1. Professional Summary
Skills
Experience
IAN MICHAEL ANDERSON
3317 Leopold Way, Fitchburg , WI 53713 | (H) 608-445-0163 | ianmichael2@gmail.com
Service-oriented Manager with 30 year background in the service industry. Core
competencies include personnel management, public relations and customer service as well
as excellent communication and time management skills. Handles tasks with accuracy and
efficiency.
Quality Control Analysis
Personnel and Human Resources
Time Management
Management of Personnel Resources
Service Orientation
Social Perceptiveness
Administration and Management
Negotiation
Complex Problem Solving
Customer and Personal Service
09/2014 to PresentManager
Cafe La Bellitalia – Madison, WI
Assess staffing needs, and recruit staff using methods such as newspaper
advertisements or attendance at job fairs.
Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be
purchased or requisitioned.
Organize and direct worker training programs, resolve personnel problems, hire new
staff, and evaluate employee performance in dining and lodging facilities.
Keep records required by government agencies regarding sanitation, and food subsidies
when appropriate.
Schedule use of facilities or catering services for events such as banquets or
receptions, and negotiate details of arrangements with clients.
Perform some food preparation or service tasks such as cooking, clearing tables, and
serving food and drinks when necessary.
Establish standards for personnel performance and customer service.
Schedule staff hours and assign duties.
Monitor budgets and payroll records, and review financial transactions to ensure that
expenditures are authorized and budgeted.
Coordinate assignments of cooking personnel to ensure economical use of food and
timely preparation.

2. Education
Awards
Investigate and resolve complaints regarding food quality, service, or accommodations.
09/2012 to 03/2014Director of Dietary Services
Faith Living Center – Sun Prairie, WI
Cook foodstuffs according to menus, special dietary or nutritional restrictions, or
numbers of portions to be served.
Clean and inspect galley equipment, kitchen appliances, and work areas to ensure
cleanliness and functional operation.
Apportion and serve food to facility residents, employees, or patrons.
Direct activities of one or more workers who assist in preparing and serving meals.
Compile and maintain records of food use and expenditures.
Take inventory of supplies and equipment.
Monitor menus and spending to ensure that meals are prepared economically.
Determine meal prices, based on calculations of ingredient prices.
Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of
foods in season and local availability.
Requisition food supplies, kitchen equipment, and appliances, based on estimates of
future needs.
Dec 2015Associate Degree: Marketing
Madison College - Madison, WI
Sep 1998Culinary Arts Degree: Restaurant Management
Fairfield Culinary Institute - Danbury, CT
N.O.C.T.I Award for Excellence, 1998
Dean's List Fairfield Culianry Institute, 1998