Antonio Palma Atemiz

** ***** ****** **** *****, CT 06516 H: 203-***-**** C: 203-***-**** adv6ng@r.postjobfree.com

Objective

To obtain a managerial position with an expanding company where my skills and ambitions can be effectively utilized and allow further career growth and upward mobility.

Profile

Bilingual professional with nearly 20 years of hospitality and restaurant management experience whose skills include being a fast learner, team player and demonstrated leadership ability. Moved through the ranks from dishwasher to head cook to kitchen manager is a six month period. In-depth knowledge of process and methods of food preparation and beverage service. Extensive knowledge of managing and handling diverse kitchen staff. Highly knowledgeable in every aspect of managing large franchise restaurants including inventory, supervising staff, guest relation management and ensuring top notch customer service and satisfaction.

Experience

Uno Chicago Grill Company, Milford CT June 1991 – October 2004

Dishwasher / Head Cook / Kitchen Manager

Began as dishwasher and was promoted to line cook after only three months

Promoted again to head cook and then kitchen manager after six months

Ensured food preparation and handling in accordance with CT state health codes and regulations

Oversaw kitchen operations to ensure staff and customer safety

Organized efficient expo system to provide prompt delivery of food to customers

Trained new cooks and evaluated staff performance

Uno Chicago Grill Franchise, Bronx, NY December 2004 – July 2008

Manager

Supervised 40+ wait and kitchen staff in busy inner city eatery

Ensured that all guests leave establishment with satisfaction

Tracked/monitored inventory of food, liquor and other restaurant supplies for ordering and loss prevention purposes

Tallied nightly revenue averaging $8-10K to ensure that all money is properly accounted for and stored in safe

Conducted monthly sales comparisons against previous year’s achievements to establish future sales goals

Responsible for staff hiring, orientation, evaluation and scheduling

Buffalo Wild Wings, New Rochelle, NY August 2008 – present

Buffalo Wild Wings, Milford, Connecticut

Buffalo Wild Wings, New Haven, Connecticut

Kitchen Manager

Direct, organize and dictate daily tasks to the kitchen staff

Monitor and oversee kitchen labor/food cost, inventory controls and budgetary requirements

Responsible for hiring, training and managing various staffing levels throughout shifts

Work independently and exercise independent judgment to solve personnel and production issues

Ensure that staff follow recipes and portion servings accurately

Observe all applicable sanitation standards in dish, food prep/storage and dining areas

Supervise the daily cleaning and sanitation of the kitchen, equipment, dishes and utensils

Use proper procedures for receiving and storage of groceries and kitchen supplies

Maintain high standards of ethical behavior and confidentiality to create a healthy work environment for all employees

Education

College Cobat, Mexico City, Mexico 1988-1990