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Manager Executive

Location:
Oklahoma City, OK
Posted:
August 07, 2020

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Resume:

Jim McMahan

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

Yukon,OK ***99

405-***-****

********@*****.***

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

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

704-***-****

Roy Erwin

Executive Chef Marriott NCED

405-***-****



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