General Manager Production

Chase Sherman

**** ****** **

Baton Rouge LA **817

KNOWLEDGE

1. Food cost

2. P&L spreadsheet

3. Full inventory of any restaurant

4. Interviewing and orientations

5. Hiring all staff

6. All ordering from food, produce, alcohol, etc

7. All paper work that a usual manager should be able to do.

Restaurants I have opened

1. Voodoo BBQ: Perkins Rowe

2. Jolie Pearl Oyster Bar: Downtown

3. Barcadia: Highland rd LSU

4. Smashburger: Corporate Crossing

EMPLOYMENT

Trio Community Meals

March 2016-to present day. I'm the production manager. My self and my team produce over 5,000 meals a day this includes 2,500 being hot meals and 2,500 frozen meals that are delivered home bound. All meals are for seniors and are nutritional for their needs.

Duties: all ordering from all vendors. Manage and supervise staff while doing whatever is needed to get the job done. Inventory, costing out every menu everyday to maintain food cost at a standard. Most of the hiring and cross train everyone to make sure they are well equipped. This job requires bulk cooking and huge quantities so I'm very hands on with everything to make sure it's at a quality that suites the seniors needs.

*Smashburger March 2015-March 2016. I was the general manager, I do everything from payroll, scheduling, all ordering, all admin paper work, hiring, firing, training, inventory, and etc.

* Jolie Pearl Oyster Bar September 2014-March 2015

I'm the assistant General Manager. I do every single thing as I did at voodoo, but as being a General Manager here I kind of get free range on a few things.

*Voodoo BBQ & Grill March 2013 to September 2014. Manager of the whole restaurant running and operating, doing everything from all ordering from food, beverage like beer wine, auto chlor, produce. I do all hiring and orientation. Very equipped with knowing portion control and quality control. I do inventory every Sunday to figure in the food cost for every week of sales. I am well knowledge in every aspect of the restaurant.

*Izzo's Illegal Burrito 2012-March 2013, manager, running the restaurant managing all the employees, doing all paper work and Food orders. Making decisions on which employees needed to be cut because of high labor percentage.

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