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STEVEN M. SEAMAN

Acworth, GA *****

Cell: 770-***-**** / Home: 770-***-****

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OBJECTIVE

Chef Management with a successful growth oriented and customer service driven company.

SUMMARY

• Highly analytical and customer focused professional with experience in multi-national environments including diverse food processing, restaurant, retail, research, and marketing.

• Team builder who, through mentoring and employing new methodologies, inspires group collaboration, resulting in increased productivity and effective customer service.

• Business development record of increasing revenues, streamlining work flow and contributing to the successful implementation in strategic planning, new-business start up, marketing plan execution, capital asset oversight, budgeting and financing.

PROFESSIONAL EXPERIENCE

Bombay Bicycle Club- Destin, FL 2005 - 2011

Lead Chef / R & D

• Spent last two years as lead general / chef manager for one restaurant located in Destin, FL.

• Directed hands on research to 10 franchise casual theme restaurants for new product/menu rollouts.

• Directed all kitchen preparation of production for food and related products for new menu item development in a controlled and highly sanitized atmosphere.

• Monitored and controlled 30 talented chefs and line cooks with on continuous training and development.

ARAMARK Corporation - Atlanta, GA 1997 – 2005

Campus Food Service Chef

• Directed campus food services for Centre College.

• Over site of all campus related food, beverage and bookstore operations for these two colleges.

• Reduced $2.8 million annual operating budget by 9%, while increasing staff effectiveness and productivity.

• Cooperated with senior management and presidents to develop short/long term organizational goals and objectives and overseeing facility renovation projects.

Marriott Corporation - Atlanta, GA 1990 - 1997

Chef/Catering Manager

• Governed operations for 8 contract food service fortune 500 clients contributing 18 million in annual sales. High volume catered services up to 5000 guests.

• Surveyed target markets and executed related strategic plans, sales meetings, pro-forma development, forecasting, budgets, assets, advertising, sales incentive programs and area financial reporting.

• Trained and mentored 10 mid-level managers in efficient operating procedures to facilitate corporate standards and reporting in all facilities.

EDUCATION

Bachelor of Science in Business Administration

University at Albany, State University of New York

Associates Degree in Food and Beverage Management

Culinary Institute of America – Hyde Park, NY

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