyal
In 2013 I was a finalist for Manager of the Year, presented by the Oklahoma Hotel and Lodging Association
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Experience
Embassy Suites by Hilton OKC NW
Food and Beverage Director
September 2019 – Present
Accountable for all Food and/or related Beverage operations for the hotel.
Scheduling and placement of staff members.
Hiring of staff members, both front of the house
and back of the house.
Setting daily and weekly sales goals for staff.
Full accountability for any and all catering/ banquet events performed in the hotel
Full P&L accountability for the department
Crackerbarrel/ Service Manager
July 2018 - September 2019
Scheduling and placement of staff members.
Hiring of staff members, both front of the house
and back of the house.
Setting daily and weekly sales goals for staff.
P&L accountability.
Logans Roadhouse / General Manager
May 2016 - July 2018 Yukon,OK
Accountable for all restaurant operations
Responsibilities include:
Recruiting and hiring new employees
Scheduling of staff members and assistant managers Inventory and purchasing
Full P&L accountability
Logan’s Roadhouse / Kitchen Manager
June 2014 - May 2016 Norman,OK
Accountable for all kitchen operations, to include: Scheduling, hiring, inventory, and purchasing
Responsible for the cleanliness of the kitchen as well as 100% adherence to all company standards and procedures
Marriott NCED Conference Center /
Executive Chef
May 2012- June 2014 Norman,OK
Accountable for all kitchen operations and functions Full departmental P&L responsibility
Set daily production amounts for culinary members
Oversee and prepare all banquet and catering events Conduct and facilitate daily, weekly, and monthly meetings Monthly budget critique and analysis
Courtyard Marriott
Executive Chef
Downtown/Bricktown OKC
Apr.2011 – May 2012
Executive Chef
Accountable for all kitchen operations and functions. Responsibilities include:
Recruiting and hiring of kitchen staff
Training and evaluations of employees
Scheduling and placement of staff
Oversee and prepare all banquet and catering events Set daily production amounts
Menu and recipe development
Management of all HACCP processes and record keeping Conduct and facilitate daily, weekly, and monthly department meetings Purchasing of products, smallwares, uniforms, ect… Monthly budget critique and analysis
Track and cost food production of banquets and caterings Marriott NCED Conference Center
Norman,Ok 73071
Apr. 2008 – Apr.2011
Dining Services Manager
Responsible for all food service operations, daily. Responsibilities include:
Hiring of employees, as well as disciplinary actions Staff scheduling and organization
Weekly payroll reporting
Marketing of products and services
Employee performance evaluations
Purchasing of products, smallwares, uniforms, ect… Daily cash reporting
Monthly budget critique and analysis
Assist Director in preparation of yearly budget
Offer support to kitchen operations, such as, employee management, technical training and support, and overall daily production Menu development and execution
Conduct and facilitate daily, weekly, and monthly department meetings Marriott NCED CONFERENCE CENTER
Norman, Ok
May 2005 - Apr. 2008
Sous Chef
Responsible for all kitchen operations, including, Recruiting and hiring of kitchen staff
Training and evaluations of employees
Scheduling and placement of staff
Oversee all banquet and catering events
Set daily production amounts
Menu and recipe development
Management of all HACCP processes and record keeping Conduct and facilitate daily, weekly, and monthly department meetings Marriott NCED Conference Center
Norman, Ok
Mar. 2003 - May 2005
Purchasing Agent
Responsible for purchasing all food and equipment for the department Maintaining and tracking of $50,000.00 + inventory Completion of weekly inventory
Prepare and process all invoices for accounting
Assist Chef in menu development and production
Maintain all storage areas
Implementation and management of HACCP plans
I years started at this at the property, NCED MARRIOTT being promoted in 2000 several as a cook. times, I worked up to an a executive total of 13 level. continue I have my a success true passion in the for hospitality the hotel industry. industry and a genuine desire to ㅡ
Professional References
Ray Mojtabai
Area Director Krispy Kreme
Roy Erwin
Executive Chef Marriott NCED