William J Zukowski

** ***** ****** **********, ** 11742

adt6v0@r.postjobfree.com

516-***-****

“Dedicated to Excellence through Service”

SUMMARY OF QUALIFICATIONS

Hospitality & Culinary Management

Front- & Back-of-House Operations

Teambuilding / Training / Supervision

Safety / Sanitation / Quality Controls

Vendor / Inventory Management

Exceptional Organization / Planning

Budgeting & Cost Controls

Guest Service Excellence

Payroll / P&L Management

Ensure Compliance with all Company, Federal, State and Local Laws

Micros/RMS / Microsoft Word / Microsoft Excel / Geri menu / Prime

PROFESSIONAL EXPERIENCE

OASIS REHABILIATION & NURSING CENTER 9/2021-Present

(Transfer from Surge Rehabilitation and Nursing Center)

Center Moriches, NY

Executive Chef

OAK HOLLOW (SURGE) REHABILITAION & NURSING CENTER 9/2014 - 9/2021

(Transfer from Marquis Rehabilitation & Nursing Center)

Middle Island, NY

Food Service Director

MARQUIS REHABILITATION & NURSING CENTER 2012 – 9/2014

Glen Cove, NY

Food Service Director

AFFINITY SKILLED LIVING AND REHABILITATION 2010 – 2011

Oakdale, NY

Dietary Shift Supervisor

Supervise employees; in all aspects of food service, production and maintaining the cleanliness of food service areas and equipment.

Teach employees proper food handling practices, monitor employee performance of daily duties.

Assign and coordinate work of employees to promote efficiency of daily operations.

Supervise the execution of meal services and special events. Create menus and recipes.

Train and manage employees to achieve significant improvements in their daily productivity. Find applicable solutions to problems as they arise in day to day operations.

CHARLIE BROWNS STEAKHOUSE 2003 - 2009

Commack NY, Holtsville NY, Garden City NY, Lynbrook, NY

Advanced through promotions to General Manager Position from 2007-2009

General Manager 2007-2009

Senior Manager 2006-2007

Floor Manager 2005 - 2006

Bar Manager 2004 - 2005

First Manager 2004

Manager Trainee 2003

Accomplishments:

Beat budgeted monthly EBITDA on average by +6%

Cut food costs by 5% (41% to 36%) thru purchase goals, halted rampant waste, unified front- and back-of-house staff to create a cohesive, cooperative team committed to premium guest service and optimum profitability.

Brought a high liquor cost (28%) below company average in four short weeks to a (21.5%), and brought a 195% ending inventory level down below 150% which is company standard.

Labor on average was a full point to a point and a half below the budget line on a consistent monthly basis.

Impasarrio Award; 2005 Floor Manager with great attitude, energetic, presence felt on the floor. (out of 75 candidates)

STERLING GLEN COMMUNITIES, ASSISTED LIVING 1998 – 2003

Glen Cove, NY

Advanced through promotions and dedication to obtain the title of Food Service Director and oversee all F&B operations.

Food Service Director 2000 - 2003

Sous Chef 1998

Head Chef 1999

Breakfast Chef 1998

Outcomes:

Upheld a high resident satisfaction rating thru resident council meetings, dignified dining services and proactive administrative support to resident’s families, staff and upper management.

EDUCATION

NASSAU COMMUNITY COLLEGE

Uniondale, NY

Associates Degree – Hospitality Management 1998

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