Restaurant Operations

James M. Rose

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

Rowlett, Texas ***89

Cell: 214-***-****

Email: *********@******.***

Objective

Obtain a position with a company that offers growth potential in an environment that will utilize my extensive Front of the House and Back of the House knowledge and experience

Professional Profile

Detail oriented and organized; effectively handle multiple tasks independently

Creative problem solver with proven ability to implement strategies that improve guest services

Dynamic leader, strongly committed to working with colleagues to improve guest satisfaction

Adept at driving growth of company revenues and improving sales team performance

Tenacious in building new business, securing customer loyalty, and forging strong relationships with external business partners

Work Experience

2016-Current

Exc. Chef/Partner

The Hall Bar & Grill (Upscale Casual)

Dallas, Texas

Responsible for all FOH and BOH operations and development

2011-2016

Exc. Chef/Restaurant Operations

Stackhouse (Upscale Fast Casual)

Dallas, Texas

Responsible for all FOH and BOH operations and development

Randy Kienast

2008—2010

Exc. Chef/Owner

The Rose Tattoo Grille & Wine (Eclectic New American Wine Bistro)

Richardson, Texas

Own and operate wine bistro style restaurant. Responsible for all FOH and BOH operations and development

2007—2008

Director of Operations

Park Cities Prime (High-End Steakhouse) & Popolos Café (Cal-Italia)

Dallas, Texas

Responsible for all BOH/FOH duties at both locations

Stevan Hammond

July 1993— March 2007

Director of Operations/Exc. Chef

Bob’s Steak & Chop House (High-End Steakhouse)

Dallas, Texas

Opened, Developed, and Directed

Dallas

Plano

San Francisco – Omni Hotel

Denver

Developed all of the manuals, procedures, and standards (including recipes) for the FOH and BOH. In charge of the development, opening, and operations of 3 subsequent units, including FOH/BOH design

Bob Sambol

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