1. BLAKE HALL
bhall244@gmail.com
8002 Wesley Providence Pkwy.
Lithonia, GA 30038
(270) 268-2901
OBJECTIVES
To find a long term position with a growing companywhere I can showcase mytalentand grow as a person.
EDUCATION
 Elizabethtown Communityand Technical College, CulinaryArts Fall 2009- Spring 2010
 Western Kentucky University, HospitalityManagementFall 2005- Spring 2006
EXPERIENCE
GORDON BIERSCH BREWERY AND RESTAURANT
400 South Fourth St Louisville KY 40202
Opening Bartender/Server May 2012- Oct 2014
 Member of the opening team.
 Lead trainer.
 First server promoted to bartender.
 High volume store,averaged 65K a week.
 Cash Handling.
 Created regulars thatstill come in to this day.
 Built relationships with hotels and businesses.
 Handled catering and large to go orders.
GORDON BIERSCH BREWERY AND RESTAURANT
848 Peachtree Street NE Atlanta GA 30308
Restaurant Manager October 2014 – Present
 Oversee staff in front and back of house to ensure companypolicies,regulations and food safety guidelines.
 Manage labor on a daily basis.
 Handling volume ranging from 40K-75K a week.
 Serve Safe Alcohol Certified
 Perform walk-throughs during opening and closing shifts to assess cleanliness ofthe restaurant.
 Create opening and closing checklists for the bar staff.
 Create opening,closing and running side work duties for the serving staff.
 Making sure bar costs stay in line with the budgetfor the period.
 Weekly bar orders and inventory.
 Write schedules for all front of house staff.

2. TYPEPERSONALNAME
Skills
 Financial oversight
 Inventory control
 Building relationships with staff
 Coaching
 Training
 Guestrelations
 Motivated leader
 Building relations with differentvendors
 Responsible for hiring new staff
References
Alicia Terrell, General Manager at Gordon Biersch Midtown, (704)968-4527
Jason Smith, General Manager at Gordon Biersch Louisville, (210)8827547
Andy Chaney, Chef at Gordon Biersch Louisville, (502)777-7775