Restaurant Manager, Project Manager, Executive Chef

SEAN QUENGA

Denver, Colorado 480-***-**** **********@*****.***

Detail-oriented culinary professional and U.S. Navy veteran with a degree in business from Arizona State University and specialized training from Le Cordon Bleu College of Culinary Arts. Proven ability to blend culinary expertise with strong business acumen, fostering operational efficiency and exceptional dining experiences. Skilled in menu development, kitchen management, and team leadership, with a commitment to maintaining high standards of food safety and quality. Seeking to leverage diverse skills in a dynamic culinary environment to drive success and exceed customer expectations. CORE COMPETENCIES

● Vendor management

● Strategic planning and analysis

● Leadership

● Adaptability

● Cost analyst

● Training and development

● Inventory management

● Risk Management

● Negotiation

● Project Management

● Time Management

● Customer service

● Creative problem solving

● Food safety and sanitation

PROFESSIONAL EXPERIENCE

STORE MANAGER 01/2023 – 08/2024

Buffalo Wild Wings Centennial, CO

● Managed daily store operations, including inventory control, staff scheduling and customer service ensuring smooth workflows and maintaining high levels of customer satisfaction.

● Supervised and developed a team of employees, providing training, performance evaluations, and support resulting in improved team productivity and store performance.

● Implemented sales and marketing strategies, driving revenue growth by optimizing store layout, enhancing merchandising, and executing successful promotional campaigns.

● Analyzed store performance metrics, such as sales figures, inventory levels, and operational costs, making necessary adjustments to achieve company objectives.

PROJECT MANAGER 01/2022-01/2023

PropTech, a division of ATTN Solutions Denver, CO

● Led cross-functional teams to plan, executive, and deliver projects on time and within scope, ensuring alignment with client requirements and company goals.

● Managed project budgets and resources, including timelines, staff allocation, and materials, optimizing cost-efficiency while meeting project milestones.

● Developed and maintained project documentation, such as schedules, risk assessments, and status reports to keep stakeholders informed and ensure project transparency. EXECUTIVE CHEF 01/2020/01/2022

Main & Vine / Double Barrel Taco Company Montrose, CO

● Oversaw kitchen operations, including menu development, ingredient sourcing, and food preparation ensuring high culinary standards and consistency across all dishes.

● Managed and trained kitchen staff, fostering a collaborative work environment, optimizing team performance, and ensuring adherence to food safety regulations.

● Developed seasonal menus and specialty dishes, incorporating customer preferences and current culinary trends to enhance the dining experiences and drive customer satisfaction.

● Controlled kitchen budgets and inventory, optimizing food costs, reducing waste, and maintaining efficient stock levels while ensuring the highest quality of ingredients.

● Developed seasonal menus and specialty dishes, incorporating customer preferences and current culinary trends to enhance the dining experience and drive customer satisfaction. EXECUTIVE CHEF 01/2018-01/2020

Ranchland Hills Country Club Midland, TX

• Collaborated with restaurant management to create innovating dining concepts and promotional events, contributing to increased guest engagement and overall revenue growth.

• Ensured compliance with health and safety standards, conducting regular inspections and implementing best practices for food handling, sanitation, and equipment maintenance.

• Monitored kitchen performance metrics such as food quality, preparation time, and customer feedback, making continuous improvements to enhance efficiency and service delivery. SOUS & BANQUET CHEF 01/2012-01/2016

Greentree Country Club Midland, TX

● Assisted in overseeing kitchen operations for both daily-restaurant services and large-scale banquets, ensuring timely and high-quality meal preparation.

● Collaborated with the Executive Chef to plan and execute banquet menus, managing portions, presentation, and service to meet event requirements and guest expectations.

● Supervised kitchen staff during banquet events, providing guidance on cooking techniques, plating standards, and ensuring smooth coordination of all kitchen activities.

● Maintained inventory and supply levels for banquet events, coordinating with vendors to ensure the availability of fresh ingredients while controlling food costs and minimizing waste. EDUCATION

Arizona State University – W.P. Carey School of Business, Bachelor of Science Finance Tempe, AZ Le Cordon Bleu College of Culinary Arts, Associates of Science Scottsdale, AZ

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