1. Michael G. Whittaker
1108 Indiana Avenue
Saint Charles, IL 60174
(639) 267-2075
mgwtt@yahoo.com
Target Goal: Position as General Manager in the Food or Service Industry
Professional Experience:
Noodles & Company August 2008 – Present
General Manager Broomfield, CO
• Personally responsible for turning-around and troubleshooting poor performing stores
• Responsible for financial rankings, P&L responsibilities, purchasing and new store openings
• Strong interpersonal, verbal, and written communication skills
BPAmoco / Wild Bean Café & Bakery June 2001 – July 2007
Food Service Specialist Naperville, IL
• Supervised food operations for 25 Wild Bean Cafes
• Facilitated the audit process for numerous sites, resulting in the highest corporate audit scores for 2004,
2005, and 2006
• Worked with BP franchise team and franchisees, implementing “best practices” to franchise sites to
ensure profitability and maintain consistently high standards
• Supervised the direction of the WBC Catering Department, including marketing, sales, planning,
production, and profit for all events
• Accepted control of the Columbus, OH market in addition to the Chicago metropolitan market; made
necessary management changes, established two café training centers, three certified baker training sites
• Performed daily site visits emphasizing adherence to company policy, procedures, and processes
• Responsible for hiring management personnel, supervising three corporate training facilities, and
monitoring the training progress of newly hired managers
• Conducted monthly meetings with focus on financials, mentoring and team building, utilizing Power
Point and Excel presentations for 100+ management personnel
• Planned, organized, and implemented two major menu roll outs in the Chicago metropolitan market
• Assisted the food development team involving food tastings, the development of procedures, new
product/equipment testing and implementation with ongoing feedback
Food for Thought Management Group/Tower Café March 1997- June 2001
General Manager Lincolnwood, IL
• Increased sales 20% and customer counts 22% for two consecutive years
• Responsible for daily menus, menu design, and recipe development
• Selected and negotiated all food supplier contracts
Darden Restaurants – Red Lobster March 1995 – March 1997
Culinary Manager Orlando, FL
• Supervised all kitchen, dining room and bar operations
• Responsible for food cost targets, operating expenses, and profit margin
• Performed all food ordering responsibilities for the site, with attention to trends, seasons, promotions,
and advertising
• Primary focus on food shrink, kitchen staffing, ongoing training, and recipe specs for all food products

2. Morry’s Inc. / Water Market Place January 1991 – February 1995
Director of Catering Chicago, IL
• Served as Project Manager in build-out of 10,000 sq. ft., 400 seat eatery
• Developed catering program with yearly sales of $175,000
• Cultivated total site sales of $1,450,00 per year
Baker Square Restaurants / VICORP. 1978- December 1990
General Manger & Company Trainer Denver, CO
• Placed second in company-wide profitability in 1989
• Consistently first in profit margin in Chicago each quarter
• General manager for 7 years; Company trainer for 4 years
Education:
Northern Illinois University - DeKalb, IL
B.S. Marketing
Graduated 1976