manager candidate

Ray Kees

**-** ****. *** ********, NY *****

TEL. 917-***-**** *****-*******@*****.***

OBJECTIVE

To obtain a management position that will utilize my experience and promote professional growth for the company and myself

EXPERIENCE

03/07–Present Grand Lux Café Paramus, NJ

Kitchen Manager

 Train staff in safety and customer service

 Coach and modivate staff to produce consistent quality food

 Planed and forecasted monthly labor profoma

 Maintain food and labor cost under budget

 Review weekly sales and inventory for location to ensure accuracy

 Maintained a food cost of 36% weekly

08/05–10/06 Mohonk Mountain House New Paltz, NY

Line Cook

 Responsible of daily special

 Managed production of daily prep

 Expedited line production

10/02–05/05 Applebee’s Bar and Grill Meridian, MS

Bar Manager

 Set ordering pars for all beer, wine, and liquor orders

 Hired and trained all bar staff

 Managed beer, wine, and liquor inventories

 Reconciled profit and loss statements

 Implemented monthly promotions with vendors

Server Manager/Training

 Hired and trained a staff level of forty five servers, and fifteen host/hostess

 Evaluated all front of the house employees every six months

 Controlled all employee files which included orientation, evaluation, and termination documents

Kitchen Manager

 Hired, trained, and evaluated all kitchen employees

 Responsible for all Back of the House schedules and set staffing par levels

 Reconciled the food and all operating supplies profit and loss statement

 Wrote weekly financial reports that included sales, controllables, labor, and General manager profit line

01/99–10/02 Hops Restaurants Memphis, TN

Kitchen Manager

 Executed food, supply, and bar inventories

 Supervised a kitchen staff of 55

 Wrote all back of the house schedules

 Hired, trained, and evaluated all back of the house employees

 Assisted in setting company food promotions

Corporate Trainer

 Trained all new hires; management and hourly kitchen staff

 Streamlined kitchen production for all southeast region restuarants

Line Cook

 Responsible for line production

 Placed and received daily orders; produce, lien, and seafood

 Assited in weekly inventory

EDUCATION

2005–2007 The Culinary Institute of America Hyde Park, NY

 Associates of Occupational Studies, Culinary Arts

2000–2001 Hinds Community College Jackson, MS

 Enrolled in Hotel/Restaurant Management

EXTERNSHIP

2005–2006 Brinker International Dallas, TX

 Assisted with menu research and development

 Assisted with market research, consumer testing, and quality assurance programs

SKILLS AND ACHIVEMENTS

Proficient in POSI, Micros, and Aloha. Certified in Talent Plus interviewer and Serve Safe, Won 1st place in state marketing competition for Hines Hospitality Program, and was awarded $10,000 for menu masters 2006 for CIA. Selected to be an apprentice during a master chef testings.

Contact this candidate