Mark Petersen

**** ******** **.

Cheyenne, WY ***01

214-***-****

adkc6r@r.postjobfree.com

Career Overview:

I have many years of experience in the food service/hospitality industry, in both the front and back of house

areas. I was the Regional Chef/Kitchen Manager of seven locations that averaged between 1.8 and 4.4 million dollars annually. I’ve written recipes, procedures and policies that have been utilized locally as well as nationally. I get along well with others, while also working efficiently on my own. I am seeking a management position in a growth oriented company where I can develop and excel while giving my best to that employer.

Professional Experience:

Applebee’s Front Of House Manager 08/19 – 06/20

Time spent in North Platte, NE and Laramie, WY reviewing previous knowledge of brand standards prior to being positioned in Cheyenne, WY as the Bar/Service Manager. Areas of responsibility contained guest satisfaction, training/development, quality control, purchasing/receiving; all invoice processing, scheduling, cash handling, payroll processing and opening/closing of the unit.

Red Lobster Service Manager 7/18 – 6/19

Primarily responsible for all front of house operations as well as assisting back of house during operations. My specific daily responsibilities varied but included: guest satisfaction, interviewing/hiring, training/development, labor control, cleanliness, cash control purchasing/receiving, opening/closing of unit and safety/security.

Joe’s Crab Shack Restaurant Manager 4/17 – 5/18

Involved directly with staff training & development, guest satisfaction, inventory/cost control,

purchasing/receiving, invoice processing, store maintenance/cleanliness and cash control. In addition to the

daily responsibilities I standardized multiple floor plans with associated running side work to improve

efficiency and successfully completed new menu rollouts.

Rotolo’s Pizzeria: General Manager 6/16 – 2/17

Signed on to help grow the franchise throughout the North Texas Region with a direct report to the franchise owner. This location opened in 2014 and was the first franchise in Texas. In addition to pizzas and calzones being made to order with fresh ingredients as well as dough made fresh in house daily, the restaurant also caters and serves Italian favorites, entrée salads and desserts. My initial responsibilities included the overseeing of the staff’s training & development, guest satisfaction, sales building, inventory/cost control, all purchasing/receiving, store maintenance/cleanliness and cash control. As the franchise grows my daily activities will remain similar to those in the first unit with the addition of assisting other General Managers operationally.

HMSHost: 1/16 – 6/16 Operations Manager II, Sonny Bryans/Love Shack – DFW Airport

As the operations manager I’m responsible for all of the day to day activities of two sites. One of which being BBQ and the other being Chef Tim Love’s gourmet burger concept. Those daily activities include: staff hiring & development, guest satisfaction, purchasing/receiving, inventory control, food and service quality, cost of goods, cash handling, sales forecasting and any other situation that may arise during the course of business within the immediate areas of those two units.

Coconut’s Fish Café: 10/14 – 12/15 Corporate Kitchen Manager

A key part of first management team in the first franchise location in Texas. Responsibilities included the hiring and training of all BOH staff of the first and second locations (Dallas), in addition to the BOH training of future locations in Frisco, Southlake and Austin. The staffing responsibility included the recruitment and interviewing of Kitchen Managers, Assistant Kitchen managers, as well as cooks and dishwashers. In addition to the staffing and training responsibilities, I was also responsible for all food purchasing and production par development, quality control, BOH scheduling and product development. Daily operational responsibilities included: opening/closing of restaurant, purchasing/receiving, invoice processing, inventory completion, ongoing maintenance and guest interaction.

Applebee’s: 09/13 – 07/14 Restaurant Manager

Originally positioned as the Bar Department Head with the responsibilities of cost/inventory control, team

development, purchasing/receiving as well as daily cash control and shift management. The shift management included corporate standard adherence on the quality of food & beverage production, guest service and restaurant cleanliness. I developed a daily/weekly cleaning schedule for the bar that was rolled out to the region. In addition to the cleaning schedule, I built the spread sheets for a liquor weight inventory counting process that guaranteed accuracy and consistency of how product was counted. Additionally I processed invoices, completed administrative requirements and strived for 100% guest satisfaction.

Mi Cocina: 11/11 – 07/13 Kitchen Manager/Chef

I started as a Kitchen Manager who was expected to assist with store openings and product testing/development. During my first new store opening I was responsible for the organization of the storage areas, ingredient purchasing, par development, team member training and guidance to the Kitchen Manager and Sous Chef. The stores first month of sales were over 400,000 and its first health inspection scored an “A” with zero food/ingredient issues. I’ve also been assigned to existing units in order to further develop chefs administrative skills improve hourly training and reduce turnover in the Back of House. In addition to the operational responsibilities I’ve been involved at the corporate level on the development of theoretical food cost system. My contributions to the project included the costing of all recipes and the creation of the base spread sheets that when combined with any store’s product mix would show their theoretical cost. These sheets also identified specific areas of opportunity so that less time would be required in the resolution of any profitability challenges.

Café Express: 04/11 – 09/11 Restaurant Manager/General Manager Candidate

Upon completion of training was immediately positioned on a team responsible for the turning around of

unsuccessful unit. This unit’s challenges included: staffing/culture, food and service quality issues as well as financial issues with food and labor. My initial expectation was to assume a General Manager’s position prior to the end of 2011.

Abuelo’s: 05/00 - 11/10 Regional Kitchen Manager/Assistant General Manager

As the Regional Kitchen Manager, I certified the successful completion of the BOH training on all managers that trained in North-Central Texas. Developed and tested new products, menu items and/or systems. Implemented these items to the units in my region and also assisted with the company wide implementations. Directed the BOH training teams of 12 new unit openings. Approximately 40% of the current General Managers have been affected by my training. Wrote food handling procedures that were implemented company wide. Developed recipes and procedures that are currently being used as weekly specials. I have a full range of management skills. I’m well versed in quality control, food cost analysis, purchasing & inventory control and relationship/team building. I have a thorough understanding of key health and sanitation concerns as well as a complete understanding of proper raw and prepared food handling. As the Assistant General Manager my main responsibility was the training & development of the hourly staff. My daily operational responsibilities included: product quality control, purchasing/receiving, invoice processing/inventory, cash control, guest relations and local store marketing.

EDUCATION:

Art Institute of Fort Lauderdale

College of DuPage, Glen Ellyn, IL

Glenbard North High School, Carol Stream, IL

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