Michael A. Smith

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

Chesapeake, Virginia 23320

757-***-****

adfk8k@r.postjobfree.com

OBJECTIVE: Seeking Management Position in Culinary

HIGHLIGHTS OF QUALIFICATIONS

27 years, Food Service Experience

20 years of U.S. Naval Service in Food Service Management

7 years Executive Chef Bay Lake Retirement Home

3 years Culinary Trainer Aramark Inc. Old Dominion University

Serve Safe Certification Current

Supervised 4 Culinary Managers and 13 Food Service personnel in the NATO (National Allied Treaty Organization) Flag Staff Restaurant, an operation with a budget of well over $250,000 annually

Experienced in Food Operations - Records, Receipts and Expenditures

Experienced in Labor Budgeting 18 years, Inventory 24 years, Hospitality 20 years

Proficient in performing Audits, Inventories, Handling Cash and Safes

Experienced in Customer Service, Company’s Policies and Regulations

Employment History

2017 - Present

Duties, Accomplishments and Related Skills:

*As a (Culinary Trainer) I Supervise Training for Managers and Employees, teaching them Technics in how to exercise (Professional Customer Service) this is completed through a class room and testing site on campus and implemented in the field.

*Instruct employees to address all Customer Service issues through directing students to return feedback and any problems that they incur in our facilities, on campus.

* Schedule Maintenance and Building Repairs to the Trouble Call Desk or related Contractors, then follow up and perform inspections.

* Advise Managers to follow up on all Customer Service issues with a motive to resolve and follow up.

* Assist with Major Catering Events at the University

* Assist with Mass Culinary Functions at the Ted Constant Center

* Assist with VIP Party Set Ups for Basketball and Football Events

*Instruct new employees in The Food Safety Kitchen according to State and Aramark’s Regulations.

*Responsible to perform Food Safety Inspections of Food Facilities and Equipment along with Operational Procedures of the company.

* Inspections for Quality and Assurance

* Coordinate with Contractors and Vendors for Work Orders and Deliveries

2010-2017 - Bay Lake Retirement Home, an RUI Company at 4225 Shore Drive Virginia Beach Va. 23255

Food Service Manager

Managed13 employees including 2 Sous Chefs, Dining Room Supervisor and Assistant.

Maintained Employee Training Records

Submitted Receivables, Receipts and Expenditures of Dining purchases

Responsible for all Consumables and Equipment Orders Online and Deliveries

Received Deliveries and stock those items within the FIFO system

Performed weekly, monthly, and annual Inventories

Responsible for budgeting of over $250,000 dollars in consumable and non consumable products annually

Responsible for maintaining good Sanitation Inspections, performed by city and State Inspectors

Responsible for Interviewing, Hiring, Training and Dismissing Employees as needed.

Created menus monthly, in accordance with the standards of nutritional guidelines set forth by the State of Virginia and by the RUI Company.

Oversaw and Coordinated Catering Events for Special Functions and Activities.

2005 - 2008 Supreme Allied Commander Transformation, Norfolk VA

Culinary Supervisor

Supervised 4 Culinary Managers in the Flag Restaurant served over 85 VIPs annually, with International Diplomats, Ambassadors, Mayors and Judges.

Supervised 13 Culinary Specialist in the main dining room, served over 3,500 NATO Officers and their families formal style dinners annually.

Outstanding Manager and proficient as an Equipment Custodian. Inventoried and maintained

all food service equipment and supplies worth over $ 48,000 annually.

Coordinated and delegated to 13 Culinary Specialist, the assembling and mailing of over 3000 restaurant member’s bills annually for mess members accounts.

Training Coordinator, over a three year period, prepared 200 junior personal for their advancement exams, using various study and training aids with an 85% success rate resulting in advancement to their next pay grade. These sailors gained qualifications in Food Management, Cooking, Baking, Entrée’s, Soups, Salads, Sauces, Gravies, Breads and Desserts, handy in Napkin Folding and Food Carvings and Cake Decorating along with Garnishing.

2002-2005 U.S. Navy, Little Creek Norfolk VA (Tactical Air Squadron 21)

Dining Room Supervisor

With a staff of 3 we prepared 600 meals in a 6-month period for the Admiral, Commodore and his Joint Chief of Staff consisting of 25 officers and VIP guests.

Highly proficient in computer skills including: Microsoft Word, Excel and Power Point and other various programs.

Education:

Regent University Virginia Beach, VA United States

Excelsior College Online, Tidewater Community College, First Coast Technical Institute School of Culinary Arts, Culinary Institute of America, Some College (Coursework Completed), Received (Apprenticeship )Department of Labor - Housekeeper Commercial, Residential and Industrial

A Port Folio of my Culinary History is available upon request.

References will be available upon request.

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