Bartender Executive Chef

Michael Chesterton

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

Ph: 561-***-****

PROFILE

True Professional in the food and beverage industry. To me, a professional is not someone who knows it all, rather it is someone who can adapt to each new venue he becomes a part of, bringing with him his knowledge from past experiences accompanied by a desire to learn any new system or concept that is presented to him.

I have been doing this a long time and still have a passion for the restaurant industry. In the past, I have been an integral part in the overall success of each of my restaurant endeavors. I am well versed in inventory, ordering, cost controls, hiring, scheduling, and training in all facets of the front of the house operations. I have work with Micros, Aloha, restaurant manager and other POS systems.

GOAL

My goal is the same as it always has been throughout the years of my career and that is to be a positive influence on those around me and to be a positive, productive member of the team in whatever capacity I am employed. I have a great deal of experience as a bartender, waiter, maitre d’ and manager. I would be happy in any of these roles.

WORK HISTORY

Zona Blu Weston, FL 2016-2019

Authentic Sardinian cuisine

Extensive wine list

Bartender / Waiter

Originally hired as a waiter, but eventually was involved in the creation of the bar, once they obtained a full liquor license. Worked a four table section as well as maintaining the guest services at the bar in addition to service to the waitstaff.

Cultured Pelican Restaurant St Croix USVI 2013-2015

Upscale Italian restaurant Chef / Owner 75 seat capacity

FOH Manager

I was responsible for ordering, inventory, pricing, and cost controls for front of the house. Helped, along with the owner to create the wine list. My responsibilities during hours of operation were either as the bartender or the host depending on the night.

I was also responsible for overseeing FOH operations.

Bistro at Marshdale Evergreen, Co. 2011-2013

Fine Dining Bistro with 125 seat capacity

Initially hired as bartender / waiter. After less than one year was offered position as manager. In just over a year as manager, helped to increase revenue by more than 15%, while lowering bar costs by more than 3%. Responsible for all bar ordering, inventory, and cost controls. Creating and updating 75 bottle wine list with bottle prices ranging from $30 to $250. Also responsible for beverage service to entire dining room, as well as seven table section in the bar.

Bombay Club St. Croix USVI 2008-2011

Downtown Pub style menu with 80 seat capacity

Manager

Popular downtown pub fell on hard times. Original owners took over daily operations. Asked me to come and help rebuild business to its former prominence. Responsible for hiring and training FOH staff, as well as creating new wine list. During hours of operation, worked as either bartender or maitre d’. Menu was higher end pub style with more elaborate daily specials ranging from fresh local seafood and lobster to filet mignon to mention a few. Within six months of taking over, I along with ownership and entire staff were able to return business to its glory days.

Cultured Pelican Ristorante St. Croix USVI 1996-2007

Manager / Bartender

Responsible for ordering, inventory, pricing, and cost controls for front of the house. Helped, along with the owner to create the wine list. My responsibilities during hours of operation work either as the bartender or the host depending on the night.

This restaurant was seasonal. open eight months a year. Responsible for opening and closing restaurant each year along with all of my daily duties.

Siro's restaurant Saratoga Springs, NY 1993-2006

Upscale Fine Dining Establishment

Head Bartender

Known up and down the East Coast amongthoroughbred racing circles.

Responsible for maintaining extremely busy bar for upscale clientele, ranging from the horse racing elite to all the colorful characters that make up the horse racing world. Seasonal restaurant only open for the racing season in Saratoga.

References

Andrea Fadda Executive Chef / Owner Zona Blu 786-***-****

Debbie Bautista Owner Zona Blu 954-***-****

Sheila David Owner Zona Blu 305-***-****

Dennis Giancontiere Chef / Owner Cultured Pelican 340-***-****

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