Seeking Employment

1. OBJECTIVE
RUSTY B MAAS
803 East Commercial Avenue
Lowell, Indiana 46356
(219)696-6310 (219)616-6712
maas1414@att.net
With having many years of experience in management,I have a proven record with the ability to
manage costs,develop and cross train staff. I also have a proven record when it comes to
increasing performance levels,analyze and interpret reports and utilize the information to
enhance business performance and companygoals.Iam able to provide every internal and
external customer with experience they will not forget.
EDUCATION IVYTECH COMMUNITY COLLEGE, VALPARIASO, INDIANA
Still Attending
Presently achieving a technical certificate and will achieve an associate degree in Business
management. While attending,I have maintained a grade point average better than 3.0. While
attending colleges have received many acknowledgement for my accomplishment from
Professor.
EXPERIENCE ASSISTANT MANAGER, PIZZA HUT
SEPTEMBER 2010 TO SEPTEMBER2015
• Monitor compliance with health and fire regulations regarding food preparation and
serving, and building maintenance in lodging and dining facilities.
• Monitor food preparation methods, portion sizes, and garnishing and presentation of
food to ensure that food is prepared and presented in an acceptable manner.
• Count money and make bank deposits.
• Investigate and resolve complaints regarding food quality, service, or accommodation.
• Coordinate assignments of cooking personnelto ensure economical use of food and
timely preparation.
• Schedule and receive food and beverage deliveries, checking delivery contents to verify
product quality and quantity.
• Monitor budgets and payroll records, and review financial transactions to ensure that
expenditures are authorized and budgeted.
• Maintain food and equipment inventories,and keep inventory records.
• Keep records required by government agencies regarding sanitation or food subsidies.
• Review work procedures and operational problems to determine ways to improve
service, performance, or safety.
• Assess staffing needs and recruit staff.
• Monitor employee and patron activities to ensure liquor regulations are obeyed.
GENERAL MANAGER, A&W “ALL AMERICAN FOOD”
FEBRUARY 2005 TO JANUARY 2010

2. PAGE 2
• Monitor compliance with health and fire regulations regarding food preparation and
serving,and building maintenance in lodging and dining facilities.
• Monitor food preparation methods,portion sizes,and garnishing and presentation of
food to ensure thatfood is prepared and presented in an acceptable manner.
• Countmoney and make bank deposits.
• Investigate and resolve complaints regarding food quality,service,or accommodation.
• Coordinate assignments ofcooking personnel to ensure economical use offood and
timely preparation.
• Schedule and receive food and beverage deliveries,checking delivery contents to verify
productquality and quantity.
• Monitor budgets and payroll records,and review financial transactions to ensure that
expenditures are authorized and budgeted.
• Maintain food and equipmentinventories,and keep inventory records.
• Keep records required by governmentagencies regarding sanitation or food subsidies.
• Review work procedures and operational problems to determine ways to improve
service, performance,or safety.
• Assess staffing needs and recruitstaff.
GENERAL MANAGER, BURGER KING
OCTOBER 1992 TO FEBRUARY 2005
• Monitor compliance with health and fire regulations regarding food preparation and
serving, and building maintenance in lodging and dining facilities.
• Monitor food preparation methods, portion sizes, and garnishing and presentation of
food to ensure that food is prepared and presented in an acceptable manner.
• Count money and make bank deposits.
• Investigate and resolve complaints regarding food quality, service, or accommodation.
• Coordinate assignments of cooking personnelto ensure economical use of food and
timely preparation.
• Schedule and receive food and beverage deliveries, checking delivery contents to verify
product quality and quantity.
• Monitor budgets and payroll records, and review financial transactions to ensure that
expenditures are authorized and budgeted.
• Maintain food and equipment inventories,and keep inventory records.
• Keep records required by government agencies regarding sanitation or food subsidies.
• Organize and direct worker training programs, resolve personnel problems, hire new
system
• Review work procedures and operational problems to determine ways to improve
service, performance, or safety.
• Assess staffing needs and recruit staff.
RUSTY B MAAS
803 East Commercial Avenue
Lowell, Indiana 46356
(219)696-6310 (219)616-6712
maas1414@att.net

3. PAGE 3
REFERENCES SANDRA PHILLIPS, MANAGER
PIZZA HUT
(219)374-9127
JOYCE FERRELL, MANAGER
BURGER KING
(219)616-8972
SHERRI WASHINGTON, MANAGER
A&W “ALL AMERICAN FOOD”
(219)484-6285
LINDSAY WHEELER, PROFESSOR
IVY TECH COMMUNITY COLLEGE
(815)370-4652
PAULA GRIMES, DIRECTOR OF SPECIAL SERVICE
BRADELY-BOURBONNAIS COMMUNITY HIGH SCHOOL
(815)937-3707