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Summary

Guy C. Gendreau

COVER LETTER

April 1, 2014

I am honest, loyal, dedicated, responsible and genuine. I make great things happen. I am passionate about people and food. My goals are always achieved. I always aim at increasing sales, reducing costs by way of less waste and controlling labor. While always controlling food cost and keeping people first.

My ultimate goal is to be responsible for the total quality and cleanliness of the facility or the facilities at hand. Auditing the establishments making certain company standards and procedures are being met. This includes Federal, State and Local Government Regulations are upheld to the fullness of the law. Thus making the the total corporate organization an entity always looked up to and recognized as #1.

Thank You for your consideration. Guy Gendreau-508-***-****

adz187@r.postjobfree.com

Experience

Deli Manager

BJ's Wholesale Club

August 2012 – Present (6 years 2 months)

Food Service knowledge, hiring, ordering, inventory,HACCP,Quality Assurance,Staff retention, staff training,member and guest engagement.Hospitality.And of course Serve Safe certified.

Kitchen Manager

Old Country Buffet

December 2007 – August 2012 (4 years 9 months)

Old Country Buffet

N. Dartmouth, Ma.

December 2005 – August 2012 (6 years 9 months)

My responsibilities include employee development, and dining room

Coordination.

I oversee complete operation in absence of General Manager.

Efficiency ratios maintained during the course of the work day, and all front of the house coordination.

I work with General Manager to help establish employee work performance standards through supervising, training, and work delegating. I work to ensure all food preparation is always up to company standards and beyond.

I work to ensure work habits, sanitation, safety, and all subjects related to the success of our company are met to the highest of standards.

I oversee that all foods are received and stored in accordance of our HACCP program.

I assure that temperatures at point of receiving, storing, and preparation, holding and serving are recorded as part of our daily routine. Keeping in mind that all important FIRST IN FIRST OUT rotation method of keeping our products always fresh and safe.

Always paying attention to detail.

Maintaining food cost and labor costs on a daily basis.

All of the above performed in an honest and ethical manner keeping people first always.

As always know and understand the P&L and maintain in the BLACK.

Education

American Institute of Baking, Manhattan Ks.

Certificate, Science of bakingCertificate, Science of baking

1997 – 1998

Activities and Societies: n/a

Diman Regional Vocational Technical High School

High School Diploma, Culinary Arts/Chef TrainingHigh School Diploma, Culinary Arts/Chef Training

1968 – 1971

High Honnors

Diman Regional Vocational Technical High School Fall River, Ma Culinary Arts

High School Diploma, Culinary Arts/Chef TrainingHigh School Diploma, Culinary Arts/Chef Training

1967 – 1971

Activities and Societies: Yearbook Staff reporter.

Volunteer Experience & Causes

Causes Guy cares about:

Animal Welfare

Children

Civil Rights and Social Action

Education

Environment

Health

Human Rights

Disaster and Humanitarian Relief

Politics

Poverty Alleviation

Social Services

Skills & Endorsements

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Certifications

Serve-Safe Certified

National Restaurant Association

Languages

English

French

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