Resume’

William D. Carnahan **** Zaire Rd. DePere Wisconsin 54115 423-***-**** adn5u7@r.postjobfree.com

To obtain a challenging position with Service that will benefit from my years of Restaurant General Management experience and that will allow for personal growth and career advancement.

Summary of Experience:

Thirty (30) + years of Management Experience with Full Service Restaurants. Skilled at hiring and training restaurant employees, understanding and maintaining health code requirements, scheduling, purchasing, managing food and beverage costs, payroll, lottery operations, banking transactions, bar tending, P&L Responsibilities and understandings, Chef duties including cooking and maintaining the strictest values in providing outstanding customer service.

Notable Achievements:

• Based on having complete P&L Responsibility at each restaurant I managed I consistently maintained a positive profit and positive cash flow.

• In each of the restaurants mentioned below, the team of employees I managed was able to achieve consistent increases in overall sales by 5% to as high as 18% annually.

• I have been integrally involved in Menu Layout and Design to reinvent restaurant food and beverage offerings.

• In each of the restaurants below I have been able to achieve Health Code Ratings of between 97% and 99% on a consistent basis.

Experience:

7/16 – 10/20

09/14-8/15

1/08 – 11/11

Golden Corral – Assistant General Manager – Assisted in hiring, training and coaching of staff. Directing operations and closings of Lunch, Dinner and Special Event shifts. Responsible for menu preparation, cooking daily, for a staff of 64. Includes lunch / dinner, inventory, food ordering, all local, state and federal guidelines and health regulations. Reference/ Area District Manager & General Manager – Ryan Armbruster 920-***-****

Petroline Group

Zele Group

Supple Family Group

Compass Group -- Covenant College – Lookout Mountain, GA: Dining Floor Supervisor Assisted in hiring, training and coaching of staff. Directing operations and closings of Lunch, Dinner and Special Event shifts. Maintaining all College, State and Federal guidelines and health regulations. The college served 900 to 1250 meals per service. Reference – Chef Jonathan Payne 423-***-****

Northside Learning Center – Chattanooga, TN: Assistant Director Responsible for Managing all Staff, Scheduling, Inventory and filling in for the Director as required. Kitchen Manager Responsible for menu preparation, cooking daily, for a staff of 35 and 92 children, breakfast & lunch, inventory, food ordering, all local, state and federal guidelines and health regulations. Reference – Allison Fike 423-***-****

1997 – 2008

1992 – 1997

1984 – 1992

1979 – 1984

1977 – 1979

1974 – 1977

Education:

Lyndora Hotel Restaurant – Lyndora, PA: General Manager Responsible for day to day operations of a 175 seat full service restaurant and 26 seat bar including lottery and amusement area. Responsible for all hiring, training and coaching of staff. P&L responsibilities. Reference – Doctor Pawk 724-***-****

Hardwood Café – Penn Township, PA: Kitchen Manager / Manager Responsible for day to day kitchen operations of a 200 seat full service restaurant and 16 seat bar. Reference – David Trainer 724-***-****

Hemmingway’s Café – Pittsburgh, PA: General Manager / Chef Responsible for day to day operations of a 225 seat full service restaurant / 28 seat bar. During my employment here, I fulfilled the position of Chef / Kitchen Manager and General Manager in any one of the owners 4 restaurants. Reference - Barney Silverman

Saxonburg Hotel – Saxonburg, PA: Kitchen Manager /Assistant General Manager Reference – Fred Gentile

Saxonburg Haus – Saxonburg, PA: Bartender / Bar Manager Burger King – Butler, PA: Assistant Manager / Training Manager

Butler Community College, Butler, PA – Attended General Business Classes University of Pittsburgh, Pittsburgh, PA – Attended General Business Classes