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0000 xxxxxx xxxx , xxxx , xxxxx 00000 xxx-xxx-xxxx
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Profile of Qualifications
Results-driven leader possessing over 20 years of management and hands-on experience in the culinary industry.
Recognized for the ability to enhance overall patron experience; skilled in making knowledge based recommendations to ensure fulfillment of needs while simultaneously upselling menu items.
Top-notch leadership capabilities with a track record of building, training and managing high performance teams.
Skilled in reviewing existing processes to identify inefficiencies and implementing innovative solutions to boost performance.
Key Areas of Expertise
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Restaurant Operations Management Attention to Detail |
Hospitality Industry Expertise Customer Service |
Leadership Training & Development
|
Professional Synopsis
San Carlo, Lyndhurst, NJ 2016-Present
Banquet Manager
Leverage strong leadership skills, coupled with industry expertise, to oversee daily catering operations across 5 banquet halls.
Monitor performance of 30 employees; conduct in depth training to ensure delivery of top-notch customer service.
Demonstrate strong organizational abilities while appropriately scheduling events and coordinating all phases of banquets.
Successfully oversee all financial operations.
Ah'Pizz, Denville, NJ 2010-2015
Executive Chef and Partner
Utilized food and beverage expertise to meet patron needs and successfully upsell menu items.
Delivered high quality customer service throughout day to day interactions with customers.
Streamlined process improvement initiatives to significantly increase efficiency.
Forest Hill Country Club, Bloomfield, NJ 2008-2010
Executive Chef
Assumed key leadership position overseeing day to day kitchen operations of 15 staff members within a fast-paced banquet facility with seating for 300+ individuals.
Streamlined existing processes to significantly increase efficiency, decrease waste and reduce profit loss.
Ensured strict adherence to all health and sanitation codes throughout all daily operations.
Implemented successful strategies to enhance overall guest experience, fulfill individual needs and increase levels of satisfaction.
Responsible for preparing food, carving meats, boning fish / fowl and preparing flaming dishes.
Terrazza, Nutley, NJ 1996-2007
Executive Chef
Strategically scheduled and coordinated cross-functional staff to maximize use of resources, control costs and ensure optimal operational performance.
Gained valuable exposure to highly effective banquet management techniques; directed all production phases.
Professional Development
Certificate in Culinary Arts, New York Restaurant School, Manhattan, NY; 1991
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