1. ALBERT HALL
3030 West Calle Lucinda, Tucson, AZ 85741 • Home: 520.531.0994 • Cell: 520.975.1418 • albertshalljr@gmail.com
ProfessionalSummary
A veteran food service professional with experience leading multi-million dollar restaurants as well as banquet and
catering operations at award-winning restaurants and resorts. Driven to raise the bar for all segments of modern
dining and excellence in guest relations.
Skills
Extensive food/beverage knowledge Skillful menu development
Food regulation compliance Menu price structuring familiarity
Accomplished in large event catering Supply management capability
Food Standards enforcement General knowledge of computer software
Food safety certified (serve safe) Knowledge of inventory practices
High level of aesthetic and culinary execution Aloha, Squirrel, Omeron, Micros POS systems
Strong time management skills Service-oriented team player
Ability to multi-task Strong client-interaction skills
Management and leadership experience Comprehensive understanding of budgeting
Assumes 100% responsibility for quality of products Revenue generation and management
PersonalInformation
Albert Sherman Hall Jr.
DOB: 8-13-56 in Phoenix, Az.
Married, 4 children, 2 Labrador Retrievers
Chef Association of Southern Arizona, Chef of the Year
Arizona Restaurant Association, Restaurant Hall of Fame inductee
American Culinary Federation hot food competition. 1 gold, 2 silver, 1 bronze
Iron Chef Tucson, 2 time winner
United States Coast Guard, Subsistence Specialist 1974-1978, Honorable Discharge
Work History
CHEF-OWNER, 08/2004 to 05/16/16
Acacia real food & cocktails – 3001 E. Skyline Dr. #133 Tucson, Az 8578
Created and implemented comprehensive business plan for an upmarket four diamond contemporary American
restaurant, bar and catering company.
Strategically developed effective marketing plans to increase sales and profits while managing costs.
Interviewed, selected, trained and supervised staff of 60.
Interacted positively with guests while promoting facilities and services.
Recognized and formally acknowledged outstanding staff performance to boost company morale and
productivity.
Managed business finances including payroll, sales taxes, payable and receivable accounts.
Consulted with advertising agencies to arrange promotional campaigns in all types of media.
Commanded accountability within our established professional culture.

2. DIRECTOR of FOOD and BEVERAGE, 12/2002 to 08/2004
Miguel's at La Posada – 5900 N. Oracle Road Tucson, Arizona 85719
Organized food and beverage service throughout the Hotel, including Three meal a day a la carte service, in room
dining, Pool service, Spa luncheons and all banquet services.
Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within
the department.
Facilitated weekly management meetings to monitor working objectives.
Carefully developed a lucrative annual food and beverage marketing plan and strict budget to maximize profits.
Audited all food and beverage inventories monthly for accuracy.
Reviewed all menus, drink lists and supporting cost sheets before implementation for accuracy
EXECUTIVE CHEF, 11/1996 to 12/2002
Hacienda del Sol Guest Ranch Resort – 5701 North Hacienda del Sol Road Tucson, Az 85718
Kitchen and facility design.
New concept Territorial menu design and implementation.
Staff acquisition and development for front and back of the house.
Designed and executed food and beverage operations manual.
Responsible for maintaining P&L line item budget perimeters.
Consistently executed all food products to exacting standards.
EXECUTIVE CHEF (SEASONAL), 03/1996 to 11/1996
Crosswater Golf Club – #1 Clubhouse Drive Sunriver, Oregon
Interviewed, selected, trained and supervised staff.
Interacted positively with customers while promoting hotel facilities and services.
Organized special events in the restaurant, including receptions, promotions and corporate luncheons.
Correctly calculated inventory and ordered appropriate supplies.
Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional
food and service.
Led and directed team members on effective methods, operations and procedures.
EXECUTIVE CHEF, 09/1990 to 02/1996
Forest Highlands Golf Club – 657 Forest Highlands Drive Flagstaff, Az.
EXECUTIVE CHEF, 07/1986 to 08/1990
The Crescent Hotel and The Phoenician Resort
EXECUTIVE CHEF, 02/1983 to 06/1986
L'Auberge de Sedona 301 Little lane Sedona, Az.
Education
High School Diploma: 1974
George C. Marshall H.S. - Falls Church, VA
General studies
Associate of Science: engineering curiculum,
Northern Virginia Community College - Annandale, VA

3. Certifications
U.S. Coast Guard Subsistence Specialist School, Two Rock Sta. Ca., 22 weeks
Culinary Institute of America, Advanced culinary skill development course, 11 weeks
American Culinary Federation Executive Chef certification course
Servsafe food safety certification, Manager
FSI, HACCP certification
State of Arizona alcohol safety course, Manager