1. Charles Sadler
Charles Sadler
2515 29th Ave.South Moorhead MN
701-541-1920 csadler123@yahoo.com
Customer Service/ Management
Overview
Disciplined, goal oriented and attentive to detail professional seeking a career to
use my customer service experience and education. With over 9 years of management, I am
confident, reliable, creative and excited to continue my growth in customer service and
food and beverage management. Directed the budgeting, planning, executing, analyzing,
time management and management of over 30 staff. Strong team player, very fast learner,
dependable and motivated about my new career growth.
Education
MSCTC: Moorhead MN
A.A.S Business: Management, Marketing and Sales, In Progress: current GPA 3.0
Core Classes: Customer Service, Business Math, Professional Selling, Business Law, Foundations of Marketing,
Microsoft Office Applications, E-Marketing
Professional Experience
Executive Chef: Green Mill 2012-Present
• Writing Monthly budget with General Manager
Monthly P&L budgets
• Declining Budget analysis
Managing staff of 20
Managing $3 million annual revenue
Budgeting labor costs at 13.25%
Budgeting food costs at 28.5%
Developing New customers for our catering venue
Food ordering
Staff Scheduling
Invoice Coding
Executive Chef: Best Western DoubleWood Inn and Conference Center 2011–2012
Reduced food cost from 38% to 32%
Reduced Labor cost from 20% to 16.5%
Increased profit line of kitchen from 4% to 13.5%
Directed food sales of $1,200,000 annually
Hired, Trained and motivated staff of 10 people
Food ordering
2. Charles Sadler
Scheduling Staff
Writing, Analyzing and costing out Banquet and Restaurant Menus
Successful catering of 3,000 people (Caters for Taters-annual charity event)
P&L
Inventory
Sous Chef: Hilton Garden Inn 2010–2011
Sous Chef specializing in restaurant and catering events
Maintain low food and labor costs within $4 million annual revenue establishment.
Plan menu, assure quality control, and minimize waste.
Directing, in absence of executive chef, staff of 6+ to ensure quality product in a timely manner
Supervising a staff of 6+ people
Hiring, training, and developing new employees
Food Inventory
Food Ordering
Configuring POS systems
Creating 5-6 monthly dinner specials
Payroll
Invoice Coding
Doolittle’s Woodfire Grill 2008-2010 and 2011-2012
Kitchen Supervisor
Expediting casual fine dining product of $3 million annual revenues
Managed back house operations in absence of executive and sous chefs.
Assisted in quality control of product throughout every shift
Supervision of 8+ employees
Preparation of opening and closing the restaurant without other supervision
Maintaining food and labor costs through portion control and POS labor control
Mexican Village #2 2006-2008
Kitchen Manager
Managed 30+ employees and oversaw production of fast paced local Mexican restaurant
Oversaw Grand Opening of restaurant seating 400+ customers
Assisted in kitchen design
Ordered all food supplies and setup of food vendors
Preparation of food products and quality control for $2-3 million annual revenue establishment
Food costs and labor control within budgeted revenue
Hiring, training, and developing all new employees
Catering of 300+ people including wedding bookings
3. Charles Sadler
Food ordering
Weekly employee scheduling
Mexican Village Downtown
Assistant Kitchen Manager 2001-2006
Managed 6+ employees and assisted in production of fast paced local Mexican restaurant
Preparation of food products and quality control for $1-2 million annual revenue establishment
Food costs and labor control within budgeted revenue
Hiring, training, and developing new employees
Catering of 300+ customers including weeding bookings
Promoted from line cook to assistant kitchen manager in 2003
Certifications and Licenses
Resident Minnesota Insurance Life and Health Producers License
Non-Resident North Dakota Insurance Life and Health Producers License
First Aid/CPR certified 2010-2013
Heartsaver/AED certified 2010-2013
References Available
