Dennis J. Fisher

*** ********* **** ******** *****, NC 28428 Phone: 910-***-**** Email: adfy99@r.postjobfree.com

Career Objective: To secure a position in sales where my restaurant knowledge, customer service and sales skills can be utilized to meet and exceed goals.

Highlights

Driven, self-starter with superior people skills needed to develop new business.

27 years experience managing profitable and successful restaurants, country clubs and senior living

Excellent interpersonal skills including presentation, negotiation and closing.

Knack for keeping customers happy and bring in new business.

Culinary Institute of America (Hyde Park, NY) trained chef.

Experience

Currently employed as the Purchasing Director at Landfall Country Club in Wilmington, NC.

Will provide details upon request.

Compass Group-Morrison June 2010 to 2016

Martin’s Run Retirement Community/Brightmore of Wilmington

Regional Executive Chef for Compass group in two locations

Responsible for training new and existing culinary teams on menu implantations, cooking

techniques, inventory and P&L training.

Worked directly with food buy GPO to implement new recipes.

Coordinated a small select team to review and update thousands recipes in the system. The

recipes were tested, updated and/or deleted.

Chosen to be part of a culinary team to represent Morrison Senior Living in food shows and

competitions that showcased our culinary skills and recipes.

Assisted the sales team to secure new business in the Northeast and Southeast territories.

Penn Oaks Golf Club June 2009 to June 2010

Executive Chef

Recognized by owner as leading driver of revenue growth through new events such as themed wine dinners and value nights as well as though personal contact with members on dining room floor.

Negotiated the purchase of new equipment to ensure the best possible price for kitchen expansion – saving the club thousands of dollars.

Sell, upgrade and execute wedding and event packages.

Interact with club members to ensure a quality dining experience and establish a on-going relationship with members and staff.

Demonstrate culinary techniques to staff to ensure proper preparation, presentation and quality of new menus.

Personally create catering menus for private functions – size ranging from small tea parties to 500+ person banquets.

Fatt Cat Barbeque & Crabcakes April 2006 to June 2009

Owner/Chef

Successfully opened a barbecue and seafood take-out concept restaurant from the ground up – from location selection, insurance requirements, building permits, purchasing equipment and advertising and marketing.

Marketed restaurant via grass-root communications at community and state events.

Generated monthly sales ranging from 7K to 10K.

Negotiated the purchase and maintained inventory and equipment.

Built lasting relationships with vendors and community.

Industrial Restaurant Services & Steam Cleaning of Eastern PA June 2004 to April 2006

Franchise Owner

Presented detailed proposals and demonstration to potential clients, resulting in growth of territory from 6 to 150 clients in 12 months.

Cold called clients to set meetings and sell product.

Developed direct marketing campaign to drive new business development.

Implemented referral incentives for existing clients to generate new leads.

Schedule, invoice and manage accounts payable for 30+ jobs a month.

Manor Country Club, Rockville, MD 2001 - 2004

Executive Chef

Created and managed $3 million annual food & labor budget for 3 restaurants.

Worked as part of sales team to sell, upgrade and execute events.

Established direct contact with members to drive sales revenue in 3 restaurants.

Demonstrated of culinary techniques to staff to ensure proper preparation, presentation and quality of new menus.

Catered more than 100 private functions annually – size ranging from small tea parties to 350+ person banquets.

Created & executed monthly high-end specialty wine dinners for 80 members with estimated

annual income $72,000.

Ensured proper equipment operation and maintenance to ensure proper safety & sanitation in kitchen.

Marriott Hotel & Resorts 1997 – 2001

Washington Dulles Airport Marriott

Banquet Chef

Coordinated, planned & supervised the production, preparation and presentation of food in a high volume hotel.

Provided a safe, sanitary work environment, which conformed to all standards & regulations while achieving a profitable and competitive restaurant.

Created menus & prepared catered events for 2000+ people.

University of Maryland University College Marriott Conference Hotel

Executive Sous Chef,

Supervised production, preparation and presentation of all foods as directed by the Executive Chef.

Promoted excellence by providing superior service to each guest.

Successfully managed people to achieve performance goals.

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