Executive Manager

Wayne McFall

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

Mooresburg, TN 37811

Cell: 423-***-****

E-mail: ********@*******.***

Purpose: To utilize my diversity of casino and hotel experience to produce high quality pastries, desserts, breads and sculptures while professionally developing the staff that are under my responsibility.

WORK EXPERIENCE

Executive Pastry Chef, Hollywood Casino, Robinsonville, MS, 10/2006-5/2010

Entrusted the responsibility to hire, train and professionally develop entire pastry staff. With this staff we served over 1,000 guests in banquets and buffets while maintaining profits and keeping costs at a minimum. I also had the privilege of using my creative skill set to place design works of cake and ice sculptures in the lobby.

Executive Pastry Chef, Sam’s Town Hotel and Gambling Hall, Robinsonville, MS, 10/2000-10/2006

Supervised bakers/cooks serving the restaurant, buffets and banquets serving up to 1,500 people. For most seasonal events I displayed sculptures, large intricate cake designs, and chocolate sculptures. Seasonal decorations included walk-through gingerbread home with elaborate sugar artistry.

Executive Pastry Chef, Horseshoe Casio, Robinsonville, MS, 04/2000-10/2000

Directly responsible for bakers and pastry cooks in banquet hall and restaurant. Also in charge of direct order requisitions and purchasing function. I utilized my experience for attentive menu planning, ensured food quality, design and cost minimization.

Experience: 1981-2000

Atlanta Hilton & Towers, Atlanta, GA – Executive Pastry Chef

Fairmont, New Orleans, LA – Executive Pastry Chef

Adam’s Mark, St Louis, MO – Executive Pastry Chef

Westin Hotel, Indianapolis, IN-- Executive Pastry Chef

Grove Park Inn, Asheville, NC – Executive Pastry Chef

Sheraton Music, Nashville, TN – Executive Pastry Chef

Opryland Hotel, Nashville, TN – Pastry Chef

ACCOMPLISHMENTS:

Opening of New Hotels, Sheraton Music, Nashville, TN, Westin Hotel, Indianapolis, IN

Manager of the Quarter nomination twice in two years. Completion of all Management training and company seminars.

Serve Safe Certification 2015

Published in local newspapers, magazines news for Desserts, Recipes, Ice Sculptures, Wedding cakes and Cake Sculptures, 10-18 foot tall large pastry displays (gingerbread houses, chocolate egg, and holiday displays in main lobby) Cutting cost, making different products to increase sale and profit.

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