Aaron D. Gibbs has over 15 years of experience in small business and café management. He has owned and operated three cafés/bakeries since 2007, restructuring operations to increase profits by over 100% in his first year at one location. Gibbs is highly organized, a skilled communicator able to engage and develop relationships with team members, and has a track record of operational leadership and critical problem solving to improve organizational effectiveness.

1. AARON D. GIBBS
17849 WA hwy 169 *Maple Valley, WA * 828-338-9605 * diosky27@yahoo.com
SUMMARY OF QUALIFICATIONS
 Seven years of progressive responsibility and operational leadership of small
business/café management;
 Highly organized, detail-oriented manager; able to improve organizational
effectiveness and productivity through critical analysis and problem solving;
 An articulate communicator; skilled in quickly engaging team members and
establishing rapport and developing strong relationships.
PROFESSIONAL EXPERIENCE
2015-2015 Taku Smokeries
Assistant/Floor manager (seasonal)
*Effectively managed a staff of 6-10 employees
*Organized displays and kept store in a clean and presentable manner
*Counted money and opened store promptly at opening hours
*Helped create an inviting environment for customers
*Explained in detail our operation to both customers and employees about out products
*Taught employees ways to build rapport with customers to sphelp succeed in a sale
2011 - 2014 Hi-Fi Cafe
Chef/Owner
*Restructured coffee shop to a coffee and sandwich shop
*Established and maintained cost analysis and efficiency practices
*Created varied menu with awareness to public desire for affordable and nutritious meals
and drinks
*Trained co-owner and employees in time management, food preparations and basic
business ethics
*Paid all loans for equipment and business startup within first year of operation
*Increased gross and net profit by over 100% in first year
*Used locally grown and local businesses for supplies and food

2. 2007 - 2009 Sonia’s
Chef/Owner
*Created menu and recipes for a complete bakery and sandwich board
*Designed and implemented cost analysis of all goods and services
*Supervised and trained 5-6 employees on rotating shifts
*Helped with all aspects of the business
2001 –
2004
U.S. ARMY
Chef
Job A: Distinguished Visitors Quarters (DVQ)
Job B: Cook for the main dining facility (500 – 2000 breakfast, lunch and dinner)
EDUCATION
CCA - Le Cordon Bleu – San Francisco, CA – Associates of Occupational Sciences and Business
Culinary Arts and Business – Army
AIT – Military Advnace – Graduated with honors
AWARDS AND CERTIFICATIONS
National Restaurant Association Certification Nutrition – Army Commendation Medal (Earned
during war time in Kuwait) – & Army Achievement Medal