Description
Thirty years proven record.
Work Experience
COMPANY | POSITION HELD | DATES WORKED |
---|---|---|
Sbarro Italian Eatery and Pizzera | (Confidential) | 4/1990 - 4/2005 |
Midwest Foodservice, Inc | (Confidential) | 12/1988 - 2/1989 |
Best Foods, Inc. | (Confidential) | 5/1984 - 8/1985 |
Norris Food Service, Inc. | (Confidential) | 8/1981 - 11/1983 |
Kentucky Fried Chicken (Franchise) | (Confidential) | 4/1980 - 5/1981 |
Sherton Inns | (Confidential) | 2/1979 - 9/1979 |
Education
SCHOOL | MAJOR | YEAR | DEGREE |
---|---|---|---|
Rasmussen School of Business | Accounting | 1987 | Associate Degree |
Clarksburg, WV | Federal Civil Exam Food Service | 1981 | Trade School Degree |
Sherton Motor Inn | Cook/Chef Internship | 1979 | Trade School Degree |
Lackland AFB, TX | Restaurant Management | 1977 | Associate Degree |
Accomplishments
Highlights:
* Compile and balance cash receipts at end of shift. * Resolve customer complaints or inquiries. * Train employees food preparation, service, sanitation and safety procedures. * Inspect supplies, equipment, work areas to ensure efficient service and conformance to standards. * Control inventories of food, equipment, smallware, liquor against pilferage. * Observe and evaluate employees work precedures to ensure quality standards and service. * Assign duties, responsibilities and work stations to meet work requirements. * Estimate ingredients and supplies required for days work or shift. * Consulting with subordinate managers on staffing needs. Did hiring or firing or took appropriate action. * Practice Profit and Loss Management and establish procedures to allieviate these problems.Companies I like:
A growth-oriented organization.
Job Skills
Keywords
Responsibilities
* Wider range of experience.
* Maturity.