Melbourne, Florida, United States
While my resume details my work history, the following is a summary that highlights my qualifications: •Extensive “Hands-on” food service experience in catering, fine dining, restaurant and institutional establishments •Strong demonstrated experience in management Including but not limited to financial and labor acumen, menu development, policy and procedure development, food production, handling and storage. •Proven track record of exemplary service and quality; demonstrated supervisory, time management skills, excellent interpersonal and communication acumen to maintain good working relations within a diverse work force •Demonstrated leadership acumen; leadership and personnel management skills to effectively administer and manage others •Demonstrated analytical and problem solving skills; analytical skills to provide effective assessment of financial statements, quality control, health and safety Specialties: recruitment specialist, mentoring and leadership, communicator
•Complete unit responsibility providing leadership, operational management support and administrative functions for the Gusto brand of Living Ventures •Acts as the Ambassador for the brand in the affluent community of Heswall. Exceeding guest expectations and building relationships for future trade •Rated highest in the country for the best customer service experience in the industry benchmarking survey conducted by the National Skills Academy for Hospitality
•Hired to implement the UCSC transition from contracted to self operated food service program. •Developed and maintained program that is nationally recognized as a leader in sustainability, organics and eco awareness •Scope of responsibility includes complete operational responsibility of the largest student dining facility on campus serving 6000 meals per day. Operation of full service Terra Fresca restaurant and University Center campus wide catering operation with exclusive catered service to Chancellor’s residence •Annual Budget $9 ml •Direct supervision of 15 managers, 80 represented career staff and over 150 student employees
High volume seafood restaurant with full service bar Responsible for the operation of the kitchen including menu planning and staff development Reduced food and labor cost implemented procedures to maintain controls Developed marketing programs and in house advertisement, formatted and printed all menus