Food service Director with experience in all front of the house and back of the house responsibilities from creating and costing menus, cooking and preparing events for one to two thousand customers, handling large volume payroll, running cash registers. I am Serve Safe certified,
Executed daily production lists and goals for 12 small satellite locations throughout plant for over ten years.
Received grade of 100 on two separate health inspections from the City of Dallas health dept. Maintained grades of 89 or above for over 29 years.
Maintained a consistent crew of employees at two locations for more than fifteen years.
Served catering events from 5 to 38000 at our facility and have never received any complaints from our clients.
Except for two snow days when facility was closed by client haver never missed a day of work for any reason in my career.
Was hired by the original owner of this hotel Bill Whortley to work in the dinning room as a waiter. Over the course of the next nine years Mr. Whortley and his General Mgr. Bob Reed trained me in all aspects of the hotel running the front desk, doing the night audit on the rooms, housekeeping, quite a bit of general maintence on equipment from air conditioning to pool pumps. I also was promoted to head waiter and supervised the catering staff for a period of 8 months before the hotel was sold.
Started at the Flagship when it was still The Inn Of The Six Flags was originally hired to be the lead cook in the main dinning room at breakfast. worked under seven different executive chefs during my fourteen years at the Flagship. Was trained and became proficient in all aspect of running a high volume kitchen with a very diverse crew. We served individual orders in the three dinning rooms and parties up to ten thousand in the catering dept.
Started at the Jefferson Street facility originally as the production manager over all food for the three main dinning rooms, and also the twelve satellites in the plant, at that time we had a daily population of 27000 customers on site.
Graduated in fourth place in a class of 277.
These were intense on sight training and workshops that were put on for Eurest Dinning Services and certificates of achievement were haded out after the training was completed.
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