Raynard Ivan Ledford III

Dear Hiring Manger or Firm,

Enclosed is my resume, which briefly outlines my diverse background in the hospitality industry. I have had the opportunity to work with many types of operations, hotels and freestanding restaurants casual and fine dining, pizza also senior living, Golf Courses and Country Clubs in the corporate world as well as small companies. I have also worked in theme parks settings for many years and handled all aspects of retail from high end to low end. I am very detailed oriented and organized, which helps me plan and meet many challenges that face a management team in the hospitality industry in today’s market. I have been completely responsible for entire operations, from daily operations and costs, to the development/creations of budgets and the weekly/monthly development of profit and loss statements. I was the number one franchisee for Little Caesar Pizza. I have also been successful as a Vice President, multi-unit-manager, developing concepts policy and procedures for small and large startup companies. I have spent many years in the back of the house creating menus, working the cook line and culinary school. I worked in the white house in several different capacities. I have attended several continuing education courses, from CIA, Wine 2002, Napa winery seminars and so on. While I have been successful at controlling cost and running profitable operations and companies, however I do find my strengths are motivating others and building sales and creating a successful team. My passion for the Hospitality helps create fun and professional atmosphere, one in which the staff has the confidence to rely on management team. My philosophy is that the staff works with me rather for me. This gives the staff the feeling of ownership and responsibility, giving them a reason to work harder to make the operation run well. I believe the guest must come first and I create the attitude throughout the staff and management team. This simple philosophy has helped me drive sales and increase revenues through guest loyalty and repeat business. I currently set on several boards, Vice Chair of USA trainer institute.

Chair Member of culinary arts programs

HACCP local member quality assurance program

I am in search of a company that is in need of quality management upper to middle level that believes in communication, values integrity and hard work, who also has high expectations for hospitality; an operation that shares my passion and drive for excellent hospitality service and food, a company who also desires profit because of these values. I believe in choosing employment in companies that have not sacrificed hospitality and quality environment. My belief is that by driving sales combined with outstanding hospitality, is the best method to guarantee future success. I am looking for a company that I can find longevity and call home for many years to come. My references will attest to my commitment and drive for hospitality. Please not that I am 100% able to relocate. I am also certified in

Sincerely,

Raynard Ivan Ledford III

Hospitality Leader

RAYNARD IVAN LEDFORD III

OBJECTIVE GENERAL MANAGER/DIRECTOR OF FOOD & BEVERAGE

Extensive and highly accomplished background in all aspects of single-

PROFILE

multiple-unit restaurants and catering events. Proven track record in successfully opening/operating new units and rejuvenating existing operations. Fine dining and hotels as well. An effective staff/management trainer and motivator. Strong communication and negotiating abilities. Detailed industry knowledge, computer literate, new menu development. Full aspect of developing a new concept and rejuvenating existing units. Have traveled all over the world doing contract projects and consulting work. I spent the last 5 years focusing on contract services and helping other operators become successful.

EXPERIENCE

02/00 to Present Prime Restaurant Partners LLC & Catering CA

Director Of Food & Beverage /Director of Training

Oversee all day-to-day operations from product roll out to menu development, client relations. Budgeting and forecasting of sales and projections.

Manage and coordinate a staff of 450+employees in 12 locations.

Handle large accounts from Warner Bros., Universal Studios, Nike, MTV ETC.

I spent 5 years as district manager for 15 fast casual and 4 full-service restaurants. I have opened over 200 restaurants. (Fatburger, pizza hut, McDonalds, Denny’s, Ihops, logans roadhouse and more.

I spent 4 years as director of operations for 135 restaurants all fast casual restaurants in 7 states. I managed full day to day operations.

08/98-02/00 Universal Studios Hollywood Universal City, CA

Assistant Director of food & beverage/Director of standard operations procedures

Oversee all operations at 14 on-site restaurants and 15 vending unit’s annual sales of $35 million.

Train, manage and coordinate a staff of 30 managers and 300+ personnel.

Implemented training course for new employees and managers.

Successfully established with my team a new automated scheduling system. Implemented new cash control and food systems: reduced food cost by 4.7%.

1/93-8/98 Olive Garden (General Manager) Route 66 & Soup

Exchange Franchisee Los Angeles, CA

Owner operator

Tripled division revenues for each unit.

Expanded sales to include mass catering accounts.

Expanded staff from 20 to 100 full time employees.

09/ 87-09/93 Little Caesars Los Angeles, Ca Director of Operations/Training manager

EDUCATION

Culinary Institute of America, Hyde Park, NY

Continued Education Courses Chef

INTERESTS

Training new people, sports, outdoors events, and computer projects,

classic cars, working out and staying fit! I like working with people and helping others. I’m goal driven to be successful at projects and task that have been put forth to me.

951-***-****

EMAIL adv4k2@r.postjobfree.com

PRIMERESTAURANTGROUPS.COM

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