Scott Dixon **** Blackwood way ***** Email:

adtwq8@r.postjobfree.com

Cell: 407-***-****

Objective: Challenging and creative management position, which would offer the opportunity for advancement and effectively utilize prior experience Summary of Qualification: Experience with the hospitality industry, with responsibilities, skills, and competencies in the following areas:

Staffing and training of FOH and BOH personnel, ordering products, implementing par levels, guest relations, supervising, and evaluating employees, servsafe food protection managers certificate from the University of Florida, motivating staff to achieve maximum efficiency and productivity, succession of food, labor and liquor costs, tracking of daily and weekly sales, including profit and loss, and finding innovating ways to enhance company name. Professional Experience: 2014 to present Cheddars Scratch Kitchen Kissimmee, FL Kitchen

Manager

Duties to be furnished upon request.

2010 to 2014 BJ's Restaurant & Brewhouse Inc Orlando, Fl Executive Kitchen Manag Perform Open/Mid-Day/Closing duties, Conduct daily briefings with team members, on matters of importance to the team, Manage all necessary repair and maintenance issues, Manage the Restaurant Risk Review audit process and implement necessary changes in the discretion of the management team to ensure 100% compliance with audit standards. Education Program including creating training programs, exercise discretion and independent judgment in facilitating zone management (Hospitality, Guest Relations, Quality Fast), conduct 10 Minute drills with team members focusing on cleaning and sanitation. Ensure safety & sanitation as well as monitoring food, beverage quality, and execution. Conduct Quarterly Food Reviews with DO or RKOM. Prepare and receive orders of food and beverages, utilizing judgment to increase and decrease orders depending on peaks in business, large parties and promotions. Conduct weekly inventories to ensure that proper levels are stocked and to assess ordering patterns and changes Monitor and validate daily prep production. Coach, mentor, and discipline hourly team members. Make hiring and termination decisions with General Manager.

2007-2010 Columbia Restaurant Tampa, Fl Executive Responsible for Chef maintaining quality of all aspects in the restaurant. Including; maintaining high quality of all foods. Creating and implementing new menu items, tastings, daily specials and banquets. Responsible for hiring of all new team members and training program. Maintaining P&L through constant supervision of labor and food costs. Supervising and training of all Sous Chefs for daily operations of restaurant. 2005-2007 Fulton’s Crab House Lake Buena Vista, Fl Sous

Chef

Supervision of 55 or more Team Members including training, scheduling, and overall appraisals. Writing of daily a.m. and p.m. prep, including par levels for accurate sales. Daily operations of lunch and dinner business, which include any VIP’S, banquets, table visits for any guests with allergies or complaints and charitable off property functions. Creating daily fish specials including sauces, and costing menu out. In absence of Executive Chef Ron Cope relied on to over see all BOH operations. Graduate of Levy’s Management Academy in August of 2006, completion of Chef Development level 1, currently active on Strive for Five Program. As well as being a part of operating a multi-million dollar restaurant. 2003-2005 Stonewood Grill and Tavern Dr. Phillips, Fl Responsible Executive for hiring, Chef training and scheduling of all employees. Ordering and receiving of all food items with correct par levels. End of month inventories, maintenance inspections, and creating new menu items. Also weekly meetings, with General Manager to review weekly P&L’s. Executing all stations on the line to promote quality assurance as well as maintaining labor costs. Quarterly meetings with Corporate Executives including, Chefs and owners to discuss new and creative ideas for future enhancements. 2000-2003 Stoneybrook Country Club Orlando, Fl Executive Responsible Banquet for Chef ordering of all banquet items, including food, liquor, preparation and execution of all banquets. Tastings for all perspective clients and corporations, organization of tournaments and fund-raisers for charitable events. Vast experience with major holiday events including Mother’s Day, Father’s Day, Easter, Thanksgiving, and New Years Eve. Maintaining food and labor costs for banquets and restaurant. 1995-2000 Church Street Station Orlando, Fl Lead Cook/ Preparation Sous and cooking Chef of all food items and chef attended stations. Areas of work including butchering, saucier, garde, bakery and mass production. Experience including barbeque, seafood and fine dinning. Promotion to Sous Chef within 12 months; responsibilities including overseeing prep cooks, lead cooks and stewards. In charge of running multiple banquets as well as multiple employees. Head of committee for all charitable events on and off property. Responsible for receiving and inventory of all products. References: To be furnished upon request.