* ** * ******

Reah for it.

Contact for Interview: 908-***-****

Robert Drake, Franchise Owner advony@r.postjobfree.com

ssociates

Robert W. Hennemann

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

Cranston, RI 02920

Mobile: 401-***-**** / Email: advony@r.postjobfree.com

Education:

Associates in Culinary Arts Johnson & Wales University Providence, RI

Professional Experience:

4/2018 — Present Tortilla Flats Providence RI

Kitchen Manager

Annual Sales Revenue $ 3.5 Million

* — Hired as the Kitchen Manager maintaining food costs at 27% with emphasis on portion controls.

* Establishing vendor relationships on all food ordering of tortilla chips, sour cream, cheese, and oil.

* Reduced labor costs from 24% to 16.25 % covering shifts thru proper scheduling and knowing when it was time to send

someone home. Did not have oversight on the Bar — is handled by the Bar Manager.

(Reason for looking: Seeking career progression with established concept having systems in place.)

02/2018— Present Ethan Anthony's Catering North Providence, RI

Executive Chef / Owner

www.johnstonsunrise.net/stories/ethan-anthonys-restaurant-authentic-italian-cuisine-on-smith-street,88738

Annual Sales Volume $ 60,000

* — Continued operations of my own Catering operations thru referral and previous client needs.

* — Used only fresh ingredients — 100% scratch kitchen.

* Maintain Food costs at 21- 25 %. If Client wanted any specialized item they would then pay for it.

* — Labor costs were at 13% as handle this myself and bring in wait staff for catering of special events.

(Reason for looking: Upon finding something full time, can outsource these jobs, or close operations.)

11/2014 — 2/2018 Stillwater Tavern Smithfield, RI

Executive Chef and Kitchen Manager

www.stillwatertavernri.com

Annual Sales Volume: $ 2.3 Million

* Supervised 20 employees (BOH and FOH — there was no GM)

* 95% scratch kitchen.

* Introduced new weekly seafood menu items based on local supply specials and seafood availability.

* Managed food costs at 29% and labor costs at 31% at the Owner’s requested budget in giving jobs to friends.

* — Responsible for all training related to food, policies and procedures.

(Reason for looking: Owner retired at 89 years and the Store Closed)

08/2009 — 10/2014 Ethan Anthony's Italian Restaurant North Providence, RI

Executive Chef - Owner

www.johnstonsunrise.net/stories/ethan-anthonys-restaurant-authenti

Annual Sales Volume $ 2.5 Million

* Opened 35 seat restaurant serving breakfast, lunch and dinner.

* Maintained Food Costs at 26% using only fresh ingredients — 100% scratch kitchen.

* Supervised 12 employees in providing training for the staff, maintained labor costs at 22% thru scheduling.

* — Responsible for all aspects of the operation including purchasing, payroll, scheduling, menu development, pricing, day-to-

day operations. Kept liquor inventory low, mostly wine pairing with liquor costs at 20%.

(Reason for leaving: Had to take time to be with ailing family member — closed restaurant)

05/2005 — 07/2009 Rodizio Steakhouse North Providence, RI

Executive Chef

www.rodiziogrill.com

Annual Sales Volume: $ 2.5 Million

* — Supervised 60 employees

(Reason for leaving: Opportunity to open own restaurant)

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