Sales Manager
Resume:
WILLIAM L. HENDERSON
______________________________________________________________________________
Garland, Texas 75043
*********.*******@*****.***
CAREER OBJECTIVE:
An opportunity capitalizing on my 25-year record of strong P&L performance and award-winning success as an Executive Chef, with proven abilities in:
* Menu conception and development.
* Streamlining/re-engineering kitchen processes to minimize food and labor costs.
* Chefs Table,Food,Cheese and Wine pairings, private in home catering
* Custimized cooking classes for adults and children,including live on camera exhibitions.
* Managing high-volume food service and catering operations.
* Partnering with sales staff to optimize local market efforts.
* Creating well-received, eye-catching plate presentations
(professional ice carver).
CULINARY EXPERIENCE
COMPASS GROUP (Dallas,Texas) October 2010 –August 2012
Executive Chef / Kitchen Manager
Responsible for Corporate Dining menus, outtakes and catering menus. Manage daily operations, all food production and Food & Beverage purchases.District goals to eliminate
Subsidy within one year. Have reduced costs and increased sales by 10% over last 6 months resulting in bottom line profit.
• Implemented complete preparation of all soups and sauces, preparation of appetizers, vegetables and butchering .
* Performed time studies, put all recipes into MMS costing software,
* Additionally provide a large amount of support for a high volume banquet operation handling events for up to 1,000 guests.
ROYAL OAKS COUNTRY CLUB (Dallas, Texas) October 2006-September 2010
Executive Chef
Interviewed and hired by Board of Directors. Completed 18 Million dollar renovation. Rebranded 5 Food & Beverage outlets, for this premier member owned Country Club which generated annually $3M Food & Beverage revenues during Construction period.
* Introduced 1200 degree,grill concept for our Prime steaks and Seafood flown in daily from Boston, which included fresh Atlantic Salmon, Flounder, line caught Halibut and selection of fresh Oysters, Clams, Shrimp and Mussels.
* Developed 5 star menus for Wine Room. Wine flights paired with each course as well as extreme fantasy desserts.
• Introduced new menus for mixed grill. Featuring American favorites, flat breads, sushi grade Salmon and Tuna salads. Upon member request, developed a spa menu including light healthy choices, listing calorie counts and sutured fats.
• Eliminated one of two kitchens. Converted main kitchen line into a master combining the production, not only made us more efficient, but actually lowered cost. Much easier to manage multiple outlets and food quality from a single source.
• Upon member request, developed a spa menu including light healthy choices, listing calorie counts and sutured fats.
* Menu development for all golf tournaments. Responsible for production, as well on course delivery. Tournaments varied in size from 100 to180, with food revenues up to $200 per participant.
* Managing two sous chefs and 40 hourly staff in production of up to 400 ala carte covers daily and luxurious catering events for up to 500 guests.
GAYLORD TEXAN RESORT (Grapevine, Texas) January 2004- September 2006
Executive Chef
Hired two months prior to opening; one of six executive chefs for this 1500-room resort and convention center which generated $82M in 2005 F&B sales. Key responsibilities and accomplishments:
• Directed start up and daily management of In-Room Fine Dining, leading it to the company's only Triple A Five-Diamond rating, and food sales in excess of $4M in the first 9 month period.
• Created an upscale menu featuring Texas favorites and nouveaux Southwestern cuisine.
• Developed all department infrastructures, e.g., policies & procedures, line check- sheets and a shelf-to-paper inventory system.
• Managed three sous chefs and 25 hourly staff in production of up to 1,000 covers per day, as well as multible luxury hospitality suites for up to 100 guest each.
• In addition managed a 24-hour coffee bistro and a pool-side venue featuring fine Mediterranean cuisine.
Selected by Food & Beverage Director to open The Glass Cactus Night Club.
• Developed food production and staging department in order to streamline back-of-the-house operations, reduce food and labor costs, and standardize recipes to ensure consistency and quality.
• Manage two sous chefs and an hourly staff of 38. Introduced new menus for mixed grill, featuring American favorites, flat breads, sushi grade Salmon and AHI Tuna salads.
HARVEY HOTEL (Plano, Texas) September 1986- December 2003
Executive Chef/Food & Beverage Director
Managed four venues, banqueting and room service for a combined 439 rooms at two different locations, with annual F&B sales in the $4.5M range.
• Hired, trained and managed a staff of 80 (30 back-of-the-house), including three sous chefs and four banquet managers.
• Led the Harvey property to numerous awards and accolades, including Best Sunday Brunch, Best Caterer, and Best Holiday Brunches.
• Voted the Best Hotel Restaurant nine years in a row
THE REGISTRY HOTEL (Addison, Texas) February 1983- September 1986
Sous Chef
* Managed the back-of-the-house for a four-star French bistro, including food production, recipes, plate presentation and daily specials.
EDUCATION
• Completed all in-major courses for the Hotel & Restaurant Management
• Program at Tidewater Community College, Virginia Beach, Virginia.
CERTIFICATION
Texas Food Service Manager Certification, Serve Safe.
REFERENCES
Furnished Upon Request.
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