Manager Executive

Stephen Hill

** ********** ******* ** ******* AB. T2Y 3K5

403-***-**** home

403-***-**** cell

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

OBJECTIVE

To secure a position of “Executive Chef” in the Food and Beverage industry to show my excellence in hospitality sector and aiming to grow along with the development of the organization.

PROFESSIONAL SUMMARY

Manage all aspects of kitchen operations, including staffing, scheduling, training and execution.

Manage and maximize long-term profitability through excellent leadership.

●Provide and ensure complete quest satisfaction at all times and at an excellent level.

●Excellent coaching and leadership development of team members.

●Uphold high moral within a team.

●Excellence in food quality.

●Aligning individual and team actions with strategies and plans to drive business results.

● Setting and achievement of financial targets and performance goals.

● Culinary operations at an outstanding level.

● Inventory Management.

EMPLOYMENT

Executive Chef June 2019 - Present

Journey Club/Headquarters Restaurant

Marquise Hospitality

Operate and manage the entire food and beverage department. Establish protocols for each item. Train and supervise all staff. Food cost and inventory control. Scheduling. Hiring and training of staff. Health and Safety. Quality Assurance.

EMPLOYMENT Continued

Food Service Manager / Executive Chef March 2018 - June 2019

Chartwell Eau Claire

Operate and manage the entire food and beverage department. Establish protocols for each item. Train and supervise all staff. Cost and inventory control. Scheduling.

General Manager 2012-2017

Opal Restaurant – Azuridge Estate Hotel

Operate and manage the entire food and beverage department. Establish protocols for

each item. Train and supervise all staff. POS programming and management. Cost and

inventory control, payroll, gratuities and scheduling.

Executive Chef /Food and Beverage Manager 2005-2011

Heatherglen Golf Course - Prepared a variety of specialties for restaurant and tournament functions. $1.5M in revenue annually. Direct supervision of Sous Chef, Kitchen staff and 30 servers.

Executive Chef 1998 – 2004

Streamline Catering - Created complete catering menu. Established kitchen protocols for each menu item. Created server protocol for all functions. $2.5M in revenue annually.

EDUCATION

2013 WSET Level 2

1989 S.A.I.T. Calgary, AB

Red Seal Certification MS Word/ MS Excel/ MS Outlook/ PowerPoint Food safe

Occupational First Aid

ProServe

References available upon request

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