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Online Resumes with "Banquet Rooms"

prep cook,computer entrey

Self Motivated, Dependable, Conscientious,work well with others.

Ideal Companies: Hospitals, Resturants, Hotels, Banquet Rooms

Executive Chef

Ideal Companies: KENT HOY 3172 Doctors Crossing CHARLOTTESVILLE, VA. 22911 kenthoy@hotmail.com HM: 434-973-4094 CL: 434-996-8947, Objective: TO ASSIST AND MAINTAIN A CREATIVE CAREER IN THE SERVICE AND HOSPITAITY INDUSTRY WHERE I AM ABLE TO SHARE MY STRONG ORGANIZATIONAL AND INTERPERSONAL SKILLS., Qualifications: 20 Years Management, Customer Service Training, P&L, P.O.S. Operations, Payroll, Ordering & Purchasing, Maintaining Inventories, MS Windows, DOS, Retail Sales, Marketing, Accounting, Photography, 10 Years C.P.R. Training, A.D.A Training, Training in the 21st. Century Leadership Management Program., Work History:*4/08 to 6/08 * Executive Chef [Contract] for* Aramark *at, Shenandoah National Forest Luray, Va., *The Kroger Company *01/06 to 4/08 *Managing Chef /Charlottesville, Va. 22911, Responsible for Customer service in all facets of the retail market and preparing Gourmet meals in a display of varied recipes of hot and cold carry out and catering services. Daily preparation of company spec hot meals, salads, desserts and ready to serve items hand prepared with my culinary skills. Managed the training and education of not less than 15 team members of the proper food preparation, handling, and holding procedures. To provide the ultimate shopping experience with a certified Chef and consult in cooking techniques. Help in suggestive sales to increase sales for the company, promote the purchase of items that are needed to complete meals, parties, and special events especially the holidays. At present the store is an A volume retail store with upward sales approx. at 4.2 million monthly. Managing over all operations as a salaried manager at any time seen necessary in the absence of the GM or any Co-manager. At all times protect the assets of the store not limiting it to the merchandise yet also all team members. Keeping with policies and guild-lines of the Health Dept., State Agriculture and Proctor & Gamble Corp., *Holiday Inn /Damon�s *03/05 to 01/06 *F & B Director / Executive Chef Charlottesville, a, Responsible for Guest Satisfaction and Customer service for a Holiday Inn with a franchise of a Damon�s Rib restaurant and Sports bar, connected to Holiday Inn. Duties included F&B Director yet also Executive Chef for both outlets. Manage and train not less than 20 + team service staff, 10 + culinary team members, and also 4 Dept. Managers. Assisted with AM, Breakfast menu, room service, lunch and dinner menus and also a full service sports bar open weekly till mid-night. Oversee all catering services provided by the Holiday Inns meeting and banquet rooms and off-site catering events. Work 1 M.O.D. shift per month. Maintain weekly labor, weekly culinary schedules, P&L, F&B reports and monthly Dept. manager�s schedules. On-line weekly ordering for food in all outlets except for the daily purchases of beer and alcohol for a large Sports Bar, with the shared seating for restaurant and bar there is approx. 300 seats, plus a P.D.R of additional seating of 45. The gross volume revenue in all F&B outlets was an approx. 1 million monthly; some of the revenue was pending on how many U.V.A. home and televised games of various sporting events occurred, ., *The Downtown Grille*04/03 to 03/05 *Working Chef / Chefs de partie / Charlottesville, Va., Responsible for maintaining a position of a Station Chef. In a full service Restaurant with seating of 125 plus a P.D.R. with 50 seating with a full service lounge. The restaurant Specialized in Steak and Seafood in a Fine Dining atmosphere with an Award Winning Wine selection with white linen tables in an open air kitchen presentation. In daily production I would prep a variety of hand cut steaks, Ahi grade tuna, fresh salmon, fresh Main lobsters, in house desserts, and in house made dressings for an exclusive PM menu. I assisted 8 station Chefs at any station during the open hours of operation during a 7 day work week. Conducted daily ordering of produce, seafood, and poultry and on line ordering of all prime beef. Worked a daily and a nightly rotation of cleaning schedules, 5 night�s weekly assisted dinner specials for a 4 pm line-up and a 5pm opening. Presentation line-ups where crucial with front of the house service team, food runners, and floor Managers to increase revenue and minimize waste. Assisted in the introduction of a stream line catering menu to capture all possible markets of the C-Ville clientele that generated 3 to 5 extra events to increase the gross average at the Grille yearly sales where approx. 5.5 million dollars., *Double Tree Hotel *02/00 to 04/03 * Executive Chef /Charlottesville, Va. 22901, Responsible to guarantee the Guests receive at all times the S.T.A.R. welcome of a smile and a warm D.T. cookie upon arrival, and to help increase their return plans for a vacation or a business trip to boost the Hotels sales and increase overall revenue. Revised and introduced a new menu in all outlets of a full service Hotel with 300 rooms, room service, a lounge and the largest banquet facility active in C-Ville. Daily management of all food preparation techniques for all culinary presentations and product testing for the new menus to understand the local market. Created cross usage of combined food items on all menus to reduce waste and maintain a profit which helped in reducing all food inventories and increased capital. Directed daily in the proper sanitation of all culinary work areas and the proper food handling and storage of daily items to be served in all outlets. Provided creative elegant culinary presentations to all service and catering functions. Other duties included training all team members of service and culinary staff ethnic Practices and Principals of Professional, Service in the Hospitality Industry. Assisted catering Managers in tasting, for Weddings, Banquets and future events to maintain budgets and increase sales. Managing at any given M.O.D. shift set fourth by the G.M. Oversee the monthly inventories. Present weekly schedules for not less than 25 culinary team members, 8 utility team members, and 1 full time purchasing agent. Also stayed active in all community events to continue the growth and future of the Hotel. And always generated a Will Do! Want To! Can Do! Attitude to ensure a positive work environment at all times., *Other work: Bonn Apetit Restaurant *09/97 to 02/00 *Chef / Partner Birmingham, Al., Double Tree Hotels *04/87 to 12/96 *Executive Chef / Atlanta Ga. 30141, Holidome/Holiday Inn *12/84 to 1/87 *1st Chef / Nashville, Tn., *Education: Crestview High School *77/78 / Crestview, Fl. H.S. Diploma, New England Culinary Institute *78/83 / Montpelier, Vt. Bachelors, KENT HOY 3172 Doctors Crossing CHARLOTTESVILLE, VA. 22911 kenthoy@hotmail.com HM: 434-973-4094 CL: 434-996-8947, Objective: TO ASSIST AND MAINTAIN A CREATIVE CAREER IN THE SERVICE AND HOSPITAITY INDUSTRY WHERE I AM ABLE TO SHARE MY STRONG ORGANIZATIONAL AND INTERPERSONAL SKILLS., Qualifications: 20 Years Management, Customer Service Training, P&L, P.O.S. Operations, Payroll, Ordering & Purchasing, Maintaining Inventories, MS Windows, DOS, Retail Sales, Marketing, Accounting, Photography, 10 Years C.P.R. Training, A.D.A Training, Training in the 21st. Century Leadership Management Program., Work History:*4/08 to 6/08 * Executive Chef [Contract] for* Aramark *at, Shenandoah National Forest Luray, Va., *The Kroger Company *01/06 to 4/08 *Managing Chef /Charlottesville, Va. 22911, Responsible for Customer service in all facets of the retail market and preparing Gourmet meals in a display of varied recipes of hot and cold carry out and catering services. Daily preparation of company spec hot meals, salads, desserts and ready to serve items hand prepared with my culinary skills. Managed the training and education of not less than 15 team members of the proper food preparation, handling, and holding procedures. To provide the ultimate shopping experience with a certified Chef and consult in cooking techniques. Help in suggestive sales to increase sales for the company, promote the purchase of items that are needed to complete meals, parties, and special events especially the holidays. At present the store is an A volume retail store with upward sales approx. at 4.2 million monthly. Managing over all operations as a salaried manager at any time seen necessary in the absence of the GM or any Co-manager. At all times protect the assets of the store not limiting it to the merchandise yet also all team members. Keeping with policies and guild-lines of the Health Dept., State Agriculture and Proctor & Gamble Corp., *Holiday Inn /Damon�s *03/05 to 01/06 *F & B Director / Executive Chef Charlottesville, a, Responsible for Guest Satisfaction and Customer service for a Holiday Inn with a franchise of a Damon�s Rib restaurant and Sports bar, connected to Holiday Inn. Duties included F&B Director yet also Executive Chef for both outlets. Manage and train not less than 20 + team service staff, 10 + culinary team members, and also 4 Dept. Managers. Assisted with AM, Breakfast menu, room service, lunch and dinner menus and also a full service sports bar open weekly till mid-night. Oversee all catering services provided by the Holiday Inns meeting and banquet rooms and off-site catering events. Work 1 M.O.D. shift per month. Maintain weekly labor, weekly culinary schedules, P&L, F&B reports and monthly Dept. manager�s schedules. On-line weekly ordering for food in all outlets except for the daily purchases of beer and alcohol for a large Sports Bar, with the shared seating for restaurant and bar there is approx. 300 seats, plus a P.D.R of additional seating of 45. The gross volume revenue in all F&B outlets was an approx. 1 million monthly; some of the revenue was pending on how many U.V.A. home and televised games of various sporting events occurred, ., *The Downtown Grille*04/03 to 03/05 *Working Chef / Chefs de partie / Charlottesville, Va., Responsible for maintaining a position of a Station Chef. In a full service Restaurant with seating of 125 plus a P.D.R. with 50 seating with a full service lounge. The restaurant Specialized in Steak and Seafood in a Fine Dining atmosphere with an Award Winning Wine selection with white linen tables in an open air kitchen presentation. In daily production I would prep a variety of hand cut steaks, Ahi grade tuna, fresh salmon, fresh Main lobsters, in house desserts, and in house made dressings for an exclusive PM menu. I assisted 8 station Chefs at any station during the open hours of operation during a 7 day work week. Conducted daily ordering of produce, seafood, and poultry and on line ordering of all prime beef. Worked a daily and a nightly rotation of cleaning schedules, 5 night�s weekly assisted dinner specials for a 4 pm line-up and a 5pm opening. Presentation line-ups where crucial with front of the house service team, food runners, and floor Managers to increase revenue and minimize waste. Assisted in the introduction of a stream line catering menu to capture all possible markets of the C-Ville clientele that generated 3 to 5 extra events to increase the gross average at the Grille yearly sales where approx. 5.5 million dollars., *Double Tree Hotel *02/00 to 04/03 * Executive Chef /Charlottesville, Va. 22901, Responsible to guarantee the Guests receive at all times the S.T.A.R. welcome of a smile and a warm D.T. cookie upon arrival, and to help increase their return plans for a vacation or a business trip to boost the Hotels sales and increase overall revenue. Revised and introduced a new menu in all outlets of a full service Hotel with 300 rooms, room service, a lounge and the largest banquet facility active in C-Ville. Daily management of all food preparation techniques for all culinary presentations and product testing for the new menus to understand the local market. Created cross usage of combined food items on all menus to reduce waste and maintain a profit which helped in reducing all food inventories and increased capital. Directed daily in the proper sanitation of all culinary work areas and the proper food handling and storage of daily items to be served in all outlets. Provided creative elegant culinary presentations to all service and catering functions. Other duties included training all team members of service and culinary staff ethnic Practices and Principals of Professional, Service in the Hospitality Industry. Assisted catering Managers in tasting, for Weddings, Banquets and future events to maintain budgets and increase sales. Managing at any given M.O.D. shift set fourth by the G.M. Oversee the monthly inventories. Present weekly schedules for not less than 25 culinary team members, 8 utility team members, and 1 full time purchasing agent. Also stayed active in all community events to continue the growth and future of the Hotel. And always generated a Will Do! Want To! Can Do! Attitude to ensure a positive work environment at all times., *Other work: Bonn Apetit Restaurant *09/97 to 02/00 *Chef / Partner Birmingham, Al., Double Tree Hotels *04/87 to 12/96 *Executive Chef / Atlanta Ga. 30141, Holidome/Holiday Inn *12/84 to 1/87 *1st Chef / Nashville, Tn., *Education: Crestview High School *77/78 / Crestview, Fl. H.S. Diploma, New England Culinary Institute *78/83 / Montpelier, Vt. Bachelors

Realtor

Darryl Wills Sr. 12390 Marquette Ct. Moreno Valley, CA. 92557 (951) 208-1780 HM/ (951) 807-1267 CELL (email) willsdarryl@yahoo.com Objective Server/ houseperson/ front desk _____________________________________________________________________________________ Profile I’am a talented results producing realtor with a proven record of accomplishments in the sales of new and resale homes. I dem...

Tags for this Online Resume: sales professional, new home sales, contractor, writer, Realtor, Bartender license, transportation, delivery

No Catering job to big to handle

On 10/16/2010 We catered a Fund Raiser for Special Strides Riding Acadamy in a 20,000 sf barn for 500 guests. As GM of off-premise catering my team and I turned an empty bare walled horse barn into a western style banquet room with tables chairs, A 250 sf Bar,12 International food stations, stage and dance floor.Served everything from H.O.D, Suschi, Raw Seafood bar. Carving Station, ILT. Station, Pasta Station and Gree...

CHEF

LOUIS MARCEL GIRAUD 5112 MAPLE ST IRVINE CA 92612 MARBLES7@COX.NET · Tel: 949-786-9546 I am a highly motivated, responsible, and hardworking I take owner ship and pride in my work. I am a conscientious Chef with over 25 years experience as Chef position level. Proved ability to meet deadlines achieving results and coming in under budget. With the team help Food cost every year average 24% with 26% budget over ...

Working Executive Chef

I am a highly motivated, responsible, and hardworking I take owner ship and pride in my work. I am a conscientious Chef with over 25 years experience at Chef position level. Proved ability to meet deadlines achieving results and coming in under budget. With the team help Food cost every year average 24% with 26% budget over the last 9 years. I also organize co-workers,increase productivity and Sanitation. We had an excel...

Tags for this Online Resume: EXECUTIVE CHEF, FOOD AND BEVERAGE MANAGER

Room Director - 20 Years of Experience - Near 40027

!! With Blessings of Shri Sai Baba!! “ANANT KOTI BRAHMAND NAYAK RAJADHIRAJ YOGIRAJ PARAMBRAMAHA SHRI SACCHIDANAND SADGURU SHRI SAINATH MAHARK KI JAI” “ATITHI DEVO BHAVA” FROM “HOTEL ASHISH PLAZA & HOTEL ASHIYANA” “PRANAM”…………………………… Dear Sir/Madam, “Very Warm Seasonal Greetings from...

Tags for this Online Resume: HOTEL DUKES RETREAT, HOTEL REEVA SUITES, HOTEL MARIGOLD, HOTEL SAHARA, HOTEL ORBETT, HOTEL PARK ORCHID, HOTEL REGENCY, HOTEL ASHISH PLAZA

Resort Manager

Accomplishments Operations Management: * Managed F&B Operations and Revenue/Yield Management * Handled all functions related to Hotel Operations. * Staff Development, launched professional development courses for all staff, standards of service, safety and the highest level of guest satisfaction. * Provide monthly reports, Star Reports, F&B revenues and expenses. * Review market trends locally and globally. * Maintenance an...

Tags for this Online Resume: Inventory, Alexandria, Budgeting, Front Office, Housekeeping, Scheduling, Security, Management, Payroll, Financial