Exploring opportunities to contribute extensive culinary experience as well as proven operations management talents toward maximizing bottom-line performance.

 

 

        Exemplary team-building capabilities; excel in hiring, training, motivating and mentoring highly productive personnel who adhere to strict safety policies and procedures and aim to achieve unparalleled customer satisfaction.

        Sharp financial management expertise with proficiencies in budgeting, forecasting, and cost control.

        Skilled in project management, menu development, and F&B operations leadership.

        Perform effectively under pressure, expeditiously balancing multiple priorities with competing deadlines.

        Adeptly plan, direct and coordinate F&B operations to ensure profitability, adherence to quality standards, and total member/customer satisfaction.

        Solid expertise in inventory forecasting and cost control; comply with strict budget parameters in purchasing food and beverage items and related supplies.

        Administer preventative maintenance programs to optimize equipment performance, cleanliness standards, corporate and government compliance, and quality results.

 

 

Hackensack Golf Club, Oradell, NJ, 2004 to Present

Assistant General Manager / Executive Chef

         Promoted to Assistant General Manager role based on proven operations leadership success.

         Spearhead food and beverage (F&B) operations with accountability for menu development, inventory control, purchasing, budget administration, food costing, and staff scheduling.

         Championed efforts to achieve and sustain 15% annual net profit for F&B department.

         Concurrently supervise and manage swimming pool operations inclusive of food pavilion, lifeguards, stewards, maintenance, locker rooms, and valet service.

         Consistently garner and maintain exceptional levels of customer satisfaction.

         Proactively serve as member of Food & Beverage, Building, and Pool Committees, exhibiting dedication and commitment to excellence.

 

Continued

 

 

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Professional Experience continued

 

         Praised for capturing Top 100% net profit throughout the State of New Jersey for F&B in private club sector.

         Increased dinners per week by 100% and tripled number of special events during first year with club.

         Instituted new internal systems to reduce food costs, and enhanced menu selections to reflect member needs and preferences.

 

Shelter Ruppert Management Group, New York, NY, 2001 to 2004

Corporate Executive Chef The City Grill & Piatti Cafe

• Brought on board to analyze existing systems and processes and elevate profitability, food quality, personnel performance, and customer traffic for two restaurant locations.
• Devised, implemented and evaluated new recipes as well as staff training/development guidelines.
• Successfully achieved revenue goals at both locations ($9M in annual sales).
• Analyzed weaknesses in current systems to boost profits, elevate food quality, and improve staff morale and performance.

 

Juniper s Restaurant, Paramus, NJ, 2000 to 2001

Executive Chef / Partner

• Directed daily start-up operations by creating menus, managing kitchen, coordinating catering, controlling spending, and overseeing purchasing and inventory control.
• Applied dynamic leadership talents toward hiring, training, motivating and managing staff.

 

Arthur s Landing, Weehawken, NJ, 1994 to 2000

Executive Chef

        Exercised significant management acumen to drive profitable and successful operations for 240-seat restaurant with additional 300-person catering facility.

        Orchestrated highly efficient kitchen operations, diligently enforcing strict safety compliance.

        Merged creative flair, commitment to quality, and passion for food to devise winning menus that propelled restaurant to generate $5.8M annually and realize exceptional levels of customer satisfaction, repeat business, and word-of-mouth marketing success.

 

 

Culinary Arts Program (Honors), New York Restaurant School, New York, NY, 1990

 

Member, Club Managers Association of America

 

 

 

 

 

 

Date

 

 

 

Hiring Agent Name

Title

Company Name

Address

City/State/Zip Code

 

Dear__________________:

 

I am currently seeking a challenging career opportunity in a private club management capacity and am submitting my resume for your review. In advance, thank you for your time and consideration.

 

In addition to professional experience as an Executive Chef, I bring to you a substantial background in directing wide-ranging aspects of private club operations, outstanding expertise in developing and leading top-performing employees, and an exemplary blend of talents in business administration, club member relations, and capturing or exceeding revenue and profit targets. To complement these qualifications, I offer first-rate organizational and multi-tasking skills which are paramount as a General Manager.

 

As a proactive contributor to your organization, you will find me to be a highly motivated professional and stellar leader committed to supporting you in achieving your objectives through superior self-initiative, excellence in profit and loss management, and unparalleled prioritization skills. I am confident that I could be a valuable asset to <insert name of organization>, and will call you later in the week to see if we can schedule a time to meet.

 

Sincerely,

 

 

 

Yyyyyy x. yyyyyy