** ******* * **** ***** Fla. *****

Phone 248-***-****

Cell 248-***-****

E-mail aduzla@r.postjobfree.com

Bradley Kimelman

Objective

To obtain a management position which will allow me to utilize previous experience in the hospitality industry, while maintaining my strong business and people skills.

Summary of qualifications

Seasoned and experienced professional in all BOH & FOH restaurant management duties & abilities. Strong problem solving capabilities and analytical skills. Well organized and resourceful. Work effectively in self managed projects, or in team projects. Excellent in achieving goals, customer service and interpersonal communication and coaching skill.

Education

Work Experience

Oakland Community College Orchard Ridge Campus 1980-1982 Farmington Hills MI. Culinary Arts Program

Apprenticeship Chef Program Machus Corp. Master Chef Leopold Schaeli 1984-1988 Sly Fox Birmingham MI.

Head Chef Living Room Theaters (FAU) Boca Raton FLA.

Managed, coached, scheduled a diverse group of culinary professionals to bring upscale food and drink to a Movie Theater setting. Directly responsible for Labor and food budgets, Menu creations, cost and implementations, Hiring, Training and corrective actions of all BOH employees.

2021-2022 Executive Chef Canterbury on the Lake (Unidine) Waterford, MI

Managed, coach and direct a diverse crew of culinary professionals in a Senior Living Community. Directly responsible for Menus and special event planning. Labor Cost, Food cost, control and waste, Training, development and corrective actions of staff. To ensure Residents satisfaction through Monthly culinary meetings, Resident Counsel and restaurant walks. Comply with all Federal and State Regulations and Laws.

2020-2021 Club Venetian Banquet & Conference Center

Executive Chef – AGM Madison Heights, MI

Manage, coach and direct a diverse crew of culinary professionals. Directly responsible for Member and Guests culinary needs and Dietary restrictions as well as planning extraordinary menus to satisfy any palate. To control PPE, food cost and labor while keeping Culinary standards and there maximum. To participate, plan, organize and execute all Private Culinary functions on sight and off sight including community out-reach programs and employee functions. Through Resident Counsel scores to maintain a 90% satisfaction on overall dining experience the highest in the company.

2019-2020 Culinary Director-Executive Chef Provision Living of West Bloomfield

Manage, coach and direct a diverse crew of culinary professionals. Directly responsible for Residents culinary needs and Dietary restrictions as well as planning extraordinary menus to satisfy any palate. To control PPE, food cost and labor while keeping Culinary standards and there maximum. To participate, plan organize and execute all Private Culinary functions on sight and off sight including community out-reach programs and employee functions. Through Resident Counsel scores to maintain a 90% satisfaction on overall dining experience the highest in the company.

2014-2018 Executive Chef Notting Hill of West Bloomfield

Manage, coach and direct a diverse crew of culinary professionals. Directly responsible for Residents culinary needs and Dietary restrictions as well as planning extraordinary menus to satisfy any palate. To control PPE, food cost and labor while keeping Culinary standards and there maximum. To participate, plan organize and execute all Private Culinary functions on sight and off sight including community out-reach programs and employee functions. Through Resident Counsel scores to maintain a 90% satisfaction on overall dining experience the highest in the company.

2012-2014 Executive Chef Romano’s Macaroni Grill

Manage, coach and direct a diverse crew of culinary professionals. Hire coach and train all culinary staff. Directly responsible for Food & Labor costs, consistency in standardized recipes and proper staff scheduling levels. Ensure proper sanitation and equipment/maintenance/safety policies for the restaurant work areas. Chef walks through the dinning room to achieve 100% guest satisfaction and receive feedback. Maintain a positive attitude as an ambassador for RMG. Computer savvy with must POS system MS words, Inventory & Labor control systems.

2009-2012 B.D.Katering West Bloomfield, MI. Executive Chef

Drive catering sales and ensure guest satisfaction on their special event day. Over see staff and exceed all aspects of guests’ requests. Efficiently operate in time management to execute the best service, cuisine and entertainment. As the owner I am in charge of labor and operational budgets as well as menu planning, libation planning and entertainment planning to create the proper theme and atmosphere for The guests’ special day. As the owner I am responsible for all decision making and bottom line profits.

2006-2009 Applebee’s White Lake, MI. Service Manager

Drive sales through guests’ service and report analysis. Ensure efficient day to day operations of the restaurant. Store training manager in charge of train the trainer program as well as training meeting, training testing and execution of performance for all new hires to ensure expert development. Bar Manager in charge of all Bar associates and the development and training of bartenders on all drink specifications alcohol awareness to build a loyal guest base while maintaining a warm friendly atmosphere. Car Side Manager and Host Staff Manager. In all my areas I was responsible for inventories, scheduling, supplies staffing and equipment. Train & coach all staff that every guest leaves happy. Issue the appropriate counseling and disciplinary actions to those associates who failed to meet performance standards. Ensure compliance with safety, loss & prevention and cash handling procedures.

2004-2006 Hashbrowns Breakfast, Lunch & More West Bloomfield, MI. Executive Chef

Created, designed, built and named the concept for an upscale breakfast and lunch restaurant. Wrote all employee job descriptions, manuals, hand books & Menus for restaurant and caterings. Set up all back office computer systems and FOH, POS & Credit card systems and pricing structures. As the owner I was responsible for all operational budgets, payroll and vendor selections. Opened the restaurant after hours for private parties and event functions. Worked with local radio stations WNIC & WCXS to provide breakfast & lunch for charities and special events. As the owner I was in charge of all areas of operations on a daily basis to ensure the highest quality of food and service.

2001-2004 Alban’s Restaurant Birmingham, MI. General Manager

As the General Manager of this Birmingham landmark I was in charge of a management staff of nine. I worked with the owner to set all operational budgets for the FOH, BOH, Delicatessen and Catering departments. I was responsible to drive and increase sales in all departments and hold my managers accountable through training/marketing meetings and report analysis. Developed and wrote new menus for the restaurant and catering business. Created and implemented Alban’s Wine Club to teach and help our guests choose the right wine for them and to build sales for our full service wine shop The Bottle & Basket. Created a partnership with WCSX radio station to broadcast live and to host their Woodward Dream Cruise parties from our restaurant.

1999-2001 Hola Tapas Café, Pontiac MI. Executive Chef

Created, named, developed menu for the owner on a new concept in the Detroit area featuring the little dishes of Spain called “Tapas” As the executive chef I developed and researched all the Spanish recipes, wines, drinks and sangrias. I was in charge of store training including interviewing, hiring scheduling, inventory, ordering /vendor selection, supplies and equipment as well as enforcing and setting up correction plans for all disciplinary and performance base issues. Ensured compliance with all food safety, loss & preventions procedures to meet complete guest satisfaction. Hosted a weekly cooking show for the restaurant on WDIV channel 4 call “Recipes for great weekend”. I was also in charge of all menus, food service & production for our hit interactive play in our theater called “Tony & Tina’s” Wedding.

1997-1999 The Misty Duck Bistro, Canton, MI. Executive Chef & General Manager

Worked with the owner to develop the concept, name and menus for an upscale wild game restaurant and comedy club “The Crazy Duck”. I was responsible for a management team of five where all my Sous Chefs and myself doubled as floor managers dressed in our dress chef whites to ensure complete guest satisfaction by being able to answer all guests questions about food and drink. I was responsible for planning all operational budgets with the owner and motivating my management team to meet or beat our operational goals and to hold them accountable. I was responsible for overseeing all restaurant operations and special events.

1994-1997 Sweetwater’s Bistro, Keego Harbor, MI. Executive Chef

Created, designed name, menu and concept for an upscale American bistro. Responsible for planning and implementing all operational budgets, hiring, training and development of all staff and managers. Responsible for setting up all office computer programs and filing systems and POS system. Wrote all employee handbooks and job descriptions and well as training manuals, standardized recipes and plate specification manuals. As the Executive Chef I was responsible for all bottom line decisions, inventories, scheduling and profits for the BOH.

1990-1994 Holiday Inn, Auburn Hills, MI. Executive Chef

As the Executive Chef I was in charge of All BOH food production and banquet facilities for the hotel. I had four Sous Chefs under my command. I was in charge of all ordering that pertained to my department along with coding invoices, executive staff meeting, banquet meeting and departmental budget meeting. Monitored daily operations in payroll, food preparation quality, staffing and daily inventories, Complied with all local & state food sanitation, loss & prevention and OSHA safety guidelines. Ensure the efficient day to day operation of the kitchen and held my Sous Chefs and staff accountable. In charge of scheduling, hiring, interviewing, developmental training and progressive discipline. Worked effectively to lead my kitchen staff for 3 years to host the Detroit lion’s Training Camp.

References

Full references & newspaper reviews will be furnished upon request.

Servsafe certified in food, allergen and Alcohol

Contact this candidate