OBJECTIVE

Restaurant Manager Position.

QUALIFICATION HIGHLIGHTS

• Team player and leadership professional with more than 18 years of progressive experience. 
• Possess strong public relations, advertising, operations, inventory and cost control skills. 
• Personnel Management skills include hiring, training, motivation, conflict resolution, disciplinary actions. Establish good rapport with customers, staff, peers and industry professionals.
• Employ hands-on style of management and enjoy interacting with both employees and customers to ensure an exceptional dining experience in a casual atmosphere.

STRENGTHS

Team Building & Leadership, Ordering and Purchasing, Inventory Management, Loss Control, Personnel Management, Waste Management , Vendor Relations, Staff Development

PROFESSIONAL EXPERIENCE

SEAFOOD RESTAURANT
General Manager / Executive Chef, 2003 - present

• Built start-up facility from the ground up, growing sales to 265K and staff from 7 to 35 in 5 years.
• Changed service concept, improved food quality, and revamped food costing processes.
• Spearheaded and implement table service, as well as daily menu changes.
• Built bookkeeping, accounting, and tracking spreadsheets to monitor food and staffing costs, as well as tracking of complementary foods.
• Maintained continuous inventory of $40,000 to $50,000 with minimum loss due to waste, through daily purchasing of highly perishable items.
• Implemented buying/menu procedures that assured all food items were reusable in a variety of dishes.
• Managed all aspects of purchasing, vendor relations, customer service, food preparation, menu development, marketing, wine buying, and seafood butchery.

SSS Dining, Inc.
Saute Cook / Prep Cook, 1995 - 2003

• Maintained responsibility for supporting lead chef in ordering and inventory maintenance, along with preparation of food for service to customers in a fine-dining atmosphere.

Your Basic Steak House & Saloon, Chef / Sous Chef / Bookkeeper / Bar Back, 1993 - 1995

EDUCATION

Cost Controls & JIT Inventory Management - 3 CEU's - City College - 2003
Le Cordon Bleu Cooking Academy - Certified Chef - 1993
High School Graduate