PLEASE REQUEST RESUME FOR     DETAILS:
 
 

OBJECTIVE: ___________________________________________________________________________

To secure a permanent managerial position with a positive and forward thinking hotel company where I may utilize my talents and experience to achieve STRONG POSITIVE RESULTS.

PERSONAL: ___________________________________________________________________________

Born the 15 June 1973 in Sao Paulo, Brazil.
Swiss and Brazilian nationalities.
Languages: English, Portuguese, Spanish, German and Swiss German.
Single.
 
EDUCATION:____________________________________    _________________________
 
1996-1997     INTERNATIONAL HOTEL MANAGEMENT INSTITUTE LUCERNE (IMI)
                                               Certified By Manchester Metropolitan University/England.
Studies In Food and Beverage Management.
Lucerne, Switzerland.

1992-1995      PONTIFICAL CATHOLIC UNIVERSITY MATER ET MAGISTRA
Studies In Business Administration.
Santo Domingo, Dominican Republic.

1988-1992    SAN JUDAS TADEO SCHOOL
Bachelor in Science and Letters.
                                             Santo Domingo, Dominican Republic.

SPECIAL EDUCATION/TRAINING: _____________________________________________________________

1998    SEMAB/DIMA
                                     Certified, “Special Techniques In Food Handling”.
                       Sao Paulo, Brazil.

1996         THE NEW ENGLAND SCHOOL OF ENGLISH
                                               English As a Second Language.
                         Boston (MA), USA.

1995                                      SWISS ARMY
                                            17-Week Military Training.
                                     Communication Troops, Swiss Army.
                                     Buelach, Switzerland.

1994                                      TECHNOLOGICAL INSTITUTE OF SANTO DOMINGO
A Scientific Leadership To Improve Quality.
                                          Santo Domingo, Dominican Republic.
 
 

EXPERIENCE:________________________________________________________________________________

Mar. 1999 - Present "RESORT NAME"
 Food and Beverage Director - Opening
Responsible for the opening of the Food and Beverage department with 3 restaurants, 6 bars, and 1discotheque and banquet facilities for 500 Pax, of this new 278 rooms hotel.
Reporting to the General Manager and to the Corporate Office.

Feb. 1999 - Mar. 1999 "RESORT NAME"
 Food and Beverage Manager - Opening/Transferred
Responsible for the opening of the Food and Beverage department with 3 restaurants and 3 bars of this new 135 rooms hotel.
Establishing all the Standards and procedures of Allegro in the Food and Beverage department.
Recruitment and Training of 98 Local employees for the Food and Beverage operation.
Main goal of this operation was to put this facility up to Allegro Standards, applying policies and procedures, training of local employees and a three, two and one year budget planning.
Reporting to the General Manager and to the Corporate Office.

May. 1998 - Feb. 1999  "RESORT NAME"Executive Assistant Manager in Charge of Food and Beverage - Transferred
Responsible for assisting the general manager in the overall operation of this 350 room hotel.
Responsible for the operation of the Food and Beverage department which includes four restaurants, four bars and one discotheque.
Primary goal of the Food and Beverage operation was to improve service standards, general training full year program, Staff recruitment, training and management of 150 local staff members.
The objective and challenge of this operation was to create new outlets for local customers. Emphasizing conceptual development, the definition and attainment of objectives on a short and long term basis.
Duties include planning and budgeting, sales and marketing.
Reporting to the General Manager.

  Dec. 1997 - May. 1998  "RESORT NAME"
Food & Beverage Manager
Responsible for co-ordination and planning in departments including profitability.
Responsibilities including standards of quality and specifications in all departments and implementing programs for training of 245 local employees.
Policies and procedure standards and quality were established in the Food and Beverage department.
Developing a marketing plan to attract local customers.
Six of Sao Paulo's finest restaurants: "BY NAMES"
Reporting to the General Manager, the owner of the hotel.

Aug. 1997 - Dec. 1997   "RESORT NAME"(EP), Sao Paulo, Brazil
Assistant Food & Beverage Manager - Promoted
Responsible for the overall supervision of the Food and Beverage department, including 12 Food and Beverage outlets.
The banquet department served over 85,000 covers a year.
Reporting to the General Manager in charge of the Food and Beverage department of this 450 room’s hotel.

Jan. 1997 - Jul. 1997  5*HOTEL "RESORT NAME"(Leading Hotel of the World) (EP), Zurich, Switzerland
Six months In-Training
Six months with assignment involving familiarization with all the Food and Beverage departments.
Reporting to the Food and Beverage Manager and to the Human Resources Manager

   1991 - 1995   (Catering Company), Santo Domingo, Dom. Rep.
     Assistant Food and Beverage Manager
Assisted in the operation, which served lunch for 300 employees of one of the most important insurance company in the Dominican Republic, including special lunches for their top executives and their guests?
Reporting to the Food and Beverage Manager.

SKILLS:___________________________________________________________________________

Bilingual: English and Spanish.
Excellent interpersonal relations and communication skills.
Fast learner and hard worker with very good project management, troubleshooting and problem solving abilities.
Team worker committed to quality.
Environments: DOS, Windows 3.11, Windows 95 and Internet.
Applications: Word Processors ( MS Word and Word Perfect ), Spread Sheets
(MS Excel, Quattro Pro and Lotus).
 
REFERENCES:

SKILLS

 Microsoft Word  Group Leadership  Modern and Classic Culinary Influence
 AmiPro   Report Writing  Current Service Safe Certified
 Windows 95  Employee Training  Menu Research and Development
 Microsoft Excel     Employee Manuals  Small Business and Corporate Experience
 PC & MAC  Inventory Control  Kitchen Layout and Design

Work Experience
   "COMPANY NAME"
March 97' - Present  Executive Chef
                 Responsible for purchasing and cost controls for a $2.5 million per year New England bistro.  All aspects of personnel and training of staff of twenty-five.  Creation of specials and seasonal menus with a focus on impact to profit and loss statement.  Main challenges overcome: elevated food costs, suppressed check average, and excessive employee turnover.

   "COMPANY NAME"
November 95' - February 97' Manager
                 Saw to the day to day operations of the ski resorts high-end bistro, with emphasis on wine selection, entertainment, décor, employee policy, and cash close outs.

   "COMPANY NAME"
June 94' - October 95' Executive Chef
                 Established a unique fine dining venue for a twenty-two room New Hampshire country inn.  Our clientele consisted mainly of travelers from New York City and Boston.  Major projects consisted of, menu development, kitchen design, product procurement, dining room layout, and systems of service.  Result, an eclectic world style bistro that was met with rave reviews.

   "COMPANY NAME"
August 93' - May 94'  Manager
                 Established interview and training process for dining room staff. Devised employee manuals, and was responsible for floor supervision, nightly cash out and maitre'd duties.

   "COMPANY NAME"
April 91' - October 92' Account Representative
   Marketing products for exclusive seafood purveyor.
            Established an extensive background in the international seafood market.

   "COMPANY NAME"
January 90' - February 91' Medical Representative
            Marketing medical services to doctors, hospital and skilled care facilities.

   Blake Edwards and Julie Andrews
June 89' - October 89' Personal Chef aboard their yacht

   "COMPANY NAME"
February 86' - May 89' Chef de Cuisine
                 Supervision and training of kitchen staff.  Menu planning and preparation.  Responsible for food costing, ordering and inventory.
  Education
   Cuesta Community College -Completed studies with honors

   California Polytechnic State University at San Luis Obispo
    B. S. Business Administration, Concentration Management

RESUME AVAILABLE ON REQUEST...

Education

Norwegian Institute of Hotel Management Stavanger, Norway, Courses included :French ,German, Accounting, Sales & Marketing, Staff Development, Human Psychology, Management and Administration. During this course I was still an employee of SARA Hotel Oslo, but was on unpaid leave. Duration of study was from 15-09-84 until 15-06-85

Glemmen Vocational College Fredrikstad ,Norway Attended this vocational college for cooks. After a year=s study, I was sent to Singapore to Shangri-La Hotel for my apprenticeship. Courses included; Wine studies, French, German Practical Cookery, Bakery, Service Standards, Hygiene, Pastry and English. Duration of course was from 01-08-80 until 30-06-81

United World College of South East Asia ,Republic of Singapore Secondary education included studies in; Economics, English, Physics, Geography, Mathematics and Design & Technology. Attained O= levels. Duration of secondary schooling was from 01-09-74 until 30-06-80

Singapore Preparatory School ,Republic of Singapore Primary education and preparations for secondary schooling at United World College of South East Asia. Duration of primary education was from 01-01-71 until 30-06-74

Professional experience

NAME OF RESORT AND LOCATION: Director of Food & Beverage As DFB of this hotel I am in-charge of our 9 F&B outlets. I am actively involved in the training and development of the F&B staff and in the absence of the GM I am in charge of the daily operations of the hotel. Sales & Marketing strategies for the F&B departments are also formulated by me in-order for the F&B department to achieve targeted sales forecasts. Working very closely with the Financial Controller ensures that budgeted operation costs and expenditures are minimized and financial forecasts attained. Period of employment is from 01-10-98 till present.

NAME OF COMPANY ,Indonesia General Manager As General Manager of this company, I was in charge of setting up two hotels for the parent company *******. These two hotels are in the province of "LOCATION AND NAME". My scope of work included : formulating the design together with the architects, preparing all policies and procedures for the hotels, appointing all staff and management, liaisons with various government departments for the issuance of licenses and permits, preparing financial projections and feasibility studies, appointing and reviewing tenders, liaisons with the Quantity Surveyors and in general, acting as the project co-ordinator for the projects Period of employment was from 01-10-96 till 30-09-98..

WELL KNOWN RESORT Republic of (You guessed it) Resident Manager As Resident Manager, reporting directly to the Managing Director, I was responsible for the operations of this 220 room resort. Facilities include 6 F&B outlets, Sports Center, Convention Center, Diving Center, Watersports Center, Hyperbaric Clinic & Decompression Chamber. Total staff under my management was 504 staff. Period of employment was from 01-10-95 till 30-09-96

WELL KNOWN RESORT Indonesia General Manager. Responsible for setting up all operational departments of the resort, during it=s construction and soft opening. Tasks and responsibilities included: staff training, Governmental relations, planning and implementing the policies of the resort, sales & marketing as well as setting up employment of all levels of staff. Period of employment was from 01-04-94 to 31-08-95.

WELL KNOWN RESORT, Indonesia Food & Beverage Manager Responsibilities included managing all aspects of the hotel and convention center=s food and beverage departments. This included staff training, cost controlling, formulating the department=s sales and marketing strategies. Also responsible for running the large convention center=s banqueting and seminar business. Also responsible for organizing the hotel management company=s pre-opening of their Bahari Inn Hotel in Tegal, central Java. Period of employment was from 01-11-92 until 31-03-94

WELL KNOWN RESORT, , Indonesia Executive Chef As Executive Chef, I was responsible for the hotel and convention center=s food preparation and quality. Menu planning, staff training, food promotions were all part , Indonesia Executive Chef i/c of Food & BeverageJoined the resort as Executive Chef and after 6 months was promoted to be in charge of all food and beverage operations as well as banqueting and conventions. Period of employment 01-08-90 until 31-07-91

COMPANY NAME. Republic of Singapore Managing Partner As managing partner of this company, I was responsible for setting up all sales and marketing strategies as well as the operational aspects of this food trading and restaurant operating company. During my tenure, the company successfully cornered the salmon market in South East Asia, including Hong Kong and Taiwan. Snorre Food became the major supplier to main hotels, restaurants, airline caterers and supermarkets. I traveled extensively during this tine doing food promotions and cooking exhibitions around Asia. Period of operating the company was from 01-04-87 until 30-06-90

Restaurant. Republic of Singapore Managing Partner & Chef As managing partner & chef in Singapore=s only restaurant, I was responsible for the restaurant=s overall food and service quality and profitability. This restaurant was part of ********* activities and was used as a show case for ****** products. The restaurant was sold off to Marina Village Pte Ltd, as part of the company=s re-organization to focus on the trading activities, Period of operating the restaurant was from 01-04-87 until 25-02-90

NAME OF RESTAURANT.PUB Moss, Norway, General Manager & Partner As General Manager and partner of this restaurant and fun pub, I was responsible for the entire operations, which included sales and marketing, entertainment, service standards and overall profitability. Sold off my shares to my partners and went back to Singapore to open Snorre Food & Vikings restaurant Period of operating the restaurant and fun pub was from 01-01-86 until 31-01-87

NAME OF RESTAURANT.PUB, Moss, Norway, General Manager & Partner As General Manager and Partner of this restaurant (same owners as *********) I was responsible for the marketing and overall operations and quality control. Sold off my shares to my partners and went back to Singapore to start ***********Period of operating the restaurant and wine bar was from 01-01-86 until 31-01-87. Hotel, Oslo ,Norway, Sous Chef As Sous Chef of this hotel, I was responsible for the food production and quality of food produced in the hotel=s main kitchen and banqueting kitchen. Menu planning, costing, staff training of all the hotel=s apprentices were part of my duties. I left this position to open my own restaurants. Period of employment was from 17-06-85 until 15-12-85

Hotel Singapore Republic of Singapore Apprentice Cook As an apprentice cook with the ****, I underwent training in all of the hotel=s kitchens. I left this apprenticeship to complete my 3 month=s finishing course for cooks in Norway. Period of apprenticeship was from 01-09-81 until 30-12-82

Other Work Related & Professional Experiences

Hotel Manila, Philippines Salmon Cooking Promotion Invited by the prestigious Manila Hotel to hold a Salmon Cooking Promotion at their Champagne Room Restaurant. September of 1988

Malacanang Presidential Palace Manila, Philippines Presidential Luncheon Invited to prepare the lunch for President Cory Aquino at the Malacanang Palace September of 1988 Holiday Inn Harbor View Hotel, Hong Kong Scandinavian Food Festival Invited by Holiday Inn Harbor View to hold a Scandinavian Food Festival June of 1989 Radio Hong Kong, Hong Kong Talkshow on Food Invited to popular talkshow to talk about foods and especially Scandinavian Foods June of 1989 The Norwegian Salmon Saga Republic of Singapore Cooking competition Responsible for organizing and co-ordinating the cooking competition AThe Norwegian Salmon Saga@ for professional chefs and cooks in Singapore. November of 1989 Norwegian Salmon in Asia Republic of Singapore Production of cook book. Responsible for producing the cookbook ANorwegian Salmon in Asia@ in conjunction with the cooking competition AThe Norwegian Salmon Saga@ November and December of 1989 Salon Culinaire 1990 Republic of Singapore Securing financial sponsorship for organizers Involved in securing financial sponsorship for the organizers of ASalon Culinaire 90@ in conjunction with Food & Hotel Asia 90. March of 1990 Hilton Jakarta Jakarta, Indonesia Salmon Promotion Invited by Hilton Jakarta to hold a Salmon Cooking Promotion at their prestigious Taman Sari Grill June of 1990 Chaine De Rottisseurs Jakarta, Indonesia Annual Dinner Invited by the Indonesian Chapter of the Chaine De Rottiseurs to be the guest chef to cook for their annual dinner party. July of 1990Besides the above mentioned related activities and experiences, I am have also been involved in various cooking competitions both locally in the countries where I have had the pleasure to work as well as regionally in South East Asia. I have also on numerous occasions organized food promotions for the hotels I have been working with regionally as well as internationally. I have on many occasions represented the hotels where I have worked in international and local trade fairs and exhibitions.

Languages Spoken Fluently : English - Bahasa Indonesia - Norwegian Understand : French - German - Dutch Read : English - Bahasa Indonesia - Norwegian - Dutch

Community activities Rotarian and involved in community charity work

Personal Data Date of Birth : 27^{th October 1962 Citizenship : Norwegian Marital Status : Married Spouse=s Citizenship : Filipino Dependants : 3 Religion : Protestant}

PLEASE REQUEST RESUME FOR DETAILS:
 

Summary

An Executive Management Professional with 20 years of successful leadership experience in highly competitive industries.  A solid, verifiable track record of producing profits and continually raising standards of quality and customer service.

Skills

Dynamic Customer Service Expert.
Keen Planner with the ability to analyze market data and develop effective business strategies.
Superior Leader who has motivated staffs and teams to perform beyond forecasted goals.
Efficient Organizer, able to manage a variety of tasks simultaneously.
Exceptional Problem Solver who can find 'win-win' solutions.
Excellent Communicator, both verbal and written.
Experienced Administrator, Instructor, and Trainer.
Knowledgeable in a wide variety of computer applications.
Owner of 3 successful restaurants over the past 5 years.

Professional Experience

"COMPANY NAME" 1997-Present
Proprietor/Secretary/Treasurer
A restaurant owner/management partnership, which bought and renovated older restaurants.
Manage day-to-day operations of the business.
Hire, train, evaluate, supervise, and schedule managers and employees.
Create effective marketing strategies designed to generate new revenues.
Developed successful fare and designed menus.
Responsible for inventory control.
Oversees facilities' maintenance.
Responsible for high level of customer satisfaction based on excellent service and quality product.

"COMPANY NAME"
Owner/Operator
Designed attractive bar and patio in appealing setting.
Managed 10 employees.

Professional Experience
"COMPANY NAME"
Owner
Remodeled an existing bar into an authentic Irish Pub.
Increased sales from $550K to $850K in first year.
Managed 30 employees and managers.

"COMPANY NAME"  1992-1998
Owner
Managed day-to-day operations of the business.
Hired, trained, evaluated, supervised, and scheduled 30 employees and managers.
Created effective marketing strategies to grow sales to $1.8 million in year one.
Responsible for inventory control.
Oversees maintenance of 10,800 square foot facility'.
Responsible for high level of customer satisfaction based on excellent service and quality product.
Developed banquet facility, which attracted a variety of organizations as clients as well as generating higher profit margins.

"COMPANY NAME" 1989-1992
Manager
Created an industry pool league to increase weeknight customer traffic and generating additional revenues of $800 an evening.

Education

Associates Degree in Hospitality Restaurant Management
St. Louis Community College at Forest Park

Restaurant Hotel Industry Management
Purdue University

Hotel Restaurant Manangement
College of Boca Raton, Florida

^Resume:

^{CURRICULUM VITA}

^{PLEASE REQUEST RESUME FOR FULL DETAILS:}

^{MARITAL STATUS : Married}

^{LANGUAGE SPOKEN : English, (Fluent) ,Malaysia ,(Fluent),
Mandarin, (Fair)}

^{LANGUAGE WRITTEN : English, Bahasa Malaysia}

^{C0MPUTER LITERACY : Window 95, MS Words
WORKING EXPERIENCE}

^{PRESENT : BUSINESS DEVELOPMENT MANAGER "COMPANY NAME" SDN
BHD}

^{July 1996 - September 1998
Position : Property Manager}

^{: "COMPANY NAME", a subsidiary of *******
Job Responsibility
:a) Managing condominium in the capacity of
i)Building Manager
ii)Resort Operation Manager}

^{:b)Building Managers.
Act in the capacity of Management Corporation under the state Titles
Act. Liase with various owners, architect and contractors to
ensure quality and monitor the progress at various stage of work
and make monthly progress report. Upon Vacant Possession, ensure that
all defects are handle appropriately by various contractor. Upon
issuance of Certificate of Fitness, to ensure that the Building/Condo is upkeep to its highest of quality.}

^{:c) Resort Operation Managers.
To market apartments leased back to us by defining source markets and segmentation, market penetration strategy-pricing/packaging and
product positioning. Performance as Property Manager overseeing the resort operation reporting to the Directors.}

^{Oct 1995 - July 1996
Position :Managing Partner}

^{Company :"COMPANY NAME"}

^{Job Responsibility :a)To carry on the businesses and activities of management consultants and to render specialised consultancy services on the setting-up,
on operations and management of resort and
other related services to any person, firm of
corporation.}

^{:b)To provide public relations counsel by consulting with client on relations with the customers, employees, the trade or general public and after such consultation to recommend certain form
of publicity, advertising and other courses of conduct.}

^{:c)To provide the expertise on all or any of the business of organisers, managers, promoter or agents for travel, sports and entertainment of all kinds.}

^{:d)To provide Training Services to the service industries or corporations.}
 

^{Contracts :a)"COMPANY NAME", a 46 rooms seaside resort in Melaka.}

^{:b)"COMPANY NAME", wholly operated by "COMPANY NAME"}

^{:c)"COMPANY NAME" - Training services rendered.}

^{:d)A' "COMPANY NAME" - Training services rendered.}

^{:e)"COMPANY NAME" - Consultancy for entertainment and
promotions.}

^{July 1992 - Oct 1995}

^{Position :General Manager}

^{Company :"COMPANY NAME" (284 rooms) "LOCATION".}

^{Job Responsibility
:a)Product Development with ID Consultant and Architectural
Drawing.}

^{:b)Pre-opening review outlet theme and concept.}

^{:c)Pre-opening review on Hotel Standard Operation Requirement.}

^{:d)Proposal list of Procurement of operational Equipment
Furnitures and Fittings.}

^{:e)Proposed detail budgets}

^{:f)On site inspection, proposed for any variation deemed
necessary and project supervision.}

^{:g)Product Development (F & B), sports and recreation.}

^{:h)Marketing sales & promotion}

^{:i)Preparation of operational and subsidiary budget.}

^{:j)Preparation of manpower and human resources planning.}

^{:k)Preparation of overall operational policies and procedures.}

^{:l)Preparation of operational manual.}

^{:m)Owners Licences and Permits.}

^{:n)Performance as General Manager overseeing the hotel
operation reporting directly to Deputy CEO of company.}
 

^{1988 - July 1992
Position : Food & Beverages Manager}

^{Company : "COMPANY NAME" (295 rooms)
"LOCATION".}

^{Job Responsibility :
a) Overall incharge of the whole Food & Beverage Department
outlet comprising of :-
1) Banquet
2) Room Service
3) Coffee House
4) Disco
5) Grill Room
6) Lounge
7) Music Room
8) Swimming Pool}

^{b) Co-ordination with Kitchen Department on Food Quality,
Costing and Production.}

^{c) Sales & Marketing - Co-ordinatings and implement food and
beverages promotions.}

^{d) Quality control on service and product.}

^{e) Training of F & B personnel.}
 

^{1987 - 1988
Position : Food & Beverages Manager}

^{Company : "COMPANY NAME" (160 rooms)
"LOCATION"
1985 - 1987
Position : Food & Beverages Manager}

^{Company : "COMPANY NAME" (180 rooms)
"LOCATION".}
 

^{1984 - 1985 :
Position : Assistant Food & Beverages Manager}

^{Company : "COMPANY NAME"l, Kuala Lumpur (250 rooms)}
 

^{1981 - 1984 :
Position : Food & Beverages Manager}

^{Company : "COMPANY NAME" (150 rooms)
"LOCATION".}
 

^{1980 - 1981 :
Position : Maitre d' Hotel}

^{Company : "COMPANY NAME" Kuwait (520 rooms)
Kuwait}

^{1974 - 1980 : Position
: Outlet Manager}

^{Company : "COMPANY NAME" (390 rooms)
Kuala Lumpur}

^{Courses Attended:}

^{1) Understanding & Profiting from the Business of Hotel & Service Apartments
2) How to retain Employees
3) Train the Trainer
4) Creative Thinking & Problem Sorting
5) Strategic Approach to the Complete Marketing Plan
6) 1994 Hotel & Tourism Marketing
7) Executive Development Programme for Hotel & Tourism
8) SupervisingTraining Workshop}
 

^{Special Qualities: Task of opening seven hotels & resorts & apartments}

^{"GOES ON TO LIST OUTSTANDING ABILITIES AND ACIEVEMENTS...PLEASE ASK TO SEE THIS ONE"}
 
 

OBJECTIVE To achieve a position in management within the hospitality industry which will utilize my experience in food and beverage. A position that includes abilities that can be effectively applied with an organization offering definitive opportunities for growth, advancement, and recognition.

EXPERIENCE

RESORT NAME 1998 FOOD AND BEVERAGE DIRECTOR. 4 diamond. 200 rooms. Overall control of the resort's fine dining restaurant and lounge, kitchen, banquets, country club, managers and staff. Director of coordination between Sales, Catering, Banquets, and Executive Chef. Created policies and procedures for all departments, re-instituted quality service and presentation standards throughout all departments. Maintained tight labor controls to budget without sacrificing service standards, food and beverage accountability, and controls.

RESORT NAME AND LOCATION 1994 - 1997 BANQUET/CONVENTION SERVICE COORDINATOR. Supervision and staffing of captains, servers, housemen, bartenders, and audio-visual for 32,000 sq. ft. convention facilities. Liaison betweenmeeting planners and sales, catering, kitchen, and front desk. Reduced turnover rate by 40%.

RESORT NAME AND LOCATION 1992 -1994 DIRECTOR OF FOOD AND BEVERAGE. Overall control of kitchen, bar, service, and set-up of a staff of 40 for 7000 members. Created existing catering and food menus, daily and monthly P & L, policies and procedures. Only Director past or present to maintain costs at optimum levels to show yearly profitability.

RESORT NAME AND LOCATION 1990 - 1992 DIRECTOR OF FOOD AND BEVERAGE. 290 rooms, 20,000 sq. ft. convention space. Overall control of kitchen, service, banquets, bar, and set-up for staff of 30. Established and implemented existing safety incentive program, reducing injury and breakage by 25%, and training program reducing turnover by 60%.

RESORT NAME AND LOCATION 1987 -1990 CONVENTION CENTER COORDINATOR. 440 rooms. 4 diamond. Control of 25,000 sq. ft. Convention Center and outlying properties for catering and meetings. Supervised captains, servers, housemen, bartenders, and stewards. Created existing Departmental Manual. Reduced staff turnover from 90% to 25%.

RESORT NAME AND LOCATION1982 - 1987 RESTAURANT MANAGER & BEVERAGE MANAGER. 440 rooms. 4 diamond. 50,000 sq. ft. convention facilities. Member of the award-winning resort's opening management team. Supervised and staffed 60 employees for resort's 5 outlets. Reorganized the Western theme outlet for public and banquet use of up to 1000 people. Annual gross profitability in outlet of approx. $1M in food and beverage.

*** AVAILABLE TO RELOCATE ***

Thank you for your consideration. I look forward to your reply.
 
 

Seek career opportunities in public relations, sales, or hospitality, which will effectively utilize extensive background and experience.

SUMMARY OF QUALIFICATIONS

$ 20 Years management, sales, and public relations experience within the hospitality industry; listed in AH&MH=s AWho=s Who in the Hospitality Industry.@

$ Career History includes employment and training within the U.S. and international locations.

$ Expertise in operational, supervision and special events coordination; multi-unit and International resort experience.

$ Proven capabilities in sales and public relationsBexcellent presenter of services/products.

$ Skilled in instilling confidence and trust with clientele, and motivating personnel to their highest levels of productivity.

$ Ability to organize, manage, delegate, and accomplish objectives within established time frames.

$ Quality Assurance, Motivational, and leadership training.

Computer literate; word, excel, publisher.

$ Restaurant, food service, and club fabrication, turn-key operation. Trained with Micros and Digital Dining Software applications.

PROFESSIONAL HISTORY

1994-present Company Name:. City and State

Managing Partner

Responsible for creation, design, and operations of full service

restaurant and catering facility. Marketing, sales, training, and

supervision. Micros programming and training. Business sold.

1994-present Company Name:. Location

Family-owned business

Buyer, sales, and marketing for upscale gift shop and coffee bar.

Responsible for design, operations, and product development.

1996-1997 Location: Chamber of Commerce Location

Executive Director

Operations of Chamber of Commerce, Visitors Center, and Interpretive Center. Daily operations, membership sales, marketing, Economic development. Supervisory and special events. Major accomplishments: tourism development. Web page development, increased community involvement and excitement. Introduced Pawhuska area as location site for movie industry. Responsible for area attractions to become internationally visible. Leadership training, Economic Development training, and State level involvement. Youth program development.

1993-1994 Company Name:. New Orleans, Louisiana

Passenger Service Representative, Concerige

Food and Beverage and hospitality operations aboard a passenger cruise line. Organized special events and supervised multi units.

1992-1993 Company Name:. Talequahah, Oklahoma

Director of Concessions

Design, implementation, and operations of concessions and food services in casino-type atmosphere, gaming operations for Cherokee Indian Nation. Daily operations, special events, supervisory, training and marketing, multi-unit facilities. Micros installation and training of staff and management.

Food and Beverage Manager

Catering Director, Concerige

Four diamond facility, responsible for fine dining, upscale pub,

banquet and catering operations. Established and trained CONCERIGE services. Sales, marketing, event planning, and multi-unit operations.

1980-1989 Well Known Resort Paris, France

Management, sales and marketing

Food and Beverage operations, multi-unit, multi-country facilities. Public relations, responsible for international staff and training. Assigned to resorts throughout world. Motivational, management, leadership, and stress management training. Sales and marketing, developing site locations for resorts international, design and implementation for turn-key operations.

ADDITIONAL EXPERIENCE

Consulting restaurant & food service design

POS Programming and training of staff

Sales, marketing, and public relations

Radio station, sales, traffic, on air

National Democratic Committee Washington DC

Intern: traffic, planning special events,

Concert and club promotions

Location Scout ************** Film Commission

15 years experience full service, fast food, multi unit

Food service establishments, convenience store.

EDUCATION San Jacinto College Pasadena, Texas

Interior Design

University of Houston Houston, Texas

Food and Beverage Management

Club Medeterrane University Paris France

Management, Leadership, Quality Assurance

Language. Motivational

American Hotel and Motel Institute

Hospitality Law, Food and Beverage Management, Human Relations, Sales and Marketing.

Candidates Name:

Leadership *********

******** Travel and Tourism Association

Board of Directors

Governor=s Tourism Conference, ********

Board of Directors

Special task force: Office of Lt Governor

PERSONAL Martial status: single, no dependants

Availability: Immediate; current passport available for relocation

References: furnished on request

B.S.B.A. in Hotel, Restaurant, and Tourism Management. June 1996

University of Denver, Denver, Colorado

Associate in Arts. University of Hawaii, L.C.C. Pearl City, HI. May 1993

HOSPITALITY EXPERIENCE

******** Hotels & Resorts, Pittsburgh, PA. Sept. 1996 -

Food & Beverage Manager . Responsible for restaurant, lounge, present

and 7,200 sq. ft. banquet space. Job functions include: forecasting;

budget managing; beverage controlling; labor management; monthly

and quarterly inventory/purchasing; and implementing corporate

-programs & menu roll out.

********************* , University of Denver. Sep t. 1994 -

Concession manager. Supervised food production and preparation Aug. 1996

and food stands for various sporting events held on campus. Planned

and maintained staffing and food need for each event.

*********** , Colorado Springs ****. Summer 1995

College Internship. Worked in most facets of the hotel, including:

bellman; banquets/catering; housekeeping; and PBX operator.

American Hawaii Cruises. May 1994 -

WaiterlAssistant waiter. Served five meals per day in a 4-Star dining March 1995

room on a 1, 100 passenger cruise liner.

ARA Food Services, University of Denver. Sept. 1993 -

Preparation and serving of food and alcoholic beverages to spectators May 1994

at various sporting events on campus. Served as cashier and line

server at dining halls on campus.

Track & Field and Cross Country Coach at Mililani High School, Jan. 1990 -

Mililani, Hawaii. Planned and executed daily and routine practices June 1993

and meets. Prepared schedules and training for 40+ athletes.

Vice-president: Colorado Restaurant Association, student chapter 1995-96 school year. Vice-president: Ka Ohana Hawaii Club, University of Denver, 1994-95 school year. Treasurer: Hotel, Restaurant, & Tourism Management Society, 1993 - 94 school year. Voted 0'ahu Interscholastic Association Track & Field Coach of the Year for 1992.

PLEASE REQUEST RESUME FOR DETAILS....

Greetings,

I am submitting the enclosed resume for your consideration. I would be delighted to be considered for a position with your organization that would make productive use of my experience and qualifications.

I am prepared to bring to this position a commitment to uphold the highest standards of professionalism and job performance, which I believe you'll find amply demonstrated in my career background. My compensation requirements are negotiable within a range commensurate with my qualifications,

Thank you for your consideration.

Yours sincerely,

****************************

PROFILE

A standout study in the art of culinary excellence and the science of kitchen management committed to eliciting the highest degree of professional acumen in others,

A graduate of San Francisco's esteemed California Culinary Academy With extensive hands-on experience in the preparation of regional American cuisine under the personal tutelage of some of some of America's most accomplished chefs.

Experienced in innovatively and successfully preparing a wide range of culturally-diverse cuisines-- Classical French, Pacific Rim Fusion, Hawaiian, and California and other contemporary regional American-in association with some of Hawaii's best-known restaurants and resorts.

Highly regarded as a freelance restaurant consultant in recipe development, menu planning, purchasing, promotion, and design and implementation of kitchen management procedures and safety programs.

Keenly interested in contributing extensive experience and acumen to a position that demands the highest standard of culinary and creative excellence.

PROFESSIONAL EXPERIENCE

Executive Chef 1998 - Present

**************** Kailua, Hawaii

Supervise all kitchen operations for a 60-seat Southwestern regional cuisine restaurant generating approximately $1 million in annual sales, Supervise a staff of 12 in managing inventory, cost and portion control, scheduling, training, and kitchen safety and other policy and procedures. Supervised all kitchen operations, Ensuring the greatest possible efficiency of food and labor costs while upholding the highest quality standards for food preparation and service. Perform the full range of human resource functions associated with the effective management of kitchen operation, including hiring, training, and shift scheduling, Ensure compliance with all federal, state, and local public health policies for food preparation and sanitation

Director of Food and Beverage 1997

**** *** ****, Oregon

• Implemented kitchen, restaurant, and menu design for opening of restaurant operations for facility.

• Supervised food and beverage operations for a 3-restaurant gaming facility (totaling 300 seats capacity, $23 million annual sales) located on tribal reservation,

• Supervised a staff of 70 (including 9 managers) associated with food and beverage operations, in planning and implementing menus, inventory management, and cost control.

• Hired and trained Executive Chef and all food and beverage managersImplemented stringent federal safety and labor laws pertaining to food and beverage operations on reservation lands, including conduct of CPR classes.

• Wrote and produced safety and employee training, and policies and procedures manuals for department.

• Managed and accounted for food cost percentage purchasing to evaluate food costs as a percentage of overall operations costs.

• Personally trained a largely inexperienced staff to implement the highest standards of customer service and food and beverage preparation and presentation.

Chef de Garde Manger 1995-1996

******************* , Eugene, Oregon

• Supervised 2 staff members in providing on- and off-site catering and performing onpremises banquets accommodating 20 - 300 guests.

• Created and supervised presentation of displays of butter, vegetable, and fruit carvings, and supervised serving of cold foods and sausages, luncheon meats, galantines and balantines.

Chef de Garde Manger 1994-1995

****** ****** **, Oregon

• In a seasonal, contractual capacity, supervised 16 staff in providing all on- and off-site catering and full banquet kitchen service for up to 1,500 guests for weddings and other special occasions and corporate functions,

• Created and supervised presentation of ice and fruit carvings.

Supervised restaurant breakfast, lunch, and dinner service of hot and cold foods.

Chef de Garde Manger 1994-1995

***** ***** ****, *****, Hawaii

Supervised all on- and off-site catering and banquet functions for traditional French brigade-style kitchen of Conde Nast 5-Diamond resort consistently providing Hawaii's toprated cuisine. Supervised preparation of all charcuterie including sausages and luncheon cuts, and utilization of herbs and vegetables from hotel's own garden.

Chef de Tournaut 1993-1994

*******'* Restaurant, Honolulu, Hawaii

• Completed 250-hour internship in rendering the full range of "back of house" services, including vegetable and sauce preparation, butchery, and line cooking for one of Hawaii's most highly regarded Pacific Rim Fusion cuisine restaurants

• Personally assisted in styling of menu items for photography and presentation in Chef ***

***** best-selling cookbooks.

Dining Room Captain 1991-1993

California Culinary Academy, San Francisco, California

Supervised all "front of house" operations while concurrently enrolled as a student. Acquired valuable experience as Dining Room Captain in performing all "front of house" restaurant duties, and in working in Academy's grill in preparing al fresco and regional American cuisine with a California flair

Bar Manager 1989-1991

*************, Kaneohe, Hawaii

Supervised 3 staff members in performing all bar operations including inventory and liquor control and promotions,

Lead Line Cook 1988 - 1999

*** ********, Las Vegas, Nevada

Performed Line Cook duties including preparation of mainstream American cuisine favorites and pan" items including salads, soups, sandwiches, and sauces

EDUCATION

Associate of Culinary Arts Degree, California Culinary Academy San Francisco, California: 1994

Worked on a casual basis as a cook and kitchen assistant in various restaurants in Paris,

France: 1985

REFERENCES

Gladly provided upon request.
 
 

Executive Chef

Details
Description:	Education New England Institute of Technology 1994 culinary graduate Lowry Technical School 1989 graduate Ramstein American High School 1985 graduate Experience ***************  Executive Chef 09/98-Present *********  Restaurant Executive Chef 06/97-09/98 **********  Restaurnat Head Chef 03/96-05/97 ***********  Restaurant Head/Sous Chef 06/95-03/96 ************  Cafe` Sous Chef 08/94-06/95 ***********  Sous Chef 10/93-07/94 U.S. Air Force E-4 01/89-09/93 I Have a great work ethic and work great with others (not one of those screaming Chefs) Exceptional at Keeping food cost low while keeping the food standard and quality High. Customers always come back while I am operating the kitchen
Degree:	2 Year Degree
Experience:	More than 5 Years
Will Travel:	Road Warrior
Desired Job Type:	Full Time
Desired Employment Type:	Employee
Location:	US-NY-
Relocate:	World
Citizen:	Yes
Security Clearance:	Yes
Contact
Company:
Email:
Name:	Chef Glenn
Phone:
Fax:	same
Contact Type:	Job Seeker
Miscellaneous
Categories:	Executive,Food Services,Hotel - Motel,Professional,Restaurant
Last Change:	1999/03/20 21:10:

 

executive chef

Details
Description:	3/98    ********************************* to      Amenia, Ny 10/98         Executive Chef: Executive resort and retreat, meeting and banquet facilities, one million in food revenue, purchasing,         receiving of all products, scheduling of all staff, full and         part-time. 5/97    ************************** to Louisville, Ky. 1/98                                                                                                                                                    Executive Chef: Annual food revenue of 3 million dollars.         Banquet facilities for 3000 people, maintained food and labor         costs. Purchased and received of all food and equipment items,         Hiring, training and scheduling a staff of 25 people. 1/97    Ladyfingers Catering to      Middletown, Ky 5/97                                                                                                                                                    Executive Chef: In charge of all ordering, receiving and daily         production for catering operation. 2/96    The Melrose Club to      Hilton Head, SC. 1/97                                                                                                                                                    Executive Chef: Equity Club 4 restaurants and banquet facilities         staff of 25 to 30. In charge all ordering, receiving, scheduling         and control of food and labor costs. Annual revenue of 1.5         million dollars. 4/94    Ladyfingers Catering to      Crestwood, Ky 2/96                                                                                                                                                    Executive Chef: Cokked for all functions. 11/89   Marriot Corp./MMS Division to      Ashland Oil Inc. 4/94    Russell, Ky.         Executive Chef/ Catering Manager: In charge of all catering         functions, on and off site. Purchased food and equipment needed         for functions. Controlled labor and food costs. Prepared and         submitted payroll, inventory reports and operating statements.         Hired and trained kitchen, wait staff and bartenders. Supervised         35 employees. Carved ice sculptures for all occasions. Developed         planned and implemented menus. Contributed 400 thousand dollars         annual gross margin to division. 11/88b  Eden Resort Inn to      Lancaster, PA. 11/98                                                                                                                                                   Executive Chef: Supervised and Scheduled a staff of 40 people.         Ordered all food, controlled labor and food cost. Carved ice         sculptures. Annual food revenue of 4 million dollars. 4/82    Hyatt Regency Hotels to         Washington, DC 10/88      Arlington, VA            Houston, TX            New Brunswick, NJ            Cambridge, MA         Executive Sous Chef: Supervised 12 sous chefs and 65 line         employees. Responsible for banquets and three restaurants         Sous Chef: In charge of Tidewater gourmet seafood restaurant.         Transfered to Washington, DC.         Sous Chef: Ducks and Company wild game specialty restaureant.         Transfered to Arlington, VA.         Sous Chef/ Banquet Chef: Transfered to Houston, TX         Breakfast Cook: Transfered TO New Brunswick, NJ. EDUCATION: 12/79   Johnsons and Wales College to      Providence, RI 4/82                                                                                                                                                    Graduated with A>S> Degree in Culinary Arts 6/92    Culinary Institute of America         Hyde Park, NY         Professional Development Program for Executive Chefs 5/93    Culinary Institute of America         Hyde Park, NY         Advanced Chefs Program         Received Certificate of Completeion f4rom the Educational         Foundation of the National Restaurant Association for Applied         Food Service Sanitation REFERENCES AVAILABLE UPON REQUEST
Degree:	None
Experience:	More than 5 Years
Will Travel:	Road Warrior
Desired Job Type:	Full Time
Desired Employment Type:	Employee
Location:	US-KY-Louisville
Relocate:	World
Citizen:	Yes
Security Clearance:	No
Contact
Company:
Email:
Name:
Phone:
Fax:
Contact Type:	Job Seeker
Miscellaneous
Categories:	Executive,Food Services,Hotel - Motel,Professional,Restaurant
Last Change:	1999/02/25 17:24:00

                   Please Request Resume for Details

                                Address....

    CAREER OBJECTIVE & PROFILE:
    An enthusiastic professional devoted to the aspect of Food &
    Beverage services in a Quality Hotel. A dependable, honest and
    responsible Executive Food & Beverage Professional willing to
    accept challenges and eager to learn. My ultimate goal would be to
    become a General Manager and/or Corporate Top Executive.

    ACCOMPLISHMENT:
    Key results achievements in the areas of quality service,
    performance, budgeting & financial results. Hotel openings &
    remodeling experiences. Management of Operation & Feasibility
    studies. Elaboration of yearly budget and projections. Capable of
    directing as many as 350 employees. Consistent record in
    maintaining low turnover rates and containing F & B cost 15-20%
    below plan while delivering unexcelled quality in Cuisine &
    Service. Scoring unequaled high marks for cleanliness.

    [*]HOSPITALITY EXPERIENCE:

    [*] Name of Organization, Spain. 05/98 - present

    * Name of Organization .( Venezuela )Senior Food & Beverage
    Director. Opening
    681 Rooms, 5 Restaurants, 4 bars, 28 Meeting Rooms, Room Service &
    Royal Floors.

    [*] Name of Resort, Dominican Rep. 02/97 - 05/98

    * Name of Resort.(Dominican Rep) ood & Beverage Manager

    * Name of Resort.(Margarita Isle) Resident Manager. Opening

    * Name of Resort.(Venezuela) Food & Beverage Manager.

    [*] Name of Resort S.A. France. 11/93 - 02/97

    * Name of Resort.(Dominican Rep) Food & Beverage Manager.

    * Name of Resort.(Mexico) Food & Beverage Manager.

    * Name of Resort. (USA)Assistant F & B Manager. Opening

    * Name of Resort.(Mexico) Assistant Food & Beverage Manager.
    Opening

    * Name of Resort.(Bahamas) Opening
    Assistant Food & Beverage Manager.
    Assistant Financial & Administartive Manager
    Food & Beverage Storekeeper Chief.
    #1 Dive Resort in the World. Rodale`s Scuba Diving & Gold List
    Conde Nast Traveler.

    [*] Name of Resort CARACAS. 09/93 - 11/93
    Chief of Bar / Bartender. 660 persons

    [*] Name of Resort. 1989 - 1992
    Banquets Coordinator. Banquets & Conventions up to 6000 pax.
    [*]Name of Resort de Rang 1988.
    [*]Name of Resort. Waiter 1987.
    [*]Name of Resort Busboy 1986.

                                    [*]

    [*]EDUCATION & TRAINEE:

    [*]HOSPITALITY MANAGEMENT 1989 - 1993
    HOTEL SCHOOL OF VENEZUELA
    Sponsored by The Hague Hotel School. Holland.

    [*] Name of Resort PUERTO VALLARTA.Mexico 12/98-01/99
    Food & Beverage Management Seminar.

    [*] Name of Resort USA. 1994
    Food & Beverage Assistant Management Trainee. 4 Weeks.

    [*] Name of Resort.(Martinique) 09/92 - 11/92
    Room Division Management Trainee.

    [*] Name of Resort.(Guadaloupe) 06/92 - 09/92.
    Food & Beverage Management Trainee.

    [*] Name of Resort.(Aruba) 12/91 - 02/92
    Food & Beverage Operative & Management Trainee.

    [*] Name of Resort.(La Guaira) 09/90 - 04/91
    Food & Beverage Operative & Management Trainee.

    [*]SKILLS
    *Multi-lingual,fluent verbal & writen in
    Spanish,English,French,and some of German.
    *Organized & participated in several promotions & gastronomic
    festivals.
    *Involved in the pre-opening organization,opening & operation of
    several hotels throughout the caribbean, Venezuela,Mexico & USA.
    *Recipient of Scholastic Grant for outsanding academic record and
    excellency by the prestigious Grand Marshall of Ayacucho
    Foundation of Venezuela.
    *Computer skills & for several years practical experience in
    computer programming of stock, budget and cost control of Food &
    Beverage Services.
    *Hotel Administration Post Grade Professor. Dominican Rep.
    *Willing to relocate and travel.

    E-mail:

 PLEASE REQUEST RESUME FOR DETAILS:
 

OBJECTIVE

Management position in the hospitality and food service industries which
will offer continuing opportunity for ongoing challenge and advancement.

HIGHLIGHTS OF QUALIFICATIONS

Over 14 years of proven management experience in virtually all aspects of restaurant and resort operations.
Proven track record in increasing profits through close monitoring and coordination of all operations.
Experienced in cost accounting, inventory management and P&L reporting.
Excellent customer service skills.  Increase profits by exceeding the guest’s expectations and close monitoring of all controllables on P&L.
Strong work ethic; accustomed to long hours; willing to “go the extra mile” in any assignment.
Self-directed, well organized and innovative.  Attentive to detail and follow through.
Low employee turnover due to increased employee morale and implementing team-building programs.

PROFESSIONAL EXPERIENCE
 

"RESORT NAME:", Catalina Island, Ca.                                            7/96 - 8/98
Food and Beverage Manager
           Directed all food and beverage activities for this 800-acre resort located on Catalina Island.
             Food and beverage locations included two high volume nightclubs, patio dining, 300 seat
                restaurant, 100-seat diner and catering services for groups from 25 to 750 guests.  Hired,
                trained and supervised a staff of 125 employees.
In first full year increased net profit by 25%.
Received “Menu of the Year” award in 1998 from the California Restaurant Assoc..

"RESORT NAME:", , Mesquite, NV.                       4/95 - 7/96
Assistant Food and Beverage Director
                Originally hired to assist resort in specifying demographics for this upscale resort.  Promoted
                To Assistant Food and Beverage Director when resort opened.  Responsibilities included
                management development, employee retention, daily, weekly and monthly P&L reports and
                implementing new concepts and suggestions by the owner, Merv Griffin.  Hired, trained and
                supervised a staff of 150 employees.

"RESORT NAME:", , Utah, Florida, California                              1/93 - 4/95
Area Director
                Originally hired as General Manager for a franchise located in Utah.  After one year was
                promoted to Area Director for corporate owned stores in the South Florida area.
                Responsibilities included General Manager development, store inspections and generating a
                weekly P&L statement.
 

"RESORT NAME:",
General Manager, *********, Provo, UT.                                                    12/89 - 1/95
               Transferred from Hometown Buffet (below) to *******, a new concept restaurant for ******               Inc..  Responsible for concept development, menu design, staffing, training and general
               operations.
When restaurant opened it immediately became #1 store in sales volume.
"RESTAURANT NAME:",
Kitchen Manager, ********, Taylorsville, Layton, UT.
            Managed a kitchen that served 11,000 guests a week.  In charge of labor/food cost control, food
              quality, ordering and all other kitchen operations.  Supervised a staff of 65 employees.
Selected from among 300 in-house applicants to start up Galaxy Diner.

"RESTAURANT NAME:", , Laguna Beach, Newport Beach, CA.                 2/85 - 4/90
General Manager
               Responsible for 70 employees at this 50s style diner.  Management duties included scheduling,
               training, evaluations inventory control and sales analysis.  Used Lotus 1-2-3 for accounting
               and operating records.  Transferred to *****************  franchisee, in 1988.
Consistently received bonuses based a managing controllable on P&L statement.

STEWART ANDERSON’S BLACK ANGUS, Orange County, CA.              1/80 - 2/85
Server Trainer
               Originally hired as a food server.  Transferred to the kitchen in 1983 as souse chef and then
               was promoted to server trainer in 1984.  Was in charge of  training all new front of the house
               employees when new restaurants were opened.  Supervised a training staff of 25 people.
 

EDUCATION

Pepperdine University
Business Management

PLEASE REQUEST RESUME FOR DETAILS:

Experience:

"NAME OF RESTAURANT"
December 1998 to Present

Position: Sous Chef Location:, Avila Beach, CA.
My job here consists of managing the kitchen when the Head Chef isn't present, placing food and beverage orders, as well as cooking. I am in charge of nightly specials that also included creation of some of the courses in the new daily lunch and dinner menu. I set up the line and the production of the food. This restaurant requires me to do the same job description as did the Edna Valley Bistro.

"NAME OF RESTAURANT"

June 1998 to December 1998
Position: Sous Chef Location: San Luis Obispo, CA.
I helped manage the kitchen five to six nights a week at a New World California Cuisine Restaurant. My job tasking included creation of some of the course in the daily lunch and dinner menu, setting the line, both hot and cold sides, preparation of multiple sauces, glazes, stocks, and reductions. Meat, fish, and game cutting were also a daily requirement of my position. Making special appetizers and desserts are also required daily. Receiving and checking inventory are also a requirement in my position, as well as placing food orders.

"NAME OF RESTAURANT"

May 1997 to May 1998
Position: Head Broiler Cook, Arroyo Grande, CA.
I cooked strictly for the dinner menu with lots of broiler experience, and plenty of sauté experience. This restaurant has the basic steak house menu with meat, poultry, fish, pork, and ribs. Meat and fish cutting was a requirement of the job. I was in charge of all Kitchen employee's and outgoing dinners five nights a week. I also made some of the produce orders for the restaurant.

"NAME OF RESTAURANT"

September 1996 to May 1997
Position: Cook Location:, San Luis Obispo, CA.
I Cooked with multiple sauces and glazes for this Cajun food restaurant. The menu consists of all types of seafood, poultry, pork, alligator, crawfish, and beef. I have sauté and broiler experience from this job.

"NAME OF RESTAURANT"

March 1997 to June 1997
Position: Cook Location:, Avila Beach, CA.
I cooked with a variety of seafood's, beef, and chicken.
I had much experience in filleting and portioning beef ,salmon, trout, swordfish, halibut, red snapper, rock cod, tuna's and sole. This was strictly a part time temporary job. .

"NAME OF RESTAURANT"

June 1995 to April 1996, Paso Robles, CA.
Position: Prep Cook, and Cook.
Prepare vegetables, seafood, and meats for the cooks. Cooking on BBQ. Pit. Cooking all types of pork, poultry, seafood, beef, and pasta. This restaurant was a branch off of McClintock's that burnt down.

"NAME OF RESTAURANT"

June 1995 to March 1996 Location: San Luis Obispo, CA.
Position: Prep cook, and cook. Prepare vegetables, seafood, and meats for the cooks.
Cooking on BBQ. Pit.
Cooking all types of pork, poultry, seafood, beef, and pasta. I started off as a prep cook here and at McLintocks. Within a month's time I was promoted to a cook. Also, I filled in at the dinner house in Shell Beach, a 850 occupancy restaurant, occasionally when they were under staffed.

Education: Graduated California Culinary Academy 1997
Majoring in Business at Cuesta College.

Personal Interests: Surfing at the beach, cooking, and playing the drums. I am currently involved in surfing competition, member of the United States Surfing Federation, National Society of Surfing

Association, and the Surfrider Foundation.

Personal References:
Business References:

Please Request Resume for Details:

Objective
 To become part of a team in the corporate sector of a successful restaurant  company, and apply my knowledge in order to improve this company’s goals

 Summary of qualifications
During the past 4 years I have been part of the growth of  **********, a concept of Company Name. My position in the past 3 years is that of Regional Task     Force Manager. My duties include the following:
*  Responsible for  the improvement of food cost, labor cost , budgeting, and other    controlables in                  problematic stores
* Directly responding to the Area Director in the developing of action plans for     manager training, unit sales, and budgets for 32 stores in the region.

Professional experience
 1996 - 1999 Company Name. Houston,Texas
 Regional Task Force Manager
 * Responsible for 32 + stores. Function as a regional manager, responding directly to the Area Director. Travel to stores that are nor performing up to company standards and develop action plans with the general managers in order to bring   the store to budgeted levels.

1994-1996         Restaurant Name                         Houston ,Texas
 Front Manager/Bar Manager
 Responsible for training and development of front staff, and bar staff.  Responsible for the implementation of labor cost controls and bar cost  controls.

1992-1994         Company Name                         Baytown, Texas   General Manager
*  General Manager responsibilities, which included sales marketing plans, labor food and other controllables.

 Education
 1985 - 1989 Texas A&M University B.S. Agricultural Economics

 Languages
 Very fluent in Spanish

 interests
 Golf, Softball, Reading, writing

Objective:   Secure a challenging position in purchasing management.

Capabilities:
  Negotiate contractual agreements through competitive bid process
         * Open new properties and projects through resourceful
             and innovative systems
          *Implement and install a computerized purchasing system
          *Develop a “Just in Time”  purchasing methods
          *Source vendors and products throughout the nation
          *Work closely with Executive Chefs and Restaurant Management
            to enhance the quality of products, while reducing costs
          *Build motivated purchasing teams through good people people
            skills Reduce inventory levels through end user focused negotiations
            with vendors Evaluate value as it relates to price, quality and service
          *Adhere to corporately negotiated national contracts

Experience:
                August-November 1998
                Purchasing Manager
                Caesars Casino and Resort ****

October 1997-July 1998
                Purchasing Manager
                "Hotel Name"

April 1996-October 1997
                Purchasing Manager
                "Hotel Name"

November 1991-September 1995
                Director of Purchasing
                "Hotel Name"

September 1989-September 1991
                Director of Purchasing
                "Hotel Name"

April 1987-September 1989
                Director of Purchasing
                "Hotel Name"

September 1980-April 1987
                Director of Food Services
                "Hotel Name"

September 1973-September 1980
                Director of Food Services
                "Hotel Name"

Education:
 Instructor                                    Northern Virginia College
 Indiana Vocational College                Food Service Management
 Indianapolis, Indiana                          Annandale, Virginia
Interests:
Bridge, Cooking, reading, lap swimming and volunteer work

Excellent references available on request

Please Request Resume for Full Details:

EDUCATION
Graduated from Auburn University at Montgomery.  Earned a Bachelor of Science degree in Business Administration majoring in Finance.  While attending AUM I participated in many business simulations as part of my curriculum and outside of class assignments.  I financed my education by working full time and through student loans.
 

RELATED EXPERIENCE

Position: Manager, "Company Name".

I am responsible for all day to day activities involving the restaurant, its employees, and its customers.  I train all employees on company policies and procedures emphasizing the importance of customer service.  I manage all liquor and bar supply inventories by establishing reorder points.  I work directly with the culinary staff in menu development and implementation.  I am responsible for balancing all daily and weekly cash receipts as well as all payroll accounts.  I implement promotional ideas to continually keep the environment fresh and inviting to our customers.  Ultimately, I have the responsibility of maintaining an extremely high level of customer service.

Result: Streamlined my Customer Service Management abilities, broadened my employee management aptitude and developed excellent inventory and product management skills. Created a large customer base in a highly competitive market.  Increased revenue by streamlining bar inventories and instituting firm product controls. Company has grown each year from its inception in 1991 in a market that has a failure rate of 80%.

Position: Assistant Manager, "Company Name".
I was responsible for inside and outside sales for the uniform division.  Worked directly with clients in developing their company’s uniform standards and practices and outfitted the clients’ employees based on said needs.  In addition, I handled all daily operations including daily financial deposits, inventory control methods and practices, and merchandise bidding.  I established pricing scheme for merchandise based on observations of a highly competitive market.

Result: Developed excellent sales techniques -- focusing on the clients’ needs while fulfilling the company’s objectives.  Broadened my business operations experience while working directly with all aspects of the business. Sales increased $200,000 and operations became more efficient improving the overall bottom line.
 

Position: Warehouse Manager, "Company Name".  .

I was responsible for inside and outside sales.  Worked directly with the client from the point of sale through delivery - finding specific project need, suggesting appropriate products, and handling all delivery and/or shipping requirements as needed by the customer.  In addition, I was responsible for all incoming inventory - ensuring its proper in-house distribution, as well as fulfilling all necessary out-bound product requirements.

Result: Developed excellent customer service skills dealing in an extremely time-sensitive environment.  Acquired highly effective time management skills while managing many different time sensitive tasks at once.  Achieved an efficiently run warehouse and delivery department that went to great lengths to service the customer and keep up with company assets.

COMMUNITY INVOLVEMENT

President of the ******* Association: as President I am responsible for the recruitment of all ********* restaurants to join the association and participate in all fundraising activities.  I work directly with the Alabama Sheriffs’ Youth Ranches (our designated charity) in developing fundraising plans and objectives. I have the responsibility of planning and orchestrating the Annual Taste of Montgomery, the largest “Taste” in Alabama.  I recruit, manage and delegate to 100 some volunteers, recruit restaurants to participate, and solicit donations from companies and individuals.  I developed a new sponsorship program for the Taste of ******** while also introducing a silent auction in the event.  Under my tenure, the ********* Restaurant Association greatly exceeds its fundraising goals and has significant increased volunteer and restaurant participation.  Currently, I am working to broaden our fundraising efforts by adding an additional fundraising golf tournament in the spring.

Coordinator of the Taste of ********** 1995, 1996, 1997, 1998

COMPUTER EXPERIENCE
I am well versed in all Windows applications to include Microsoft Word, WordPerfect, Lotus, Excel, Microsoft PowerPoint, as well as Publisher.  I have a high aptitude for learning computer-related skills.

References available upon request.