MICHAEL WIRES

***** ********** ** **********, ** 22193 • 703-***-**** • adh9t8@r.postjobfree.com

OBJECTIVE Seeking a management position in the food service industry where my creative expertise in problem solving and advanced culinary and service techniques would be needed.

SUMMARY OF

QUALIFICATIONS

Food service manager with over 25 years of management experience

● Especially skilled with customer service, hospitality, catering, and project management

● Expertise in sales analysis using IBM platforms to determine cost production and limited Profit and Loss (P&L) including subsidize accounts EXPERIENCE Bob Evans Farms, Inc, Northern Virginia 2002 to 2020 Assistant General Manager

● Contributing to meet the restaurant’s sales goals, BSC scores (Balanced Score Card), and guest counts by ensuring complete and timely execution of corporate & local marketing programs, promoting suggestive selling techniques, and maximizing table turnover, sales per guest, and sales per hour.

● Meeting the company’s turnover goals through positive leadership along with consistent and effective hiring practices by coaching and mentoring team members to ensure employee’s success on the job and guest satisfaction, and modeling professional behavior while creating a warm, fun, friendly, and hospitable atmosphere that encourages people to do their BEST

● Contributing to meeting the restaurant’s P&L, and expense goals by maintaining efficient operations, appropriate cost controls, and profit management; ensuring OSHA, local health and safety codes, and company safety and security policy are met, enforcing safe work behaviors to maintain a safe environment for both guests and crew members; and controlling day-to-day operations and profit & loss, by following cash control/security procedures, maintaining inventory, managing food and labor, reviewing financial reports, and taking appropriate actions. Aaramark, Northern Virginia 1996 to 2002

Assistant Food Service Director

● Reporting to the General Manager overseeing day to day operations of the unit, including retail and production.

● Ensuring compliance to food safety, sanitation, and overall workplace safety standards.

● Interacting with Client Management and maintains effective client and customer relations at all levels of client organization.

● Providing overall direction and manage performance for all Food Service Managers, Supervisors, and front line employees, ensuring employee development, engagement and compliance with human resource related policies and standards.

Department of Defense, Many Locations 1976-1996

U.S. Navy Mess Management Specialist

● Supervising and directing cook personnel and attendants to provide 1,150 to 3,200 heavy meals per day.

● Supervising and directing cook personnel to serve officials at formal diplomatic functions, ambassadorial luncheons, and various receptions including a historical event for 2,000 people in Sereromorsi, Russia.

● Training personnel in advanced culinary service techniques and modifying menu and preparation.

EDUCATION U. S. Navy Culinary School 1977

San diego, California

Johnson & Wales Culinary Arts University

New London, Connecticut

● Completed 6 week apprenticeship

RELATED SKILLS

AND QUALIFICATIONS

REFERENCES

● Food Supervisor certified VA-MD-DC for Department of Corrections

● SERSAFE certified for VA

● U.S. Navy Leadership and Management Education and Training

● U.S. Navy Environmental Pest and Health Control in Bureau of Medicine

● Qualified as a kitchen and floor manager

Available Upon Request

Contact this candidate