ODDEAN ORLANDO MORGAN

**** ********** ***** ********** ** 27545

929-***-**** 929-***-**** adyh78@r.postjobfree.com

EDUCATION

International University of the Caribbean [August 2014]

Bachelor of Science, Business Administration

Related course work: Personnel management, business management, business ethics, business law, economics, statistics, marketing and sales, strategic management, human resource management, risk management, management accounting, etc.

University of Technology Jamaica [MARCH/2007]

Certificate of Business Start Up (BSU)

Understand the Fundamental and the necessaries of starting a business.

Heart Trust (NCTVET) [FEB/2004]

Level one (1) certification in Microsoft office application

Excelsior high [JUNE/2002]

Caribbean Examination Council

SKILLS & ABILITIES

FEB/2008-DEC/2015

Management

Owner of 3D’s Restaurant, where I manage the entire operation, including planning and marketing the business.

Manage the income statement at a profit since the company’s existence.

Maintaining work place policy as it relates to legal and ethical. I also maintain excellent manager skills to my staff and clients.

I grew 3D’s from catering to ten (10) persons on the weekend to five hundred and fifty (550) persons per day before I leave.

I also grew the company product line from 1 to 15 before leaving.

Chairman on the Guild at International University of the Caribbean (IUC); for Sports Entertainment and Student affair 2011-2013. Being in the post for two (2) years I have: organize and plan multiple events such as fresher’s and final fete, sports day for the two years, initiate/form the university first football team and bring it to INTERCAL.

I am still involved with the football team of (IUC), I help with training and the feeding of the players for the INTERCAL seasoning.

EXPERIENCE

Present

Owner / director of operations

Zolr Deliver and transportation services LLC

My duties here are to ensure that loads are booked daily and ensure safe pickup and delivery to our customers, other duties include.

Making service appointments for the vehicle to ensure DOT standards are met.

Ensuring accounts are paid for by clients, making payroll and balancing the books weekly.

September 2021- May 2022

Wolf Bay Lodge

During my time at Wolf Bay Lodge, I was in the position of assistant operations manager, my duties there was to ensure all prep product was ready for service properly rotated and not over prep. It was my duty to ensure all products was up to the required standards and that employees follow the procedures as it relates to presentation and preparation. It was also my duty to do menu facts, plate build, daily and weekly specials and help manage inventory.

May 2020-July 2022

Live Bait restaurant

I held the position as a front-of-the-House Manager must where I utilize my leadership skills to effectively manage and coordinate the entire front-of-the-house team as I ensure the restaurant is profitable and in line with goals set by owners, it was also my job to welcome, serve, and interacting with guests to ensure they receive the best possible experience while dining.

My duties continue with organizing daily tasks for my FOH team, preparation of the front of the house schedule, completion of daily administrative tasks, and ensures all front-of-the-house employees adhere to all company policies and procedures: Other duties include,

Assist in the enrollment of the front-of-the-house team members alongside the General Manager.

Anticipating and understanding problems that may arise with the competence to resolve the situation by making the right decision for it to not occur again.

Supporting the General Manage to meet the needs of all productivity goals.

May 2018- November 2021

The lodge

My time at Lodge I held the capacity as a Server where my responsibility is to coordinating serving stations and communicating with the front and back-of-the-house personnel to provide a dining experience that exceeds our guests’ expectations. This position will also be responsible for processing tickets, aiding guests with QR orders and payments as well as acting as an extension of bar services throughout the dining area during peak hours.

I was also a part of the catering department; it was my duty to ensure all dishes were ready and up to chefs’ standards. Presentation and preparation are pet peeves for me, so my chef sometime give me the opportunity to plate and present dishes.

MARCH 2016 – APRIL 2019

THE HANGOUT

Starting Prep cook ending Kitchen Manager

As a prep cook at The Hangout, I worked the best of my ability along with experience chef who gave me the opportunity to the advance to kitchen manager. As a prep cook my duties were to ensure that all products needed for production in main kitchen is freshly available when needed. I had to ensure the proper rotation of product usage and ensure labeling, and cleanliness of the prep area and walk-in coolers are maintained. As I was promoted to Kitchen Manager all the duties of being a prep cook remains along with some additional ones such as: product ordering, menu building, plate builds, menu fact etc.

FEBURARY 2008-DEC 2015

3D’s Restaurant

Owner/ Operations manager

Responsible for the entire operation of the restaurant, purchase, marketing, payroll, sales etc.

SEPTEMBER 2012-OCTOBER 2015

National Environmental Planning Agency (NEPA)

Surveyor, responsible to conduct a town planning survey.

Reference

All my references can be contact, I have work with all of them at some point.

John Hamme, corporate Chef at spectrum beach resort 334-***-****

Dave Henson General, manage Live bait restaurant 563-***-****

Shyrel Mase, Assistant General Manager Live Bait Restaurant telephone 850-***-****

Sherri Strout, Manager Lodge Restaurant telephone251-923-3100

Juliana Young, Manager at The Ruby Slipper telephone251-800-7470

Tina Walters, General Manager at Bubbbas Seafood Restaurant 928-***-****

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