- Ken Hack has over 30 years of experience in the hospitality industry, successfully managing the opening of over 20 restaurants across Western Canada - He is a dedicated, professional leader with excellent training and coaching skills, known for getting the best out of teams - Hack has international experience researching food/beverage and exploring production techniques for items like olive oil, cheese and wine

1. Ken Hack
Cell: (780) 721-7818
E-mail: KHack@shaw.ca
SUMMARY:
 Several years of service in the hospitality industry
 Dedicated and professional people leader who knows how to get the best out of my team
 Successfully project-managed the opening of over twenty restaurants with four different
companies across western Canada
 International research in food and beverage
 Coach, Mentor and Problem solver: Acknowledged as an effective team builder with excellent
training and leadership skills
CAREER HISTORY:
ABC Country Restaurants 1994 – 2015
Corporate Field Consultant:
 Opened fifteen locations as a lead trainer:
 Introduced the “open kitchen” concept to the company
 Lead “train the trainer” sessions prior to new restaurant openings
 Developed plating manuals for all standard recipes
 Created standardized corporate training guidelines
 Consulted weekly with franchisees to assess operational issues, and advise solutions:
 Visited stores throughout western Canada experiencing major challenges
 Coach and mentor to owner/operators to share best practices and offered solutions to help
mitigate financial losses
 Facilitated seminars with managers and staff to implement new policies and features:
 Met with restaurant personnel to teach cooking/plating procedures for new menu items, and
discuss changes to corporate policies
 Conducted weekly SWOT analysis on store statistics, and recommend appropriate changes.
Operations Auditor:
 Conducted audits to ensure adherence to corporate guidelines:
 Visited stores on a rotational basis to assess compliance
 Presented annualawards to top performing restaurants
 Taught Food-Safe Program to all restaurant management and staff as required.
Restaurant Manager:
 Managed stores on three separate occasions due to corporate take-over of poorly performing
restaurants:
 Hired and trained all restaurant staff
 Performed monthly food and liquor inventories
 Conducted staff performance reviews
 Held customer focus groups to help grade restaurant success.
 Produced excellent results in cost controls, and sales growth.

2. Earl’s Restaurants 1987 – 1994
Regional Quality Leader:
 Opened five locations as a lead trainer.
 Hired, trained and developed kitchen managers.
 Travelled on three separate occasions to the United States and Europe for the purpose of
assessing new food and beverage items, and cooking procedures:
 Explored the California produce growing areas and fishing ports
 Toured severalwineries and breweries on both continents
 Learned different regional cooking techniques, including wood-fired roasting and authentic
Italian pasta and pizza making
 Observed the classic production of many different foods, including chocolate, balsamic
vinegar, olive oil and Parmesan cheese.
 Conducted extensive operations audits on all franchise restaurants in my territory.
Corporate Kitchen Manager:
 Responsible for the day-to-day operations of a corporate kitchen.
 Conducted weekly food inventories to assess profitability of existing menu.
 Hired, trained and developed all new kitchen staff:
 Visited local high schools and B.C.I.T. to assess and recruit students.
 Conducted quarterly, detailed staff performance reviews.
 Tested new food products prior to menu implementation:
 Worked side by side with the corporate chef, Chuck Currie, to develop and test new dishes
prior to menu commitment.
Fernie SnowValley Resort 1983 – 1987
Hotel / Restaurant Manager
Kelowna Restaurants Ltd. (The Keg) 1979 – 1983
Food and Beverage Manager
EDUCATION & SELF DEVELOPEMENT:
1994 Private Pilot’s Licence
1990 Vancouver Vocational Institute
 Red Seal (Trades Qualification – Cooking)
Hotel and Restaurant Management Certificate
1988 Vancouver Health Department
 Food Safe Certificate (levels 1 & 2), and qualified to teach this course
Coaching and Counselling Skills Certificate
1984 – 1987 RCMP Auxiliaries President
OTHER ACTIVITIES:
 Children’s Network Telethon volunteer
 Home renovations: Completed severalmajor projects over the last twenty years
 Outdoor activities including fishing, hunting, camping, etc.
 Coin and stamp collecting