David Shanteau Resume

David J. Shanteau

**** ********** ***. *********, ** 66502 813-***-****

Objective: Position in the restaurant/food service industry, where proven managerial,

Culinary expertise and knowledge will be utilized to improve operations.

Key Qualifications:

∑ Extremely well organized and efficient

∑ Ability to work as a team player and institute creative improvements to

allow more efficient workflow

∑ Classically trained in culinary arts

∑ Skilled in providing strong leadership through more than 10 years of

progressive management experience

∑ Valuable attributes include a commanding knowledge of purchasing,

Budgeting, service, food production, cost control analysis, menu development

and rollout

Relevant Experience and Skills:

∑ Over seventeen years experience in restaurant and kitchen management

∑ Skilled in all aspects of culinary management and marketing

∑ Trained in all aspects of the culinary field, from classical to progressive

∑ Consultant/Event Coordinator/Chef for private affairs, including, but not

limited to, many international and domestic business leaders

∑ Organization and preparation for the 1998 Children’s Memorial Hospital

Charity dinner

Employment:

HMS Tampa, FL

Bartender, Server and Supervisor June 2004-July 2008

Sales, customer service, scheduling, training

Assist in opening Jose Cuervo Tequillara

Winner of multiply employee of the months

Fletcher’s Backstreet Grill Tampa, FL

General Manager Jan. 2004-June 2004 Ordering, Receiving, Inventory

Responsible for BOH/FOH labor, food cost/ beverage cost

Scheduling, Managing and Training staff of 30 people.

Paid off 30K in debts over 5 months

Menu development and rollout

Carlson Restaurant Worldwide ( Friday’s) Tampa, Fl

AGM & Kitchen Manager& Beverage Manager July2001-2004

Ordering, Receiving, Inventory

Responsible for BOH/FOH labor, food cost/ beverage cost

Scheduling, Managing and Training staff of 12-25 people.

Regional Menu rollout,

Regional Company Spokesperson

Winner of two presidential gold stars

Boston Market Temple Terrace, FL Manager August 2000-July2001 Oversee daily operations

Responsible for training, hiring and managing all positions within store

Daily P & L

Colorado Prime Foods Tampa, FL

Food Consultant April 2000-September 2000

Establish active customer base utilizing strong direct sales skills

and customer contact ability

Create and grow both new and existing customers

Service existing accounts to continually exceed company goals

Private Residence Lake Forest, IL

Executive Chef October 1997-March 2000

Prepare and handle all food presentation

Arrange for all special occasion services

Handle all buying for the estate and kitchens

Oversee and coordinate any outside special event services required

Develop ever-changing menu selection according to seasons and special events

Lee Perrin Catering Lake Forest, IL

Executive Chef October 1999- March 2000 Oversee food production

Customize/Create daily menus

Customize/Create menus for catered events

Chaims Bakery & Delicatessen Skokie, IL

Manager & Consultant January 1999-September 1999

Customer assistance in planning catered events

Create new menu items

Assist in buying of product and inventory

Prepare daily specials and partake in marketing efforts

Hemingway’s Brass Rail Chicago, IL

Sous Chef May 1996-January 1997

Assisted in meal production and presentation preparations

Utilized and applied skills attained during culinary education

Assisted in general management of the kitchen and service

Assisted in regulatory cost management practices

Education:

Kendall College Evanston, IL

Applied Science degree in Culinary Arts August 1995-September 1997 Phi Theta Kappa Honors Society Member

*Graduated top ten percent of class

Kansas State University Manhattan, KS

Majored in Hotel & Restaurant Management 1991-1994

References:

Available Upon Request

Contact this candidate