Executive Chef Beverage Manager

MIGUEL R CUETO

*** *. ****** ******, **********, Michigan 49228

419-***-**** ********@*****.***

EDUCATION

Indiana University - Purdue University Indianapolis. Institutional Management Degree 1981

Culinary Institute, Madrid, Spain. 1970

SKILLS

Building an engaged workforce through strong communication, transparency, and individual mentoring

Managing costs via budget programs (QuickBooks), food waste tracking, and inventory control

Improving culinary programs by focusing on quality controls

Optimizing work through computer applications (Microsoft Office) and POS systems (Jonas, Micros)

Fluent in Spanish and English, intermediate in French and Italian

PROFESSIONAL EXPERIENCE

ProMedica Monroe Regional Hospital, Monroe, Michigan (Sodexo)

October 15, 2015 to December 31, 2020 Executive Chef

Oversight of culinary programing of 150 bed hospital

Menu creation, special events, catering, room service

Purchasing, inventory control, establishing high standards of sanitation

Community programming via Cooking Matters program

The Polo Fields Country Club, Ann Arbor, Michigan

May 20, 2015 to October 10, 2015 Food & Beverage Manager

Responsibilities include supervision of dining facilities

Dining Room Grill, Banquet Hall, Concession Stand

The Henry Autograph Hotel, Dearborn, Michigan

November 13, 2014 to May 14 2015 Cook II

A la Carte food preparation and presentation (Breakfast, Lunch, Dinner)

Water’s Edge Restaurant, Rogers City, Michigan

March 01 2013 to November 2014 Chef/Owner

Successfully opened a new Restaurant with over $700,000 in sales the first year in business

Menu development, recipes and purchasing focusing on weddings, special events & promotions

The Toledo Club, Toledo, Ohio

June 19, 2008 to February 28, 2013 Assistant Manager - General Manager

Started as AGM and was promoted to GM

Annual revenues increased from $3,700,000 fiscal year 2008 to $5,000,000 fiscal year 2013

Wedding Receptions at the Club increased from (9) in 2008 to (44) in 2013

Membership grew from 625 members to 700

Hathaway House & Main Street Stable, Blissfield, Michigan

June 01, 1993 – June 15, 2008 Executive Chef

Responsible for the daily operation of two restaurants including a pastry / baked goods department

Toledo Country Club, Toledo, Ohio.

October 10,1988 to October 23,1992 Interim Manager - Executive Chef

Implementation of operating systems that brought costs under control, increased productivity and enhanced quality of food & beverage.

(RMA) La Tour Restaurant, Indianapolis, Indiana

March 1, 1975 to November 18, 1987 General Manager

Management of 5-star restaurant in downtown area

Worked through career ladder: Maître D’, Sommelier, Sous Chef, Assistant Manager

References available upon request

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