DEMETRIOS KYPRIANOS 586-***-****

Chef Manager zh963i@r.postjobfree.com

**** ******* **.

Plymouth, MI 48170

PROFESSIONAL SUMMARY

Over thirteen years experience in every aspect of the restaurant/hospitality industry in positions as general manager, chef, consultant, bartender and server with a solid background in successful upstart “ahead of the bell curve” dining and lounge venues. Use a real world approach to problem solving and a deep well of experience to meet the challenges of this fast paced, high-turnover industry.

Seeking a challenging management position with growth potential in which I can demonstrate and expand my areas of expertise. I am a results-oriented, hands-on managerial professional with thirteen years of experience. I carry a consistent track record of strong management performance through building positive rapport with staff, developing solid vendor relationships, managing budget and identifying cost savings, all while maintaining high overall quality and customer satisfaction.

PROFESSIONAL POSITIONS

Head Chef - Headed weekly menu planning, daily books, weekly inventory, purchasing, and daily cooking. I cook main entrees and soups from scratch on a daily basis. I am responsible for maintaining a 33% food cost including paper goods, and a 38% labor. I have 4 points of service running in my main dining. I also provide catering services which I coordinate, meal plan, and cook along with daily food prep. We serve an average of 1600 guests per week, along with additional catering and banquet parties

Restaurant Manager- Managed restaurants, bars, fine dining, and casual dinning

Coached supervisors on management and communication skills.

Trained, supervised, and evaluated new staff for restaurant operation and services

Monitored restaurant sales activities to ensure customer satisfaction and service

Maintained quality control by evaluating satisfaction records with restaurant sales and constantly sought new ways to improve employee performance and service

Banquet Manager- Managed all banquet functions, liquor purchase, inventory, and sales distribution throughout the facility focusing on customer satisfactory in banquet services

Directed recruitment and retention of new employees or potential supervisors and current employees

Successfully improved banquet operations and customer satisfaction within the banquet department

Monitored the budget for any banquet function within customer’s satisfaction

Quickly and effectively solved customer’s questions, comments, and concerns

PROFESSIONAL EXPERIENCE

Atlantis Restaurant and Banquet of Plymouth {Oct 2001 to Date}

Position: Head Chef

Responsibilities

• Opened and operated 240 seat restaurant and 200 guest banquet hall

• Set up all standards of service for both front and back of house

• Set up guidelines for hiring, training, recipes, payroll, financial reporting, as well as the beer, wine and liquor list

• Promotion of restaurant in various media outlets in and around the Metro Detroit area

• Received very favorable reviews in the two local newspapers as well as many websites visited by our diners

• Won best new restaurant in the local newspaper with multiple publications to follow

• Designed and held monthly wine dinners and beer tastings

• Responsible for overall operations, with focus in the kitchen where I was head Chef

• Performed all aspects of marketing and promotions for restaurants, bars, cocktail lounge, and banquets within the restaurant

• Estimated food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased and used for food & beverage operations within the restaurant

• Successfully maintained and updated food and equipment inventories monthly

• Monitored budget and payroll records to ensure expenditures were authorized and within budget and requisitions

The Masters Restaurant {Aug 1996 To Oct 2001}

Positions: Server, Bartender, Sous Chef, Cook, Restaurant Manager

My start in the food industry came with a wonderful opportunity to train in every facet of operations at The Masters Restaurant. I held multiple positions within the restaurant and banquet facilities which aided my transition into successful ownership of my following venture as co-owner of Atlantis Restaurant and Banquet of Plymouth

Responsibilities:

• Manage the entire facility operations, hire, manage, and train staff, plan weekly menu for facility and necessary supplies, prepare and instruct staff for service, manage the purchasing of all food and beverage supplies, receive deliveries for entire facility, manage budget and identify cost savings.

• Identify merchandising problems that were causing the company thousands of dollars monthly. Developed inspection procedures to identify problems with perishable items expediently and worked with the various suppliers to improve the quality of deliveries. As a result, the facility has been consistently under budget since my tenure by thousands of dollars

• Built an extremely loyal customer base through high standards of customer service as demonstrated by myself and instilled in my staff.

• Events management and promotion.

• Troubleshooting and change management

• Purchasing and negotiation skills.

• Vendor sourcing and negotiations.

• Sales/product/market analysis

• Food/labor/marketing cost.

• Customer relations and satisfaction.

• Human resources management.

• Team building and staff retention programs.

Certification

Prometric Certified Professional Food Manager- Rock City Detroit, MI

Education

Macomb Community College

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