Almost 25 years of experience in the Food and Beverage industry including 10+ years of Kitchen management, 2+ years of Front of House management and just shy of 7 years of direct food sales experience to restaurants, clubs, bars and more. Sales experience includes working for a fortune 50 company. Exemplify professionalism and leadership qualities backed by a work history showing dedication and loyalty to the craft and employers. Ability to learn new trades or crafts quickly and work well with others in team situations. Willing to work hard and be a proven commodity to the organization. Would like to be challenged and am eager to advance through hard work and determination.
During my tenure I managed a 3.5-4 million dollar route with an average of 40 customers annually. I was a valued resource for customers and co-workers using my prior background as a Chef to my advantage. I was a part of several large scale new training programs to aid in the deployment of new technology, new products and company initiatives. The company was constantly evolving with new technology and I was always on the frontline to help drive those initiatives whether with new employees or veterans who were less technologically advanced. Worked closely with our product specialists from center of the plate to produce to be highly educated on everything we currently had as well as items coming down the pipeline.
During tenure at Legends 1926 I was involved inthe opening of a successful new restaurant in the Kennedy Ice Arena. I managed both the front and back of house while contolling food, alcohol, and labor costs. Developed P&L for all aspects of the restaurant and wrote Standard Operating Procedures for the the day to day operations. Developed all menus including in house dining menus and catering menus. Ran the day to day operations of social media marketing and all specials and promotions.
During tenure at Fox Hills I made major contributions at the Golden Fox to the growth of what became and remains one of the top brunches in the Metro Detroit area. Helped transform the Old Log Cabin (Fox Classic) into a high-end banquet facility to go along with its already established bar and grille. Planned menus and was in chare of purchasing for events of over 1000 guest. Helped with the development of new events ideas including holiday events, wine dinners and craft beer events.
Prep Cook/Line Cook - Golden Fox (1995 - 1997)
Lead Line Cook - Golden Fox (1997 - 2000)
Banquet Chef - Golden Fox ( 2000-2007)
Sous Chef - Golden Fox (2007 - 2009)
Head Chef - Fox Classic (2009 - 2011)
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