Manager Management

John Nickle

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

Atlanta, Georgia 30307

United States

****@*************.*** 404-***-**** (mobile)

Objective

My son is grown and off to college this year. I am moving back into the restaurant/hospitality industry because it has always been my first love. Look forward to growing with a company that desires my talents.

Employment

Re/Max

Sales

Selling houses

6/1989 - 1/2011

I have extensive knowledge of internet marketing. Competent in Word, Publisher, Excel, Power point, and many different software for editing video, with voice over, transitions. I create commercial quality websites. I know how to edit/create web pages, as well as have extensive knowledge in html production, marketing, product placement, and search engine optimization. I also own a high resolution spherical camera (two in the US. NASA owns the other. My original is in a museum in Germany). I am also into photography... go figure.

Everybody's Pizza

House front and back

Restaurant everyman

6/1982 - 1/1991

I did everything. I have extensive knowledge of dishwashing, kitchen, floor, door, bar, and computer. I have experience in menu development. Managerial duties included house count out, waiter count out, bar count out. I can change the kegs, open in the morning and shut each and every station down at night. I know my way around a restaurant. I also am adept at food ordering, rotation, house inventory, and bar inventory. I have dealt extensively with food vendors, both fresh (meat, seafood, vegetables) as well as kitchen supply vendors and liquor distributors. Have experience in employee scheduling and handling shift change schedules. Team player... I fill in the gaps and keep things running smoothly. I am a personable fellow and know how to respectfully meet the needs of fellow employees as well as put on a fantastic smile for the public in general. I have met with clients wishing to set up parties/events in order to book said events/parties. I easily can handle large crowds of people and can keep things rolling along during a rush. I know how to keep people pumped and smiling and moving.

Apprenticeship/Nathalie Dupree

Apprentice

Apprentice

4/1987 - 9/1987

This was a good time. I was only 16. I was the only male in the group. Next oldest was in her 30's. I did much during this summer apprenticeship. I assisted in production for weekly Friday "lunch and learns". Set up for a televised cooking show on a weekly basis. I worked with 7 other apprentices doing the Piedmont "Picnic in the Park" series. I visited Halperns, a leading purveyor of specialty foods, here in Atlanta. I helped host the annual meeting of cooking school instructors. Also this was Rich's test kitchen. I have never destroyed so many pasta machines in my life... and they were destroyed. As it ends up, Italian flour is a finer grind than American flour. Different pasta machines coming to the US at the time. All from Italy. I caused a rather large hubbub. The recipes were adjusted using 2 pound bags of Gold Medal instead of the 5 pound bags (2 pound bags are considered "pastry flour" in the industry. Therefore the 2 pound bags, off the shelf at the grocery are a different grind than the 5 pound bags. This changes the gluten content, which changes the elasticity, which broke the machines over and over and over). Go figure. Problem corrected. Disaster averted.

Jagger's Pizza

Kitchen, Floor, Door, Bar

7/1982 - 5/1983

I was going to college at GSU at this time. Enjoyed working at Jagger's. I left Jagger's and went 100 yards up the street to start working for Everybody's. Both were located at Emory Village. Jagger's was more of a student/professor hangout with unique pizza. When I moved to the bar, they removed the need of a second bartender. Management would back me up if necessary if a huge order hit the table (30-40+) Everybody's was more of a family atmosphere. My parents had just left Georgia and I needed the "family". I was happy there for almost 10 years.

DaVinci's Pizza

Kitchen/Production

Kitchen Minion

8/1981 - 8/1982

DaVinci's was located on Baxter (main drag) in Athens. Yes, Athens is huge and on game days, people would be waiting for tables three deep to slam huge amounts of food. A waiting list could be utilized for six to eight hours at a stretch. High, high volume at this one. They were noted for their "stuffed" pizza. Everybody's Restaurant also always had a weekend wait.

Aspen's

Kitchen/Production/Prep

Ran Kitchen

1/1981 - 6/1981

I marinated rib eye, processed whole sides of beef to be sent for grinding, shucked oysters. As with all of these restaurants, I utilized different machines and ovens. Convection ovens, pizza ovens (both electric and gas), smokers, broilers, salamanders, grill tops, fryers, as well as things like slicers (both manual and automatic), ran a Hobart for slicing, dicing, shredding, and using a dough hook. I also managed up to eight microwaves at a time for finishing off dishes. I know my way around a kitchen. Left to work at Jagger's which was closer to my home and on a bus line to GSU.

Pizza Ring

Kitchen/Management/Open-Close

Restaurant Overhaul

9/1977 - 12/1980

I was 16 when I was hired. Within a week of being hired, both the manager and assistant manager and almost all of the staff were fired. They didn't fire me, because I had just been hired and deemed "trainable". A supervisor for this company came in to manage, they hired a number of management trainees, but they didn't seem to be working out. Within 60 days, I had keys to the door, combo to the safe and was not deemed a manager, because I was too young and couldn't get a liquor permit. I did however open and close this location many times and was taught how to "count out" at night... both wait staff and for the house. I ran the kitchen, the ovens, made dough for an overnight rise process.

Mia Kia Restaurant

Bus/Dishwasher

Bussing, under-bussing, dishwashing

6/1975 - 6/1977

This was actually a great experience. Yes, I was 13 when I started. I was paid in cash by the night, plus tips. I am from a family with four boys and a preacher father and there was no such thing as "allowance". I preferred working in a kitchen instead of mowing lawns and found this wonderful experience. All of the employees were from Taiwan and the only other person at this establishment that spoke any English whatsoever was the owner. Him... not so much. I would come in after school and wash the lunch dishes. We would all sit down at a huge table in the kitchen and have an employee meal before the dinner rush and fold silver, make tea, roll egg rolls and whip out dumplings and pot stickers. Everybody pitched in on production. Egg rolls are apparently not eaten by the Taiwanese. Me, I could eat egg rolls 5 at a time. We would work through the dinner rush and at the end of the evening,, they would sit down to another meal as well as roll silver for the next days, lunch. Non verbal communication was necessary, as verbal communication was unavailable. This worked out just fine. They all knew exactly what I did the one time I accidentally ate one of the red peppers out of a dish. Much hilarity ensued. I don't know what they were saying, but I certainly got the gist that I was being ribbed. They liked me. I liked them. I learned to eat strange things.

Education

Rich's Cooking School / Nathalie Dupree

Other, Culinary Art

4/1987 - 9/1987

Georgia State University

Other, Hotel Management

8/1982 - 6/1984

University of Georgia

Other, Hotel Management

9/1981 - 6/1982

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