JULIUS DAVIS

**** ****** **. ***. ** E

North Charleston, SC 29406

Cell (770) 895- 7408

adt0mg@r.postjobfree.com

Summary

Manager offering 18 years of experience and a total of 28 years in the hospitality, and food industry. Also have several years of experience as a Kitchen manager in a high-volume restaurant with the ability to work well under pressure and communicate effectively with employees and guest. To put a high priority on customer service and customer focus. Also has a degree in the Occupational Science of Culinary Arts, which enhances my front and back of the house experience. Understands the Financial aspects of the restaurant industry; food cost, labor, turnover, purchasing and receiving and preparing weekly schedules.

Asst. Canteen Chief

(Veterans Canteen Services)

Aug – 2019 - Current

Professional Background

Kitchen Manager

(Red Robin)

May 2018 to Feb 2019

Asst Manager

(Chilis)

June 2017- April 2018

Asst. Manager July 2016 – May 2017

(Applebee’s )

Asst. Manager April 2014 – June 2016

(Global Concessions)

Teriyaki, Shane’s rib Shack, Ihop

Duties include inventory, Scheduling, Cash handling, Customer service, Customer focus and the ability to run an effective shift and improvising.

Kitchen Manager

(Global Concessions)

Juke Joint, Jekyll Island

(5.5mil. to 6.5mil. annually in sales.)

Responsible for schedules for cooks, utilities, kitchen managers and placing all product orders. Track and receive invoices and implement into system to get P and L report and WOR report. Also multitasking between front of the house and back of house, doing inventory on a weekly basis while maintaining food and labor cost and other KPI’S.

Unit Manager

(Concessions H&H)

Paschal’s

( 3mil to 3.5 mil annually in sales) 2005 - -2013

Helped prioritize work schedules and delegated assignments. Developed effective internal controls and try to always operate within budget. Earned a reputation as a valuable and cooperative coworker by: being fair, honest, and willing to help others when needed; effectively resolving conflicts at appropriate times; and assisting new managers and other staff to become familiar with policy and procedures. Developed solutions as part of quality management team. Deal tactfully and effectively with difficult customers, also was responsible for turning unit around to meet all financial goals and requirements.

. Opening and closing of units.

. Manage front and back of the house.

. Review P&L statements and forecasting.

. Maintain pars for menus and recipes.

. Place all food and class II orders.

. Track and receive all invoices.

. Prepare weekly schedules and class schedules.

. Ability to accurately do inventory on a weekly basis

Kitchen Manager

(Concessions H&H) 2000-2005

Houlihan’s

(7mil to 8mil annually in sales)

. Maintaining proper food costs.

. Scheduling for over 45 employees to maintain labor and budget.

. Executing standardized recipes 100% and proper plate presentation.

. Ability to accurately do inventory, write and maintain prep and production sheets.

. Understanding financial aspects of food cost, labor, turnover and budget.

. Having good communications skills.

. Ability to work well under pressure.

Education

Associate of Science, Culinary Arts 2005 - 2006

Le Cordon Bleu

Training Classes

First Aid.

CPR

Food Sanitation

Serv Safe

Customer Service

Conflict Resolution

Civil Treatment

Supervisory Skills for Managers

Interviewing Skills for Managers

Pillars Training for Managers

Managing for Success

PFC, Army, Fort Carson Co. and 6 mo. tour in Desert Storm, 1986 to 1991

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