Manager Food

Harvey Clayton

**** ********** ****, **********, ** 36116 334-***-**** adixvz@r.postjobfree.com Objective

To obtain a responsible and challenging position in Restaurant Management. Education

DIPLOMA 1982-1986 CARROL HIGH SCHOOL

· Location: Ozark, AL

BACHELORS 1986-1991 ALABAMA A&M UNIVERSITY

· Location: Huntsville Alabama

· Major: Business Management

Skills & Abilities

MANAGEMENT

· Implementation of Management Systems

· Operational Procedures

· Knowledge of Financial systems and procedures

LEADERSHIP

· Motivating Professional and Support Staff

· Training and Evaluating

· Hiring/Termination

Experience

KITCHEN MANAGER RED ROBIN 2018 -

CURRENT SALARY $57,000

· Support and ensure that the restaurant operates within guidelines

· Ordering food and supplies to maintain appropriate inventory

· Oversee all phases of food procurement, production and service, including, inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards

· Optimize profit by scheduling labor efficiently

OPERATIONAL MANAGER LOVE'S TRAVEL STOPS 2018 SALARY $55,000

· Ensuring operations in all areas are running properly and efficiently

· Overseeing multiple departments with-in one establishment

· Promoting sales growth and product execution

KITCHEN MANAGER LOGAN’S STEAKHOUSE 2007 – 2018 SALARY $54,500

· Responsible for purchasing food and supplies and monitoring inventory

· Knowledge of recipes, procedures and systems

· Oversees general restaurants operations when GM is absent

· Assists with P&L statements

· Assists with hiring and managing staff

GENERAL MANAGER O’CHARLEY’S RESTAURANT 2006 – 2007 SALARY $52,000

· Responsible for Scheduling work hours for the full crew

· Purchasing food and supplies while monitoring inventory

· Ensuring daily operational run smoothly, productively, and profitably. KITCHEN MANAGER LONGHORN STEAKHOUSE 2003 – 2006 SALARY $46,500

· Responsible for purchasing food and supplies and monitoring inventory

· Knowledge of recipes, procedures and systems

· Oversees general restaurants operations when GM is absent

Administrative Policies

Purchasing food/supplies while monitoring

inventory

Supervising and assisting staff

Troubleshooting actual/potential problems

and implementing viable solutions

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