Manager Executive
Resume:
Daniel Doughtry
* ***** *******, *********, **
Profile
I am looking for a full time position commensurate with my experience, which will allow me to grow both professionally and personally. I have extensive knowledge and training in culinary arts, and restaurant management, and grasp restaurant concept and menu items quickly. Proven ability to produce quickly under pressure, without sacrificing quality. Advanced mastery of cooking philosophy and technique. Full range of managerial skills, including P&L, labor, scheduling and retention. Understanding of all key health and sanitation concerns. A proven team player.
Experience
Chef De Cuisine 5 Napkin Burger Boston, Ma- 9/2010-Present
Report directly to executive chef/owner and am responsible for the daily operations of a single kitchen. Responsible for staffing/retention, training, menu development of new concept before opening. Control food and labor cost, negotiating contracts, and setting up vendors. Proven ability to lead a strong team, and develop future leaders.
General Manager(Multi unit)-Chipotle Mexican Grill- 11/2007-10/2010
Master of prep and grill. Managers are knowledgeable in all areas of the back of the house and are passionate about food. Managers, train, schedule, recruit, and interview employees. Local Store Marketing, developing the Brand, bringing enthusiasm to the store, Manage food orders and inventory, and develop future General Managers .
Executive Sous Chef 9/2005-5/2007 The Rosa Restaurant, Portsmouth, NH -
Prepared a variety of specialties for lunch, and dinner. 150 to 600 covers daily. Direct supervision of line cooks, and assisted Chef in ordering of product. .
Corporate Executive Chef 3/2001-10/2007 Whales Tale Restaurant-Hampton, NH-
Responsible for all aspects of running a high volume kitchen. Set menu items, and specials. Managed a staff of over 75. Coordinated and prepared food for all catering, and banquets for Casino Ballroom, serving all that performed there. Coordinated and ran line for service between 800-1500 covers daily. Coordinated with service staff regarding daily, weekly specials, and promotions.
Chef de Cuisine- 6/1994-1/2001 Fairmont Copley Plaza Hotel-Boston,MA-
Worked directly with Executive Chef to set daily and weekly specials. Managed a working staff of up to 25. Coordinated ordering for kitchen, and set pars and cost analysis. Responsible for station continuity, including coordination between shifts. Responsible for final plate presentation. Trained along side Gm of hotel and learned everyday operations, including staffing, P & L, scheduling, and retention.
Education
1994 - 1996
Associate of Arts Culinary Institute of America, Hyde Park, NY
G.P.A. 3.5 Associate of Arts Degree in Culinary Arts Extensive training in all aspects of restaurant management, and mastery of cooking
Referrals
Provided upon request
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