Manager Service

C. THOMAS STALLINGS

**** ***** ****** ***** ************ VA 23803 · 804-***-****

******.***********@*****.***

My objective is to obtain employment as a Kitchen Manager with a Company that will allow me to utilize my formal training, management skills, and over 20 years of experience in all aspects of a restaurant, hotel and catering operations. As an experienced culinary veteran, I have worked with all types of people and styles of cooking methods. I have created seasonal menus, menu cycles, and maintained a budget as assigned. In closing, I would like to say I'm offering my commitment as a team player and as a strong reliable and consistent manager.

EXPERIENCE

SEPTEMBER ‘15 – PRESENT

SOUS CHEF, Aramark Health Care MCV Hospital

Assigned to Gimmick Suites. Responsible for food production, food quality, patient satisfaction, daily operations of the suites. Helps with Daily operations and production in the Main Kitchen. Trains staff to cook all food items, assist with Seasonal Menu design and planning. Offers great customer service.

APRIL ‘10 – SEPTEMBER ‘15

EXECUTIVE CHEF/GENERAL MANAGER, Sodexo

Managed all staff members and daily operations of the restaurant. Ordered all equipment and food inventory. Hired and trained staff, managed labor & business controllable. Made daily deposits and held accountable for Cafes profits and losses. Offered great customer service. Responsible for daily operations, food production, 30 staff members, managed patient service operations and concerns. Computer Skills includes Market Connection Brio, UFS, Menu Graphics and Cash Register System

AUGUST ‘05 – APRIL ‘10

EXECUTIVE CHEF/ MANAGER, Eurest Compass Group

Oversaw all culinary and business operations, responsible for labor cost, food cost, and budgeting in P&L operations, menu and recipe development, supervised staff of 8 – hiring, training, scheduling, performance reviews, termination, mentoring. Reduced opening staff from 6 to 4 associates w/o compromising service. Assisted other managers with issues in the Company, established pairs, ordering, and maintaining all areas per contractual agreement. Offered great customer service.

AUGUST ‘03 – SEPTEMBER ‘05

ASSITANT MANAGER, Piccadilly’s

Oversee daily operations of wait staff, cooks and other restaurant staff. Ordered store inventory, trained all team members. Maintained daily sanitation of unit monitors, HACCP program, held accountable for profit and loss, managed restaurant’s budget, responsible for labor, food cost, implemented new company programs, assured customer satisfaction. Offered great customer service and retention.

AUGUST ‘99 – JULY ‘03

KITCHEN/FOH MANAGER, Golden Corral

Oversee daily operations of wait staff, cooks and other restaurant staff. Ordered store inventory, trained all team members. Maintained daily sanitation of unit monitors, HACCP program, held accountable for profit and loss, managed restaurant’s budget, responsible for labor, food cost, implemented new company programs, assured customer satisfaction. Offered great customer service and retention.

EDUCATION

PROFESSIONAL CHEF, American Culinary Federation