Sharon Wetteland has over 25 years of experience in the hospitality industry, including roles as a chef, general manager, director of training, and food and beverage manager where she has opened over 30 restaurants. She is seeking a new position in operations management, training, or personnel development where she can utilize her strengths in financial analysis, management, staff development, and troubleshooting issues to improve business performance. She will be relocating to the Washington D.C. area in July and provides strong industry references.

1. Many yearsago I attendeda hospitalityeventinMinneapoliswhere apowerful oratorspoke.Hiswords
have continuedtoresonate withme:“Be ina hurry to workhard. Be in a hurry to give back.Be ina
hurry to make a difference;inyourhome,inyourworkplace andinyourcommunity.”Ihave repeated
those wordscountlesstimestomyemployeesfrommyheart.A company’sculture saysmuchabout
those whoownand manage it andI believe one cancreate a positive,energizedenvironmentforstaff
and customers alike.
I truly‘dig’hospitality.Ifindworkingwithfreshfacesinthe industryendlesslychallengingandinspiring.
Sharingknowledgeandcreatinganatmosphere of learninghasbeenacornerstone of mymanagement
style overthe last25 years,no matterhow large or how small mystaff.Inan age whencompaniesseem
designedtochurnand burnemployees,Imostappreciate those whotake the time toengage and
developpeople tothe endof creatinga strongerteamandthe nextgenerationof passionate
restauranteurs.
I have experience asaChef (10 years, earlyinmycareer) and was luckyenough toworkalongside 2men
whowould eachgo on to winJamesBeardawardsas Best Chef intheirregion. Asa General Manager,
Directorof TrainingandDistrictManager (15+ years),Ihave openedover30 full service restaurants.
I love conceptsthatare creative,funandfunky,givingguestssomethingmore thantheyexpected.I
have for manyyearstrainedstaff in-depthonthe ‘geekish’side of foodandbeverage;notjustthe basics
but the storiesbehindthe food,wine &liquorthatmake itas memorable asthe taste and presentation.
On the operationsside,troubleshootingexistingbusinessesandcorrectingissuestoimprove financial
performance isanotherstrong suitforme.I was ‘broughtup’inthe industrybypeople whobelievedin
training,communication,transparencyandmeasuringresults;practicesthathave helpedme toanalyze
and correct issuesinmanyrestaurantconcepts. If youare seekingsomeonetohelpyougrow your
companywhois innovativeandhasa passionforoperations,training&personneldevelopment,I’m
your girl.
I am planningtorelocate tothe WashingtonDC area at myown expenseinJuly. Strongindustry
referencesare included. If you believeImightbe a goodfitin yourorganization,Iwouldbe happyto
hearfrom youand furtherexplore thatpossibility.Ithankyoufor yourtime and attention.
Cheers!
SharonWetteland
218-820-2878
sharonwetteland@outlook.com
“Measureyourself by the peoplewho measurethemselvesby you”

2. Sharon Wetteland
Phone: 218-820-2878 sharonwetteland@outlook.com
Seeking a long term position with a dynamic, growing, multi-unit company. The ideal position would
be responsible forimproving overall profitability and performance of one or more properties through
clear financial analysis, consistent management and innovative staff training.
Willing to travel as needed.
ProvenCapabilities:
25 Years Experience withaPositive,Hands-onManagementStyle
Opened30+ Full Service Restaurants asProjectLead
10 Years Experience asaChef inboth Casual & Fine DiningSettings
StrongUnderstandingof P&Ls& CashFlow Management
HighlyEffective inTraining,Motivation,Troubleshooting&Organizational Development
WillingtoTravel asNeeded
2012 to Current
Executive Director of Corporate Events
SullivanInternational Group www.onesullivan.com
Coordinate companyeventlogisticsfrom Boardof Directorsmeetings tolarger,offsite,multi-dayevents
inlocationsacrossthe countryand internationally. Examples:
 All detailsof aweekend eventatDromolandCastle inIrelandfor50 people
o Coordinatedtravel, food,beverage,décor&detailsof a1920s costume party& a bandfrom
the US to the site inIreland+ onsite supervisionof the event
 Private TeameventsinPalmSprings,CA
o All details(food/lodging/entertainment/wine&cigar pairings) for35 SeniorManagement
Team andBoard Membersat WestinMissionHillsResort
 Executive Teamdinnerfor6couples,privatelyexecutedwithanonsite Chef &Sommelier
 Holidaystaff eventsplannedremotelyfor5 regional officesacrossthe US, fromSan DiegotoDC
 Manage travel & diningforthe SeniorOperationsTeam whoare meetingwithclientsto
Congressmen, oftentravelingwiththe CEOasonsite support
2008 to 2011
Food & Beverage Manager
Chase on the Lake Resort/502 Restaurant www.chaseonthelake.com
Chase on the Lake is the premierlake resort property on Leech Lake in northern Minnesota owned and
managedbyLeisure HotelsinLenexa,Kansas.ThisHistorichotel was rebuilt from the ground up on the
original footprint, reopening in 2008. I worked directly with Jamie Tatge, Chief Operating Officer and
was brought on specifically for the property opening of the 502 Restaurant. Work centered on
developmentof all trainingmaterialsandsystems,hands-onstore openingsupport, POS setup, training
of management, bar and service staff.
Continuingtomonitorthe successof the Chase projectfor4 years, I alsoworkedontroubleshooting
newmanagedpropertiessuchasCove PointLodge andCove PointCrossingsonLake Superior.Work
entailed developmentof management&service staff, evaluatingfinancials,troubleshootingsystems&
implementingcostsavingsmeasures.
Left this position to relocate for work at Sullivan in San Diego.

3. 2005 to 2006
Director of Restaurant Operations
Grand View Lodge www.grandviewlodge.com/resort-dining
Thispositionwasresponsible forFOHoversightof 7foodservice operationswithinthe company.Duties
includedhiringmanagementpersonnel,oversight andexecutionof corporate and social functions, staff
training & development, purchasing, security and inventory controls of all alcohol products on the
resort,developingatrainingmanual formanagersandgeneral oversightof FOHrestaurant and banquet
operations.
Leftthispositiontoworkas a private consultantfor two years which connected me to Leisure Hotels &
Resorts.
2003 to 2005
General Manager
Prairie Bay Restaurant www.prairiebay.com
Opened this new property as General Manager. Responsible for all aspects of the business from P&L
performance togeneral maintenance,liquor ordering & inventory, staff development & guest service.
Trained staff in all aspects of product knowledge and customer service through regular instruction.
Developed a successful monthly wine event designed to interpret ‘wine speak’ to our guests while
promoting our products and upcoming events. Grew this event to regular sellout capacity. Prairie Bay
has helda commitmentfromitsearliestdaystosourcingas muchlocal product as possible andassisting
in developing of the local economy and community.
Leftthisposition to work with multiple properties as Director of Restaurant Operations at Grand View
Lodge.
1997 to 2003
Director of Training/NewStore Openings
GreenMill Restaurants, Incorporated www.greenmill.com
Director of Training/New Store Openings with additional responsibilities as District Manager for this
franchise companyfamousacrossthe Midwestforitspizza. One of an executive staff of 13 people who
oversaw 33 stores in 6 states. Responsible for all training programs and materials and for monitoring
ongoing staff training in existing stores. This included training of all management and hourly staff in
preparationforandthroughoutnewstore openings. Inaddition, I wrote the Operations Manual for the
company.
As DistrictManagerI was additionallyresponsiblefor operations management of 6 franchised stores in
MinnesotaandNorthDakota. These dutiesincluded quarterly Franchise Inspections, weekly review of
each location’s sales/labor/marketing, general troubleshooting (POS systems to staffing to HR issues)
managementdevelopmentandperiodicstaff trainingin food and beverage products. Also participated
in/coordinated various company sponsored public service events.
Left this position to relocate to Northern Minnesota – accepted a position as GM at Prairie Bay
Restaurant.
Professional References:
Todd King, Co-Founder, Green Mill Restaurants toddking6@msn.com 612-723-6879
Jamie Tatge, Chief Operating Officer, Leisure Hotel Group jtatge@leisurehotels.com 218-330-6554
Kevin Hayford, Director of Marketing, Sullivan Intl Group hayford@onesullivan.com 619-787-9815