Manager Sales

*** ** ***** *** • VANCOUVER,WA • PHONE 360-***-****

ayyqgt@r.postjobfree.com

STEPHANIE KING

EDUCATION

The Art Institute Of Houston January 2001 – December 2002

Associate Of Science Degree, Culinary Arts Degree Date: December 2002 G.P.A. 3.8

The Art Institute Of Pittsburg October 2008 – April 2011

Bachelors of Hospitality and Restaurant Management Degree Date: 2011 G.P.A. 4.0

PROFESSIONAL EXPERIENCE

Red Robin Gourmet Burgers Gresham, OR

Kitchen Manager GM: Damon Johnston

June 2011 – Current

Darden Restaurant Group

Red Lobster

Culinary Manager Gresham, OR

September 2010 – June 1, 2011 GM: Katherine Sharbono

Personal Classes and Special Events Vancouver, WA

Manager/Chef/Owner December 2009 – September 2010

Panda Restaurant Group

General Manager (working GM) Vancouver, Washington

July 2008 – December 2009 ACO: Mavis Chan & MUM : Alex Marino Flores

Western Culinary Institute, Le Cordon Bleu

Director of Consumer Education and Chef/Instructor Portland, Oregon

October 2003 – July 2008 Vice President of Academics: Wendy Bennett

Central Market Cooking School

Cooking School Chef and Manager Houston, Texas

February 2003 – August 2003 Manager: Peg Lee

Eatzi’s Gourmet Bakery & Market

Garde Manger and Grill Chef, Floor Manager Houston, Texas

June 2002 – February 2003 Executive Chef: Barry

Papillion Bistro Francis

Pastry and Garde Manger Chef Houston, Texas

June 2002 – August 2003 Executive Chef: Jose Martinez

Curb Appeal Marketing

Photographer/Internet Administrator Houston, Texas

September 2000 – June 2002 Owner: Heidi Walker

Red Robin

• Ran and operated 4 million dollar troubled store. Work daily in restaurant open to close in all areas with a focus in the back of the house.

• Multiple daily, weekly, monthly and quarterly reports. Control food cost, labor, p&l, budgeting, sales, marketing.

• Financial responsibility for all cash handling, sales, safe, daily banking, registers, and deposits/reports.

• Responsible for supplies, food, labor, ordering, receiving, projections of daily prep, orders and other items, invoicing, ordering, inventory control, vendor/purveyor relations.

• Hire, fire, coach, mentor, grow people, merit, discipline, appraise; crew of over 25 in two departments and oversee a crew of over 50 in another department.

• Scheduling and forecasting sales, numbers, assisted General Manager with other administrative duties.

• Ran and operated back of the house (serving over 1800 guests a day), train, developed, grew, coached crew. Worked and ran multiple shifts alone, ($7000 to $8000 shifts) in BOH and FOH coaching, training, developing people. Guest service and guest satisfaction, problem solving.

• Increased sales, lowered labor and food cost. Made a difference with the crew, shifts and support.

Red Lobster

• Ran and operated the back of the house, trained, developed and hands on.

• Various daily, weekly, monthly reports. Food and labor cost.

• Financial responsibility. All cash handling, sales, safe, daily banking, registers, and deposits/reports.

• Responsible for running and managing multiple shifts for the BOH and FOH, managing over 40 people.

• Responsible for food, budget, ordering, receiving, quality, handling, labor, inventory control, invoicing.

• Hire, fire, coach, train, develop people, merit, discipline, review, appraise crew of over 30 in the BOH and over 40 in FOH.

• Scheduling the back of the house, training, developing and making a difference in the crew and guests experience. Problem solving.

Panda Restaurant Group

• Ran and operated a million dollar store and fix trouble stores. Work daily stores open to close, in all areas.

• Various daily, weekly and monthly reports. Control P&L, comparative & yearly budget, sales, food/labor, etc…

• Financial responsibility. All cash handling, sales, safe, daily banking, registers and deposits/reports.

• Responsible for invoicing, ordering, inventory control (food/labor cost), vendor/purveyor relations.

• Hire, fire, promote, develop, coach, train, grow, manage, merit and appraisals; staff over 15 people.

• Create schedules for staff, local store marketing, created marketing plan. Created network within our community and schools, local businesses and open large corporate accounts and catering contracts.

• Ran 2 locations as a working GM at one time.

• Control and lowered food cost 5% and labor cost 9%, increase sales 14%.

Western Culinary Institute, Le Cordon Bleu

• Schedule & Staff classes wrote recipes, created menus, ordering, sold classes, arranged & managed all classes.

• Developed, wrote, designed and completed catalogs for 7 day week culinary classes (300+ classes, 30+ staff).

• Accounting in my department. Per class, weekly and monthly. Payroll, inventory, food/labor, revenue, flow through, created P&L, balance sheet and ledger.

• Ran marketing and PR department. Worked 6 day office week, filling classes, customer relations/service.

• Increased clients 70%. Introduced each class, taught multiple classes. Ran & operated the program.

Lead Chef Instructor

• Taught, trained and instructed a large variety of 5 hour classes’ everyday with 20-35 students per class.

• Led lectures, discussions, demonstrations, hands on kitchen time/production (changed daily).

• Managed students and classroom/kitchens. Clean, maintain, inventory, ordering, food cost and receiving.

• Office hours, open lab, study sessions. Grading work and assigning grades.

• Created, completed 2 faculty handbooks, rubrics and power points for multiple classes. Assisted in curriculum design. Assisted Dean, VP and registrar in writing and reporting of documents and students.

• Planned, organized, hosted, staffed, executed and ran multiple high profile events and culinary competitions (state and local) as well as being a judge.

Central Market Cooking School

• Taught classes. Responsible for recipe and menu writing, shopping, transfer sheets of classes.

• Portion control, food/labor cost, cost per person, pricing of classes/menus and cost of all classes per class.

• Work with team members in daily production, preparation, serving, plating, teaching and accommodating guests and clients. Set up and break down for all classes.

• Planned and ran summer children’s hands on classes and camp; 5-8 year olds and 9-12 year olds.

• Worked in meat, cheese, produce and grocery in the gourmet grocery store when needed.

• Worked with celebrity chefs, Alton Brown, Ann Willian, Caprial Pence, Matthew Kenny and others.

Eatzi’s Gourmet Bakery & Market

• Completed before shift side work and after shift side work. Worked production, cleaning, closing and opening all stations stated below in this open kitchen concept gourmet restaurant, bakery and market.

• Worked the open Sandwich and Salad Stations. Set up and broke down all stations. Managed Stations.

• Worked the open grill and rotisserie station, responsible for 5 to 7 daily specials, producing display plates for these and preparation of all our items as well as daily specials, guests requests all in International Styles and Cuisines. Held daily high ticket sales for daily specials selections.

Papillion Bistro Francis

• Accountable for production of salads and desserts during the dinner shifts.

• Responsible for keeping up with and producing the preparation necessary for salads and desserts on the menu.

• Responsible for all prep for these two stations before, during and after shifts. Managed Stations.

• Theater district only needed for season.

Curb Appeal Marketing

• Traveled Houston working with Real Estate Brokers, Home Builders, Buyers, Sellers, Title Companies and other clients in their photography and marketing needs.

• Traveled Houston completing photography of interior and exterior of all areas of homes and acreage for clients.

• I also worked with graphic designers details of the house or properties and pictures in the office.

• Building and creating virtual tours and web maintenance.

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