General Manager, Food and Beverage Director, Executive Chef
Resume:
*** ****** **** ******* ******, Iowa ***** 712-***-**** *********@*****.***
CLUB MANAGER / F&B DIRECTOR / EXECUTIVE CHEF
I am a 41 year old Club Manager/Executive Chef with over 25 years experience in the hospitality industry and 18 years experience between 2 country clubs in the metro area. The most important thing I have learned over the years is that your #1 focus as a F&B professional should be customer/member satisfaction and retainment. In the last several years, I have worked hard and filled in where needed in all aspects of club operations. From picking apart P&L statements and making budget adjustments where needed, to taking out trash to the dumpster, mopping a floor or even planting and watering flowers on the golf course when need be. I firmly believe in not asking my staff to do something that I would not do myself. I am a hands on working Chef/Manager that loves to work side by side with my culinary staff to create a flawless member dining experience. I love a good challenge and will always rise to every high pressure situation with professionalism and ease. I am a detail oriented hard worker with good organization skills. As a key member of your staff, I would love the responsibility of providing outstanding leadership to your team of staff, a passion for the culinary industry, inspiring, coaching and counseling others, creating a profitable environment and delivering an exceptional customer experience.
RELATIVE SKILLS & EXPERTISE
Team Building and Training
Budgeting / P&LManagement
Creative Menu Development
Fine Dining/A La Carte/Banquet and Catering Service
Special Event Planning
Price Structuring & Cost Containment
Safety & Sanitation
Quality Control
Inventory/Purchasing
Product Development
Customer Relations & Service
Strong innovative and Hands on Culinary Skills
Professional Experience
Council Bluffs Country Club
July 2007 - Present
Club Manager/Executive Chef
Achievements:
Significantly lowered food, beverage, labor and clubhouse costs of operation while increasing sales revenue
Responsibilities:
Coordinate all banquet and special club events, meet with clients, type beo sheets, finalize billing and service charges for catering
Manage all clubhouse staff including training & scheduling
Inventory and purchasing of all food, beverage and supplies for multiple outlets of the club
Supervise and work hands on in all day to day clubhouse operations including front & back of the house
Create and design all menus and wine lists for a la carte, breakfast, pool, member dining & banquet operations
Council Bluffs Country Club
May 2005 - July 2007
Executive Chef
Achievements:
Was promoted to Clubhouse Manager
Lowered food and labor costs while increasing sales
Trained and Mentored two Sous Chefs that went on to be Executive Chefs
Responsibilities:
Oversee and manage all kitchen staff & back of house operations including training staff in making all stocks, sauces and soups from scratch
Purchasing, inventory, sanitation, quality control, manage food & labor costs
Direct all catering/banquet functions and special club events
Creative menu development for multiple club outlets as well as special events, seasonal specials and promotions
Field Club of Omaha
March 2002 – May 2005
Executive Sous Chef
Achievements:
Won 1st – 3rd place awards for best food and presentation 3 years in a row at Taste of the Nation Omaha cooking competition
Consistently praised by senior management for outstanding food, dinner specials and back of house execution
Responsibilities:
Manage all night shift back of house crew in member dining and catering/banquet functions
Create nightly specials and work along side Executive Chef in the creative menu development process
Assist Executive Chef in purchasing and inventory
Prepared all stocks, sauces and soups from scratch and worked on the kitchen line in daily a la carte service
Education
Iowa Western CC
Culinary Arts/Hospitality Management
References
References are available upon request.
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