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General Management Resume
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| Desired Industry: Management |
SpiderID: 27284 |
| Desired Job Location: Pottstown, Pennsylvania |
Date Posted: 6/16/2009 |
| Type of Position: Full-Time Permanent |
Availability Date: |
| Desired Wage: |
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U.S. Work Authorization: Yes |
| Job Level: Management (Manager, Director) |
Willing to Travel: |
| Highest Degree Attained: Other |
Willing to Relocate: |
Experience:
PROFESSIONAL EXPERIENCE
American Bar and Grill - Glen Mills, PA / Chester Springs, PA / Phoenixville, PA
MULTI-UNIT EXECUTIVE CHEF / GENERAL MANAGER 1998-PRESENT
- Manage entire financial business aspects through achieving budgeted revenue, controlling expenses and labor costs, as well as maximizing profitability
- Assume full responsibility in balancing all books, cash, and credit card transactions of previous day’s operations
- Oversee functionality of all restaurant facilities in compliance with sanitation standards and according to anticipated business volumes
- Ensure that all equipment and tools related to restaurant operations are in good working condition
- Facilitate training, supervision, and development of staff to guarantee guest satisfaction with regards to food quality, sanitation, and customer service
- Initiate the development of new menus and product ideas; negotiate with brokers and source out new products
- Approve requisitions and procure necessary equipment, materials, and supplies within budgetary limits
- Interact with guests and promptly handle escalated complaints and issues
- Strictly enforce compliance of al personnel with administrative policies, procedures, safety rules, and government regulations related to restaurant operations
Ludwigs Village Market - Glenmoore, PA
GENERAL MANAGER 1998
- Utilized strong leadership skills in coordinating overall functional areas of a 5000-square-foot gourmet market
- Played a pivotal role in the development and testing of all recipes for retail sale of more than 40 signature items sold with the Ludwig’s label
- Performed a wide range of human resources functions including hiring, recruitment, training, and scheduling of employees
- Managed procurement and organized display of all foodstuffs
- Balanced all accumulated cash and completed numerous duties related to daily settlement sheets, change purchases, and settlement of credit card transactions
- Developed and maintained a positive working environment among all employees as well as a satisfying shopping atmosphere to all consumers through ensuring the delivery of first-rate client service
Epicurean Restaurant & Bar - Phoenixville, PA
EXECUTIVE CHEF 1997-1998
- Monitored and ensured strict compliance with food and labor guidelines set forth with budgetary demands
- Facilitated training, mentored, and monitored performance of kitchen personnel as well as oversaw all related culinary activities; estimated food consumption and requisition
- Standardized production recipes to provide high quality services; established presentation technique and quality standards
- Led all marketing and new business decisions concerning both Epicurean and sister restaurant
EARLIER EXPERIENCE
EXECUTIVE CHEF - Valley View Restaurant - New Berlinville, PA 1996-1997
EXECUTIVE CHEF - Gables Inn - Limerick, PA 1994-1997
EXECUTIVE SOUS CHEF - Airport Ramada Inn - Essington, PA 1993-1994
LEAD COOK - Chadds Ford Inn - Chadds Ford, PA 1990-1993
FIRST COOK - White Horse Village Retirement Community - Middletown Township, PA 1989-1990
FOOD SERVICE SPECIALIST - United States Marine Corps 1985-1989
Education:
EDUCATION
ARMED FORCES FOOD SERVICE TRAINING COURSE - Washington, DC
MANAGEMENT BY MENU NATIONAL INSTITUTE FOR FOOD SERVICE INDUSTRY - Okinawa, Japan
Food Handler License
Skills:
QUALIFICATIONS PROFILE
Competent, adaptable, and results-driven management professional equipped with strong business acumen combined with extensive years of developing policies and procedures to improve productivity, reduce cost, and expand client base. Possess a career history of proven expertise in implementing effective strategies to deliver unparalleled client services. Demonstrate in-depth knowledge of management principles, strategic planning, and proper serving etiquette. Exhibit proficiency in utilizing leadership and organizational skills to generate outstanding results; capable of supervising individuals and groups to achieve established goals. Recognized as focus and goal-oriented individual; highly adept at assessing challenges and developing cost-effective solutions to bring forth exceptional results. Proficient in QuickBooks, MS Excel and Word.
KEY STRENGTHS
Leadership and Staff Supervision
Operations Management
Planning and Development
First-Rate Customer Service
Business Management
Communication / Interpersonal Skills
Cost Control
Strategic Thinking Skills
Staff Training and Development
Additional Information:
ACCOMPLISHMENTS
Featured Guest Chef of Meridian Cruise Ship
Instructor for Owen J. Roberts Adult Cooking Course
Featured Chef for Cable Cooking Show
Demonstration Chef for the American Mushroom Institute for the Taste of Harvest Festival
Member of the International Culinary Cruise Association
Certificate of Merit from the International Food Service Executives Association
Chef of the Quarter
Guest Judge in local recipe contest
Recipient of F. Nay Award
Silver Medalist, Chamber of Commerce Recipe Contest
Scholastic Judge in Local Tec School Contest
Candidate Contact Information:
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