Brian Gerdes

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

New Hope, MN *****

adw3o8@r.postjobfree.com - 612-***-****

When I got out of the Army and college I focused on my life's passion, which is food. I studied for myself and had odd jobs about, picking up skills and knowledge as I went along. I picked up on the 5 mother sauces and the various cooking methods physics has to offer us, mastering the grill, broiler and flat top surfaces. Perfecting Temps of steaks including carryover heat, food handling and sanitation were second-hand nature to me already as it is what I went to school such things. Cooking became my favorite thing to do. I got out of cooking to learn professionalism in another industry and am ready to come back full force to the restaurant service industry with passion and commitment.

I have approximately 20 years in the food and beverage industry, with approximately 10 years Managing Back of House and Front of House in Quick Service Restaurants (QSR) Setting and Fine Dining Establishments. I describe myself as calm, collected and delegate the jobs to the standards of my superiors. I provide excellent skills in food preparation, Managing Labor and Food Cost, Ordering and inventory procedures and attention to detail in my cooks, supervisors, and product. With my knowledge and skill, I feel I can bring a lot to the business that I operate in by exemplifying food safety, order accuracy, passion, and commitment to our guests in all the staff in establishment. I have experience in many cooking styles and techniques, systems, and software as well as hardware. Authorized to work in the US for any employer.

During the COVID-19 Pandemic my children’s/family health became a high priority for me. We made the decision for me to remain at home with our children instead of sending them to daycare or preschool while my wife worked as a frontline worker in healthcare. Since the COVID-19 Pandemic slowed and more companies reopened, we made the decision to send our children to school and have me return to the workforce as well. I decided at that time to transition my career back to automotive needs, something that I had a passion for during my teenage years and worked for several dealerships.

WORK EXPERIENCE

Morrie’s Subaru

Minnetonka, MN – January 2022 – August 2022

Parts driver, develop relationships with clients who order parts from our department, ensure quick and easy delivery and return, create routes for delivering items effectively and timely, represent the Morrie’s company in a professional manner.

Inver Grove Honda

Inver Grove Heights, MN – July 2021 – January 2022

Parts driver, develop relationships with clients who order parts from our department, ensure quick and easy delivery and return, create routes for delivering items effectively and timely, represent the Honda company in a professional manner.

Blaine Drywall

Blaine, MN – October 2019 – March 2020

Responsible for working with construction crew and remodeling office space, home, and other landscaping opportunities. In charge of working with a team and following specific safety guidelines in order to protect myself and team from hazardous situations. Company stopped construction needs due to COVID-19 pandemic.

Doolittles Woodfire Grill

Eagan, June 2019 – September 2019

Responsible for running kitchen and managing staff while executive chef was unavailable. Creating new dishes to present to executive chef to add to menu. Managing staff, closing restaurant, running inventory, providing training to new staff, meal prep, food safety. Was asked to be in charge of food safety and report back concerns of food board violations or health code concerns and make appropriate changes to ensure quality care to customers.

Golden Nugget, Sous Chef

Minnetonka, February 2019 – May 2019

Responsible for running kitchen and managing staff while executive chef was unavailable. Assisted with Expo and FoH operations, food ordering, food prep, budgeting, setting safety standards, attend weekly management meetings.

Sundance Golf Banquet Bowl (Seasonal employee)

Maple Grove, Minnesota October 2018 – January 2019

Responsible for speed of service, following and creating recipes and maintaining a safe clean food environment. Staying productive by stocking the par levels for the daily needs of the restaurant and minimal prep when needed if at all helping do dishes and deep cleaning project

Ike’s, Sous Chef

Minnetonka, Minnesota June 2018 – September 2018

Run daily operations of lunch and dinner service, creating specials, managing food costs, daily safety logs, temp control log, delegating tasks, working shifts, setting standards by example, attend weekly management meetings, ordering, management of approximately 13 employees.

Line Cook, Champps

Minnetonka, Minnesota October 2017 – April 2018

Responsible for speed of service, following cooking recipes and maintaining a safe clean food environment. Staying productive by stocking the par levels for the daily needs of the restaurant and minimal prep when needed if at all helping do dishes and deep cleaning projects.

General Manager/Restaurant Consultant, Bluefox Indian Bar and Grill

General Manager, Bluefox Indian Bar and Grill

Responsible for the flow of the restaurant, Daily Operations, Inventory, Ordering, Staffing, Marketing locally, Social Media, upkeep, cost control, lock and key.

Food & Beverage Manager, Sheraton

Minnetonka, MN October 2016 – May 2017

Responsible for all daily activities in the FoH, including, but not limited to, ensuring quality guest services, dining experiences, and room service, overseeing café food and goods, ordering food and goods for restaurant and cafe, and FoH maintenance/janitorial work reporting and follow thru, MoD shifts include Hotel Security, Presence, Situational awareness, contingency plans for gas water and power issues.

Business revenue: $11 Million in sales

Restaurant Manager

BBI, Outback Steak House, Mlps MN - June 2015 to July 2016

Run daily operations of the restaurant, including Scheduling, Hiring and Arbitration, Coaching, Team Building. Food Safety Adherence thru internal checklists, table visits and ensuring customer satisfaction by making any situation right. Enacting a Profit and Lost spread sheet and reacting to such variances by making a proactive plan to correct the opportunities. Running shifts open and closing giving exceptional service thru standards and praising great work. 7m dollar buissness

Kitchen Manager

Old Spaghetti Factory, International, Mlps, MN - April 2014 to January 2015

Responsible for all daily activities in BoH including food preparation, scheduling, restaurant décor, ordering of food and goods for FoH and BoH and maintenance/janitorial work and repairs of equipment. Lead a staff of 25+ in a 2.5 million dollar a year business. Food Cost and labor management as well as guest satisfaction.

References available upon request

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