JOHN CSERE

**** ********* *****

Saint Cloud, FL 34772

407-***-****

adukpk@r.postjobfree.com

Professional Corp. Manager with 15+ years of experience in all aspect of hospitality operations and business management. Exceptional communication and interpersonal skills with proven ability to make instant decisions; resolve conflict concerns and deliver a great client experience.

Executive Chef Assistant

PF Changs

Winter Park, FL 32789

August 2020 to Present

Plans and manages the day-to-day operation of a food service program where sit-down restaurant dining and catering are a regular, substantial basis of the total food operation.

Develops daily, catering, and specialty menus; Provides forecasts for required tools, equipment, food items, and other supplies; Prepares and/or oversees the preparation of standard to moderately complex menu items using innovative cooking methods.

Conducts regular inspections and evaluations to ensure safety, proper food storage, kitchen sanitation, and overall efficiency of operations; Develops operating budget and identifies labor, equipment, and supply cost elements.

Balances nutritional values of menus and ensures the quality of the total food service program; Controls pricing, food/supply ordering, storage, and food production methods and techniques.

Directs subordinates in all phases of service delivery and provides a full range of supervisory functions to include performance management, training and development, employee recognition, and conflict resolution.

Executive Chef

PF Changs

January 2020 to March 2020*

Westbury, NY 11590

Due to COVID19, restaurant was permanently closed.

Assistant General Manager

Red Robin

Carle Place, NY 11514

August 2018 to December 2019

Ensure food cost and staff wages comply with budgetary requirements

Organize and control shifts and work schedules

Cultivate positive environments for all staff and guests

Keep track of accurate Food Costs and made sure everything is within the budget

Assisting with the everyday running and operations of the restaurant

John Csere Page 2

General Manager

Buffalo Wild Wings

Valley Stream, NY 11582

April 2017 to August 2018

Establishes restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial and sales projections, analyses, and estimates.

Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and guest standards; determining and implementing system improvements.

Maintains guest satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.

Hired, trained, and coached staff members on customer service skills, food & beverage knowledge, and health & safety standards.

Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.

Kitchen Manager/Senior Floor Manager

Outback Steakhouse – NYC Metro Area

August 2013 to April 2017

Set budgets and Control Costs and expenditures through comprehensive analysis of inventory and appropriate purchasing of products and food

Placed food and wine orders according to the established budgets and inventory levels

Checked and assumed responsibility for all Labor Operating Supplies

Train, teach and mentor Staff for Skills Development and Performance evaluations

Executive Chef

Dinosaurs BBQ

Harlem NY; Brooklyn NY

February 2012 to August 2013

Supervised crew, ensuring that the highest standards in cleanliness and quality service is

achieved

Analyzed sales and implemented unique approaches to achieve targeted monthly sales

Ensured compliance with the prescribed standards in Food Costs and BOH Labor

John Csere Page 3

Kitchen Manager/GM

T.G.I. Fridays

Rockville Center NY

January 2011 to February 2012

Assisting with the everyday running and operations of the restaurant

Organize and control shifts and work schedules

Cultivate positive environments for all staff and guests

Keep track of accurate Food Costs and made sure everything is within the budget

Ensure food cost and staff wages comply with budgetary requirements Bohlsen Group

Culinary Partner/Managing Partner

PF Changs

September 2007 to January 2011

Executive Chef/GM

Legal Sea Foods

June 2000 to September 2006

Education

Ohio State University

Undergrad Biology and Philosophy

1996

Columbus Community College

Culinary Arts and Hospitality Management

1999

Job Related Training

Food Protection Certification

NYC Dept. Of Health Food Handler Permit

Cost Control and Developing Budgets

Time and Duty Management

Stock and Staff Management

Effective Planning

Menu Planning/Designing

References

Available upon request

Contact this candidate