Customer Service Food Preparation
Resume:
Scott Niemeyer
Food & Beverage Professional
adynmq@r.postjobfree.com
Sealy,
Texas,
77474
CAREER OBJECTIVE
Adaptable professional with 25 years of experience and a proven knowledge of food & beverage operations to include fast food, casual dining, high volume theme concepts, concert venues, stadiums, sport facilities, fine dining and more. Equally proficient in front-of-the-house & back-of-the-house operations, customer service, and administrative responsibilities. Experience in locational and multi-location management. Aiming to leverage my unique and diverse skill set to a company in need of a dedicated, well-rounded individual to help direct, solidify and expand their food & beverage operations and help implement the company culture, mission and directive.
EXPERIENCE
Food & Beverage Director
Arcis/ The Golf Club at Cinco Ranch, Katy, TX / Mar 2021 - Present
• Manage Annual Revenues of $750K+
• Monitor compliance with health regulations regarding food preparation & serving and building maintenance in dining facilities.
• Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
• Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
• Maintain food and equipment inventories, and keep inventory records.
• Schedule staff hours and assign duties.
• Establish standards for personnel performance and customer service.
• Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
• Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
• Order and purchase equipment and supplies.
• Review work procedures and operational problems to determine ways to improve service, performance, or safety.
• Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs.
• Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control.
• Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
• Monitor employee and patron activities to ensure liquor regulations are obeyed.
• Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
• Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
• Create specialty dishes and develop recipes to be used in dining facilities.
• Establish and enforce nutritional standards for dining establishments based on accepted industry standards.
• Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.
• Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
• Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
Food & Beverage Director
Hilcorp Ventures Inc - Great Southwest Equestrian Center/ River Oaks Donuts, Houston/Katy, TX / Nov 2010 - Apr 2020
• Managed Annual Revenue of $2M+
• Development & Management of all Food & Beverage operations to include concessions, banquets and sponsor related events.
• Development & Management of River Oaks Donuts, a high end boutique bakery in River Oaks Houston. Included design, construction and buildout of kitchen and restaurant, all recipe and menu development, as well as everything required to take the concept to reality.
• Monitor compliance with health regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
• Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
• Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
• Maintain food and equipment inventories, and keep inventory records.
• Schedule staff hours and assign duties.
• Establish standards for personnel performance and customer service.
• Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.
• Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
• Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
• Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
• Order and purchase equipment and supplies.
• Review work procedures and operational problems to determine ways to improve service, performance, or safety.
• Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs.
• Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control.
• Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
• Monitor employee and patron activities to ensure liquor regulations are obeyed.
• Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
• Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
• Create specialty dishes and develop recipes to be used in dining facilities.
• Establish and enforce nutritional standards for dining establishments based on accepted industry standards.
Executive Food & Beverage Director
City View Catering, Houston, TX / Sep 2008 - Nov 2010
• Manage Operations & Client Relations of $2.0M annual catering portfolio inclusive of corporate and social clients.
• Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
• Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
• Schedule staff hours and assign duties.
• Establish standards for personnel performance and customer service.
• Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
• Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
• Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
• Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
• Order and purchase equipment and supplies.
• Review work procedures and operational problems to determine ways to improve service, performance, or safety.
• Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs.
• Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control.
• Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
• Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
• Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
• Create specialty dishes and develop recipes to be used in dining facilities.
• Establish and enforce nutritional standards for dining establishments based on accepted industry standards.
• Check the quality of raw or cooked food products to ensure that standards are met.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Check the quantity and quality of received products.
• Order or requisition food or other supplies needed to ensure efficient operation.
• Supervise and coordinate activities of cooks or workers engaged in food preparation.
• Determine how food should be presented and create decorative food displays.
• Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
• Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
• Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
• Meet with sales representatives to negotiate prices or order supplies. General Manager
Aramark/ The Verizon Wireless Theater & Jones Plaza, Houston, TX / Jun 2002 - Mar 2006
• Managed Annual Revenue of $4M+
• Management & Operation of Verizon Wireless Theater, a 2000 seat concert venue, with 250 event dates per year to included concerts, theater productions, comedians and private events.
• Management & Operations of Party on the Plaza, a weekly concert production at Jones Plaza in downtown Houston for 25 weeks out of each year.
• Member of Visiting Managers program. Assisted in Operations at Minute Maid Park, Reliant Stadium, Compact Center, Cynthia Woods Mitchell Pavilion and Kyle Field at ATM University.
• Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
• Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
• Maintain food and equipment inventories, and keep inventory records.
• Schedule staff hours and assign duties.
• Establish standards for personnel performance and customer service.
• Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.
• Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
• Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
• Order and purchase equipment and supplies.
• Review work procedures and operational problems to determine ways to improve service, performance, or safety.
• Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs.
• Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control.
• Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
• Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
• Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
• Establish and enforce nutritional standards for dining establishments based on accepted industry standards.
Corporate Trainer
Hard Rock Cafe, San Antonio, TX / Nov 1994 - Jun 2002
• Opening Staff San Antonio, Texas
• Opening Training Team for:
• Myrtle Beach, South Carolina
• Key West, Florida
• Baltimore, Maryland
• Denver, Colorado
• Houston, Texas
• Opening team responsible for training of new staff members at new locations. Included educating new member on company history and lore, training of basic positional duties for all departments and implementing company culture, core values and mission statement.
• Member of Hard Rock Cafe Ambassadors Program
EDUCATION
Evergreen High School
Evergreen, CO
High School Diploma (May 1993)
ADDITIONAL SKILLS
Fluent in Multiple Point
of Sale Software Programs
Proficient in Word, Excel,
PowerPoint, QuickBooks
Proficient in Perpetual
Inventory Systems
CERTIFICATIONS
Serve Safe/Texas Food Manager Certified
TABC Certified
REFERENCES
Sean Brown General Manager, Arcis Golf/ Cinco
Ranch
281-***-**** - adynmq@r.postjobfree.com
Colleague, Friend
Doug Kelly President, Hilcorp Ventures
713-***-**** - adynmq@r.postjobfree.com
Colleague, Friend
Jeff Hildebrand Chairman of the Board, Hilcorp
Energy Company
713-***-**** - adynmq@r.postjobfree.com
Colleague, Friend
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