San Diego
Payaso Plaza,
58, High-way, 9th floor,,
Los Angeles
Home: (444) 555-1234
San.Diego@abc.com
PROFESSIONAL OBJECTIVE
A responsible and challenging position in Restaurant Management.
SUMMARY:
- Design and implementation of management systems, administrative politics and operational procedures.
- Qualified Butcher, Saucier, Baker, and chef.
- Menu planning and experience with Italian, French, Oriental, Mexican.
- Troubleshooting actual and potential problem areas, and implementing viable solutions that are both profitable and efficient.
- Purchasing food and supplies, and monitoring inventory.
- Knowledge of financial systems and procedures.
- Presentation of a positive and professional image.
PROFFESIONAL BACKGROUND:
- 1982- present THE TEMPEST, Waterville, ME
Manager/ Chef
- Assisted all aspects of restaurant management for 250 seat establishment with $125,000 weekly volume.
- Stations included Saute, Fry, Salad, Baking, Hot/Cold Sauces, Inventory, ordering and Supervision.
- BUSINESSPRODUCTS -Sales manager
Bakersfield, CA - 2001
Supervised 25 sales associates for growing office supply company. Kept all records of commissions. Acted as liaison between upper-level management and associate.
EDUCATION:
Johnson and Wales, Providence, RI
B. A. Hotel and Restaurant Management, 1980
REFERENCES:
Available on Request.