My updated resume

1. Martin Smetana
101 Red Branch Drive
Villa Rica, GA 30180
404-840-4373
msmetana75@gmail.com
Chef Martin Smetana
PROFESSIONAL OBJECTIVE
To attain a food service related management position with a corporation that rewards achievements
based on skill, decision-making, planning, creativity and the opportunity for advancement through
quality improvement and personal growth.
EMPLOYMENT HISTORY
6/2012 – Present Executive Chef
250 Spring St. Atlanta, GA 30180
Business Dining and Conference Services
• Oversees Three High Production Kitchens with two restaurants and catering Services
• Created new concession concepts to maximize the food and beverage revenues (over 30 locations)
• Serves up to 3,000 people – plated meals and receptions for groups such as Microsoft, IHG, BOMA, NACA
• Oversees and manages 3.5 million dollar a year operation
• Maintains Aramark Driven Policies and Procedures, Quality Assurance Program and Sanitation Excellence
• Manages Market Café high volume Restaurant, changing menu seasonally with Bi-weekly themed specials
• Assists in running or opening new food service locations in Georgia, Florida, Puerto Rico, and New Jersey
• Responsible for scheduling kitchen staff (up to 10 Exec. Chefs and 80 cooks during the Show)
• Successfully maintains 25% food cost and 32% labor cost
• Develops all recipes for restaurant, catering and concessions, training all staff to ensure top quality and
consistency.
The Foundry Park Inn & Spa (now Graduate Hotels) Athens, GA
1/2008 – 6/2012 Executive Chef / Food & Beverage Director
Responsible for two restaurants and one banquet catering facility – banquet facility and live music venue
• Melting Point – Gastro Pub with Live Music Venue (seats up to 600 people)
• Manage all three departments with total of 50 employees
• Oversee and manage 2 million dollar a year operations
• Serve award winning food at the Foundry Park banquet facility, Melting Point and Hoyt House restaurants
• Maintain 26% food cost, 18% beverage cost, and 32% labor cost.
• Responsible for all F&B hiring and firing
• Conducting cooking classes, special Vegan, Vegetarian, beer, and wine dinners
• Five time winner of “Taste of Athens” for the best food (People’s Choice and Judges’ Award)
• Cooking Classes, Exhibition Cooking, You Tube video blogs, Chef’s newsletters, and Online Professional
blogs to promote the restaurants and hotel

2. The Carriage House Jefferson, GA
1/2005 – 1/2008 Executive Chef / General Manager
Responsible for entire restaurant operation, employee hiring, training, customer service, bar, etc.
• Open for lunch, Dinner, and Private Functions
• Responsible for all advertisement and promotions
• Booking weddings and special catering events
• Changed menus seasonally
• Entire Staff management and training
Chateau Élan, Winery & Resort Braselton, GA
10/1996 - 2005 Winery Chef De Cuisine
Responsible for 3 restaurants and banquets
Le Clos - Innovative Dinning, seats up to 40 guests, 7 course A la Carte menu
Café Elan - Mediterranean bistro, seating up to 120 people
Paddy’s - Irish Pub, high volume, fast food
Banquets - plate ups and buffet dinners for up to 400 people
Scheduling kitchen staff of 21 people
Exhibition chef for private parties
Responsible for training and supervision of all food production and staff
Represent Executive Chef in his absence
SPA Chef De Cuisine
14-suite spa, restaurant seating 40 people, specializing in foods low in cholesterol, sodium, calories
and saturated fat
Responsible for $1 million food and beverage operation
Maintain all operations for kitchen and dining room, including banquet and complete meeting package dinners
Cook 1 - lunch supervisor
Created and prepared lunch buffet for up to 600 people daily
Room service orders for the 315 room resort
Prepared lunch for employees of the hotel, approximately 400 people
Banquet Cook
Responsible for banquet food production for $7 million food and beverage operation
Supervised all plate ups for up to 700 guests
Renaissance Marriott Vienna, Austria
12/1995 – 10/1996 Apprenticeship
Worked at four restaurant outlets and a banquet facility, utilizing and practicing classical French cooking
“U Minoritu”restaurant Brno, Czech republic
12/1994 - 11/1995 Chef De Cuisine
European Cuisine Specialty Restaurant seating 80 people, A la Carte menu for lunch and dinner
Supervise staff of 6 cooks
Responsible for scheduling and purchasing
Butcher-shop training
Czech Military/Army Czech Republic
12/1993 - 12/1994 Lead Cook
Plated Breakfast, Lunch and Dinners to feed 1200 people daily
Ordering and receiving produce
Perfecting Speed and consistency in high volume production kitchen

3. Hotel “Rohlenka” Brno, Czech Republic
8/1992 - 12/1993 Line Cook
Responsible for food preparation for breakfast, lunch and dinner buffets for a 60 room hotel, seating 300 people
in the restaurant
Butchering Experience to include full carcass breakdown to sub-primal and primal cuts.
EDUCATION
 GRADUATED FROM CULINARY ARTS INSTITUTE - Brno, Czech republic 1989 – 1992
 SERVSAFE CERTIFIED (98% passing score)
COMPUTER KNOWLEDGE
Opera System; ReServe System; CaterTrax system; Micros System; IQ Navigator System; All Windows
All Microsoft Office; Adobe Acrobat pro X; Maya Graphic Design; Reason 5 Sound System
PERSONAL STATEMENT
 Formal Vice-President of ACF organization, Athens, GA chapter
 SLOW FOOD organization member and volunteer
 Proud member of NACE of Atlanta
 Devoted husband and father of three
 Fluent in English & Czech Language. Can Speak some Spanish
 Black belt in Tae Kwon Do
 Composing music, Playing Guitar, Keyboards, Drums
 Worship Leader at LifeGate Church, Villa Rica, GA
 Passion for food and motorcycle riding