Manager Assistant

JOHN ANDESCAVAGE

***** **** ******* ***** #*** Jacksonville, FL 32246 904-***-**** *********@*****.***

Professional Experience

Executive Chef 07/2009 – Present

Compass Group Chartwells k-12 – Jacksonville, Florida

• Responsible for setting daily schedules for all areas of production meeting the needs of 66,000 meals per day

• Manages 35 employees, overseeing hot production, cold production, and bake shop

• Collaborates with dieticians to develop menus for 168 schools, meeting all state nutritional guidelines

• Lead the development and testing of new menu items ensuring quality, cost, and nutritional standards are met

• Ensures maintenance issues are dealt with in a timely manner

• Assists in management of 2.5 million dollars of inventory

• Creates HACCP plan and ensures guidelines are met having detailed accurate record retention

• Assists QA Manager to ensure sanitation of all areas

• Assists Purchasing Manager in ordering to meet budget in developing menus

• Performs opening thru closing procedures/briefings

Food and Beverage Director 09/2005 – 07/2009

MMI Hotel Group – Holiday Inn South Jacksonville Conference Center, Hilton Bay Front, St Augustine, Golf Club of Amelia Island

• Oversee renovation projects and new food and beverage concepts

• Responsible for creating and managing Human Resources, Payroll, Scheduling, Purchasing, P&L, & Accounting systems

• Conduct market surveys to maintain competitive edge

• Improves marketing and sales plans

• Implements action plans for overall improvement

• Covering MOD for Florida district

Food and Beverage Director 01/2000 – 02/2005

Club Med Corporation – Turks & Caicos Island, San Salvador & Paradise Islands, Bahamas, Port St. Lucie, Fl, Crested Butte & Copper Mountain, Co, Cancun, Mexico

• Controls food and beverage operations for three and four star resorts of 1000 guest capacity

• Controls multiple food and beverage outlets consisting of up to 8 outlets and 100 employees

• Operates food and beverage department with number one guest satisfaction rating world wide (Crested Butte)

• Excellent P&L accountability and software knowledge

• Assisted in international training of managers and creating new concepts, international standards, and procedures for Food and bar and night club operations

• Created and opened new resort food and beverage department

Assistant Food and Beverage Manager 5/1999 – 1/2000

The Inn at Reading – Wyomissing, Pa

Restaurant Manager

Banquet Captain

Wine Steward

• Coordinates front of house operations for events

Sous Chef/Assistant Dietary Supervisor 5/1995 – 4/1999

Country Meadows – Harrisburg, Pa

• Directs all aspects of culinary operations of country club, two kitchen

Teaching Assistant 8/1993 – 5/1994

JOHNSON AND WALES UNIVERSITY – Providence, RI

• Worked and taught aspects of food service from several different facilities

• Internship, Johnson & Wales University

• Participated in all aspects of food service management

Education

Club Med University, Vittel & Lyon, France

Responsable Restauration et Bars Stage 2002

Club Med North America School

Graduate of Management Training 2002

Johnson & Wales University, Providence, RI

A.A.S. Culinary Arts

Graduated Lebanon County Vo-Tech Culinary Arts Program, PA

Graduated Eastern Lebanon County High School, Myerstown, PA

Awards

1994 Apprenti Cuisiner Award for International Cuisine

Member of Outstanding Group Award for Internship

Johnson & Wales Recipe Scholarship Award

1992 Outstanding Culinary Arts Student of the Year

1992 Bronze Medal in the Lebanon County Food Show

Certified in Serve Safe by the National Restaurant Association

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