Featured Resumes

• Hotel Beverage Manager
  Eight years overseeing ordering, menu planning, pricing, product development, licensing, staffing, scheduling and licensed permit instruction for TABC, tips, and Serve-Safe. Marriott International training. Seeking hotel management position with opportunity to move upward.
• Deli and Bakery Manager
  Responsible for ordering, pricing, staffing, scheduling and training for both front of the house and bakery staff.
• Hotel Operations Manager
  Oversee all operations of the hotel including all departments, departmental daily stand-up meetings, arrange and track employee incentive programs. Personal greeting of preferred guests within 15 minutes of check-in, conduct quality control checks, front desk accuracy checks. Marriott training.
• Restaurant Manager
  10 years plus. Managed staff as small as 15 to as large as 200. Average weekly sales in excess of $200,00.00. Strengths are leadership by example. Direct experience with all restaurant functions, systems and processes. Inspire team members, provide counseling and delivering exceptional customer service with focus on creating a profitable facility.
• Executive Housekeeper
  Managed all aspects of housekeeping department. Including supervision of a staff of 35. Responsible for a safe environment and quality service standards. Coaching, counseling and provided performance feedback to ensure maximum efficiency. In charge of compliance with accident/prevention programs, health and sanitation standards, and Company standards to ensure customer satisfaction. Five Years with Holiday Inn.
• Kitchen Manager/Trainer, Bailer and Opener
  Open to any opportunity that seeks an experienced (nine years) kitchen manager for hotel restaurants and stand alone high volume restaurants. Also, awarded Youngest Five Star Cook of Cheesecake Factory in 1999. Extensive menu knowledge and expertise, expo, plating presentation, inventory control and ordering, hiring and firing, training and event planning.
• Restaurant Manager
  Consistent performer receiving bonuses for attaining sales targets, health department scores, mystery shops, customer service surveys and total restaurant scores. Ability to follow corporate standard operating procedures. Emphasis on quality hiring, training employees and motivating staff to be their best.
• Catering Manager
  For corporate catering programs. From development to launch. Design, aesthetic models and flavor profiles, product costing, manual creation, catering workshops, syllabi creation, training of front line management and hourly personnel. Experience in developing all program related procedures and communication devices between corporate-level and store-level management. Created tracking system for sales reporting. Generated advertising and design feature for media exposure. Responsible for all public relations and acted as chief spokesperson for programs. Oversee all program operations for entire chains.
• Chef
  In search of a long term position that will allow me to professionally contribute using my skills which include a specialization in Italian cooking. Have expertise in New York City/ North New Jersey four-star restaurants. In charge of preparation of Italian foods, which include creating specials, most from old family and key recipes, making fresh pasta and desserts. Worked in line, which includes salad, sauté, pasta and grill. Managed entire staff in preparing main entrees and desserts. Took charge of ordering ingredients and supplies for restaurants. Managed 33 employees while maintaining high customer satisfaction.
• Head Bartender
  Five years at private club and country cub. Hiring, staffing, scheduling, ordering, customer service training.
• Caterer/Souse Chef/Cook
  Six years experience setting up and managing small and large catering events. Cooked daily for crew and cast of motion pictures. Responsible for daily menu creation; production and service.
• Professional Cook
  Experience in all aspects of kitchen work including: Saucier, Entremetier, Grillardin, Garde Manager and Pastry.