John Watters
Resume:
John Watters
Machesney Park, IL 61115
E-mail: ****.*********@*****.***
Objective: To obtain a Management position within a quality-minded and customer-focused organization.
Qualifications:
• Excellent interpersonal communication skills
• Strong analytical abilities
• Excellent Excel skills
• Complete knowledge of financial aspects and operations of the Restaurant Industry
Work History:
November 2000 – May 2009
ARAMARK Café Service
Milwaukee, Wisconsin
District Field manager
Duties: Management of thirty two employees as well as all financial and accounting responsibilities for seven locations. Daily financial responsibilities include cash sales, including daily deposits, employee schedules and performance reviews, assist in prep and cooking as needed. Maintain a high level of customer service and contact to assure that they are satisfied and happy with the food and service provided to them. Order, purchase and manage entire stock and inventory, including paying purveyor invoices, keeping food and labor costs specified from corporate for each separate location, below cost expectations. Interview through hire process of prospective employees. Prompt and continuous training of my employees in the areas of company procedures, policies, safety and health inspection standards. Enter and transmit payroll.
July 1998 – September 2000
The Tamarack
Milwaukee, Wisconsin
Chef/ Manager
Duties included: Management of 5 employees. Hiring and reviews of all kitchen staff, employee scheduling, cooking duties, specials of the day and all menu and pricing changes. Daily cash sales, deposits, selection of food providers, and ordering entire inventory. Data entry to transmittal from accounting to payroll. Maintain the highest levels of guest services to keep the customers coming back.
August 1996 – Sept 1998
Fine Host Café Service
Milwaukee, Wisconsin
Chef/ Manager
Duties included: Management of 7 employees. Cooking and directing employees on a day to day basis.
Decision making skills of the specials of the day offered, offering menu suggestions entrees made from scratch, (which many of my home made recipes were considered and then implemented into the daily menu). Employee scheduling, team work with my employees to offer the best quality of food and service to the customers. Catering events on an as needed basis, planning every aspect from the beverages to the dessert. with the largest catering job I planned was a company picnic for 2,600 guests. Data entry and transmittal of invoices, payroll and billing for catering events.
Education:
Joliet Central High School
Joliet IL
Graduated June 1983
References: Available upon request.
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