1. ELLIS
GROSSMAN
Chef
Restaurant Owner|
I am a trained chef/food manager and business operator. I have worked as a manager train-
ing, scheduling, and hiring staff for over 10 years. As a business owner, I know what “the
bottom line is all about.” I am searching for a new opportunity in which I can use my skills
and knowledge to grow the success of a current or future enterprise.
3033 Amberbrook Lane
Charleston,SC 29414
843.810.4260
ellisgrossman@aol.com
Black Bean Co.
Owner and Chef | 2010-current
• Created and implemented entire menu
• Created successful operational flow with
restaurants that consisted of drive thru, in-
house pick up, and delivery customers
• Opened five restaurants
• Trained and hired staff and obtained all
licenses
• Worked with construction crews on
completing projects and assisted as GC to
complete jobs on time
• Worked in MAS 500
• Created and enforced operational, recipe,
and employee handbooks
• Created daily and monthly operational
goals for both the company and individual
stores
• Worked with vendors relations and handled
the oversight of accounts payable and
receivable
• Conducted weekly and monthly meetings
with management staff and partners
• Handled all aspects of marketing including
social media and print
• Worked on community relations and served
as the Chairman of the Board for the Culi-
nary Institute of Charleston
Taco Bell
General Manager | 2009-10
• In charge of all aspects of the daily opera-
tion of the restaurant
• Scheduled for all staff positions
• Counted and managed inventory
• Sent to over eight stores in the Charleston
area as General Manager to increase pro-
ductivity and sales
Bojangles K-BO
Unit Director | 2008-09
• In charge of all aspects of the daily opera-
tion of the restaurant
• Scheduled for the entire store
• Trainer of Managers for the company
(trained Unit Directors and Shift Leaders in
the back and front of the house)
• Opened two restaurants
• Counted inventory on a weekly basis
• Responsible for cost control of food and
labor while maintaining service and food
quality
Hyman’s Seafood
Manager | 2006-07
• Scheduled 16-20 employees everyday
• Made and instituted training packets
• Planned and worked outside events (Taste
of Charleston events)
• Maintained a website (updates, email, and
internet orders)
• Involved in community outreach and adver-
tising through conferences
• Booked all banquets of 20 or more people
and oversaw the running of the party
• Customer service (greeted every table and
handled table issues)
• Accounting procedures such as statement
of income and invoicing
• Planned and organized work in a timely
and efficient way
Palmetto Café Charleston Place Hotel
Server | 2005-06
Associate Degree
Business Culinary Arts
Technology Trident Technical College
ki
EXPERIENCE EDUCATION
QUALIFICATIONS
• Nationally Certified in Safety and
Sanitation
• Goal oriented and eager to attempt
new and challenging tasks
• Exhibits strong leadership skills,
works well individually and in a team
setting
• Strong analytical, technical, and
emotional skills required to lead
teams to succeed
• Strong computer skills (Aloha, MS
DOS, Microsoft Office, MAS 500,
Quickbooks)
• Focused individual with excellent
ability to follow corporate protocol
and standard operating procedures
OBJECTIVE