Resume Addendum
•Download as DOCX, PDF•
1 like•1,225 views
This document summarizes the applicant's experience in the food and beverage industry from 1995 to 2000. They worked as a bartender and server at several restaurants and bars in Illinois. From 1996 to 2000, the applicant was the Food and Beverage Manager and Special Events Coordinator at Blackhawk Golf Club where they oversaw daily operations, planned events, managed staff, and increased sales. Prior to that, from 1994 to 1996, they were the Bar Manager and Catering Assistant at Jerry Sharko's Restaurant where they managed bar operations and planned beverage services for special functions.
Report
Share
Report
Share
Recommended
Event Offer_Holidays 2015
Book your 2015 event with us by 11/1 for 15 guests or more and receive $250 off your bill! Private dining, parties, receptions and meeting settings.
Reinventing Downtown Baroda
This document summarizes efforts to reinvent the downtown area of Baroda, Michigan. Baroda has experienced a decline in its manufacturing industry over the past 30 years, losing 70% of its tool and die workforce. In response, the village began revitalization efforts in 2004, focusing on attracting wine country tourists. It secured state grants totaling over $1 million for road improvements, streetscaping, and a revolving loan fund. Recent successes include a brewery, tax incentives for new businesses, and wayfinding signs. The village continues working to update its development plan and attract more visitors traveling to a nearby expo arena.
Managerial Accounting Project
This document is a business plan for Georgia Mountain Brewing LLC, a proposed brewpub in Clayton, Georgia. The plan outlines the company's mission to create craft beer and southern cuisine representing good southern hospitality. It introduces the management team and their roles. It also provides an overview of the brewpub's operations, marketing strategy, and the competitive business environment in Clayton. Financial details are to be included in the financial review section. The document is presented as a business plan to obtain funding for the proposed brewpub.
Birote
A little bit of history, process and ideas to promote birote as a cultural heritage from México, specifically from Guadalajara
amberresume
Amber Winland has over 16 years of experience in food service and retail. She has worked in various roles such as line cook, prep cook, cashier, and assistant manager. She is currently pursuing an Associate's degree in Dietetic Technology. Winland has a strong background in food safety certification and inventory management.
Resume 2:20:14 word
Chase Knight is seeking a career in the hospitality industry, preferably in a customer-facing role as a server, banquet captain, or entry-level manager. He has 3 years of experience working both front and back of house at restaurants and country clubs, excelling in guest relations. His culinary skills include food preparation, cooking, and serving. He is currently pursuing an Associate's Degree in Culinary Arts, and holds certifications in food safety and as a prep cook.
Ison christine da1 topq_archi231
This document provides an overview of streets as public spaces in Pasig City, Philippines. It begins with key facts about Pasig City, including its population, land area, and population density. It then examines specific streets in Pasig City, describing their layout and characteristics. Several streets are highlighted in different barangays to show variations. The document concludes by showcasing examples of street transformations around the world in cities like New York, South Korea, Brazil, Israel, Singapore, and Spain. These transformations included adding greenspaces, reclaiming lanes, defining sidewalks, and changing hardscaping.
Food Service Presentation
Uno Pizzeria & Grill is a restaurant chain founded in 1943 in Chicago known for inventing deep dish pizza. It has since expanded to over 160 locations across the US and internationally. Uno also operates a food manufacturing facility that produces products for retail, grocery, and foodservice customers under the Uno Foods brand. This includes offerings under various Uno Express and Uno Dué Go convenience concepts that bring Uno's pizza and other menu items to non-traditional locations like casinos, stadiums, and airports.
Recommended
Event Offer_Holidays 2015
Book your 2015 event with us by 11/1 for 15 guests or more and receive $250 off your bill! Private dining, parties, receptions and meeting settings.
Reinventing Downtown Baroda
This document summarizes efforts to reinvent the downtown area of Baroda, Michigan. Baroda has experienced a decline in its manufacturing industry over the past 30 years, losing 70% of its tool and die workforce. In response, the village began revitalization efforts in 2004, focusing on attracting wine country tourists. It secured state grants totaling over $1 million for road improvements, streetscaping, and a revolving loan fund. Recent successes include a brewery, tax incentives for new businesses, and wayfinding signs. The village continues working to update its development plan and attract more visitors traveling to a nearby expo arena.
Managerial Accounting Project
This document is a business plan for Georgia Mountain Brewing LLC, a proposed brewpub in Clayton, Georgia. The plan outlines the company's mission to create craft beer and southern cuisine representing good southern hospitality. It introduces the management team and their roles. It also provides an overview of the brewpub's operations, marketing strategy, and the competitive business environment in Clayton. Financial details are to be included in the financial review section. The document is presented as a business plan to obtain funding for the proposed brewpub.
Birote
A little bit of history, process and ideas to promote birote as a cultural heritage from México, specifically from Guadalajara
amberresume
Amber Winland has over 16 years of experience in food service and retail. She has worked in various roles such as line cook, prep cook, cashier, and assistant manager. She is currently pursuing an Associate's degree in Dietetic Technology. Winland has a strong background in food safety certification and inventory management.
Resume 2:20:14 word
Chase Knight is seeking a career in the hospitality industry, preferably in a customer-facing role as a server, banquet captain, or entry-level manager. He has 3 years of experience working both front and back of house at restaurants and country clubs, excelling in guest relations. His culinary skills include food preparation, cooking, and serving. He is currently pursuing an Associate's Degree in Culinary Arts, and holds certifications in food safety and as a prep cook.
Ison christine da1 topq_archi231
This document provides an overview of streets as public spaces in Pasig City, Philippines. It begins with key facts about Pasig City, including its population, land area, and population density. It then examines specific streets in Pasig City, describing their layout and characteristics. Several streets are highlighted in different barangays to show variations. The document concludes by showcasing examples of street transformations around the world in cities like New York, South Korea, Brazil, Israel, Singapore, and Spain. These transformations included adding greenspaces, reclaiming lanes, defining sidewalks, and changing hardscaping.
Food Service Presentation
Uno Pizzeria & Grill is a restaurant chain founded in 1943 in Chicago known for inventing deep dish pizza. It has since expanded to over 160 locations across the US and internationally. Uno also operates a food manufacturing facility that produces products for retail, grocery, and foodservice customers under the Uno Foods brand. This includes offerings under various Uno Express and Uno Dué Go convenience concepts that bring Uno's pizza and other menu items to non-traditional locations like casinos, stadiums, and airports.
Native Pig Trading and Lechon Processing and Marketing in Cebu
Ms. Claire C. Silva owns Claire's Lechon de Cebu, which began in 1989 processing one pig per week and has since expanded to processing 10-15 pigs per week normally and up to 40 pigs on weekends during peak seasons. Native pigs from Negros and Bohol are used for their juicy and tasty meat. The pigs are slaughtered and seasoned in-house before being roasted over open wood charcoal. While lechon production has grown, challenges include fluctuating pig prices and quality as well as competition from other processors. Future plans include breeding their own pigs and expanding markets.
Resume 2011
Brian Annapolen is an experienced executive chef seeking a new position. He has over 20 years of experience leading culinary teams at prestigious hotels and restaurants. Some of his accomplishments include receiving the highest ratings for food quality and service from Marriott. He is skilled at all aspects of culinary operations including management, training, budgeting, and marketing.
Pritchett, Barbara 2017
Barbara Pritchett has over 25 years of experience as a private chef, restaurant owner, and manager. She has extensive skills in menu planning, food preparation, cooking for special diets, and seamless household management. Pritchett has worked as a private chef for high-profile clients, including managing all cooking, cleaning, and household responsibilities. She is skilled in catering events of all sizes, from small dinner parties to large galas. Pritchett has experience owning and operating her own restaurants, as well as working as a chef in various establishments.
Feliz Perez - Dine Baguio 2017 - A Menu Built on Local Seasons and Produce
This document discusses the Café by the Ruins' philosophy of using natural, local, and seasonal ingredients in their menu. They work directly with local suppliers in Baguio to source ingredients that are fresh and available depending on the season. Their menu changes regularly based on what is currently in season to support the local economy and environment. They also discuss challenges like short seasons and supply issues, as well as their process for creating seasonal menus that showcase local produce.
gary new resume 2015 1
Gary Mercado is a 44-year-old chef from the Philippines with over 15 years of culinary experience as a head chef and chef at several 4-5 star hotels and restaurants in Australia, Philippines, Saudi Arabia, and Turks and Caicos. He has a bachelor's degree in electronics engineering and certificates in culinary arts, and seeks a rewarding career utilizing his expertise in international cuisines, cost control, and staff management. His objective is to create magnificent dishes and share his culinary knowledge and expertise in a professional environment.
Catering Options
The document discusses catering options and responsibilities for events held at The Butterfly House. It lists several approved caterers to choose from and outlines the caterer's responsibilities, which include setting up and breaking down, placing linens and decor, and assisting with other aspects of the event. It notes that the caterer must provide all food, beverages, and bar services for weddings and receptions. The only other food allowed is the wedding cake and bottled water. Smoking is prohibited on the premises.
Benefits and Market Potential of Native Pig Lechon Processing and Marketing
Lechon, or roasted pig, is a Filipino delicacy traditionally made with native Philippine pigs. The document discusses lechon production in La Loma, Philippines, which is considered the lechon capital. Ping Ping Native Lechon & Restaurant is one of the established brands in La Loma that uses 100% native pigs for lechon. While there is steady demand, production is limited by the supply and high costs of quality native pigs. The lechon industry needs government support to address issues around native pig supply and transportation regulations.
John Calderon CulinaryMgmtResume doc-1
John Calderon has over 30 years of experience managing food and beverage operations in the private club, hotel, resort, healthcare and restaurant industries. He has directed teams of up to 70 employees and managed annual sales up to $8 million. Calderon is skilled in operations management, team management and training, purchasing and inventory management, and customer service. He has held director level positions at golf clubs, resorts, and hospitals.
Jeff Brehmer Resume 2016 Sales
Jeff Brehmer has over 20 years of experience in sales, administration, management, and culinary arts. He most recently served as Chef and Director of Nutrition at Cache Creek Lodge, where he planned menus, supervised staff, and led nutrition education events. Prior to that, he held several sales roles in various industries including environmental services, construction equipment, petroleum equipment, and wine. He has additional culinary experience as a sous chef, cooking instructor, and consultant. He holds a Professional Culinary Arts Certificate and seeks a sales or marketing role applying his combined skills.
Birkemeier Resume 2015 March
Jeffrey Birkemeier has over 15 years of experience in the restaurant and wine industries. He is currently the Beverage Director, Assistant Manager, and Sommelier at Casanova Restaurant in Carmel, CA, where he manages a $2.4M annual beverage program. Previously, he was Beverage Director at La Bicyclette Restaurant, also in Carmel, CA, managing a $750K beverage program. He has also held roles as Wine Buyer and Education Director at The Wine Merchant in St. Louis, MO, and Sommelier at Café Napoli in St. Louis. Birkemeier holds several certifications in wine including Certified Sommelier from the Court of Sommeliers and Cert
Chef Valentino Resume 2016
Valentino Luchin is an experienced Italian executive chef seeking a new position. He has over 20 years of experience working in high-end Italian restaurants across the United States, including owning his own restaurant Ottavio in Walnut Creek, California. Luchin is skilled at overseeing all operations including staff management, menu development incorporating local ingredients, and business analysis. He aims to bring his regional Italian and Mediterranean culinary expertise to a new executive chef role.
Birkemeier Resume 12-14
Jeffrey Birkemeier has over 10 years of experience in the restaurant and wine industries. He is currently the Beverage Director and Assistant Manager of Casanova and La Bicyclette restaurants in Carmel, CA, where he manages beverage programs, purchases all beverages, designs wine lists, and creates staff education initiatives. Previously, he worked as Wine Buyer and Assistant Store Manager at The Wine Merchant in St. Louis, where he recommended wines, supervised store operations, and conducted customer education classes. He also worked as Sommelier and Server at Café Napoli, educating staff on wines and spirits. Birkemeier holds multiple certifications in sommelier skills and wine education from the Court of Sommeliers
HaluskaCVREV8316
Thomas Haluska has over 27 years of experience as a private chef, working for high-profile clients such as professional athletes, CEOs, and actors. He has extensive experience creating customized menus, managing logistics for off-site locations, and maintaining discretion and privacy for clients. The document provides details on Haluska's work history and qualifications as a private chef.
Robert Mario DeLaura II CV_resume
Robert Mario DeLaura II has over 25 years of experience in the culinary industry. He has worked as an executive chef, head chef, sous chef, and garde manger at various restaurants. Currently, he works as an independent culinary consultant, assisting businesses with new menu development, branding, and staff training. He has consulted for over 20 restaurants in Oregon, Washington, Wyoming, and Michigan. DeLaura has received several awards for his cooking and has been featured in local food publications.
Todd Johnson Resume
Todd Johnson has over 12 years of experience managing and directing restaurants and resorts. He is currently seeking a position as an Assistant Director of Food and Beverage. His most recent role was Assistant Director of Food and Beverage at Snowbird Resort from 2015-2016 where he oversaw 16 outlets and maintained guest satisfaction while controlling business models. Prior to that he was General Manager of The Aerie Restaurant and Lounge at Snowbird Resort from 2013-2015 where he increased sales, revenue, and service standards.
John Bouley Resume newest(1) (1).pdf 11-10
John Bouley is an experienced restaurant manager and chef with over 15 years of experience in culinary operations and team leadership. He is currently the Banquet Chef/Executive Banquet Chef at Hospitality Ventures Management Group where he oversees banquets for 170,000 square feet of space. Previously he held executive chef and manager positions at various country clubs and universities where he oversaw food preparation, purchasing, staffing, and financial management. He has a high school diploma and additional culinary training.
Bernie Linked In Presentation
Bernhard Kloppenburg has over 20 years of experience in hospitality management, sales, operations, catering, banquets, restaurants, and conventions. He has planned and executed over 2,000 catering events ranging from 1 to 10,000 guests including for major companies and events. He is an expert in creating memorable experiences within budgets that drive customer satisfaction and profits.
CV_updated_Chitwood2016
Albert Chitwood is an executive chef with over 30 years of experience in all aspects of restaurant operations. He has a proven track record of success, having won several cooking competitions and receiving positive reviews. Chitwood has extensive experience in menu development, daily operations, inventory management, staff training, and catering events of up to 600 people. He is skilled in Italian, French, American, and other culinary styles and has expertise in areas like wood-fired cooking, butchery, and baking. Chitwood is looking for a long-term position as an executive chef where he can continue demonstrating his leadership, culinary skills, and commitment to excellence.
John, Gregory Resume
Gregory G. John is an award-winning executive chef with over 30 years of experience in private clubs seeking a new position. He has a proven track record of elevating culinary standards, developing staff, and balancing member satisfaction with business objectives. His experience includes positions as Executive Chef at prestigious clubs and resorts where he managed large budgets and kitchen teams, developed menus, and planned special events.
ANTONIOS KYRIACOU RESUME
Antonios Kyriacou has over 23 years of experience in the hospitality industry, including positions as General Manager, Assistant General Manager, and Server. He holds a Bachelor's Degree in Hospitality Management from Florida International University with a 3.9 GPA. Kyriacou is currently the General Manager of JJAB Consulting LLC, where he oversees all operations and ensures customer satisfaction. He has a proven track record of training new employees, implementing efficient systems, and growing businesses. Kyriacou is proficient in English, Greek, French and Spanish and has experience working in the United States, Canada, Cyprus, and Greece.
Investor pitch deck
This document summarizes plans for an urban winery called Vinavanti that will provide an authentic winery experience in a convenient downtown location. It will have a tasting room, serve small plates of food, and offer tastings, bottles of wine, and wine club memberships. The winery aims to attract both local residents and tourists with its central location near local attractions. Financial projections estimate that within three years it will have over 700 weekly visitors, $1.26 million in annual tasting room sales, and be profitable.
Shauna_Aguirre_Resume 11.14
Shauna Aguirre has over 25 years of experience leading food and beverage operations and entertainment programming at luxury hotels and resorts across California and Colorado. She has a proven track record of exceeding revenue targets and transforming properties through innovative marketing, training, and talent booking. Currently seeking a senior management role where she can continue leveraging her expertise in culinary arts, wine, and dynamic entertainment programming.
More Related Content
What's hot
Native Pig Trading and Lechon Processing and Marketing in Cebu
Ms. Claire C. Silva owns Claire's Lechon de Cebu, which began in 1989 processing one pig per week and has since expanded to processing 10-15 pigs per week normally and up to 40 pigs on weekends during peak seasons. Native pigs from Negros and Bohol are used for their juicy and tasty meat. The pigs are slaughtered and seasoned in-house before being roasted over open wood charcoal. While lechon production has grown, challenges include fluctuating pig prices and quality as well as competition from other processors. Future plans include breeding their own pigs and expanding markets.
Resume 2011
Brian Annapolen is an experienced executive chef seeking a new position. He has over 20 years of experience leading culinary teams at prestigious hotels and restaurants. Some of his accomplishments include receiving the highest ratings for food quality and service from Marriott. He is skilled at all aspects of culinary operations including management, training, budgeting, and marketing.
Pritchett, Barbara 2017
Barbara Pritchett has over 25 years of experience as a private chef, restaurant owner, and manager. She has extensive skills in menu planning, food preparation, cooking for special diets, and seamless household management. Pritchett has worked as a private chef for high-profile clients, including managing all cooking, cleaning, and household responsibilities. She is skilled in catering events of all sizes, from small dinner parties to large galas. Pritchett has experience owning and operating her own restaurants, as well as working as a chef in various establishments.
Feliz Perez - Dine Baguio 2017 - A Menu Built on Local Seasons and Produce
This document discusses the Café by the Ruins' philosophy of using natural, local, and seasonal ingredients in their menu. They work directly with local suppliers in Baguio to source ingredients that are fresh and available depending on the season. Their menu changes regularly based on what is currently in season to support the local economy and environment. They also discuss challenges like short seasons and supply issues, as well as their process for creating seasonal menus that showcase local produce.
gary new resume 2015 1
Gary Mercado is a 44-year-old chef from the Philippines with over 15 years of culinary experience as a head chef and chef at several 4-5 star hotels and restaurants in Australia, Philippines, Saudi Arabia, and Turks and Caicos. He has a bachelor's degree in electronics engineering and certificates in culinary arts, and seeks a rewarding career utilizing his expertise in international cuisines, cost control, and staff management. His objective is to create magnificent dishes and share his culinary knowledge and expertise in a professional environment.
Catering Options
The document discusses catering options and responsibilities for events held at The Butterfly House. It lists several approved caterers to choose from and outlines the caterer's responsibilities, which include setting up and breaking down, placing linens and decor, and assisting with other aspects of the event. It notes that the caterer must provide all food, beverages, and bar services for weddings and receptions. The only other food allowed is the wedding cake and bottled water. Smoking is prohibited on the premises.
Benefits and Market Potential of Native Pig Lechon Processing and Marketing
Lechon, or roasted pig, is a Filipino delicacy traditionally made with native Philippine pigs. The document discusses lechon production in La Loma, Philippines, which is considered the lechon capital. Ping Ping Native Lechon & Restaurant is one of the established brands in La Loma that uses 100% native pigs for lechon. While there is steady demand, production is limited by the supply and high costs of quality native pigs. The lechon industry needs government support to address issues around native pig supply and transportation regulations.
John Calderon CulinaryMgmtResume doc-1
John Calderon has over 30 years of experience managing food and beverage operations in the private club, hotel, resort, healthcare and restaurant industries. He has directed teams of up to 70 employees and managed annual sales up to $8 million. Calderon is skilled in operations management, team management and training, purchasing and inventory management, and customer service. He has held director level positions at golf clubs, resorts, and hospitals.
What's hot (8)
Native Pig Trading and Lechon Processing and Marketing in Cebu
Native Pig Trading and Lechon Processing and Marketing in Cebu
Feliz Perez - Dine Baguio 2017 - A Menu Built on Local Seasons and Produce
Feliz Perez - Dine Baguio 2017 - A Menu Built on Local Seasons and Produce
Benefits and Market Potential of Native Pig Lechon Processing and Marketing
Benefits and Market Potential of Native Pig Lechon Processing and Marketing
Similar to Resume Addendum
Jeff Brehmer Resume 2016 Sales
Jeff Brehmer has over 20 years of experience in sales, administration, management, and culinary arts. He most recently served as Chef and Director of Nutrition at Cache Creek Lodge, where he planned menus, supervised staff, and led nutrition education events. Prior to that, he held several sales roles in various industries including environmental services, construction equipment, petroleum equipment, and wine. He has additional culinary experience as a sous chef, cooking instructor, and consultant. He holds a Professional Culinary Arts Certificate and seeks a sales or marketing role applying his combined skills.
Birkemeier Resume 2015 March
Jeffrey Birkemeier has over 15 years of experience in the restaurant and wine industries. He is currently the Beverage Director, Assistant Manager, and Sommelier at Casanova Restaurant in Carmel, CA, where he manages a $2.4M annual beverage program. Previously, he was Beverage Director at La Bicyclette Restaurant, also in Carmel, CA, managing a $750K beverage program. He has also held roles as Wine Buyer and Education Director at The Wine Merchant in St. Louis, MO, and Sommelier at Café Napoli in St. Louis. Birkemeier holds several certifications in wine including Certified Sommelier from the Court of Sommeliers and Cert
Chef Valentino Resume 2016
Valentino Luchin is an experienced Italian executive chef seeking a new position. He has over 20 years of experience working in high-end Italian restaurants across the United States, including owning his own restaurant Ottavio in Walnut Creek, California. Luchin is skilled at overseeing all operations including staff management, menu development incorporating local ingredients, and business analysis. He aims to bring his regional Italian and Mediterranean culinary expertise to a new executive chef role.
Birkemeier Resume 12-14
Jeffrey Birkemeier has over 10 years of experience in the restaurant and wine industries. He is currently the Beverage Director and Assistant Manager of Casanova and La Bicyclette restaurants in Carmel, CA, where he manages beverage programs, purchases all beverages, designs wine lists, and creates staff education initiatives. Previously, he worked as Wine Buyer and Assistant Store Manager at The Wine Merchant in St. Louis, where he recommended wines, supervised store operations, and conducted customer education classes. He also worked as Sommelier and Server at Café Napoli, educating staff on wines and spirits. Birkemeier holds multiple certifications in sommelier skills and wine education from the Court of Sommeliers
HaluskaCVREV8316
Thomas Haluska has over 27 years of experience as a private chef, working for high-profile clients such as professional athletes, CEOs, and actors. He has extensive experience creating customized menus, managing logistics for off-site locations, and maintaining discretion and privacy for clients. The document provides details on Haluska's work history and qualifications as a private chef.
Robert Mario DeLaura II CV_resume
Robert Mario DeLaura II has over 25 years of experience in the culinary industry. He has worked as an executive chef, head chef, sous chef, and garde manger at various restaurants. Currently, he works as an independent culinary consultant, assisting businesses with new menu development, branding, and staff training. He has consulted for over 20 restaurants in Oregon, Washington, Wyoming, and Michigan. DeLaura has received several awards for his cooking and has been featured in local food publications.
Todd Johnson Resume
Todd Johnson has over 12 years of experience managing and directing restaurants and resorts. He is currently seeking a position as an Assistant Director of Food and Beverage. His most recent role was Assistant Director of Food and Beverage at Snowbird Resort from 2015-2016 where he oversaw 16 outlets and maintained guest satisfaction while controlling business models. Prior to that he was General Manager of The Aerie Restaurant and Lounge at Snowbird Resort from 2013-2015 where he increased sales, revenue, and service standards.
John Bouley Resume newest(1) (1).pdf 11-10
John Bouley is an experienced restaurant manager and chef with over 15 years of experience in culinary operations and team leadership. He is currently the Banquet Chef/Executive Banquet Chef at Hospitality Ventures Management Group where he oversees banquets for 170,000 square feet of space. Previously he held executive chef and manager positions at various country clubs and universities where he oversaw food preparation, purchasing, staffing, and financial management. He has a high school diploma and additional culinary training.
Bernie Linked In Presentation
Bernhard Kloppenburg has over 20 years of experience in hospitality management, sales, operations, catering, banquets, restaurants, and conventions. He has planned and executed over 2,000 catering events ranging from 1 to 10,000 guests including for major companies and events. He is an expert in creating memorable experiences within budgets that drive customer satisfaction and profits.
CV_updated_Chitwood2016
Albert Chitwood is an executive chef with over 30 years of experience in all aspects of restaurant operations. He has a proven track record of success, having won several cooking competitions and receiving positive reviews. Chitwood has extensive experience in menu development, daily operations, inventory management, staff training, and catering events of up to 600 people. He is skilled in Italian, French, American, and other culinary styles and has expertise in areas like wood-fired cooking, butchery, and baking. Chitwood is looking for a long-term position as an executive chef where he can continue demonstrating his leadership, culinary skills, and commitment to excellence.
John, Gregory Resume
Gregory G. John is an award-winning executive chef with over 30 years of experience in private clubs seeking a new position. He has a proven track record of elevating culinary standards, developing staff, and balancing member satisfaction with business objectives. His experience includes positions as Executive Chef at prestigious clubs and resorts where he managed large budgets and kitchen teams, developed menus, and planned special events.
ANTONIOS KYRIACOU RESUME
Antonios Kyriacou has over 23 years of experience in the hospitality industry, including positions as General Manager, Assistant General Manager, and Server. He holds a Bachelor's Degree in Hospitality Management from Florida International University with a 3.9 GPA. Kyriacou is currently the General Manager of JJAB Consulting LLC, where he oversees all operations and ensures customer satisfaction. He has a proven track record of training new employees, implementing efficient systems, and growing businesses. Kyriacou is proficient in English, Greek, French and Spanish and has experience working in the United States, Canada, Cyprus, and Greece.
Investor pitch deck
This document summarizes plans for an urban winery called Vinavanti that will provide an authentic winery experience in a convenient downtown location. It will have a tasting room, serve small plates of food, and offer tastings, bottles of wine, and wine club memberships. The winery aims to attract both local residents and tourists with its central location near local attractions. Financial projections estimate that within three years it will have over 700 weekly visitors, $1.26 million in annual tasting room sales, and be profitable.
Shauna_Aguirre_Resume 11.14
Shauna Aguirre has over 25 years of experience leading food and beverage operations and entertainment programming at luxury hotels and resorts across California and Colorado. She has a proven track record of exceeding revenue targets and transforming properties through innovative marketing, training, and talent booking. Currently seeking a senior management role where she can continue leveraging her expertise in culinary arts, wine, and dynamic entertainment programming.
Resume_2016
This candidate seeks a position that values their experience, enthusiasm, and commitment to hospitality. They have 15 years of experience managing restaurants and bars, including supervising teams of up to 45 people. Their skills include training and education program development, operational procedures creation, and event coordination for over 200 people. They also have experience with point-of-sale systems and the Microsoft Office suite.
Shauna_Aguirre_Resume 4.1.15
Shauna Aguirre has over 25 years of experience in hospitality and event management. She has a proven track record of exceeding revenue goals and transforming underperforming properties. Her expertise includes all aspects of hotel operations, with an emphasis on food and beverage, live entertainment programming, and marketing. She is passionate about developing teams and cultivating community partnerships.
CFM resume 3-15
Carl Meier has over 20 years of experience in hospitality operations management, including managing multi-unit restaurants, fine dining, casual dining, catering, and nightclubs. He has a proven track record of increasing revenues through expansion and new marketing initiatives. His strengths include customer service, staff development, purchasing, inventory control, forecasting, and team building.
CFM resume 3-15
Carl Meier has over 20 years of experience in hospitality operations management, including managing multi-unit restaurants, fine dining, casual dining, catering, and nightclubs. He has a proven track record of increasing revenues through expansion and new marketing initiatives. His strengths include customer service, staff development, purchasing, inventory control, forecasting, and team building.
COLLEEN Resume 1(2)
Colleen Calhoun has over 30 years of experience in culinary and food preparation roles. She currently works as kitchen staff at Ada's Market & Deli, where she helps prepare foods for the store, deli, and buffet. Previously, she held roles as an office manager for a food broker and import specialist. Calhoun has a Professional Culinary Certificate from Cooking & Hospitality Institute of Chicago and volunteers her time teaching healthy cooking classes.
MJ Res 2015 - Word
M.J. Walters has over 20 years of experience in hospitality and customer service in roles such as Director of Food and Beverage Operations, Assistant Store Manager at Barnes & Noble, Bar Manager, and Head Waiter/Bartender. She has a lifetime of experience leading teams, solving problems, and ensuring great customer experiences. In addition to her professional career, she also teaches acting, speech, and directs theatre, as well as volunteers with addiction recovery organizations.
Similar to Resume Addendum (20)
Resume Addendum
- 1. ADDENDUM: SKILLS AND EXPERIENCE IN THE FOOD AND BEVERAGE INDUSTRY Bartender and/or Server (part-time) 2000 – FEATURES BAR & GRILL/FRANKIES BLUE ROOM/CLUB MAMALU – NAPERVILLE, IL 1999 – OLIVER’S RESTAURANT & BAR – DOWNERS GROVE, IL 1998 – CHORD-ON-BLUES/DANNY’S CORNER POCKET – ST. CHARLES, IL 1997 – BIGG’S RESTAURANT/JILLY’S PIANO BAR – CHICAGO, IL 1996 – NICK’S FISHMARKETGRILL & BAR – ROSEMONT& CHICAGO, IL 1995 – FOUR LAKES PUB – LISLE, IL Food and Beverage Manager/Special Events Coordinator 1996-2000 – BLACKHAWK GOLF CLUB – ST. CHARLES, IL Managed daily operations of all food & beverage services, including full-service bar, grill, snack bar, beverage carts, and large group events Planned special events and outings in coordination with Head Golf Pro and Membership Director Hired, trained, managed, and scheduledteam of 15 bartenders/servers Developed in-house advertising/sales promotions to increasing sales and generate new business Managed all aspects of budgeting, forecasting, purchasing, and marketing Tracked sales of individual food & beverage items on daily basis; reduced cost of sales by 22% after analyzing budget & adjusting inventory as necessary Negotiated new and existing contracts with vendors Maintained Illinois Food Safety & Sanitation certification and ensured compliance with Kane County Health Department regulations Maintained T.I.P.S. alcohol training certification and ensured compliance with state and local liquor license regulations Bar Manager/Catering Assistant 1994-1996 – JERRY SHARKO’S RESTAURANT – LISLE, IL Managed daily operations ofa full-service bar Planned beverage service for all special functions, on- and off-site Hired, trained, managed, and scheduled team of eight bartenders/cocktail servers Displayed creativity and increased sales by updating wine list on a seasonal basis Coordinated daily/monthly specials and sales promotions to generate business Developed efficient ordering and inventory procedures Performed cost-effective purchasing of all liquor, beer, and wine