Just in case any of you want to hire me.
GENERAL MANAGER/EXECUTIVE CHEF
Accomplished leader with extensive culinary and management experience encompassing corporate catering, restaurant management and high volume box lunch deliveries. Significant contributor to revenue/sales growth through aggressive improvements in productivity, operational efficiency and customer service. Demonstrated expertise in the following areas:
•Food & Labor Cost Controls•Customer Service & Communication
•Staff Training and Development•Quality Assurance and Control
•Purchasing & Inventory Management•Innovative Menu Development
•Fluency in Spanish•MS Office, Pixel Point POS
PROFESSIONAL EXPERIENCE
GENERAL MANAGER, — JUNE 2007- CURRENT
Accountable for all of the restaurant operations including: forecasting and budgeting labor costs, opening and closing of the restaurant, associate training, and managing 15 employees including two assistant managers. Primary responsibilities include managing all daily operations of a $1.2 million full service restaurant, including corporate catering and box lunch delivery. Reduced labor costs through scheduling and effective supervision. Maintained a company record low food cost through waste reduction and cost-effective operating procedures. Manage forecasting, scheduling and production. Streamlined operations and maintained a turnover rate of less than 10%. Planned and implemented annual Summer BBQ and Holiday Party tastings for over 200 clients. Assist at on-site events for clients including: The Peterson Company, Boeing, Airbus, and Meadows Farms Nursery. Assisted in the opening of a second store in Reston which included the planning of the kitchen and hiring and training new employees.
EXECUTIVE CHEF, ARAMARK — SEPTEMBER 2004- MAY 2007
Primary responsibilities included managing daily operations of a $2.5 million business that included a cafeteria and catering business. Responsible for every aspect of the operation including hiring, training, budgets, corporate food development and cash handling. Maintained inventory, purchasing, payroll and other business cost factors. In addition, led the implementation of Aramark’s “Operations Excellence (OPX)” program which enabled the company to be more efficient by providing cost savings through consistent operation. Lowered overall foodcost by 6% and overall labor cost by 8% through this program.
CHEF, — JULY 2002- AUGUST 2004
Primary responsibilities included development of daily specials and preparation of all menu items including appetizers, entrees, soups and grill items. Secondary responsibilities included purchasing and maintaining inventory.
GOVERNMENT SALES MANAGER, PC-EXPANDERS INC. — SEPTEMBER 1997- JUNE 2002
Acquired and maintained a customer database of over 1000 business contacts. Helped the company grow from a simple start-up through increased sales and revenue of over $1.5 million annually. Represented the company at numerous trade shows and forums. Maintained the company’s website as well as created marketing and advertising materials.
RESEARCH/LEGISLATIVE ASSISTANT, JOINT ECONOMIC COMMITTEE — MAY 1996- AUGUST 1997
Researched and compiled issues and information for Congressional hearings, speeches and press releases. Represented the Committee at numerous political hearings, briefings and forums. Wrote and designed selected Congressional information materials regarding economic and labor data.
EDUCATION
James Madison University, BBA 1996
University of Salamanca, Minor in Spanish 1995
Northern Virginia Safe Food Handlers Certificate valid through 2015
REFERRALS
Available upon request.
