Position

Dino Morched

**** *. ********* *** ******* IL ***46 * 312-***-***** ***********@*****.***

OBJECTIVE

To continue to advance my career in Food and Beverage, using my multi-brand experience to drive top line revenue through internal and external marketing. Highly motivated, and customer service oriented.

EXPERIENCE:

Tajine Casablanca

260 Hawthorn Village Commons, Vernon Hills IL, 60061

Owner operator. June 2008- Closed

• Overview the restaurant, assist in determining menu selections stressing variety, and utilizing seasonal foods.

• Managed, handle cost control (food and labor), inventory controls, pricing, and purchasing.

• Ensure all sanitation standards are being met including city, state, and federal codes

• Prepare and submit forecasting for budget, financial, and management matters.

• Manage front house/back house restaurant operations for this high volume restaurant.

• Prepare and distribute payroll for up to 130 employees.

• Handle weekly inventory and vendors relations to ensure the timely and cost-effective purchasing of food, beverages, liquor, beer and small wares.

• Ensure the integrity of restaurant operations through excellence in customer relations.

• Increasing sales by 40 percent through quality food, exceptional service, and family value.

ALHAMBRA PLACE Phone: 312-***-****

1240 W. Randolph St. Chicago IL 60607

General Manager June 2007- June 2008

Started as a Manager for 3 months and promoted to a General Manager.

Employ an efficient, high energy and professional approach to restaurant management

• Balance service with coast to ensure profitability

• Promoted guest satisfaction for a steady repeat business

• Coach/schedule servers to maximum levels of performance

• Monitor BOH for consistent sanitation, food quality and presentation

• Purchase/ control inventory with attention to budget guidelines

• Initiated three months in house customer service contest for busers, servers, bartenders and hosts to effect continuous improvements service scores.

• Introduced a wine seminar for servers, strengthening knowledge of offerings, which dramatically increased wine sales.

PHIL STEFANI “TUSCANY”

550 S. Milwaukee Ave Wheeling, IL 60090 Phone: 847-***-****

Manager October 2004- June 2007

• Managed total restaurant operations in areas of staff management, customer relations, vendor relations, budgets, inventory control, and purchasing of food, beverages and small wares. Handle cost control (food and labor).

• Supervised all aspects of in-house banquet planning, bookings up to 1000 guests.

• Recruited, trained and scheduled a full working staff of up to forty-five crew members.

• Streamlined controllable spending in an on-going effort to meet weekly overhead expenditures.

• Posted to General Ledger, processed weekly payroll, and prepared weekly sales reports.

• Promoted new business through participation in community events.

• Ensure all sanitation standards are being met including city, state, and federal codes

• Hire, train, schedule, and supervise.

• Define goals for day-to-day operations.

• Maintained expenses below budget through accurate planning, waste reduction, purchasing, and cost-effective operating procedures.

BOB CHINN’S CRAB HOUSE Downtown/Wheeling properties

393 S. Milwaukee Ave Wheeling, IL 60090 Phone: 847-***-****

Manager March 2001 to October 2004

• Manage front house/back house restaurant operations for this high volume restaurant. Perform dining room operations.

• Providing service, maximizing revenue, and customer satisfaction. Define goals for day-to-day operations. Set up, and served banquets to 1000 people.

• Managed the overall performance of food service facility and kitchen operations.

• Directed the recruitment, interviewing, hiring, training, motivation and evaluation of crews.

• Oversaw the quality of recipes, service standards, and sanitation practices.

• Controlled fiscal aspects of business operations and met financial goals.

• Coordinated work schedules, ordered food and supplies, and developed restaurant team.

BULL STEAK HOUSE

700 N. Sheridan Highwood, IL 60040 Phone: 847-***-****

Manager June 1997 to February 2001

• Handle cost control (food and labor), inventory controls, pricing, and purchasing.

• Prepare and submit forecasting for financial, and management matters.

• Set up, and served banquets.

• Developed marketing to increase visibility of the restaurant, analyzed market demographics, define the target market, and determined advertising placement.

REGAL KNICKERBOCKER HOTEL CHICAGO

163 E. Walton Place, Chicago, IL 60611 Phone: 312-***-****

Food and Beverage Asst. Manager October 1996 to November1997

• Investigated and resolved food/beverage costs, and purchased inventory, customer satisfaction selling.

• Perform dining room operations, bar and room service.

• Directed general restaurant operations, monitoring food quality and staffing requirements to ensure a positive dining experience for every guest.

• Recruited, hired, supervised, scheduled, and motivated a staff of up to 30 employees.

Education

• 1982 College of Business, Hospitality Management, Marketing, Advertising at ECSSAC University, Liege, Belgium.

Language

English, French, and Arabic

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